The Perfect Bacon Sandwich Battle | Jamie Oliver | HNY

Start with square white bread and bloomer round bread.

Use streaky smoked back bacon.

Put the bacon into a cold pan without oil.

Turn the heat on low to melt the bacon fat before it colors.

Add a little oil in the pan to stop the bacon from sticking when grilling.

Cook the bacon under the grill to allow it to curl and create a natural gravy.

Weigh down the bacon with a small pan to keep it flat while cooking.

Assemble the sandwich with a tiny bit of butter on the bread.

Layer the bacon on the buttered bread and return it to the pan to color the bottom.

Weigh down the sandwich again to ensure even coloring on the bottom.

Slice the bacon rashers north to south, then cut the sandwich east to west into four pieces.

Cut the sandwich in half from one corner to the other.

Add sauce to the sandwich, choosing between brown sauce, ketchup, mustard, and chili sauce.

Equipment Needed

Spice Level:

Dietary