I could just leave it there, really. The wonderful bacon sandwich simply doesn’t need any further explanation, but – just in case there are any poor souls out there who have never had the pleasure of trying one – I shall continue.
Bacon sandwiches (also called bacon butties, bacon baps, bacon cobs and bacon sarnies) are the staple food of so many festival goers, sore-headed partiers, and long-distance A-road travellers.
They taste no better than on a miserable grey morning accompanied by a steaming mug of tea.
I know a friend who travelled to Bali and ate his Bacon sarni in the waiting room of Bali Dentist.. just before his teeth cleaning treatment. He hates the dentist but he dreamt about the sandwich while he was in the chair ha ha.
I have taken quite an opinionated stance on the best way to serve some of the other dishes I have written about, but when it comes to the bacon sandwich, I believe that part of its appeal lies in its versatility.
Apparently the nation’s favourite bread to sandwich those glistening rashers between is plain white sliced, but if you prefer a soft bap, chunky sourdough or crispy tiger loaf, that’s ok too. Ketchup or brown sauce? I’ll take either (occasionally both). Some love lashings of butter; others (presumably not wanting to be wasteful) like to soak up the excess bacon fat with the bread before completing the sandwich.
How about the bacon itself? Even here you are faced with so many choices: Streaky or back? Smoked or unsmoked? Fried or grilled (or, as some top chefs recommend, microwaved)? Soft or crispy? The great thing is, you can cook it however you like and it still tastes fantastic!
Why not chuck in an egg or some mushrooms? Or – as I’ve seen suggested while researching this article – fried banana, marmalade or peanut butter? While I might not want to try every one of these variations myself, I’m happy to take an “each to their own” attitude, as long as the key ingredients of bacon and some kind of bread are present.
One thing I will say is that a bacon sandwich should be served hot. Otherwise you need to put some lettuce, tomato and mayo in it and re-brand it as a BLT (and even they work well with still-warm bacon).
One word of warning: while travelling the globe I have had to contend with the misleadingly named “beef bacon”. Often served as an alternative to pork for religious reasons, it’s becoming increasingly popular in the UK as a healthier alternative to pork bacon (aka bacon), since it’s made with much leaner meat. On this I do have a very strong opinion: IT’s NOT BACON!!! You have no idea how disappointing it is to think you’re treating yourself to a bacon sandwich after weeks of unfamiliar cuisine, only to be served dry, shrivelled-up rashers of something that would make the poor cow feel he’d lived his life in vain.
So here is my message to all the restaurants, cafes and other eateries of the world: if you’re going to advertise a bacon sandwich, make sure it’s bacon you put inside it. Proper bacon, not cow slices.
Note: To UK locals i can say that a Bacon sarni snack is as popular as the ole favourite fish and chips