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!

Yield: 4

Bacon Butty

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Prep Time 30 minutes

Cook Time 5 minutes

Total Time 35 minutes

Ingredients

• 1 lb. of bacon
• 8 slices white bread
• 4 Tbsp. butter
• 1 Tbsp. Worcestershire sauce
• 3 Tbsp. ketchup

Instructions

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.

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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!

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