Following on from the travesty of a bacon sandwich that Bethannie laments on the food myth thread: What's the perfect bacon sandwich? What do you consider the ultimate in salty sliced porcine pleasure twixt two slices of bread? Brown or white? To butter or not to butter? Brown, red or not at all? Putting a philosophical context into it all; if you put an egg in a bacon butty, is it still a bacon butty? Nice as a slice of avodaco is in a bacon sandwich, does this still count? I fear controversy will be rife on this thread. I'm aware that wars have started over lesser issues, but this is important stuff. Anyway, mine: - Best bacon affordable/available. Dry-cured is good, brine-cured isn't the devil unless it's the pumped stuff that shrinks into a pool of salty white gunk in the pan. I will have smoked/unsmoked, back/streaky, depending on my mood, but the norm is lightly smoked, thick sliced streaky. Fried in a lightly oiled pan until just crispy. IMPORTANT- the ratio of bacon to bread is crucial. At least 3 slices of back per standard sandwich (preferably 4), at least 5 slices of streaky (preferably 6). A stingy bacon butty is no friend of mine - White bread. Preferably 'plastic' factory bread. Multi-grain or wholemeal are wrong-diddly-wrong-wrong-wrong. - Butter on one piece of bread. The unbuttered bread will soak up the bacon fat in the pan and form the base of the sandwich. The buttered side will go on top so the fat melts through the sandwich. - Sauce: red, a tiny, tiny smear. Yours? Oh, and can we agree that fake bacon has no place on this thread please?