Showing posts with label Bacon Sarnie. Show all posts
Showing posts with label Bacon Sarnie. Show all posts

Jul 4, 2014

Types of Bacon Sandwiches

 A bacon sandwich (also known in parts of the United Kingdom and New Zealand as a bacon butty or bacon sarnie, in Ireland as a rasher sandwich, and as a bacon sanger in Australia and parts of Scotland is a sandwich of cooked bacon between bread that is usually spread with butter or margarine, and may be seasoned with ketchup or brown sauce. It is generally served hot. The BLT is a popular variant of the bacon sandwich with the additional ingredients of lettuce and tomato, but served cold. It is also called piece 'n bacon, bacon cob (made with bread roll rather than slice), grilled bacon and cheese.

A Fool's Gold Loaf, mostly in Colorado, US consists of a single warmed, hollowed-out loaf of bread filled with one jar of creamy peanut butter, one jar of grape jelly, and a pound of bacon.

Bacon Gerber in Saint Louis, Missouri, US half section of Italian or French bread with garlic butter, containing ham, provolone cheese, topped with paprika, then toasted.

Hot Brown in Louisville, Kentucky, US open-faced with turkey and bacon, topped with Mornay sauce, and baked or broiled

Bacon sandwiches are an all-day favorite throughout the United Kingdom. They are often served in greasy spoons, and are sometimes 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 places the sandwich is made from bread toasted on only one side and other establishments serve it on the same roll as used for hamburgers. In Toronto, Canada, peameal bacon (rolled cured and trimmed boneless loin in dried and ground yellow peas) is served on a Kaiser roll.

Irish formula - Place at least three carefully chosen bacon rashers on grill pan. Insert grill pan under grill (broiler). Cook until sizzling, then turn over (the rashers, not the pan), and cook other side until sizzling.
In the meantime, cut two hunks of Kelly's small loaf. Butter liberally with real butter (none of that low cal crap). According to taste, apply your chosen sauce to the bread. Evenly spread the rashers (still sizzling) onto the bread. Apply the upper part of the sandwich. Turn off the TV and the radio. Tell the wife / girlfriend / dog etc to go away.

Perfect Bacon Sandwich - Experts at Leeds University discovered the secret to the ideal sandwich, after four researchers at the Department of Food Science spent more than 1,000 hours testing 700 variations of a traditional bacon sandwich. They tried different types and cuts of bacon, cooking techniques, types of oil and a range of cooking times at different temperatures. They found that two or three back bacon rashers should be cooked under a preheated oven grill (broiler) for seven minutes at about 240C (475F). The bacon should then be placed between two slices of farmhouse bread, 1cm to 2cm thick. They concluded  that is not only the taste and smell of bacon that consumers find most attractive, but that texture and how crispy and crunchy rashers are. Side note - A rasher of bacon can also be used to mean a "portion" or "serving" of bacon, not just a single slice. Also, streaky bacon is the British term for American style bacon.