A bacon sandwich (also known in the United Kingdom, and New Zealand as a bacon butty or bacon sarnie, rasher sandwich in Ireland, and as a bacon sanger or piece ‘n bacon in Scotland) is a sandwich of cooked bacon and butter, often including ketchup or brown sauce, and usually served hot. The BLT is a popular variant of the bacon sandwich with the additional ingredients of lettuce and tomato.
- Bacon sandwiches are an all-day favourite throughout the United Kingdom. They are often served in greasy spoons, and are anecdotally recommended as a hangover cure.
- Australian hamburger shops sell a bacon sandwich, which is made much like a traditional Australian hamburger with fried bacon, fried onions, lettuce, tomato, tinned beetroot and barbecue sauce or tomato sauce. In some establishments the sandwich will be made from bread toasted on only one side, while other establishments serve it on the same roll as is used for hamburgers.
- In Toronto, Canada, peameal bacon served on a kaiser roll is a popular version of the sandwich.
- 16 slices bacon, about 500 g
- 8 slices toast white bread, (cut approx 1 cm / ½" thick)
- 3 tablespoons butter, approx
- Preheat the oven to 200°C. (400°F ; Gas Mark 6)
- Line a sheet pan with parchment paper and place a baking rack on the sheet pan. Arrange the bacon in one layer on the baking rack. Bake for 25 minutes until it's deep golden and crispy. Transfer the bacon to a plate lined with paper towels.
- Toast the bread slices and slather them with butter.
- Arrange 4 slices of bacon on every other slice of bread and top with second slice of bread to make four sandwiches. Slice each sandwich in half diagonally and serve