Bacon-and-Butter Sandwiches

Pastry genius Dominique Ansel gives the beloved English “bacon butty” a French accent by subbing slender baguette for the standard white toast. Flavor upgrade: Ansel replaces the traditional ketchup with sherry.

  • Total Time:
  • Servings: 4

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  • 8 slices of back bacon 
(see Note)

  • 4 tablespoons unsalted butter, softened

  • 2 teaspoons dry sherry

  • Four 4-inch-long baguette pieces, split and lightly toasted

How to make this recipe

  1. In a large cast-iron skillet, cook half of the bacon over moderately high heat, turning once, until browned and the edges are crisp, 5 to 7 minutes. Transfer to paper towels. Repeat with the remaining bacon. 

  2. In a small bowl, blend the butter with the sherry. Spread it on the baguette bottoms. Top each with 2 slices of bacon, close the sandwiches and serve.


Back bacon includes a portion of both the loin and the belly. It’s available from British butchers and, or try a combination of Canadian bacon and thick-cut bacon.

Contributed By Photo © Marcus Nilsson Published December 2016

1093690 recipes/bacon-and-butter-sandwiches 2016-11-07T14:35:58+00:00 Dominique Ansel december-2016 recipes,bacon-and-butter-sandwiches 1093690

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