Editors' Pick

The Great British Bacon Butty - Bacon Sandwich

“The news is out - scientists at my old university, (Leeds University in West Yorkshire) have discovered the PERFECT way to make a "Bacon Butty", that quintessential British sandwich, and they have devised a mathematical formula for it!! The bacon butty is one of my FAVOURITE sandwiches of all times.......especially when doused in HP Sauce or Worcestershire Sauce! Here is my method - it's hardly a recipe, more of an idea and an assembly job! I have posted their mathematical formula at the end of the recipe - my formula is: Eat your bacon butty whilst it’s still hot and crispy!! Please increase the quantities as needed. I like to use smoked bacon, but any good quality dry cure bacon will be fine.”
1 Bacon Butty

Ingredients Nutrition

  • 2-3 slice back bacon, per person
  • 2 slice of farmhouse bread, 1cm to 2cm thick, per person, OR
  • 1 crusty roll, per person
  • butter (optional)
  • HP steak sauce (optional)
  • Worcestershire sauce (optional)


  1. Cook the bacon under a preheated oven grill for seven minutes at about 240C/475F - turning half way through the cooking time.
  2. Cook until crispy, but not burnt or too dry.
  3. (You can also fry the bacon in a pan if you wish).
  4. Butter the two slices of bread and place the grilled or fried bacon inside the two slices of bread to make a sandwich.
  5. Add sauces to taste.
  6. Enjoy!
  7. The bread can also be toasted if you wish! And, you can make this sandwich with a crusty bread roll.
  8. The Scientist's Formula:
  9. Four researchers at the Department of Food Science at Leeds University in the UK spent more than 1,000 hours testing 700 variations on the traditional bacon sandwich.
  10. They tried different types and cuts of bacon, cooking techniques, types of oil and a range of cooking times at different temperatures.
  11. A shortlist was then tested with computers to measure the texture of each sandwich.
  12. Fifty volunteers also judged each sandwich according to its taste, texture and flavour.
  13. The formula is: N = C + {fb (cm) . fb (tc)} + fb (Ts) + fc . ta, where N=force in Newtons required to break the cooked bacon, fb=function of the bacon type, fc=function of the condiment/filling effect, Ts=serving temperature, tc=cooking time, ta=time or duration of application of condiment/filling, cm=cooking method, C=Newtons required to break uncooked bacon.

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