Bacon and Marmalade Sandwich on Pumpernickel Toast

The Underground Gourmet from nymag.com has this to say about Bacon and Marmalade Sandwiches. "...it's an old suburban-Jersey-family favorite, but its roots may in fact be British — something an eccentric grouse hunter might bring along with him for sustenance on the shoot. The key to making a good bacon-and-marmalade sandwich, it can now be revealed, is to spread the top piece of the grilled bread lavishly with butter and orange marmalade so that it trickles down, effectively coating and glazing the hot bacon as if it had been dragged through a car wash equipped with a marmalade spray gun. The winning result is a veritable orgy of sweet, salty, and slightly rye-flour-sour flavors as well as a nice crunchy texture, making it unquestionably the best — if perhaps the only — bacon-and-marmalade (on pumpernickel) sandwich in town."

FMM: Another bacon and marmalade sandwich combination I found on the web that would be worth at try is Marmalade, Bacon & Brie.

8 strips thick cut bacon
4 slices pumpernickel bread
butter
orange marmalade [suggest Dundee Three Fruits Marmalade]

Fry bacon in two batches or two large skillets, starting uncooked slices in a cold skillet and turning frequently until cooked through, but not until totally crisp—it will hold together better in the sandwich this way. Drain on paper towels.

Toast bread. Butter one slice for each sandwich generously, then apply liberal amounts of marmalade to the buttered slices. I used 2 tablespoons for each sandwich, but our slices of bread were small—about 3 inches by 4-1/2 inches. Arrange bacon on unbuttered slices of bread and top with buttered, marmalade-laden slices. Cut sandwiches in half and serve.

Serves 2

Note: Prune in New York butters both slices of bread.