Sandwiches

[Dave2002]

She made bread past 90?

I think I can ignore that!

Re hand made bread, there's no reason why it shouldn't be good or better than the stuff you can buy in a bakers, except that it does require a lot of effort, care and knowledge etc. Bread machines take a lot of the grunt work out, and can give excellent results, either with the built in programmes, or using them to make the dough before actually baking the loaves in an oven.

[muzzer]

Working from home has been an improvement on the temptations of lunchtime seminars as I couldn’t leave a sandwich unscoffed in the office.

Thing is, I’ve been wfh since well before last year. But now I make them myself, and they’re still too large. But oh how gratifying.

[Padraig]

Wheaten Bread and Trout Open Sandwich.

This entails homemade bread, butter, cold trout fillets, salt and pepper.

A slice of wheaten bread is covered with a whole fillet fried in breadcrumbs, and seasoned with salt and pepper.

Ideal for outdoor sustenance when on fishing trips.

[Eine Alpensinfonie]

A thin layer of Marmite, spread over the butter/olive spread on each slice, with cottage cheese in the middle.


But a simple fresh wholemeal bread and butter sandwich is utterly delicious without any fillings.

[Bryn]

A thin layer of Marmite, spread over the butter/olive spread on each slice, with cottage cheese in the middle.

A fine emetic, indeed.

[LMcD]

Perhaps we could establish a Sandwich Board to which problems of definition and other matters could be referred.

[Serial_Apologist]

I love Heinz Sandwich Spread (stocked in the Co-op in Perthshire but, alas, not by Carrefour) but, contrary to its name, it does not constitute a wonderful filling for a sandwich - delicious on oatcakes, though.

Thanks for that idea HD - must give it a try sometime. Heinz Sandwich Spread I get at local St Sprees branches.

[Serial_Apologist]

Perhaps we could establish a Sandwich Board to which problems of definition and other matters could be referred.

Excellent idea. Someone get the boards together and I'll march them up and down Oxford Street, like the old guy did in the 1960s, displaying on the front "The end of the world is at hand", and, on the back, "Eat at Joe's".

[muzzer]

Excellent idea. Someone get the boards together and I'll march them up and down Oxford Street, like the old guy did in the 1960s, displaying on the front "The end of the world is at hand", and, on the back, "Eat at Joe's".

If you mean Stanley Green, I think his sandwiches had a rather restricted list of ingredients…

https://museumcrush.org/less-protein-less-lust-the-protein-mans-placard/

[Serial_Apologist]

If you mean Stanley Green, I think his sandwiches had a rather restricted list of ingredients…

https://museumcrush.org/less-protein...-mans-placard/

I remember Stanley, though I never knew his name or anything about him: he seemed to be just part of Oxford Street's general air of eccentricity.

[Barbirollians]

Smoked salmon and cream cheese
Poached salmon, watercress and a squeeze of lemon and some black pepper
Jarlsberg cheese sliced thinly, good mayonnaise sparingly with cucumber and spring onion
Prawns with a curried mayonnaise ( think coronation chicken without the chicken) good wholemeal bread

Are my favourite sandwiches.

[teamsaint]

Cheddar cheese and brown sauce.
( I have often wondered what the french opinion of brown sauce would be).

Peanut butter , or PB and marmite.
I rather like cucumber sandwiches too.

[johncorrigan]

A piece and chips on the Mull ferry - cannae whack it! Yum!

[Roslynmuse]

During lockdown number one I ate hardly any bread (my carbs were either ryvita or Nairns' oatcakes) but now I'm no longer working from home it's much easier to take a sandwich in with me - but the pounds are piling on again in consequence.

Different cheeses invite different fellow ingredients - a mild cheddar with coleslaw, or mustard, or tomato and mayonnaise. Cheshire with cucumber. Brie with ham (although I'm fussy about ham and only like a few types - there's a good Way-to-rows rosemary and thyme one, and something finely sliced and smoked is usually acceptable. I discovered Vallage cheese last year - delicious with spinach and mayonnaise. Stronger cheddar with raw onion is a treat when I'm not working with anyone later in the day.

Cold cuts from the roast can be good, but I like hot cuts even more, pork and crackling, turkey with the skin on, hot roast beef. The sort of things you get at Christmas markets.

Fish - smoked salmon and Philadelphia or some other soft cream cheese; and I like my own tuna mayonnaise with tomato. Pitta bread with grilled tinned sardines and a good bunch of coriander leaves is to be recommended. All the various breads suit particular ingredients, even the industrial sliced white. Crusty is great for ham and brie; floury baps for bacon and egg and sausage.

[Joseph K]

Just had my go-to breakfast sandwich: buttered seeded bread, fried Cauldron veggie sausages (Rosemary & black pepper) on top of a bed of spinach and a poached egg on top - oh yeah, and tomato ketchup on the other piece of bread. Also ground pepper on top of the egg.