Brunch with ESB Recipes : No. 1 : Best Ever Bacon Sandwich

Hello everyone,

Welcome back to my blog! I hope you enjoyed my latest post about my favourite summer bakes to make during the summer months. If you haven’t had a chance to read it yet, you can catch up here!

In today’s post, I want to share with you my recipe for the Best Ever Bacon Sandwich, to extend my blog series, Brunch with ESB.

Last year, I began a new blog post series about the best places to eat brunch, beginning with Rialto in East Grinstead. (You can read it here.) However, since then, regularly popping out to restaurants and cafes has become a less easy option for many during the COVID-19 pandemic. So I thought I would share the recipes that I think make the best brunches, so that you can still enjoy brunch culture without stepping outside your own home.

Today, I am starting with the recipe for my best ever bacon sandwich with mustard and avocado. It is a very simple recipe, however it can be improved with good quality bacon and patience when you are frying it to allow time to get it crispy.

To accompany the recipe, here is my cover of ‘S’Wonderful’ by George Gershwin which sums up how I feel every time I eat these sandwiches!

Without further ado, here is my recipe for the best ever bacon sandwich…


Makes 8 rolls


8 white floury rolls

16 rashers of streaky bacon, unsmoked

1 – 2 ripe hass avocadoes


Olive Oil, to fry

Dijon mustard, to taste


A frying pan

A wooden spatula

A table knife

A bread knife


  1. Start by preparing the rolls. Cut each roll in half lengthways, and butter liberally. To add a bit of extra spice, add a teaspoon of dijon mustard and spread out with a knife on one half of the roll. Cut the avocado in quarters, peel and slice finely lengthways to place on the other half. Put the rolls on a plate to one side.
  2. To fry the bacon, place a knob of butter and splash of olive oil in a frying pan. Heat till it begins to smoke before adding in 8 rashers of bacon. Fry for 5 – 10 minutes, turning over to colour on either side, until the rashers become golden and crispy. Keep the first batch warm, covered with foil, while you fry the second batch in the same way.
  3. To assemble, add 2 slices of bacon to each roll, putting the other half roll on top. Enjoy with a cup of coffee or glass of cold orange juice!

Thank you for popping by my blog today. I hope you enjoyed reading my recipe for the best ever bacon sandwich! Are there brunch foods you would like to make at home? Let me know which recipes you would like to eat and I will make a list of brunches to make for this series.

See you next time for another tuneful post, but in the meantime,

Happy Tuneful Baking!

English Singing Baker x



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