📝 About This Recipe
The Bacon Butty is the undisputed king of British morning comfort, a humble yet sublime sandwich that relies on the harmony of salty, cured pork and soft, buttered bread. Traditionally featuring thick-cut back bacon, this iconic breakfast staple is prized for its ability to cure hangovers and start the day with a savory punch. Our version elevates the classic by focusing on the 'maillard' crust of the bacon and the essential 'steam-softening' of the bread, creating a texture that is both crisp and pillowy.
🥗 Ingredients
The Bacon
- 6-8 rashers Dry-cured Back Bacon (thick-cut, preferably smoked for extra depth)
- 1 tablespoon Unsalted Butter (for the pan, optional if bacon is very fatty)
The Bread & Spread
- 4 thick slices White Bloomer Bread (freshly baked, soft white bread)
- 2-3 tablespoons Salted Butter (softened to room temperature)
The Essential Sauces
- 2 tablespoons HP Brown Sauce (the classic tangy choice)
- 2 tablespoons Tomato Ketchup (for those who prefer a sweeter profile)
- 1 pinch Sea Salt (to season the fat)
- 1 pinch Black Pepper (freshly cracked)
👨🍳 Instructions
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1
Begin by removing your back bacon from the refrigerator 10 minutes before cooking to allow it to reach room temperature, ensuring an even sear.
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2
Place a large heavy-based frying pan or cast-iron skillet over medium-high heat. Add a tiny knob of unsalted butter to help the rendering process start.
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3
Lay the bacon rashers in the pan, ensuring they do not overlap. You may need to work in batches depending on the size of your pan.
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4
Fry the bacon for 3-4 minutes on the first side. Do not move them around; let the fat render and the edges turn golden and slightly translucent.
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5
Flip the bacon using tongs. The 'eye' of the bacon should be cooked through but still tender, while the fat along the edge should be starting to crisp.
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6
While the second side cooks, cut four thick slices of white bloomer bread. The slices should be about 1-inch thick for the perfect bread-to-meat ratio.
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7
Generously spread the softened salted butter on one side of each bread slice. Be sure to reach all the way to the crusts.
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8
Once the bacon is cooked to your liking (usually another 3 minutes for 'crispy-tender'), remove the pan from the heat.
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9
Quickly press the buttered side of two bread slices against the hot bacon in the pan for just 5 seconds. This lightly warms the bread and absorbs a hint of the bacon fat.
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10
Layer 3 to 4 rashers of bacon onto the buttered side of the bottom slice of bread. If the rashers are long, fold them over to fit the bread perfectly.
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11
Apply a generous swirl of HP Brown Sauce or Ketchup directly onto the hot bacon. The heat from the meat will thin the sauce slightly, allowing it to soak into the bread.
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12
Place the top slice of bread (buttered side down) over the bacon. Press down firmly with the palm of your hand to marry the ingredients.
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13
Let the sandwich sit for 60 seconds. This is the 'secret step'—the steam from the hot bacon softens the fresh bread, creating that signature 'butty' texture.
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14
Slice diagonally with a sharp serrated knife and serve immediately while the butter is still melty.
💡 Chef's Tips
Always use back bacon rather than streaky bacon for an authentic British experience; it contains the loin and the belly for the best texture. Don't toast the bread! A true butty relies on soft, fresh white bread that can absorb the butter and bacon juices. If your bacon has a lot of water content (common in cheaper brands), drain the liquid from the pan halfway through to ensure the bacon fries rather than boils. Use high-quality salted butter—the saltiness is key to cutting through the richness of the pork fat. For an extra touch, use a heavy weight or another pan to press the bacon flat while frying to ensure maximum surface contact and browning.
🍽️ Serving Suggestions
Serve with a steaming mug of strong Builder’s Tea (black tea with a splash of milk and two sugars). A side of crispy hash browns or a single fried egg inside the sandwich (making it a 'Bacon and Egg Banjo'). A small glass of cold orange juice to balance the salty, savory flavors. For a spicy twist, add a dash of hot sauce to your brown sauce or ketchup mix. Enjoy on a slow Sunday morning while reading the newspaper.