British · Lunch & handhelds
Bacon butty
A British caff classic of hot dry-cured back bacon with crisped fat, soft white buttered bread, and the diner’s choice of tangy brown or tomato sauce.

Equipment
- Use another covered 12-inch oven-safe skillet or transfer before the oven finish.
Ingredients
1× recipe · Makes 4 sandwiches
- 12 rashers dry-cured British back bacon
- 8 thick slices very fresh soft white bread
- 4 tablespoons salted butter, softened
- 1/4 cup British brown sauce, such as HP
- 1/4 cup tomato ketchup
Instructions
Lay bacon in a and bring to medium heat. Cook in batches, turning, until the lean is browned and the fat edge is crisp but the rasher still bends, 5 to 7 minutes. Drain briefly without letting it go cold.
Spread soft bread with salted butter all the way to every edge while the bacon cooks. Do not toast it; softness against the crisp fat is part of the sandwich.
Layer three hot rashers on each of four slices, overlapping so every bite contains both loin and crisp fat. Offer brown sauce and ketchup and spread only the diner’s chosen sauce lightly over the bacon.
Close, press once with a flat palm to marry the hot bacon and butter, cut in half, and eat immediately before steam makes the bread wet.
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