Has to be
Bacon, heavily smoked Ayrshire back bacon, an abundance of it served in the maw of a heavily buttered Glasgow roll. These are the chewy baked goods only available from corner shops in and around Glasgow, well fired takes you to charcoal and cinders on the topside with chewy goodness underneath. Sauce should be of the HP variety and of course is best when also served with a fried egg and/or indeed a tattie scone on top, although this may offend the purists it does help the carb and protein intake so vital when combating the effects of 200 fl oz of Belhaven 90/- the night before.
I think we need a bacon buttie icon.