What you have here is probably the naughtiest thing I have ever been involved with, and it all stems from a familiar debate – red sauce or brown? Both unquestionably have their merits, however, at times they can overpower the star of the show – the bacon.
Yet a bacon sandwich without an added condiment just seems a little lacklustre – an unfinished masterpiece. So how do you enhance the bacon sandwich? You make it more bacony… with bacon jam… whiskey maple bacon jam…
Total Time
2h 45m
Servings
4
Difficulty
Easy
Prep / Cook
45m / 120m
📋 Ingredients
THE BACON JAM
-
✓
500 g
Streaky Bacon Smoked
-
✓
2 piece
Shallots finely diced
-
✓
3 piece
Garlic Cloves finely diced
-
✓
1 piece
Red Chilli finely diced
-
✓
30 g
Tomato Double Concentrate
- ✓ 125 ml Black Coffee
- ✓ 125 ml Single Malt Whiskey
- ✓ 100 g Maple Syrup
- ✓ 100 ml Cider Vinegar
- ✓ 65 g Brown Sugar
-
✓
1 piece
Thyme Large Bunch, stalks removed
THE SARNIES
-
✓
8 piece
Crusty Milk Loaf Thick Slices
-
✓
8 piece
Back Bacon Rashers, smoked
-
✓
8 piece
Streaky Bacon Rashers, smoked
👨🍳 Instructions
1
Place a large saucepan over a medium-high heat. Finely chop the bacon and then fry in batches until lightly browned and starting to become crisp. Remove from the pan and place onto a plate lined with kitchen paper.
THE BACON JAM
2
Return the pan to a medium heat and add the onion to the bacon fat and fry for 2-3 minutes until the onions are softened and starting to colour. Add the garlic and chilli to the pan and cook for a further 2 minutes. Then add the tomato puree and vinegar to the onions and mix together before adding the bacon back to the pan. Finally, add the coffee, whiskey, maple syrup and thyme to the pan and mix together.
THE BACON JAM
3
Leave the pan to blip away and reduce to a jam-like consistency for about 1 ½ hours or until the desired jam consistency is achieved, adding a splash of water every 20 minutes if necessary to loosen.
THE BACON JAM
4
Leave to cool for half an hour before transferring to a food processor and pulsing until a smoother consistency is achieved. (This step can be ignored if you prefer a chunkier jam). Refrigerate until needed.
THE BACON JAM
5
Place a large griddle pan over a medium-high heat. For each sandwich, place two rashers of both streaky and back bacon onto the griddle pan and cook to your preferred finish, soft or crispy. Once done, remove from the pan and place on a plate lined with kitchen roll.
THE SARNIES
6
Now, and this part is important, take two slices of bread and lightly toast on one side only. Once golden and just crisp remove from the pan and smother on a layer of the bacon jam onto each of the toasted sides. Lightly toasting the inner sides will prevent the sandwich from becoming soggy but keeps the fluffy bread texture a true Bacon Sarnie demands.
THE SARNIES
7
Layer in your bacon – streaky, back, streaky, back and top before halving with a very sharp. Eat immediately and savour – these should be kept to a rare treat!
THE SARNIES
💬 Reviews
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