It’s National Bacon Lovers’ Day! To celebrate here is a big, bad bacon recipe from the vaults (almost exactly 8 years ago):
A Cooking for Two that I cooked for one!
Gentle readers, I present to you Bacon Big Boys!
I had been eyeing this recipe for a while 1. because of the name (I ♥ Bacon!) and 2. because of the photo.
Oh my, that is a big boy! So big that one was more than enough for me.
I didn’t have a french roll of any kind so I used 2 of my regular hot dog rolls (to accommodate all of that heartiness) with 2 regular Oscar Meyer franks, 3 slices of bacon, and fat-free cheddar.
Look at that thing. It was Guinea Pig-sized.
I had to cook my Big Boy longer than the directed 12-16 minutes–it was well over 20. No surprise since this was one massive sandwich.
But once it was cooked, check this out:
Look at all that melted cheesy, crispy-bacon goodness! Looks almost as good as the BH&G picture.
So for my accoutrements I chose ketchup, a mayo/horseradish/mustard mix, and maple syrup.
Maple syrup?
Let me explain: Cheddar + bacon + sausage + bread = breakfast.
So I put a li’l monkey bowl of imitation maple syrup on the side of my Big Boy. The ketchup sucked. My mayo/horseradish/mustard sauce was passable. But the maple syrup beat it by a landslide–even with the dijon mustard in the sandwich.
Oh. My. God. If you put a breakfast sausage in this–with a smoked cheddar or SMOKED GOUDA–this shit would be bananas. To quote Jem, it would be outrageous. Truly, truly OUTRAGEOUS!
***this post first appeared on Dinner Is Served 1972 on August 29, 2012
I’m totally going to do this, but with real cheese and maple syrup. Might wait until it isn’t so hot I could cook it by sticking it out the window.
This looks so good and your breakfast version sounds AMAZING! I think Aidells makes a maple breakfast sausage. *Googles* Oooh, it’s even better — maple and smoked BACON! Ooh la la!