Bacon Butty (Bacon Sandwich)
The classic, British bacon butty sandwich consists of a sweet and tangy sauce and crispy bacon between two slices of toasted bread. This version is elevated with golden, caramelized onions.
Servings: 2
Calories: 659kcal
Ingredients
For the Caramelized Onions
- 2 tablespoons canola oil
- 1 large yellow onion sliced
- 1 tablespoon balsamic vinegar
For the Sandwich
- 4 slices white bread or your favorite bread
- 8-10 slices smoked bacon strips
- brown sauce (HP) or BBQ sauce optional
Instructions
For the Caramelized Onions
- Heat the canola oil in a skillet over medium heat. Add the onions and cook, stirring often, until they begin to soften (about 5 minutes).2 tablespoons canola oil, 1 large yellow onion
- Reduce heat to medium-low, add the balsamic vinegar and continue to cook, stirring occasionally, until deeply golden (around 20 minutes).1 tablespoon balsamic vinegar
For the Bacon Butty
- Place two paper towels on a plate. Arrange the slices of bacon on the paper towel, separately. Place 2 more pieces of paper towel on top of the bacon. (You may need to cook half of the bacon at a time, in order to fit the plate.)8-10 slices smoked bacon strips
- Microwave on high until the bacon is slightly crispy, about 3 to 5 minutes. It will crisp up more as it cools.
- While the bacon is cooling, toast the bread slices.4 slices white bread
- Place the crispy bacon in between the bread slices with the caramelized onions. Add some brown sauce or BBQ sauce and serve.
Notes
- If you want to cook your bacon in the oven instead, here’s how to do it: Preheat the oven to 400 degrees Fahrenheit, cover a baking pan with aluminum foil, put the bacon strips on top (do not overlap), and bake for about 10-20 minutes , or until crispy (keep an eye on them as time will vary depending on the thickness of the bacon).
- If you need to store your sandwiches in the fridge for later, consume them within 3 days for best results. You can reheat them in an oven or toaster oven to retain the crispiness.
- Slice the onions consistently for even cooking. Use an adjustable mandolin if you have. My preference is to cut them about ¼" thick. When cooked, onions shrink significantly, so it's best to avoid slicing them too thin.
- Slice the sandwich diagonally for the perfect bite ratio and visual appeal. This also makes it easier to hold and bite into.
Nutrition
Calories: 659kcal | Carbohydrates: 32g | Protein: 16g | Fat: 51g | Saturated Fat: 13g | Cholesterol: 58mg | Sodium: 832mg | Potassium: 312mg | Fiber: 2g | Sugar: 6g | Vitamin A: 33IU | Vitamin C: 4mg | Calcium: 143mg | Iron: 2mg
