We do weekend breakfasts in a big way around here. All calorie counting goes out the window, and butter is considered a main ingredient. Grease is not dabbed away with a fresh piece of kitchen towel, and small plates are disregarded – only great platters the size of your face will do. Understandably, the bacon sandwich in its familiar guise – two slices of white bread with margarine and perhaps some brown or red sauce, and a few rashers of bacon – will not do. In our kitchen, the humble porky bap is a whole other thing…
Let’s break it down.
The bread is sometimes homemade, but more often, purchased, and non-plain. Favourites include honey and sesame seed sourdough and chilli and cheddar crusty loaf, the latter of which I used for the decadent bacon sandwich recipe below. But the bread alone is not enough. It needs to be butter-fried eggy bread. Yep. You’re listening, aren’t you?
The bacon should also be fried in butter, and plentiful. Three rashers per sandwich feels right.
Cheese features too – a chalky cheddar, grated really finely and placed on the bottom slice of eggy bread. The other is slathered in shop-bought green pesto, a salty yet green way to cut through all the delicious fat.
With all of these naught-but-nice pieces of the puzzle in place, this really is the most amazing, perfectly pimped and undeniably decadent bacon sandwich you will ever eat. You’re welcome.
1 stick butter
2 slices bread
3 rashers smoked bacon
1 tsp green pesto
Handful grated cheddar
Preheat the oven to 180.
Crack the egg onto a plate or into a Tupperware box – basically something flat that you can lie the bread in. Give it a good whisk with a fork, and then place the bread slices in it, allowing them to soak up plenty of the goo. After a few minutes, turn the slices over so the other side can receive the same treatment.
Heat half of the butter in a pan, and place the bread face down in the frothy dairy. After a few minutes, the bread should be lightly browned, at which point you should flip them over for another few minutes.
Once you have two slices of appealing-ly golden eggy bread, place them on a plate, add the rest of the butter to the pan, and fry the bacon. This should take about 10 minutes, turning the rashers over regularly.
When the bacon is nearly done – you want it caramel-y at the edges but far from black – spread the pesto on one slice of eggy bread, and sprinkle the cheddar on the other.
Layer the bacon on top of the cheese slice, and place the pesto slice on top to form your sandwich.
Carefully put the sandwich on a baking tray and pop it in the oven for 3 minutes. You just want the cheese to melt and the bread to warm up a little.
Serve with chilli jam for a sweet contrast, add a hash brown if the night before is still dancing in your mottled memory, and serve with a large pot of tea no matter your tastes or circumstances.