Apparently we’ve been cooking bacon sandwiches WRONG all these years

THERE'S nothing like a juicy bacon sandwich to kick-start the day.

And despite what Americans might think, us Brits pride ourselves on being masters of this classic, tasty meal.

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However, what if we told you you've been making bacon sandwiches wrong all this time?

When you think about it, how many times have you felt short-changed when you've bit into the meaty treat and got nothing but bread with a slither of ketchup?

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The thing is, the awkward rasher shape doesn't tend to lend itself to a standard sandwich filling.

As a result, some mouthfuls are going to be more disappointing than others.

However, there is a way to prepare this magnificent meat in a way that will guarantee bacon in every bite.

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All you have to do is make a bacon weave.

Don't worry, it's not as complicated as it sounds. In fact, this video from  provides an excellent tutorial.

First of all, lay out your slab of bacon and slice the entire lot in half.

Next, take a baking tray and lay down three small strips of bacon in a row, before folding up the end of the middle rasher.

Then lay another rasher in the opposite direction underneath the folded section, creating a kind of checkerboard effect.

Continue to overlap the pieces to create the bacon squares demonstrated in the video, then pop them into an oven with a rack over the top of them to keep them flat.

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Food & Wine's Justin Chapple recommends baking them for 20 minutes at 200 degrees Celsius.

The added bonus to this method is that cooking the meat in the oven reduces the amount of grease usually produced by frying.

Then retrieve your crispy rashers and the square of goodness is ready to be sandwiched. NOM.

Yesterday we told how you've been making scrambled eggs all wrong.

And earlier this week we revealed the way you SHOULD be making mashed potato.