It’s the time of eating more when out and about, going for picnics and trips. I also imagine most of you might be aware that this is one of the most crucial and essential questions designed specifically to penetrate deeper into you soul - and make you known
My best sandwich would be grilled courgettes in a slightly spicy sauce, a few quality sun dried tomatoes, a few rocket or green leaves with lots of stracciatella cheese in a warm schiacciata bread.
If you are ok with meat, some quality pork ham or bacon into this should make it totally complete.
I think I would be hard pressed to reduce my list of best sandwiches to a top 10 let alone one.
Man I love a good sandwich.
Today I had hot roast pork with melted stilton and sage and blueberry jam (it cuts through the richness of the pork and cheese) on toasted white bread.
Earliest sandwich memory, grandparents would organise a family outing to Heavens Gate at Longleat, sausage sandwiches and tomato soup cooked on a Primus stove.
50 years ago, Sunday nights at The Old House at Home, Burton. The “restaurant” was closed and the only food available was beef sandwiches made with leftovers from lunch service, the bread spread with dripping. Washed down with 6X.
Now, Hobbs House Sherston bread, Lidl West Country butter, Quickes cloth wrapped Cheddar and thinly sliced onion.
Ham and tomato on a bread cake followed with a custard. Don’t mind a foot long veggie delight from subway and I do love a corned beef or tongue sandwich. Sausage is peak breakfast sarnie closely followed by bacon.
For those without, it’s a March of Time biography. Here’s a brief excerpt.
1725-35: Attends school, where he is taught horseback riding and Latin. At school he comes in contact with cold cuts for the first time and displays an unusual interest in thinly sliced strips of roast beef and ham. By graduation this has become an obsession, and although his paper on “The Analysis and Attendant Phenomena of Snacks” arouses interest among the faculty, his classmates regard him as odd.
. . . .
1738: Disowned, he sets out for the Scandinavian countries, where he spends three years in intensive research on cheese. He is much taken with the many varieties of sardines he encounters and writes in his notebook, “I am convinced that there is an enduring reality, beyond anything man has yet attained, in the juxtaposition of foodstuffs. Simplify, simplify.” Upon his return to England, he meets Nell Smallbore, a greengrocer’s daughter, and they marry. She is to teach him all he will ever know about lettuce.
Going back to childhood lunchbox with soggy marmite and lettuce memories still appeals.
Being an impoverished Art student those homemade hummus with cucumber and coriander pesto baguette’s made by the student union literally saved my life.
Later years I have had some fantastic memories framed by a great sandwich.
Most memorable would of course been in the States. Their idea of a Sandwich is dramatically different. In so much as how much is physically possible to add in such a small space.
I was much enthusiastic and loved their “Reuben”
Still trying to recreate. With sourkraut and American mustard.
I did try to replicate The best Italian . Tuscan Schiacciata Panino.
Using home made Schiacciata bread with authentic bought in Mortadella.fresh basil. Gorgonzola. Mozzarella. Honey and balsamic dressed arugula. Sliced san Marzano tomatoes. Lots of quality olive oil.
