BACON SUB RECIPES

Name: Bacon-Turkey Subs
Prep time: 20 min
Total time: 20 min
Yield: 8 servings.
Ingredients: 1/4 cup mayonnaise; 2 tablespoons minced fresh basil or 2 teaspoons dried basil; 1 loaf (about 1 pound) French bread; 3/4 pound sliced deli smoked turkey; 12 slices cheddar cheese; 1 large apple, sliced; 12 cooked bacon strips

BACON-TURKEY SUBS RECIPE: HOW TO MAKE IT

Bacon-Turkey Subs Recipe: How to Make It image

On balmy fall days, this sweet and smoky sandwich is a big treat. When it gets colder, we pull out our countertop grill to make melts. Just switch to pita bread. —Rachel Bindulski, Corolla, NC

Provided by Taste of Home

Categories Lunch

Total Time 20 minutes

Prep Time 20 minutes

Cook Time 0 minutes

Yield 8 servings.

Number Of Ingredients 7

Ingredients

1/4 cup mayonnaise
2 tablespoons minced fresh basil or 2 teaspoons dried basil
1 loaf (about 1 pound) French bread
3/4 pound sliced deli smoked turkey
12 slices cheddar cheese
1 large apple, sliced
12 cooked bacon strips

Steps:

In a small bowl, mix mayonnaise and basil. Cut French bread horizontally in half; spread cut surfaces with mayonnaise mixture., Layer bottom half of bread with turkey, cheese, apple and bacon; replace top of bread. Cut into 8 slices.

Nutrition Facts : Calories 524 calories, FatContent 27g fat (12g saturated fat), CholesterolContent 79mg cholesterol, SodiumContent 1202mg sodium, CarbohydrateContent 36g carbohydrate (4g sugars, FiberContent 2g fiber), ProteinContent 32g protein.

THE GREAT BRITISH BACON BUTTY - BACON SANDWICH RECIPE ...

The Great British Bacon Butty - Bacon Sandwich Recipe ... image

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.

Total Time 9 minutes

Prep Time 2 minutes

Cook Time 7 minutes

Yield 1 Bacon Butty, 1 serving(s)

Number Of Ingredients 6

Ingredients

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

Steps:

Cook the bacon under a preheated oven grill for seven minutes at about 240C/475F - turning half way through the cooking time.
Cook until crispy, but not burnt or too dry.
(You can also fry the bacon in a pan if you wish).
Butter the two slices of bread and place the grilled or fried bacon inside the two slices of bread to make a sandwich.
Add sauces to taste.
Enjoy!
The bread can also be toasted if you wish! And, you can make this sandwich with a crusty bread roll.
The Scientist's Formula:.
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.
They tried different types and cuts of bacon, cooking techniques, types of oil and a range of cooking times at different temperatures.
A shortlist was then tested with computers to measure the texture of each sandwich.
Fifty volunteers also judged each sandwich according to its taste, texture and flavour.
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.

Nutrition Facts : Calories 300, FatContent 4.1, SaturatedFatContent 0.7, CholesterolContent 0, SodiumContent 565.6, CarbohydrateContent 55.3, FiberContent 2.5, SugarContent 3.2, ProteinContent 9.5

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1. Me and my dear friend Pete Begg have two very different approaches to the institution that is the perfect bacon sarnie. The only thing we agree on is that bacon ain't bacon unless it’s smoked, but that’s pretty much where the similarities end.
2. We do both use two 1½cm-thick slices of simple standard white crusty loaf, but I favour a bloomer and Pete tends to go for a tin loaf. Pete’s a 3 rashers of streaky-bacon boy; I’m a back-bacon boy. He cooks it in a frying pan, starting out from cold with a little drizzle of olive oil and gradually bringing the temperature up to medium-high so the fat renders out, placing something flat and heavy on top to ensure super-even crispy bacon. I, on the other hand, put the grill on full whack, rub a tray and 3 rashers of back bacon with olive oil, then blast it until golden and crisp, which encourages the fat end of the bacon to curl up, creating a little pond of delicious bacon juice in the middle.
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