Hello everyone! This is my first pic of my results. Please be kind! I made a couple of modifications. I used my own bacon grease to fry the bacon – I buy a one pound (454 grams) tub of bacon grease at the store and it is really good for so much more than bacon. It seems that adding the bacon grease to the pan and getting it pretty much to the temperature that I use to fry the bacon before I put the bacon in the pan. I also wiped out the pan before I fried the sandwiches and I used a combination of butter and fresh bacon grease to fry the sandwiches. Every time I have fried sandwiches using this method, they have turned out to really good.
All this being said, this recipe wasn’t as good as I hoped it would be. The bacon is really hard to cook. It’s too thick. No matter how I cook it, the texture is always kind of tough and chewy. In this particular dish, the bacon was nearly impossible to cut through when the sandwiches were done. Also, it was hard to bite through while we were eating them. The whole piece of bacon would come out of the sandwich while we were eating them. Does anyone else find that the bacon is kind of too thick? I can always get thinner bacon and substitute it in the various recipes, but I really don’t like that I have to do that. It makes everything I use it in really tough. If it’s operator error, does anyone have any tips on getting it to be less tough or hard? As the recipe was today, flavor was 8/10 but the bacon just was too tough, so overall I have to say 5/10. YMMV, of course.
The white stuff by the potato wedges is sour cream.
TIA
by orchidelirious_me