Spread the toasted bread with the ketchup and hp sauce. In a non stick pan cook the streaky bacon until crisp with no added oil. Remove when crisp. Cook the back bacon in the fat from the streaky bacon. Cook until crisp. Place all the bacon between the bread and get stuck in.
Smoked dry cured bacon thickly sliced, pan fried until crisp and golden, then fry off some halved cherry tomatoes until softened. Butter a nice soft seeded brown roll and add a little mayonnaise. Enjoy.
Put a large swig of extra virgin olive oil in a large frying pan, over a high heat wait until super hot, just before it starts smoking, and place the bacon in.
Turn the heat down and fry until light and crispy brown around the edges on each side not too much – do not cremate! You want to taste the meat.
Pre heat your oven to 70c and place your cooked bacon to hold its temperature while you cook the tomatoes.
Turn up the heat and add another slug of olive oil to your frying pan and toss in your cherry tomatoes, turn down the heat and allow the tomatoes to enrich in the olive oil for 5 to 10 minutes.
Place your sliced bread in the toaster and set to the lowest browning level. Place two plates in the oven, and don’t forget to boil the kettle again and tempur the tea pot.
Once lightly toasted butter the bread, spread some tomato sauce on one slice and your extra thick mayo on the other to your liking – I prefer more mayo.
Place the slice of bread with mayo on the warmed plate then add the bacon top to tail making sure the bacon is evenly spread over the sandwich, place the half the tomatoes on each sandwich, cover with the second slice of toast cut in half diagonally.
