The Great British Bacon Butty - Bacon Sandwich

Total Time
Prep 2 mins
Cook 7 mins

The news is out - scientists at my old university, (Leeds University in West Yorkshire) have discovered the PERFECT way to make a "Bacon Butty", that quintessential British sandwich, and they have devised a mathematical formula for it!! The bacon butty is one of my FAVOURITE sandwiches of all times.......especially when doused in HP Sauce or Worcestershire Sauce! Here is my method - it's hardly a recipe, more of an idea and an assembly job! I have posted their mathematical formula at the end of the recipe - my formula is: Eat your bacon butty whilst it’s still hot and crispy!! Please increase the quantities as needed. I like to use smoked bacon, but any good quality dry cure bacon will be fine.

Ingredients Nutrition

  • 2 -3 slices back bacon, per person
  • 2 slices of farmhouse bread, 1cm to 2cm thick, per person, OR
  • 1 crusty roll, per person
  • butter (optional)
  • HP steak sauce (optional)
  • Worcestershire sauce (optional)


  1. Cook the bacon under a preheated oven grill for seven minutes at about 240C/475F - turning half way through the cooking time.
  2. Cook until crispy, but not burnt or too dry.
  3. (You can also fry the bacon in a pan if you wish).
  4. Butter the two slices of bread and place the grilled or fried bacon inside the two slices of bread to make a sandwich.
  5. Add sauces to taste.
  6. Enjoy!
  7. The bread can also be toasted if you wish! And, you can make this sandwich with a crusty bread roll.
  8. The Scientist's Formula:.
  9. Four researchers at the Department of Food Science at Leeds University in the UK spent more than 1,000 hours testing 700 variations on the traditional bacon sandwich.
  10. They tried different types and cuts of bacon, cooking techniques, types of oil and a range of cooking times at different temperatures.
  11. A shortlist was then tested with computers to measure the texture of each sandwich.
  12. Fifty volunteers also judged each sandwich according to its taste, texture and flavour.
  13. The formula is: N = C + {fb (cm) . fb (tc)} + fb (Ts) + fc . ta, where N=force in Newtons required to break the cooked bacon, fb=function of the bacon type, fc=function of the condiment/filling effect, Ts=serving temperature, tc=cooking time, ta=time or duration of application of condiment/filling, cm=cooking method, C=Newtons required to break uncooked bacon.


Most Helpful

You know, this is one of those recipes where it'll only be as good as your ingredients. I used regular bacon; next time I'm springing for the thick cut version. I had some hamburger rolls to use up; next time I'll use nice bulkie rolls. I used some mayo & Worcestershire sauce. The kids used Pickapeppa sauce. 2-3 slices per person? Nah, o for at least 4!! YUMYUMYUMYUMYUM!!!! The debate over how well cooked bacon should be....that is a personal preference & will never be answered any more than which is better - Pepsi or Coke? (BTW, Pepsi is worlds better!) I like my bacon somewhat soft but cooked it a bit further for sandwich purposes. Who cares? It's delicious! Just eat it!! Thanks, FT!!

Elmotoo November 24, 2007

There is something about the simplicity of a butty - whether you have chips/fries, crisps, fish or crispy bacon the simplicty of buttered bread or roll your choice of ingredient and sauce of choice well you have a comfort meal/snack. Thank you French Tart for bringing memories back, made for Aussie/Kiwi Recipe Swap #45 October 2010.

I'mPat October 24, 2010

Love bacon, english muffin toasting bread and A-1, never thought of putting them together tho. Crack cocaine of food.

BethH February 01, 2010

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