This page may contain affiliate links. So, I receive a small commission at no cost to you when you make a purchase using my link. Here is a post about how to make The PERFECT Bacon Sarnie!!
Behind Her Eyes Bacon Sarnie Scene
We recently watched the Netflix series called "Behind Her Eyes" which is set in England. This is a psychological drama involving a married couple Adele and David and a single mother Louise who enters their lives. It's a 6 part series based on the novel by Sarah Pinborough. Although not for everyone (there are disturbing scenes and quite a lot of adult content), it is intriguing and the ending is quite shocking!
As for me, I am always looking out for food in the programs that I watch. In Episode 1, there is a scene in which Louise eats a Bacon Sarnie. She eats this on her first day of her new job when wearing a lovely white blouse. Unfortunately a huge blob of ketchup from the Bacon Sarnie ends up on her blouse and she ends up in a bit of a panic. 😕
By the way, Louise's colleague who gave her the Bacon Sarnie states: "Bacon Sarnie what is better? Nothing...3 rashers of smoked best back is the highlight of my week."
What is a Bacon Sarnie?
A Bacon Sarnie is Brit speak for a Bacon Sandwich. Now, you may be thinking who needs a recipe for a bacon sandwich? That's fair. So please think of this as more tips and info on how to perfect your Bacon Sandwich game!
Back Bacon vs. Streaky Bacon
in the US, we are familiar with Steaky Bacon.
From the EnglishBreakfastSociety.com: "The streaky bacon that the Americans love is pork 'belly' cut from the fat streaked padding on the side of the pig."
The UK, on the other hand, prefer back bacon. Again from the EnglishBreakfastSociety.com: "The British do bacon right because we slice the meat properly so that rashers (slices) of bacon include belly and loin in one beautiful piece of meat to create an irresistible and unforgettable bacon eating experience."
Ok, so I am an American who grew up on streaky bacon. I also had the opportunity to live in the UK and experience back bacon. They both have their advantages and not many disadvantages that I can think of! However, I have to give the edge to back bacon for use in Bacon Sarnies. First of all, I'm trying to duplicate the British Bacon Sarnie experience, and second of all I think the taste and texture of the back bacon is perfect for bacon sandwiches.
So, if you can find back bacon for these Bacon Sarnies please use that! However, if all you can find is streaky bacon, then no worries...all is good. 😉
If using streaky bacon, no olive oil is required. I did use a bit of olive oil to fry the bacon if using back bacon.
Traditionally white bread is used for Bacon Sarnies. However, I used some multigrain bread and it was incredible! What I do recommend is that you use bread that is cut a bit on the thick side. We will end up lightly toasting both sides (in butter and bacon fat!!) and you will still have a soft middle. This makes for an incredible sandwich eating experience!
You can butter both sides. However, I buttered one side and left the other side without butter. It worked. 🙂
After the bacon is cooked, I removed the bacon and then lightly toasted both sides of the bread on the same griddle in the bacon fat. I began with the unbuttered side and allowed it to soak up as much bacon fat without it becoming TOO greasy, and then turned it over and lightly toasted the buttered side.
The Final Assembly and The Necessary Sauces
I turned the buttered and toasted side up and laid 4 back bacon rashers on one piece of bread. Use more than 4 rashers if you like! Top with another slice (buttered and toasted sides facing each other). Cut diagonally as shown above.
It already looks gorgeous, I have to say. 🙂
Now the finishing touches are the incredible sauces. I highly recommend copious amounts of the following sauces for the perfect Bacon Sarnie dining experience:
HP Sauce is THE BOMB. HP stands for Houses of Parliament, by the way. Here is an incredible article about HP Sauce from the Huffington Post called "HP Sauce: The Brown English Condiment You Need To Be Using." Try to find it at your local grocery store! If you can't find it, it can be ordered here on Amazon.
Have I convinced you to take every possible step to ensure that a Bacon Sarnie shows up for breakfast, lunch, or dinner in your life soon? I do hope so. 🙂
Some Other Recipes You May Enjoy!
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The PERFECT Bacon Sarnie
- Griddle or cast iron pan
- 10 oz back bacon you can use streaky bacon, but back bacon is preferred
- 1 tablespoon olive oil
- spreadable butter to spread 1 or both sides of your bread
- 4 slices bread white bread is preferred
- HP Sauce
- Tomato Ketchup
- Heat up your griddle to around 350F or your cast iron to medium to med-high heat. Add the olive oil and once hot add your bacon. Fry both sides until just crispy (you don't want to overdo this part).
- Drain on paper towels.
- Add butter to 1 side or both sides of your bread. If using only 1 side, then begin toasting (on your griddle or pan which still has bacon fat) the side that does not have butter first. Then flip over.
- Assemble by placing half of the bacon on 1 slice of toasted bread, and then half on another slice of toasted bread. Top each with the remaining slices of toasted bread, then cut each sarnie diagonally.
- Add HP Sauce and Ketchup and enjoy your time in SANDWICH HEAVEN!