Bacon, Sausage, and Egg
Bacon, sausage and fried egg packed into one soft floured roll, the British transport-cafe full-English condensed into the form a driver can lift one-handed off a steel counter at six in the morning.
Split Roll Sandwiches
Step into our Split Roll Sandwiches category – your guide to the world of delectable fillings encased in a soft, split roll! Explore the universe of sandwiches like the classic Hot Dog, the decadent Lobster Roll, and much more. These delights, which sit in the bread rather than between two slices, offer a unique take on the sandwich concept. Whether it's a ballpark frank or a seaside seafood treat, we've got it all.
Bacon Sarnie
A sarnie is a sandwich said fast and unfussed, and the bacon sarnie turns on a butcher's question the name hides: which cut of rasher, back or streaky or middle, and how it renders.
Bacon Roll
Back bacon in a Scottish morning roll, a soft dense bake with a heavily floured top. The Glasgow and Edinburgh breakfast call, by no other word.
Bacon Cob
The East Midlands name for a bacon roll is bacon cob, after the local word for a hard-crusted round loaf. Crust cracks, dense crumb softens, bacon arrives last.
Bacon Butty
Crispy fried bacon rashers (back bacon) on soft white bread or roll with butter; Britain's beloved bacon sandwich, often with brown sauce...
Bacon Butterie
Bacon in a butterie roll; decadent breakfast.
Bacon Batch
The Birmingham and Black Country bacon breakfast call. Soft white batch (the West Midlands word for a tray-baked cluster), back rashers, brown or red sauce.
Bacon Barm
Back bacon folded into a barm cake, the soft floured Lancashire roll built to drink rendered fat. Order it flat in Bolton or Wigan, brown sauce or red settled before the rashers ever go in.
Bacon Bap
Two rashers of back bacon inside a soft white floured bap, the West Country reading of the breakfast roll. Devon and Cornwall name the bread; the rest of England names the same roll differently.
Bacon and Tomato
Bacon and tomato: the breakfast roll that uses fruit acid for the cutting work a bottled sauce usually does. Fresh slice or grilled half, the bacon between tomato and crumb.
Bacon and Tattie Scone
A second-fried tattie scone slid back into the bacon pan and laid alongside the rashers in a soft Scottish morning roll, a two-starch breakfast in one hand.
Bacon and Sausage Butty
Back bacon and a split banger on one buttered roll, two fats and two shapes pressed into one bread; the all-day breakfast condensed for one hand.
Bacon and Red Sauce
Bacon butty with tomato ketchup; the other camp in the great sauce debate.
Bacon and Potato Bread
Fried bacon folded inside a griddled potato-bread farl: a Northern Irish breakfast cut from the Ulster fry, starch on starch, with no leavened crumb anywhere in it.
Bacon and Mushroom
Sliced chestnut mushrooms fried hard in bacon fat until they have given up their water, then folded into the roll. Umami amplified by mushroom GMP on bacon glutamate.
Bacon and Egg Butty
A fried egg with a liquid yolk on rendered bacon, folded between two flat buttered slices of soft white bread, pressed even and eaten one-handed.
Bacon and Egg Bap
A runny fried egg on rendered bacon closed inside a bap, the soft flour-dusted round roll built to compress under a thumb without splitting the egg.
Bacon and Brown Sauce
Bacon butty specifically with HP or similar brown sauce; sweet-tangy molasses-based sauce.
Bacon and Brie
Bacon under a blanket of melting brie: the working bacon roll rebuilt as an indulgence, swapping the usual sharp sauce for a fat-on-fat answer of slack, coating cheese.
Bacon and Banana
Bacon with sliced banana; unusual sweet-salty combination.
Bacon and Avocado
Bacon with avocado; modern brunch sandwich.
All-Day Breakfast Sandwich
Bacon, sausage, egg, possibly beans; full English in sandwich form.
White Hot
Uncured, unsmoked pork and veal hot dog; Rochester regional specialty.
Virginia Ham Biscuit
Thinly sliced Virginia country ham on a buttermilk biscuit.