By 300 Sandwiches
For yesterday’s Fried Egg, Bacon and Strawberries sandwich, I sliced strips of bacon in half, then surgically placed the bacon strips on the bread slices. But sandwiches, particularly those with wet fruit or slick lettuce, are slippery, so ingredients inside easy fall out. You know that feeling when a particularly crunchy piece of bacon slips out of your carefully made BLT—“Grrrr!”
*Picks up bacon. Attempts to squeeze bacon slab back into sandwich. Ends up shoving another bacon slice out of sandwich and onto the plate. “Grrrr!” Repeat.
But this trick solves all of that. I tried it this morning for yet another fried egg and bacon sandwich, and it truly works. Shape the bacon sheet into the shape of the sandwich you desire, rectangular, square, round or arched like the moon, bake and layer on. Wish I would have known this 270 some sandwiches ago!
Take strips of bacon and cut them in half. Layer a few slices of bacon horizontally on a baking sheet lined with parchment paper. Then, weave strips vertically on top of the horizontal strips like a basket, over and under. Place a cooling rack on top of your strips to make them lie flat. Then pop in the oven for 15-20 minutes at 375 degrees. Remove when crispy. Layer on sandwich. Serve.