The Best Bacon Sarnie

• 6 -8 slices bacon (thick-cut for a meatier sarnie)
• light olive oil
• 4 slices of fresh cut bread, thick slices (the fresher the better)
• tomato ketchup (your choice) or brown sauce (your choice)

1. To get a really crisp edge, snip a few small cuts in the fat around each bacon rasher. This will also stop it from curling up too much when cooking.
2. It's best to buy dry-cure bacon if you can, as less water is released when frying, ensuring really crisp fat (the best bit) and a better flavour.
3. Place a large frying pan over a medium heat and add a trickle of oil.
4. Lay the bacon in the pan and cook for about 3-4 minutes on each side or until it's as crispy as you prefer. Remove the bacon and divide between 2 slices of bread. Spread either tomato ketchup or brown sauce on to the remaining 2 slices and place sauce-side down in the pan.
5. Leave for about a minute to absorb all the juices in the pan, also warming (but not toasting) the bread.
6. The other 2 pieces will be warmed through by the hot bacon on top, with any bacon fat seeping through the bread. Assemble the sandwiches and eat straight away.

bacon, light olive oil, bread, tomato ketchup

Taken from www.food.com/recipe/the-best-bacon-sarnie-243124 (may not work)