Recipes Sandwiches + Wraps Bacon Sandwiches Bacon-and-Butter Sandwiches 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 Dominique Ansel Facebook Instagram Twitter Website Dominique Ansel is a James Beard Award-winning pastry chef and owner of Dominique Ansel Bakery and Workshop in NYC. He has shaken up the pastry world with his creativity and innovation, with iconic creations like the Cronut®, Cookie Shot, Frozen S'mores, Blossoming Hot Chocolate, and more, and was named World's Best Pastry Chef in 2017 from the World's 50 Best Awards.Expertise: pastry, baking, lamination, Viennoiserie.Experience: James Beard Award-winning pastry chef, Dominique Ansel is responsible for creating some of the most fêted pastries in the world, including: the Cronut® (named one of Time Magazine's "25 Best Inventions of 2013"), The Cookie Shot, Frozen S'more, Blossoming Hot Chocolate, and many more. He is the chef/owner of eponymous bakeries in New York City and Hong Kong, and has been named the World's Best Pastry Chef by the World's 50 Best Restaurants awards. He is also the recipient of the Ordre du Mérite Agricole, France's second highest honor.Dominique published his first cookbook, DOMINIQUE ANSEL: The Secret Recipes, in October 2014, featuring a number of signature recipes from his flagship Dominique Ansel Bakery in NYC. His second cookbook, Everyone Can Bake, debuted in April 2020, with his favorite go-to recipes for bases, fillings, and finishing so readers can mix-and-match and create endless possibilities of delicious desserts at home. Food & Wine's Editorial Guidelines Updated on December 1, 2016 Print Rate It Share Share Tweet Pin Email 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 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. 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. Rate it Print