- Jun 15, 2000
- 5,664
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Well, I finally got around to trying this. It is truly delicious.
The recipe is simple enough. Make a bacon sandwich like you normally would, only you fry the bread for the sandwich in the same pan as you cooked the bacon.
A few tips if you are going to try this:
- I cooked my bacon in two batches. After each batch I fried up 1 slice of bread. I have a smallish cast iron skillet so squeezing two slices of bread at once is not ideal. This also has the advantage of keeping the baconey goodness evenly distributed between each piece of bread.
- After the bread was fried, I placed a couple of slices of cheddar cheese on the bread and toasted it to melt the cheese. While this was happening I put the cooked bacon that had been sitting on a paper towel back in the warm pan to make sure it was nice and hot for the sandwich. Doing it this way made sure both the bread and bacon were hot for finally sandwich assembly.
- The bread fried extremely quickly when put in the hot skillet. Watch carefully or the bread will burn.
Unfortunately I made two mistakes that I will avoid in the future...
- First mistake: Grocery store bacon. While this will do in a pinch, quality bacon makes a quality sandwich. I have used Nueske's in the past (http://www.nueskes.com/) which was excellent. There is a place in Huntington Beach called the Beef Palace which also has good bacon. In any event, find a good source for bacon!
- Second mistake: Standard thickness sliced bread. I went by a local bakery and got some great bread but I didn't get it thick sliced. I think thick sliced bread would work far better than the standard thickness.
Sorry, no pics. Next time I try this with good bacon and thick sliced bread I will try and remember to take some.
-KeithP
CLIFFS
-Made bacon sandwich
-Bread for sandwich was fried in bacon fat/drippings
-Use good quality bacon
-Use thick cut bread
-Delicious
The recipe is simple enough. Make a bacon sandwich like you normally would, only you fry the bread for the sandwich in the same pan as you cooked the bacon.
A few tips if you are going to try this:
- I cooked my bacon in two batches. After each batch I fried up 1 slice of bread. I have a smallish cast iron skillet so squeezing two slices of bread at once is not ideal. This also has the advantage of keeping the baconey goodness evenly distributed between each piece of bread.
- After the bread was fried, I placed a couple of slices of cheddar cheese on the bread and toasted it to melt the cheese. While this was happening I put the cooked bacon that had been sitting on a paper towel back in the warm pan to make sure it was nice and hot for the sandwich. Doing it this way made sure both the bread and bacon were hot for finally sandwich assembly.
- The bread fried extremely quickly when put in the hot skillet. Watch carefully or the bread will burn.
Unfortunately I made two mistakes that I will avoid in the future...
- First mistake: Grocery store bacon. While this will do in a pinch, quality bacon makes a quality sandwich. I have used Nueske's in the past (http://www.nueskes.com/) which was excellent. There is a place in Huntington Beach called the Beef Palace which also has good bacon. In any event, find a good source for bacon!
- Second mistake: Standard thickness sliced bread. I went by a local bakery and got some great bread but I didn't get it thick sliced. I think thick sliced bread would work far better than the standard thickness.
Sorry, no pics. Next time I try this with good bacon and thick sliced bread I will try and remember to take some.
-KeithP
CLIFFS
-Made bacon sandwich
-Bread for sandwich was fried in bacon fat/drippings
-Use good quality bacon
-Use thick cut bread
-Delicious
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