I hadn’t ever heard of a Bacon Butty until fairly recently. I saw some blurb somewhere in Saveur about one and I was intrigued. I’ve made Chip Butties before, but didn’t really realize that a Bacon Butty is something I’ve been eating my whole life–Minus the HP (“brown”) Sauce.
As a kid, my mom would occasionally make BLTs for dinner–She loves them. Bacon, lettuce, tomatoes, and mayo. I despise mayo (I eschew most condiments in general), and as a kid, I would never eat lettuce or tomato. I still won’t eat raw tomatoes, unless they’re in a Caprese salad. So, long story short, I’d make a simple bacon sandwich with just bacon and butter. And since we’d usually have fries with them, I’d often dip my sandwich in ketchup.
Which, from what I gather, is the only other condiment allowable on a Bacon Butty. I had a little less than a pound of bacon left over from some potato-cheese soup I made over the weekend, so I fried up the rest of it and made Bacon Butties for dinner.
I did mix my ketchup with some Worcestershire sauce–I’m sure that’s sacrilege, but it was delicious! Fry the bacon until somewhat crisp. Drain on paper towels. In a small bowl, whisk together the Worcestershire sauce and the ketchup. Butter all 8 slices of bread, with 1/2-Tbsp. butter each. Place 3-4 slices of bacon on 4 of the slices, breaking the bacon in half to fit. Spread about a Tbsp. of the Worcestershire-ketchup mixture over top of the bacon, then top with the remaining slices of bread, buttered-side down. Slice in half before serving.
Bacon Butty
Ingredients
Instructions
Jay agreed that the Worcestershire-ketchup sauce was delicious. I need to find something else to use it on. Or I could just go buy another pound of bacon and make these again!
Sounds great going to try for lunch this weekend!
You’ll have to let me know what you think–I can’t wait to make them again!