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. Slideshow: More Bacon Sandwich Recipes 

Bacon-and-Butter Sandwiches
If you were looking for the perfect snow day sandwich, we’ve found it. 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. Photo: © Marcus Nilsson
Total Time:
15 mins
Yield:
4

Ingredients

  • 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

Directions

  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.

Notes

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

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