Bacon-and-Butter Sandwiches

Name: Bacon-and-Butter Sandwiches
Total time: 15 min
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

2 Reviews

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

By Dominique Ansel

December 2016

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Credit: © Marcus Nilsson

Recipe Summary test

total:

15 mins

Yield:

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

Step 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.

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Step 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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Bacon-and-Butter Sandwiches

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Ingredients

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Bacon-and-Butter Sandwiches

Gallery

Recipe Summary test

Ingredients

Directions

Notes

Reviews (2)

All Reviews for Bacon-and-Butter Sandwiches