Alright, Bacon Sandwiches: The Comfort Sandwich I Crave Most
If you ever dropped by my flat on a rainy Wednesday, chances are you’d catch me frying up a rasher or two (or three—let’s not kid ourselves) for this gloriously messy bacon sandwich with caramelized onions. Funny enough, my first attempt at caramelizing onions ended in a pretty smoky kitchen, a flustered dog, and a stubborn determination to get it right next time. Now, this is what I make when the week’s been long and I want something hearty, not faffy. Actually, my mate Dave calls it a “proper sandwich” because, once, he tried making it with turkey bacon and promptly apologised to the bacon gods. So, let’s get to it?
Why You’ll Want To Make This (and Maybe Hide One for Yourself)
I make this when I want something more than just “breakfast-for-dinner” (not that I’m judging, sometimes a fry-up is exactly what’s needed). My family goes mad for this sandwich—although my eldest picks out the onions unless I sneak them under the bacon, sneaky fox that he is. And look, I’ve burnt the onions more times than I care to admit; they’re fussy little things, but once I leaned into keeping the heat low and not hovering, I finally got that sweet, brown sticky magic. Some days, I’ll toss in a slice of cheddar or swap mayo for grainy mustard, just to keep life spicy. (It’s the little things, right?)
Here’s What You’ll Need (and What You Can Swap)
- 6 strips thick-cut bacon (I use streaky, but back bacon, or honestly, pancetta in a pinch—anything meaty and salty!)
- 1 large onion, sliced thin-ish (yellow is classic, but I sometimes use red onions—the sweet kind—if that’s what’s left in the cupboard)
- 2-3 teaspoons brown sugar (people swear by demerara, but honestly, whatever you have; white sugar works in a pinch, too)
- 1 tablespoon butter (if you feel extra-fancy: half olive oil, half butter, but I rarely bother)
- 2 hearty slices of bread (sourdough is lush, but I’ve used thick white sandwich bread from the corner shop and survived)
- Mayo, mustard or whatever spreadable you love (I’m a mayo gal myself, but garlic aioli hits the spot)”
- Optional: Some baby spinach leaves for greenery, cheddar cheese for ooze, or even a fried egg if you’re feeling ambitious
How I Throw It All Together (Precise-ish, But No Pressure)
- Start with the onions. Heat your butter (low and slow wins the race here) in a pan, toss in those sliced onions with a pinch of salt. Stir ’em around so everyone says hi. Walk away for a bit, but don’t forget to check back every couple minutes—burnt onions ruin the mood. Once they get a bit golden, sprinkle over the sugar and let them get sticky, gooey and caramel brown. (This is usually where I sneak a taste, just for ‘quality control’).
- Bacon time! In another frying pan—unless you hate washing up, then just pile it to one side and use the same one—cook your bacon till it’s as crispy as you fancy. I like mine dead crispy so it crunches, but if my mum’s over I do it softer. Pop it on a bit of kitchen roll to lose the extra grease.
- The bread bit. Toast your bread, or don’t. Sometimes I skip toasting when I just can’t be bothered, but I think the crunch makes it extra special. Spread both slices with your chosen sauce—don’t skimp.
- Build your sandwich. Layer up: onions first (so they soak into the bread), bacon on top. Add cheese or greens if you like, then lid it with the other slice. Squash it down a bit—nothing fancy.
- Slice (if you must) and eat. I go diagonally, which always feels more indulgent. If anything falls out, it’s just “bonus” for nibbling at the end.
Extra Notes I’ve Picked Up Over Time (Definitely Not Chef-y)
- The longer you cook the onions, the sweeter and stickier they get. I was never patient, but really, it pays off.
- I thought only fancy bread would do, but—truth be told—my kids prefer it with soft sandwich bread. Go figure.
- If you’re watching the pennies, supermarket brand bacon works fine. My gran used to insist on premium, but who’s got time for that?
