Researchers at the U.K.'s University of Leeds have tested 700 variations and spent more than 1,000 hours testing bacon sandwiches, which many Brits call a "bacon butty."

Driven by a Danish pig producers' organization, the study aimed to uncover the perfect bacon butty's crispiness and crunchiness. The research examined four cooking methods, three types of oil and four varieties of bacon to determine the preferred option.

The conclusion was that crisply grilled, not-too-fat bacon between thick slices of white bread created the best combination. Other variables such as serving temperature, cooking time and method were also defined for the sandwich's ideal crunch.

"We often think that it's the taste and smell of bacon that consumers find most attractive," says Graham Clayton, who led the research. "But our research proves that texture and sound are just, if not more, important."