Bacon Sarnie {street food monday}

Bacon Sarnie | The Sugar Hit


Do you need a recipe for a bacon sandwich? Probably not. OK then, consider this a reminder for a bacon sandwich.


It’s so fantastic the way people are aware of their health right now. People are eating consciously, and really thinking about what they put into their bodies. We live in a world of juice-fasts and kale salads and tacos which are made of lettuce cups instead of tortillas. And I genuinely and from the heart am so happy that things are the way they are.


Bacon Sarnie | The Sugar Hit


Because when I’ve gone a full week with cleansing soups and crunchy salads and dark leafy greens, all of which I love, I treat myself to a bacon-frickin’-sandwich.


And it tastes AMAZING.


Bacon Sarnie | The Sugar Hit


It’s pretty straight forward. But as always with recipes that are simple, the ingredients must be absolutely top quality. Free-range, organic, smoked bacon. Creamy, unsalted cultured butter. Freshly baked bread with a crusty, flour-dusted exterior and a soft crumb.


Cook the bacon until it’s crisp, but not totally annihilated and don’t toast the bread, because you want the contrast between crunchy and soft. And, this is personal preference, but I like to put my condiments on the side, to be added at will. There definitely needs to be a few bites of just pure bacon-y goodness.


Bacon Sarnie | The Sugar Hit


This is the kind of food that you want to eat under a grey-sky in London very early in the morning, preferably in an out-of-the-way caff, and a mug of milky tea alongside is mandatory. It doesn’t really matter what you’re getting up to for the rest of the day, that’s the quintessential London experience for me.


Man, I can’t wait to get back!


xx Sarah.


Bacon Sarnie | The Sugar Hit


Bacon Sarnie {street food monday}
The most British of sandwiches, the bacon sarnie.
Serves: 1
  • 2 full rashers of bacon (loin and belly), rind removed
  • 2 slices of crusty white bread
  • unsalted butter
  • HP sauce, ketchup or whatever you like, to serve
  1. Preheat your grill (broiler) to it's highest heat.
  2. Spray a baking sheet with oil, and lay the bacon rashers on it.
  3. Cook under the grill for about 4-5 minutes per side, or until the bacon fat has rendered and become crisp.
  4. Place the bacon onto some paper towels to drain slightly.
  5. Place the bread onto a serving plate and butter both pieces generously.
  6. Place the drained bacon onto your sandwich, place your sauces on the side of your plate, and go to town.


Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.