He favors dry-cured bacon, cooked dry-fried with just a smear of butter.
"What I mean by proper bacon is this stuff. It's dry-cured fat bacon.
I pretty much dry-fry the bacon for this, so it gets all crispy with only a smear of butter," he said.
He recommends using white sliced bread, generously buttered, dismissing more elaborate bread varieties.
"You take the softened butter like this and you butter the bread. So much that it almost comes through to the other side," Martin said.
"There are few things more enjoyable than a bacon sandwich. Too many chefs are messing around doing ciabattas and focaccias and all these different sorts of stuff.
White sliced bread."
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"When you eat this, you should feel as if you're about to go to heaven. A real good bacon sandwich should fill you up for the entire day."