Variations I’ve Tried (And a Few That Flopped!)
- Tried adding apple slices for “freshness”—honestly, wasn’t my cup of tea, but maybe you’ll like it?
- Swap bacon for mushrooms (for a veggie version); works great when I’m feeding the neighbor’s daughter who doesn’t do meat
- A drizzle of hot honey over the bacon sometimes makes it next-level (I found this out by accident when my cousin spilled her tea)
- One time, I attempted brie instead of cheddar. Too rich—even for me!
Do You Actually Need Any Fancy Equipment?
Not really, mate. Just a frying pan or two (non-stick is easier for the onions). Don’t have a toaster? Chuck the bread in the hot pan for a few seconds on each side—that’s what I do at the cottage when there’s no plug.
How I (Never) Store Leftovers
Technically, you could wrap the sandwich in foil and refrigerate for a day, then reheat. But honestly, in my house, it never lasts more than a day—I once caught my husband eating the last bite at 1 am, crumbs and all.
Serving It Up My Way
I like mine with a mug of strong tea; the salty bacon and sweet onions just work. Sometimes I’ll pop a handful of crisps on the side (try it—it’s a very British sort of treat). When we’ve got guests, I’ll cut them into little triangles for “fancy” finger food.
What I’ve Learned (Sometimes the Hard Way!)
- Don’t rush the onions. I once tried turning the heat up thinking I’d save time—ended up with onions as chewy as old shoe leather.
- Bacon splatters. An apron is your friend here; learnt that after a particularly greasy jumper incident.
- Pat the bacon dry—otherwise your sandwich goes soggy and nobody likes that. Or, at least, I don’t!
Real Questions People Have Asked Me (And My Sometimes Rambly Answers)
- Can I make this in advance? Sure, you can cook the onions and bacon, then assemble later. It’s best fresh, though. (I’ve never had a “leftover sandwich” survive breakfast in my house anyway.)
- What if I don’t eat pork? No worries—smoked turkey or even thick-cut veggie bacon works. Actually, I think smoked tofu slices are surprisingly tasty, if you’re feeling brave.
- Why do my onions burn before they caramelize? Probably too much heat. Lower and slower than you think. Oh, and don’t skimp on the butter or oil.
- Is there a sauce you swear by? Honestly, on second thought, mustard mayo (half and half) is my winner, but classic Kewpie mayo is a secret weapon. I did a taste test inspired by Serious Eats’ roundup once—well worth a look if you’re into condiments.
- Which bread is best? Up to you! Sourdough’s a winner for robustness, but soft white is nostalgic. Check out King Arthur’s guide if you fancy making your own. I never do, but it looks lovely.
Anyway, that’s my comfort lunch—in all its informal, wonky glory. Give it a whirl and tell me how it goes; or if you’re like me, just eat it hot on the kitchen counter with your phone in one hand and a cuppa in the other. Life’s too short not to enjoy a proper bacon butty (with onions, obviously).
Ingredients
- 8 slices of thick-cut bacon
- 2 large yellow onions, thinly sliced
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 8 slices of sandwich bread
- 4 leaves romaine lettuce
- 2 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- Pinch of salt and black pepper
Instructions
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1Heat the olive oil and butter in a large skillet over medium heat. Add sliced onions and cook, stirring occasionally, until golden brown and caramelized, about 15-20 minutes. Season with a pinch of salt.
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2While the onions are cooking, place the bacon in a separate skillet over medium heat. Cook until crispy, flipping occasionally, about 8-10 minutes. Drain on paper towels.
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3Toast the slices of bread until golden brown.
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4In a small bowl, mix the mayonnaise and Dijon mustard together. Spread the mixture evenly on one side of each slice of bread.
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5To assemble, layer lettuce leaves, crispy bacon, and caramelized onions on four bread slices. Top with the remaining slices, mayo side down. Cut sandwiches in half and serve immediately.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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