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
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.
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The key to making this salad great is to have a variety to textures and flavours all wrapped up an amazing peanut satay dressing. We are incredibly lucky to have the amazing Ping Coombes on our doorstep, the winner of Masterchef in 2014. Ping is such a talent in the kitchen and a brand ambassador for Jimmy's Sate Sauce...
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