8 strips thick cut bacon
4 slices pumpernickel bread
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. Drain on paper towels.
Toast bread. Butter one slice for each sandwich generously, then apply liberal amounts of marmalade to the buttered slices. 2 tablespoons for each sandwich. Arrange bacon on unbuttered slices of bread and top with buttered, marmalade-laden slices. Cut sandwiches in half and serve.
bacon recipe courtesy of: Terry B., Blue Kitchen, September 26, 2007 | inspired by Prune Restaurant, 54 East 1st Street, New York, New York