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A bacon sandwich with lots of caramelized onions.

Best Bacon Sandwich

If you're looking for the best bacon sandwich, look no further. Lightly pan-toasted bread, crispy slices of bacon, sweet caramelized onions, smoky chipotle mayo, thin slices of tomatoes, and a little arugula come together to make one irresistible sandwich.


  • 2 slices bacon
  • ½ medium onion, sliced thin
  • 2 tablespoons mayonnaise
  • ½ teaspoon adobo sauce, (see notes)
  • 2 slices sandwich bread, gluten-free, if needed
  • 1 small tomato, sliced
  • ¼ cup arugula


  • Cook the bacon in a medium-sized pan over medium heat until crispy, about 10 minutes. Remove the bacon from the pan and pour out all but 2 tablespoons of the bacon oil.
    2 slices bacon
  • Add the onion to the pan and cook until they are golden brown, about 10 minutes.
    ½ medium onion
  • While the onions are cooking, mix the mayonnaise and chipotle peppers in a small bowl.
    2 tablespoons mayonnaise, ½ teaspoon adobo sauce
  • Remove the onions from the pan and put the bread into the pan. Let it toast for 1-2 minutes, until lightly golden.
    2 slices sandwich bread
  • Spread the chipotle mayo on the toasted bread then top with the caramelized onions, crispy bacon, tomato slices, and arugula. Put the other slice of bread on top then serve right away.
    1 small tomato, ¼ cup arugula


Chipotle peppers in adobo sauce are sold in small cans in the Mexican section of most grocery stores. The peppers in the jars are usually whole so we blend them into the sauce; they'll last a long time in a clean glass jar in your fridge. For this recipe, you can use either the blended chipotle peppers or just the adobo sauce.
Serving: 1sandwich, Calories: 424kcal, Carbohydrates: 37g, Protein: 12g, Fat: 26g, Saturated Fat: 7g, Polyunsaturated Fat: 7g, Monounsaturated Fat: 9g, Trans Fat: 1g, Cholesterol: 34mg, Sodium: 785mg, Potassium: 468mg, Fiber: 4g, Sugar: 9g, Vitamin A: 1039IU, Vitamin C: 17mg, Calcium: 164mg, Iron: 3mg