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
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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!