Bacon Sarnie by Max Halley

Featuring Walkers Smoky Bacon Crisps

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How do you make a bacon sarnie the best bacon sandwich, ever? By making it more bacon-y, of course! This bacon sandwich is the most bacon-y thing in the entire world. More bacon-y than smoky bacon crisps, more bacon-y than a BLT and more bacon-y even, than bacon itself.

It’s so bacon-y, in fact, that it requires you to sandwich responsibly and call a friend to share it with. If you’re sandwiching alone, just make half.

Sliced white is the only option here; it's what you get in the local caff, and that is where all the best bacon sarnies come from. End of.

Serves: 2

Requires Cooking: No

Vegetarian Option: No


  • 2 slices smoked streaky bacon
  • 4 slices smoked back bacon
  • 1 heaped tablespoon mayo in a small bowl
  • 2 slices of sliced white bread
  • Crushed Walkers Smoky Bacon Flavour Crisps
  • Your condiments of choice. I like ketchup and a touch of hot sauce, but who am I to tell you?
  1. 1 Cook the streaky bacon in the oven at 150ºC for about 15 minutes or until crispy, then set aside, keeping the bacon juices in the tray.
  2. 2 Tip half of the hot juices into the mayonnaise and stir until deliciously combined.
  3. 3 Fry the back bacon in the remaining juices until cooked as you like it.
  4. 4 Chop the cooled crisp bacon until it is as close to a powder as you can muster. If I had a spice grinder, I might blitz my bacon in that.
  5. 5 Mix the bacon powder into the bacon mayo and set aside. Bacon on bacon on bacon.
  6. 6 When your back bacon is done, remove from the pan and fry your bread slices (just on one side) in the leftover juices.
  7. 7 Spread your homemade baconnaise (what!) on both golden sides of the bread. Lay the back bacon slices on the bottom, a generous scattering of the crushed crisps on the top and condiment away!
  8. 8 Lid on. Cut in two. Go go go.

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