Baguette
French-style baguette with various fillings; café staple.
UK
Bagel
New York-style bagel; salmon and cream cheese popular.
Bacon Stottie
Fried back bacon in a wedge of stottie, the Tyneside oven-bottom loaf with a close, chewy crumb that lets it carry the rashers loaded heavier than elsewhere.
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.
Bacon Sarnie
A sarnie is a sandwich said fast and unfussed, and the bacon sarnie turns on the question the casual name hides: which rasher, back or streaky or middle, and how it renders.
Bacon Roll
Back bacon in a Scottish morning roll, dense crumb under a heavily floured top, read across a dry chalky lip and a fat-soaked base. Brown or red, called at the till.
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 an Aberdeen rowie: the buttery is a flat laminated roll heavy with folded-in butter and lard, so the sandwich is fat on fat the bread was built to carry.
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 lifted from the Ulster fry, starch on starch, with no leavened crumb at any point in it.
Bacon and Mushroom
Chestnut mushrooms fried hard in bacon fat until the water has gone, then folded into the roll. Mushroom GMP next to bacon glutamate, the umami synergy Kuninaka dated to 1960.
Bacon and Egg Butty
A fried egg with a liquid yolk laid on rendered bacon and folded between two flat buttered slices, pressed level so the yolk breaks in an even sheet, 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
A bacon roll named for its bottle: brown sauce is a fermented tamarind and malt-vinegar blend, sour where ketchup is sweet, cutting the rendered fat of a rasher rather than sweetening it.
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.