OK, I know you’re all “busy” with this “holiday” thing, but I have one more item to add to your to-do list: pick up the ingredients for this sandwich (there are only three), so that you can make it on Christmas morning.
There are a few things that you have to do in order to transform bread + bacon into The Perfect Bacon Sandwich. They are as follows:
1. Use a cinnamon-raisin English muffin. I’m not a big fan of anything raisin-inclusive generally, but something about the sweetness of these muffins is just perfect with salty bacon. (Purists will disagree with me on this one, so I’ll give the runner-up spot to a homemade white roll. Just no brown or multigrain bread, please.)
2. Toast the bread only lightly – you want it to be warm and slightly crispy, but not so crunchy that it competes with the bacon.
3. Butter both sides of the muffin (or roll) while it’s still hot. Don’t be stingy; it’s Christmas and butter is delicious.
4. Use excellent-quality, dry-cured, thick-cut bacon. Go for the very best stuff you can find, preferably from a butcher.
5. Cook the bacon on a very hot griddle and drain lightly on paper towels before layering onto the bread (I think three big slices per sandwich is ideal).
6. Eat snuggled under a big blanket.
