COME AND VISIT OUR WAREHOUSE SHOP OPEN MON-FRI 9AM-5PM

The Best Ever Bacon Sandwich No. 1 - The Elvis

The Best Ever Bacon Sandwich No. 1 - The Elvis

Creating a post about the 'best ever' bacon sandwich may spark a debate. First, there is the age old argument about whether to toast the bread or not. You then run into the 'red sauce' or 'brown sauce' debate and I'm not even going to discuss back bacon or streaky. I am basically throwing the cat amongst the pigeons, ignoring all the rules and going totally off-piste with a short series of bacon sarnie recipes that I think are totally delicious.

OK, I'm just going to come straight out with it, in my opinion, a bacon sandwich needs to be in toasted bread with plenty of butter slathered over so that it melts and dribbles all round your fingers as you eat it. We used The Village Baking Co's epic sourdough bread for this sandwich, which made it even more delicious. Their large family-sized loaf has a wider profile and one sandwich is possibly big enough for two.

Let's face it, eating a bacon sandwich will not tick any health boxes, but every now and then, it's worth treating yourself so don't hold back, lay everything on good and thick. 

Recipe No. 1 - The Elvis
Serves 2
2 x Slices of The Village Baking Co. Sourdough
4 x Rashers of bacon (your choice on streaky or back bacon)
A good slathering of butter
A good slathering of Manilife Crunchy Peanut Butter
A good slathering of Karimix Sweet Pepper Chilli Jam
Some rocket, spinach or watercress

1. Grill the bacon to your liking and toast the bread.

2. Butter the toast and slather on the peanut butter, both pieces of toast need to be coated.

3. Lay in the bacon and drizzle plenty of Karimix Sweet Pepper Chilli Jam over the bacon.

4. Top with some salad leaves and the other side of toast. Enjoy.

 



Have you tried this recipe yet? Tell us about it...

Comments will be approved before showing up.


Also in Somerset Foodie recipes - let us inspire you...

Chorizo, White Bean & Potato Stew Recipe
Chorizo, White Bean & Potato Stew Recipe

4 Comments

A few years ago I was lucky enough to go on a cycling tour with a few mates where we followed the Ebro River in Spain, from its source, down into the famous Rioja wine region. As this was a self-guided tour we were given two pieces of advice when it came to lunch stops.
Butternut Squash and Sage Risotto - Somerset Foodie - Ingredients to inspire
Butternut Squash & Sage Risotto

It's fairly straightforward making a risotto but there are a few things you can do to take your risotto-making skills to the next level.  Your choice of rice is key:  Arborio is an obvious choice but in Italy, Carnaroli rice is the king for risotto. It has a higher starch content than Arborio which gives your risotto a creamier finish. 
Japanese Gyozas
Japanese Gyozas

1 Comment

Gyozas are little, half moon shaped dumplings made out of a hot water, wheat flour pastry and stuffed with pork, duck, chicken and vegetables. They are generally steamed before being crisped up in a pan and served with a dipping sauce. We think of Gyozas as being Japanese, in fact they actually originated in China but were adopted by the Japanese as they are soooooo good.