[Food] What’s best for a bacon sandwich? Streaky or back?

[The Large One]

Back.

Streaky is for things like carbonara when you don't have pancetta.

Best place to buy bacon is (IMO) at the Open Market.

 

[Chicken Run]

Back.

Streaky is for things like carbonara when you don't have pancetta.

Best place to buy bacon is (IMO) at the Open Market.

Ovett’s still there?

 

[The Large One]

Ovett’s still there?

It was when I last went, which admittedly was about March.

 

[Falmer Wizard]

I dont think you are meant to add extra components and stuff, its not in the spirit of the thread. Its a BLT isnt it

If we are allowed to bend the rules though I like my bacon sandwich with no bread, and added black pudding, sausages, baked beans, mushrooms and 2 fried eggs, with a pot of tea. And extra bacon

Oh Yes !!

 

[Chicken Run]

It was when I last went, which admittedly was about March.

Great place that, my mum has until recently made weekly pilgrimage’s to them since the 80’s

 

[thedonkeycentrehalf]

I’m not a genius..........I wish I’d thought of it but it was more a random discovery. Had small amounts of both in the fridge and a fresh loaf......so cooked it all up. It was a revelation! I buy both now just so I can mix them [emoji23][emoji23][emoji23]

Just buy middle cut - they sell it in decent butchers and in M&S. You get a nice bit of back connected to a long bit of streaky.

Now, time to share a weird version of the bacon sandwich. Greek style pitta (not Turkish), bacon, hummus and hot sauce - sounds horrible, tastes great. Another version which works weirdly well is the bacon with Marmite hummus in the pitta. Don't knock it until you try it.

 

[portlock seagull]

Forget the argument over bacon types, some chancers are suggesting no sauce or even worse, ketchup, with their bacon sarnie.

It's HP. Or surrender your passport, frankly.

 

[cancelled]

Back please.

 

[Audax]

Back. And, what's more, add some crunch by chopping off the rind fat and cooking that separately. Easiest way is to cook both the bacon and the offcut fat in the oven (in separate trays).

Bonus is you also get a whole lot of bacon fat oil from cooking the fat. Pour that off into a container, when it cools it'll go solid. Keep in the fridge, use it instead of butter and you've got yourself a triple-bacon sarnie.

(Edit: Back in my yoof in Australia back bacon came with not just the rind fat, but the actual skin on as well. Now that really did crunch up a treat!)

 

[Herr Tubthumper]

Forget the argument over bacon types, some chancers are suggesting no sauce or even worse, ketchup, with their bacon sarnie.

It's HP. Or surrender your passport, frankly.

There’s some real wrong ‘uns on this thread.

 

[shingle]

Only a ger, ger, german would ask such a question.

Back ... all day long.

 

[clapham_gull]

Either, but must be smoked from Butchers , not the water added stuff in plastic from supermarket.

That's really the way it's cured and you get dry cured stuff from supermarkets too (and butchers sell the other stuff)

My preference is non nitrates cured streaky.

The naked brand or Waitrose own brand.

 

[fork me]

I went in to the butcher's today and said "I'd like some bacon please." He said "Lean back?"
I said "I'd like some bacon please."
Somehow, this joke isn't working?

 

[Jack Straw]

Now it works!

 

[amexer]

Made a good mistake when shopping this week Bought streaky instead of back. It made best sandwich ever. Cut bacon up into small pieces and all came out very crispy. By cutting up able to spread over all the bread

 

[Is it PotG?]

Just been watching the perfect Auf Wiedersehen Pet S2, Barry thinks a mix to keep all happy.

 

[DavidRyder]

Whichever has the crispiest fat pls!

 

[chickens]

Well. The responses are all very Brightonian.

For me, streaky bacon, standard white bread, perhaps a touch of red sauce according to taste. There’s no call for artisan breads or exotic variations on the theme of bacon here. Jamie Oliver and his ilk can keep well away from my bacon sarnie, thank you very much.

 

[The Clamp]

Well. The responses are all very Brightonian.

For me, streaky bacon, standard white bread, perhaps a touch of red sauce according to taste. There’s no call for artisan breads or exotic variations on the theme of bacon here. Jamie Oliver and his ilk can keep well away from my bacon sarnie, thank you very much.

I’ll go brown sauce but other than that, spot on.

 

[The Clamp]

I find a really nice trick is to grill one side of both slices of white bread.

Assemble the sandwich with the toasted side facing out.

You get the crunch of toast followed by the soft white bread that has soaked up the butter and bacon flavours.

Lovely stuff.