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.