I feel your pain. You can probably get close with back bacon and a hoagie or sub roll (the latter substitution is one I had to make... maybe a little extra butter melted in before closing to add the grease not present in the leaner cut of pig...

Fortunately a good friend reminded me our local supermarket outlet carried "euro-style" bacon, which, while not proper Wiltshire, is a damn close approximation... YUM.