Here’s how to make the perfect bacon sarnie

It’s time we saved our bacon – from being too classy.

In his new TV show, French chef Raymond Blanc, 72, has admitted that he prefers his rashers between slices of hipster sourdough bread.

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From gin to pork loin, everything on The Great British Menu has brightened up over the past few years.

Sourdough is a welcome addition to the bread bin but I’m not sure that’s the best way to get here.

It’s too dense.

When you’ve finished two rounds, you’ll need to report back

In my step-by-step guide, here’s how I make a bacon sarnie.

BREAD

HOWEVER part of your weekend hangover cure or a work day booster, you want a super quick release carb for a bacon sarnie

That’s why white bread – the food energy equivalent of weapons-grade uranium – is called here.

Muffins, doughnuts or even croissants – not something you have to chew on for hours

Don’t overwater the bacon either, so I recommend a thicker, medium-sliced ​​loaf.

BACON

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The star of the show, my favorite is the dry, unbaked and streaky rasher.

Hard-dried means it has been rubbed with salt rather than treated in brine. It can be stored at room temperature and kept for ages.

While not cheap at 50 quid, a whole piece of bacon is a good investment and it means you can cut rashers as thick or thin as you like.

BUTTER

Grilled bacon filled the house with its unmistakable distinctive aroma, drawing them all into the kitchen.

My childhood cherished bacon patties are all made with margarine, but butter is tastier.

In fact, almost everything is improved by adding more butter.

But if you’re going to grill, try browning one side under the grill and then frying the other side in the pan juices.

COOK

A BACON sandwich is hard to mess up – and you can get great results no matter which way you cook it.

I prefer frying because it gives you a pan of juice, which you can put on bread instead of butter.

If you choose grilled pork belly, you can put it in a cold pan, then reduce the heat and gradually heat it up.

This will allow some of the fat to secrete as the bacon heats up so it cooks in its own juices.

SAUCE

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BACON uses other flavors very well, so mustard, red, brown – roll them all up.

There’s something wonderful about enjoying a snack, but I like a plain ketchup on one side and a little mustard on the other.

Marmalade is also surprisingly good.

It sounds spooky, but it’s no stranger than honey-baked ham.

TO SLIDE

WHATEVER really makes you fall in love.

Remove the crust and cut into bite-sized squares if you like.

Or leave it alone and grab it with both hands.

Whichever way you slice it, the ultimate glory of bacon is that it’s a masterpiece of simplicity.

You can get away with just two ingredients – bread and bacon – if you use the oil from the blender instead of butter or butter.

DRINKS

The combination of pork belly with just a little bit of sourness of hot smoky tea is enough to wake anyone up in the morning.

But the humble apple also goes well with pork. So if you are partying at lunchtime, I recommend drinking apple juice.

And cider, the most underrated drink, is a great companion for the midnight special edition.

ALEX’S EXTRAS

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IF you want to give things that crunchy 2020 feel, butter is a good sub to butter, especially if you’re going to bake bread.

Blue cheese pairs great with anything that has pork.

And most things are enhanced by sprinkling chopped scallions (or onions as they’re known at my house).