bacon-and-butter-sandwiches

Pastry genius Dominique Ansel gives the beloved English “bacon butty” a French accent by subbing slender baguette for the standard white toast. Flavor upgrade: Ansel replaces the traditional ketchup with a touch of sherry.

Ingredient

8 slices of back bacon (see Note)
4 tablespoons unsalted butter, softened
2 teaspoons dry sherry
Four 4-inch-long baguette pieces, split and lightly toasted

Direction

In a large cast-iron skillet, cook half of the bacon over moderately high heat, turning once, until browned and the edges are crisp, 5 to 7 minutes. Transfer to paper towels. Repeat with the remaining bacon.
In a small bowl, blend the butter with the sherry. Spread it on the baguette bottoms. Top each with 2 slices of bacon, close the sandwiches and serve.