The Best Sandwich

Diminuendo

Diminuendo

At the Start
Joined
Jun 3, 2003
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Location
The West Country
One of the most popular snacks or small meals. Such a versatile food with fillings from fruit, seafood, veggie, meat or sweet, but what is your favourite?

I like granary bread slices with a prawn and mayo filling, or chicken. Another I love is the good old marmalade sandwich or c heese and pickle.
I bet there are a few on here who love a bacon sarney?
 
There's a couple of Sandwich shops on Ecclesall Road in Sheffield, up the road from where I used to live. Jennies Deli did an absolutely amazing coronation chicken sandwich baguette - great for hangovers. Alternatively any tuna and mayo barm would do me :)
 
Originally posted by Warbler@Jan 6 2007, 10:02 PM
Apple and soft cheese once sold by M&S but long since discontinued (the fools)
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They discontinued my favourite brie, tomato and mayo baguette :angry:

I have a wheat allergy and really shouldn't eat bread but when I do I love ham and wholegrain mustard. Hot beef with mayo is another great one.
 
Oooh, I like different sandwiches at different times ...

For that hearty small meal - can't beat a good sausage sandwich (no rude comments, please!)

A light bite - smoked salmon on thinly sliced wholemeal with a touch of black pepper and a squeeze of lemon juice

Lunch - really, really good hand-carved ham with a decent mustard - yummy!!
 
A meal sarnie........

We have this everytime we go away in the caravan

A ribeye steak bashed flat then bbq'd super quick, insert into a lovely fresh baguette spread with caramalised onions.

Lush :P
 
Before sweets came off rationing (about 1952) we used to have thin slices of Mars Bar between two slices of bread. I am told by their maker at that time that I used to like them. Sandwiches can vary can't they?
 
When I was a kid, one of the young boys used to come out from his house eating a sugar sandwich (barf!). My Mother had fits at that - 'What does his Mother think she's doing? She'll rot his teeth!' I thought it looked brill, but the little toad wouldn't share it, even for a bribe.

Rare cold roast beef in a crusty baguette (or even bendy Mother's Pride, to be honest) with hot English mustard.

Salad baguette or sarnie - I love putting absolutely everything in with either meat, fowl, cheese or seafood - lettuce, cuke, toms, beets, watercress the lot - except raw onions, which I can't abide at any price.

Lovely hot, thick bacon sarnie with only English mustard. Mmmmm......
 
Both have to be made on those 'bake at home' rolls you can buy now...

If you are having a roasted a chicken for dinner, put the crispy skin and the more slimey underside pieces of chuck meat (there are a couple of nuggets between the leg and wing that soak up all the juices due to the bird being cooked breast up) on a freshly baked roll with ice cold lettuce, a line of mayo and sprinkle of salt.

Bratwurst sausage, crispy fried onion, line of mustard and tomato sauce.... oh yes! Enough mustard to have to lick it from the corner of your mouth each bite :)

If you cant be arsed fannying about with either of the above, I find salmon paste on Warby's extra thick sliced fills a gap.
 
Originally posted by krizon@Jan 7 2007, 02:02 AM
"Slimy underside"! I don't think Gordon Ramsey will give you a 'Pass' with that definition, Caj! :D
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More f**kin moist then! :)
 
Originally posted by DIVER@Jan 7 2007, 12:30 AM
Before sweets came off rationing (about 1952) we used to have thin slices of Mars Bar between two slices of bread.
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Will try it now...
 
Dim was obviously affected by the abandonement of Chepstow !!!!

Perhaps this thread could be extended to asking from which part of the sandwich do people take their first bite... the corner, or right out of the centre of the longest side... and indeed , what about the two-bites-at-once technique ?

Furthermore , who are the weeds that discard their crusts ? A interesting topic for discussion is that you often see part of a discarded sandwich but NEVER see a partly eaten cake.

Another useful tip is to never trust a sandwich you havent made yourself.
 
Im a simple man and no fancy sarnies for me...

Cold beef with either English mustard or horseradish sauce.

Thick slabs of cheese with onion on a crusty french stick.

Although it must be Lurpak butter.
 
I always bite the right hand corner first and work by way around the edge so that my last mouthful is the middle bit with no crust. My mother serves up particularly manky bread and if the crust is too hard I'll leave it. I'm not hugely impressed by crusts and never ate them at all as a child.
 
It was from his young Dexter (RC fan here you know :ph34r: ) apparantly it used to be a perk of the job a few years back as students :blink:
 
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