The Double Bacon sandwich
The bacon sandwich is a quintessential British breakfast treat. So how to make the perfect bacon sandwich?
The shopping list is short, bacon, bread, butter and sauce. If you want to recreate your typical British greasy spoon bacon sandwich. Then cheap white bread and supermarket basic bacon is the way to do it.
However if you want the ultimate bacon sandwich you’re going to require the finest ingredients. So I headed to London’s Borough market to source the best bread and bacon I could find.
The secret to the best bacon sandwich is using two types of bacon. Different countries consider different cuts bacon. Here in the UK back bacon is most common however in the USA streaky is used most. Streaky and back bacon have different textures and flavour. Many argue about which the best is. The key to a perfect sandwich is using both streaky and back bacon.
Cooking is simple you can grill your bacon or fry it. I’m frying in a griddle pan with some butter. The butter isn’t necessary as the bacon is fatty enough to cook in its own fat. But butter makes everything taste better. Also the butter will combine with the fat rendered from the bacon which we can fry the bread in so no flavour is lost. Frying the bread will give it phenomenal flavour and a sheen only butter and fat can achieve.
So for this classic British breakfast I’m using three sauces. Lea and Perrins Worcestershire sauce which is salty like soy sauce and also with a hint of anchovy which just makes everything taste better.
Breakfast would not be complete without a cup of coffee to pick you up. So while buying the bacon and bread at Borough Market it was the perfect opportunity to get some coffee beans. Monmouth Coffee is super popular for a cup of freshly brewed coffee for visitors to Borough Market. They also supply amazing beans either whole or ground for you to use at home.
Finally for more breakfast ideas check out The Full English Breakfast