Coming from a Czech heritage, I can only think that it originated with the Slavic people in Central Europe—My Grandfather taught me to appreciate a sandwich made of slices of raw bacon, cut fairly thick, well salted on the bread…and sometimes a thick slice of raw onion on top of the pork. The Bread would always be some form of light Rye with a lot of Caroway seed. There were times when he would use Jowl-Bacon, but I found that a bit strong-flavored compared to the flat slabs he would slice so carefully.
Oh yeah, the bread would be buttered but not toasted, no mayo or other condiments used.[:p]
These days I tend to lean (haha) towards Rumbelly’s version. Thick sliced, ALMOST crisp, but still a little chew to it and piled hi on the plate beside several eggs (over semi-lite) and some hash browns.2 slices on the plate for Breakfast just doesn’t do it for me. The one reason I will stop at a Shoney’s for breakfast is to get a pile of Bacon with the other stuff on the Breakfast Bar.