Making a bacon and cheese toastie without a toastie maker.
The baconThe bacon we serve comes from a farm in Gloucester and we've started curing it ourselves at the hotel. Here, we will take you on a voyage through all the best sandwiches London has to offer, and what lessons we can take into our own kitchens. I used to be a head chef over at my local restaurant but I gave that up to look after my girls. 5. Jamie mentions thicker-cut bacon in his advice – although I agree that wafer-thin stuff is often disappointing, anything too chunky risks jeopardising the all-important crunch factor, so I'm going to stick with a standard cut. Indeed, so central a part does it play in British culture that it's impossible to imagine any other dish which so reliably raises the national spirits in times of trouble – devoured by hungry builders, peckish pensioners and footsore royal wedding goers with equal enthusiasm, it's the simple pleasure which unites the country. You may want to cut the toastie in to a shape you like. The butterButter is important – it lubricates the sandwich and makes it easier to eat – so butter both slices of bread liberally and lay out the bacon between them. Lean and meaty, back bacon is clearly the premium choice – but my confidence is shaken when I read the godlike Nigel Slater prefers streaky "because I like the fat as much as I like the lean, and I don't think anything else is right for a bacon sandwich." © 2020 Product Spy - All Rights Reserved. It is, quite simply, the best bacon sandwich I've ever had. Divide the dough into 6 pieces and shape each into an oval (to fit the bacon), then space out on a floured baking tray, cover and leave for 15 minutes. Sandwich/dinner mash-ups that'll have you dribbling all the way into next week. We are in the dining room at the St John Hotel in central London, the latest Henderson temple to great British food, and the man himself is at the kitchen counter overseeing the production of one of their most popular breakfast indulgences. 3. You crave for a bacon and cheese toastie but you lack the knowledge of making one, you will find the answer in the steps discussed below. I like a bit of crunch to my bread, which rules out leaving it in its natural state. The horror. Sprinkle the grated cheese on the bacon and push it back under the grill. There seems to be rare consensus that it must be white ("unless you need your roughage" Jamie adds), and for once, I agree: much as I love the nuttiness of brown bread, it's too assertive for this dish: the bread needs to be a vehicle for the bacon, not its co-star. Fellow Word of Mouther Tim Hayward, who has investigated the subject in typically forensic detail, informs me that at his Cambridge cafe, Fitzbillies, they favour a mixture of back and streaky, which is the kind of fence sitting I could really get into. I'm with Tim on the liberal buttering of the bread though – the creamy blandness of sweet unsalted butter is an excellent foil to the bacon. Fry the bacon over medium-low heat in a skillet, turning it occasionally, until it turns crispy, … The bread question doesn't stop once the variety has been determined: there's also the matter of its preparation to address. Nigel Slater reckons that somehow a bacon sandwich is "better with factory-made 'plastic bread'", a claim echoed by many on Twitter. Sun 15 Jul 2012 00.08 BST I like fat too, I think. Top 2 slices of bread with a slice of cheese each; layer each with 2 tomato slices, 2 bacon strips, half of the basil and another cheese slice. Cook, without moving, until the fat begins to turn golden, then turn over.