THE ULTIMATE BACON BUTTY (BACON SANDWICH)

Steps:

• 1. Take all the ingredients for the ketchup, and put them into a saucepan.
• 2. Bring to the boil, and reduce to a very slow simmer.
• 3. Simmer, covered, for two hours.
• 4. Chef's Tip: If you have your temperature low enough, you shouldn't have a problem; however, if it looks like it's drying out, add a bit of water now and then.
• 5. Remove ketchup from the heat, fish out and throw away the cloves, and place into a storage container. Cover and refrigerate until needed.
• 6. Chef's Note: Not all prefer this sandwich with ketchup; many like a good brown sauce.
• 7. In a large skillet (preferably cast iron) cook the bacon, over high heat, about three minutes on each side. The slices should be cooked until nice and crispy.
• 8. Chef's Note: The bacon is what makes this dish... you need good, thick bacon, preferably dry cured, unsmoked, back bacon. That's something that's common in the UK, but not so much over here.
• 9. While the bacon is cooking, toast and butter the bread slices.
• 10. Remove the bacon from the pan, and reserve.
• 11. With the pan still on the heat, take the toasted, buttered bread slices, and put them in the pan and allow them to absorb the bacon fat. Cook for about 30 seconds on each side.
• 12. Chef's Note: This is your test of bravery... Bacon... toast with butter... and now bacon fat on the toast... WOW.
• 13. Spread the homemade ketchup on two of the pieces of buttered/bacon-fat bread, and then put half the bacon on top. Add the top bread piece and serve hot.
• 14. I'll be seeing you in the emergency room...
• 15. Keep the faith, and keep cooking.