Bacon Sarnie Recipes

m_c

What's with this sarnie nonsense?
It's got to be on a fresh morning roll. Bread is just a poor substitute.
The bacon has to be fried in a dirty frying pan. Non of this clinically clean flavourless fresh frying pan nonsense.

And if you want to push the boat out, add a fried egg. Hard to beat a bacon and egg doubler, unless a haggis and egg doubler is available..

mmm...now I'm hungry again...

octatonic

Bacon fried with halloumi and pine nuts.

LuttiS

* Warburtons Bread

And if you're feeling special, cut the bacon into little bitsize squares before putting between bread. Better bacon/bread coverage, and no pulling out a whoel rasher of bacon on a soft bite.

fields5069

My favourite recipe:

Bacon
Bread
Cancer

VimFuego

LuttiS said:

* Warburtons Bread

can you not get decent bread? man, I am so sorry.

guitars4you

m_c said:

What's with this sarnie nonsense?
It's got to be on a fresh morning roll. Bread is just a poor substitute.
The bacon has to be fried in a dirty frying pan. Non of this clinically clean flavourless fresh frying pan nonsense.

you are probably right - the cob/roll/bap makes a big difference - Bacon butties are better up North !!!!!!!!!!!! - further south you go the worse they get - likewise fish n chips

Buttie needs Daddies sauce

No arty farty cooking needed for a good bacon buttie - just good bacon and a bap

LuttiS

VimFuego said:

LuttiS said:

* Warburtons Bread

can you not get decent bread? man, I am so sorry.

Up in North Wales we have fresh Warburtons or nothing. We also buy it daily as if you leave it for more that one day it turns into cardboard,which we use for insulation. 

Kilgore

I'm quite partial to a Mcmuffin.






I'll get me coat.

FX_Munkee

About the only thing remotely gastronomic I can think of that's acceptable for a Bacon butty is possibly lightly toasting the bread.

Clashman

I prefer it in a crispy baguette.

Deadman

Grilled every time, but only ever on one side until the fat starts to brown.

Sporky

stickyfiddle said:

VimFuego said:

never understood this thing for grilling bacon, I much prefer it fried. I get outdoor reared bacon and it's always much fattier than the supermarket rubbish, so you get loads of lovely fat left in the pan, makes for great sauteed potatoes for dinner. You just need to do a couple of hours hard work outdoors to burn it off is all.  

Wisdom! I'd generally rather eat something non-bacon than grilled bacon. But it's probably the same people who like it just warmed up and chewy, rather than at that perfect just-crispy-but-still-juicy stage. 

I have to admit I'm a griller.

But I do it so that it has a nice crispiness without the main bit getting rubbery.

I assure you that it can be done; I manage it every morning.

Clashman

It's spelt gorilla not griller.

VimFuego

I think my objection to grilling is that the fat has to drip somewhere, which will need cleaning. When you fry, it stays there and can be used for further artery clogging goodness.

JAYJO

Your all wrong. 
To make a bacon Sarnie you need 
6 man tent
1 wife
2 kids
field
early morning sun
Dew on the Grass
1 gas cooker (any camping stove will do)
1 kettle (slowly boiling)
6 round baps (3 for you 1 for each for the family
1 tomato Sauce for the kids
1 Brown sauce for you and the Mrs
Large frying pan
2 mugs for your tea (it has to be Yorkshire or Pg Pyramids)
4 comfy camping chairs 
And a wind break.
Your bacon sarnie will never taste better. 
(ps watch out for the wazzers)
Dont forget the Bacon!!!

Sporky

VimFuego said:

I think my objection to grilling is that the fat has to drip somewhere, which will need cleaning. When you fry, it stays there and can be used for further artery clogging goodness.

That is an excellent point.

I put some foil in the grill pan; it gathers the fat that drips, reducing the need for cleaning.

JAYJO

Sporky said:

VimFuego said:

I think my objection to grilling is that the fat has to drip somewhere, which will need cleaning. When you fry, it stays there and can be used for further artery clogging goodness.

That is an excellent point.

I put some foil in the grill pan; it gathers the fat that drips, reducing the need for cleaning.

put the foil on the grill, fold up the edges and you wont have fat on the grill either.

Winny_Pooh

Bacon is bad for you but it's alot worse for the donor. Here's the usual pre tenderised bacon, done using wooden bats, electric prods or a simple hammer to the head. 

DiscoStu

I recently upped my bacon game by using a bacon press on top of the rashers when frying. Beautifully cooked bacon, crispy fat, the meat doesn't curl up, and you don't get all the black burnt bits from the pan. Plus - and it's a big plus - the kitchen isn't full of smoke and fat splatters.

I'm a BLT man, unsmoked bacon and lightly toasted low GI bread from a local bakery that has a superb nutty flavour to it. Drop of mayo but no ketchup.

HAL9000

m_c said:

...unless a haggis and egg doubler is available.

You, sir, are talking my language.Sounds like the mother of all sandwiches.