Bacon Sarnies

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Bacon Sarnies

From Stonesoup

The secret to a killer bacon sarnie is of course, top quality bacon, if you’re lucky enough you might find a butcher who slices their bacon to order.

After months of experimenting with cooking bacon, I’ve concluded that the optimum method is to go for a low heat. This results the fat being nicely rendered and buttery and avoids it curling up and cooking unevenly. You could take the time to grill the eye separately from the rest of the rasher so it remains lovely and flavoursome and the fatty bits can get nice and crispy.

Serves 2
4-6 rashers bacon approx 4mm (1/8in) thick
salted butter
whole egg mayonnaise
handful wild rocket (arugla), optional
2 soft pannini or 4 thick slices white bread

1. Preheat your grill or broiler on low and line with foil.

2. Remove the eye of the bacon and start cooking the rest of the rasher, turning now and then. Add the eyes and cook until just starting to brown.

3. Drain on paper towel and keep warm. Cook the tails until they are nice and crispy and add to the paper towel.

4. Halve and butter your pannini or bread and spread one side generously with mayo. Top with bacon and rocket, if using. Season generously with black pepper and then form your sandwich.