The Ultimate Bacon Butty

Prep time - 5 minutes
Cook time - 5 minutes
Serves - 2
Difficulty - Easy

Ingredients

Get ready to dive into the ultimate comfort food – the unbeatable bacon butty! This sandwich is all about celebrating the crispy, smokiness of Edwards Oak Smoked Dry Cured bacon, creamy, dreaminess of Castle Dairies Welsh Spreadable buttered bread, and a touch of your favourite sauce. It’s the kind of goodness that hits the spot every time!

 

– 4-6 rashers of Edwards Oak Smoked Dry Cured bacon

– 4 slices of your sourdough bread

– Castle Dairies Welsh Spreadable, for spreading

– Optional: Brown sauce or ketchup

 

Method

  1. Cook the Bacon – heat a pan over medium heat. Lay out the bacon rashers and cook for 3-5 minutes on each side until they’re crispy and golden. Adjust the time to your crispiness preference. Place the cooked bacon on a paper towel-lined plate to drain excess grease.

 

  1. Toast the Bread – while the bacon cooks, pop the bread slices into a toaster or use the same pan for a quick toast. Aim for a nice golden colour and a satisfying crunch.

 

  1. Butter it Up – give one side of each toasted bread slice a good slather of Castle Dairies Welsh Spreadable. It’s that extra touch that adds richness to the sandwich.

 

  1. Assemble the Sandwiches – lay out a buttered slice, then place 2-3 bacon rashers on top. If you’re feeling saucy, go ahead and drizzle some brown sauce or add a dollop of ketchup.

 

  1. Stack and Serve – top the bacon with another buttered bread slice, buttered side facing down. Gently press it together to create the ultimate bacon stack.

 

  1. Repeat the Magic – make a second sandwich following the same steps.

 

  1. Slice and Enjoy – cut the sandwiches in half diagonally if you’re feeling fancy. Serve them up and dive right in while everything is still warm and inviting.

 

  1. Last but not Least – don’t forget a cup of tea, coffee, or your favourite drink to wash it all down for that extra level of comfort.