I don’t think I’ve ever seen “crispy” back bacon. It’s so lean, it doesn’t crisp when you fry it, like streaky bacon does. It remains kind of chewy instead.
It crisps up nice on the Blackstone griddle.
We use it for biscuit sandwiches.
More leathery than crispy, I think.
And the fried egg makes it into the bacon and egg roll that largely kept Australia alive during the peak of covid. Even through many restaurants and cafes closed, they kept a window and a hot plate open so you could grab a coffee and a bacon and egg roll. Back bacon is often sold here as short cut bacon, because the ‘tail’ end of meat is cut off so you get a fairly round, minimal fat slice (I can see where people might confuse it with ham, like its from a magic animal).
In my experience, baps are not toasted. But you can certainly try it, if you want.
I’m sure this has been 20 odd threads in the past, but “back bacon” is cured leg pork, american “streaky” bacon is cured belly pork. Former is meaty, latter is fatty. US tends to also cook them to they are crispy so virtually a sweet/candy like salt thing.
The US bacon is not the bacon we speak of here.
There are about ten different cuts of steak in the US we have no version of in in the UK. New York Strip? Flank steak? Minute steak? Porterhouse? Nope, no idea what they are, we cannot buy it here. We have no context. Complex thing. Yet, here we are . Two different cuts of a cured meat, leg and belly, and nether the two shall meet.
I believe “Canadian bacon” is close to what UK bacon butty is. However, I have no context, no confirmation. Even in the UK some shops sell thicker cuts of bacon and other shops sell normal cuts of bacon which are pretty much the same. So quibbling in this matter seems pointless.
It’s thick cut (sometimes thicker) cured (sometimes smoked) leg bacon, in a roll, with brown sauce. Not complicated. The finding of these ingredients might be complicated, and perhaps having one in a restaurant might really be the culinary destination you may be looking for.
I disagree, after growing up in Ontario. Canadian back bacon is pork loin, typically coated in finely ground cornmeal (“peameal”, so it’s also called “peameal bacon”). I’ve never seen anything like that link called “back bacon” before.
Back bacon - Wikipedia has more details and more varieties. But since Second City was out of Toronto, I’d be astonished if Bob and Doug weren’t eating unsmoked peameal back bacon.
The “Canadian bacon” that’s more like ham is apparently called that because Canada sent a lot of it to the U.K. during WWII and the name stuck.
Ah thanks, that sounds nothing like back bacon.
I used to live in Toronto. My local supermarket (a Food Basics) always stocked back bacon (“Lou’s”) with and without peameal. To find the ham-like cut, I had to go to Metro, and then it was tucked away in a different part of the meat section.
Cultural note: “Baps” is also rather crude British slang for a woman’s breasts, as in “Cooor, nice baps on that little barmaid!” Not to be confused with “Babs,” the diminutive of “Barbara.”
Checking back in to say that the bacon butties were delicious. The back bacon I bought was not as salty as American-style bacon, so that meant you could pile the slices on without it being a salt-fest. And even though I fried the slices until the edges were crisped, the middle parts were tender and not leathery at all. I brushed the kaiser rolls with butter and ran them under a broiler until they were golden and crisp. Mr. brown had five slices on his sandwich, and I had one slice on about a third of a roll, because I’m watching my salt intake. A big thumbs-up. And I have about six slices left in the fridge, so I think we’ll do a repeat in a couple of days.
Thanks for all the input.
Glad you’re enjoying them. 
Do you remember a British TV series called You Are What You Eat from around 20 years ago? (I saw it after I moved to Canada.) In one episode, nutritionist Gillian, the star of the show (I don’t remember her last name), was called in to determine why a particular South Asian gentleman was shockingly overweight despite his wife feeding him healthy vegetarian dishes exclusively. To the wife’s horror, the investigation revealed that not only had her husband been keeping a chained-shut refrigerator full of midnight snacks in the garage, he regularly indulged in other treats during the day, including (you guessed it!) bacon butties washed down with lots of sweet tea and milk on his way to work each morning.
No wonder the guy was as big and bloated as a beached whale! His wife was livid when she found out what he’d been doing. She made him get rid of the fridge and put him on a strict vegetarian diet (lots of lentils, brown rice, etc.). By the end of the episode, he’d slimmed down considerably.
The moral to the story: Beware of temptations like bacon butties for breakfast, and consume them in moderation!
Eh. You’re gonna die anyhow. Go out in bacon-infested style!
I know fat vegetarians. And skinny meat eaters. Maybe if his wife had fed him a normal sized meals that included some meat, with the the occasional treat of bacon, he wouldn’t have eaten a second copy of every meal. I mean, choosing to be vegetarian is great. But having it imposed on you is less great.
Whereas “buns” are fleshy buttocks? I refuse even to consider muffins, bao, crumpets, or scones…
In American English, yes. The British would say “bum” (singular), as in “Claire’s got a lovely bum!”
I may be a heretic but I prefer streaky bacon for my butty needs.
The mind boggles! 
This thread has been very educational. When i read Dorothy Sayers, i ran into the phrase “bacon butty” and wondered what it was. From context, it was some kind of sandwich. So I’d envisioned it as a BLT, without the lettuce and tomato. 
Now i know i should probably have been thinking “ham sandwich”.
But maybe, just maybe, it really was streaky bacon in that book.