The Great British Bacon Butty - Bacon Sandwich

"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."
 
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photo by French Tart photo by French Tart
photo by French Tart
photo by French Tart photo by French Tart
photo by I'mPat photo by I'mPat
photo by French Tart photo by French Tart
photo by French Tart photo by French Tart
Ready In:
9mins
Ingredients:
6
Yields:
1 Bacon Butty
Serves:
1
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ingredients

  • 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)
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directions

  • Cook the bacon under a preheated oven grill for seven minutes at about 240C/475F - turning half way through the cooking time.
  • Cook until crispy, but not burnt or too dry.
  • (You can also fry the bacon in a pan if you wish).
  • Butter the two slices of bread and place the grilled or fried bacon inside the two slices of bread to make a sandwich.
  • Add sauces to taste.
  • Enjoy!
  • The bread can also be toasted if you wish! And, you can make this sandwich with a crusty bread roll.
  • The Scientist's Formula:

  • 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.
  • They tried different types and cuts of bacon, cooking techniques, types of oil and a range of cooking times at different temperatures.
  • A shortlist was then tested with computers to measure the texture of each sandwich.
  • Fifty volunteers also judged each sandwich according to its taste, texture and flavour.
  • 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.

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Reviews

  1. Isaac A.
    Too much mucking about here. Bacon Butty (anywhere north of the wash) is a butty of two medium slices of white bread thickly buttered with salted butter pressed all the way to the crust. Three good slices of side bacon (sometimes called middle rashers) which are fried in a pan (never grilled ) until they are well cooked; that is to say that the bacon fat will be brown and crisp in the tail end of the streaky rash, but still soft and translucent at the eye end. the bacon is placed hot onto the buttered bread, and a smear of English mustard is applied to the bacon in about three places. The lid is placed on top and one cut is made through the centre of the butty. Serve with a pot of strong tea. :o)
     
  2. mrscchippington2011
    Firstly I want to thank HRH Prince Harry for introducing THE Bacon Butty into my Lexicon ..what an awesome sandwich to complete a night of hardcore partying.<br/><br/>Cheers<br/>MrSCChippington Columbia SC
     
  3. Elmotoo
    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!!
     
  4. Hollis R.
    Butter is NOT optional! All the other options are definitely optional. Back bacon is essential because here in America store-bought packaged bacon is full of heaven knows what and there is more water than fat being rendered.
     
  5. Martin R.
    My perfect bacon sandwich: 2 large of rashers of smoked bacon on a buttered ciabatta roll, or toasted English muffin, with optional applewood smoked cheddar (no sauce required). I cook the bacon crispy (but not incinerated) and add the cheese cold, I tried it melted but prefer it this way. Another favourite is the toasted bacon sandwich, on good quality thick cut white bread. Can't beat it with a nice mug of black coffee :-)
     
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<p><strong><span>The sunflowers in the field behind my house in SW France:</span></strong></p> <p><img title=Sunflowers src=http://i146.photobucket.com/albums/r271/copperhorse58/DSCN8221.jpg alt=Sunflowers width=640 height=480 /><br /><strong><span><br /><br />I am British (English-Scottish), but I was born in South Africa and have lived all over the world, including Hong Kong, Germany, Cyprus, USA &amp; Singapore. I have also been very fortunate to have travelled extensively over the years.........I still have wanderlust! <br /><br />I used to be an English Literature &amp; Art History teacher &amp; lecturer; before that, I trained and worked as a Graphic Designer for many years. I now live in France with my husband &amp; my daughter who has just started university in September 2006. We also have one very chatty Burmese cat Willow, who allows us to live with her here! (I used to have three cats, I recently lost Monty, a beautiful seal point Siamese and before that, Rama, who was a debonair blue point Siamese cat - I would love to have another Siamese cat or cats in the future!)</span></strong></p> <p><em><strong><span>This is my Burmese Cat, Willow, sunning herself on the log pile in the kitchen garden:</span></strong></em></p> <p><strong><img title=My src=http://i146.photobucket.com/albums/r271/copperhorse58/ABaconButtyandSundryFoodPhotos34.jpg alt=My width=640 height=480 /></strong></p> <p><strong><span>Here is my lovely Monty, a seal point Siamese, and Willow, sitting&nbsp;in the kitchen garden last year, and a few months before Monty died; he was 18yrs old:</span></strong></p> <p><img title=Monty src=http://i146.photobucket.com/albums/r271/copperhorse58/AbsolutelySinfulStickyToffeePudding.jpg alt=Monty width=640 height=480 />My</p> <p><strong><span>This is my wonderful old boy, Rama, a blue-point Siamese, who died when he was 20yrs old - excuse the old and much sellotaped photo:</span></strong></p> <p><img title=Rama src=http://i146.photobucket.com/albums/r271/copperhorse58/Rama1stOctober2004164.jpg alt=Rama width=517 height=639 /></p> <p><strong><span>My favourite pastimes are: reading, writing, painting &amp; drawing, photography, gardening, anything creative, walking, travelling, dining out and of course COOKING! 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