[Food] Sandwich/roll fillings

[maresfield seagull]

Bacon and Banana from a sandwich shop on the outskirts of Wimbledon many years ago bread I forget

 

[Cowfold Seagull]

I know what you mean. Cheddar suffers from a lack of D.O.P. Any block of yellow nothingness can be called cheddar.

Perhaps we should do the same thing with Cheddar, that the French did with Champagne, and make it illegal for anyone to manufacture it anywhere other than the town or area that the product puts it's name to.

After all, have you ever tasted a "bad" Champagne? I'm far from an expert but l've enjoyed all that l have tasted.

 

[Cowfold Seagull]

Bacon and Banana from a sandwich shop on the outskirts of Wimbledon many years ago bread I forget

These suggestions are getting evermore bizarre!

 

[portlock seagull]

Thankfully food has moved on from the rubbish they used to serve in state schools .

How dare you! Never offered a sardine sandwich at school either.

 

[Sussexscots]

You must love Subway then. Half a dozen breads to choose from and not one of them that tastes like bread. And speaking of Subway, does anyone else remember Capt Submarine in the 80's in whatever that street's called opposite Brighton Town Hall? Foot-long Sub was to die for, least it seemed like it at the time. Seemed to unleash a whole world of roll-based possibilities in that bygone era when even things like garlic and olives seemed impossibly exotic and sophisticated. Suspect it may not have stood the test of time too well tho

Yes, I well remember Captain Submarines. Seemed impossibly exotic at the time. Friend of mine was addicted to the cheese and salami with chilli sauce.

Heaven knows what his bowels were like the following morning after he'd floated two of those on top of a gallon of Guinness!

 

[maresfield seagull]

These suggestions are getting evermore bizarre!

Try it
Crispy streaky bacon hot out the pan helps the banana to soften up
Sounds bonkers but works

 

[Bakero]

Perhaps we should do the same thing with Cheddar, that the French did with Champagne, and make it illegal for anyone to manufacture it anywhere other than the town or area that the product puts it's name to.

After all, have you ever tasted a "bad" Champagne? I'm far from an expert but l've enjoyed all that l have tasted.

That ship has sailed, I'm afraid. West Country Farmhouse Cheddar does have protected status though.

 

[Pint of Ale and a Burger]

Peppered Mackerel and avacado with leaf spinach, cherry tomatoes and a splash of lemon juice.
Its important to place the tomatoes in the sandwich without slicing them and then pop them by applying pressure to the sandwich as you place the second slice of bread on top.
Works best in a baguette but is also fantastic in a sandwich using on of the seeded farmhouse style loave's.

 

[GT49er]

That ship has sailed, I'm afraid. West Country Farmhouse Cheddar does have protected status though.

......and a tasty extra matured Cheddar is up there with any other cheese for strength and taste.


Not as poncy and 'Oh, look at my cordon bleu' superiority credentials, maybe, but still delicious.

 

[Hampster Gull]

It’s all in the bread. If I can get it, a couple of cuts of Pump Street Bakery white sourdough, thinly spread salted butter, a cut of your preferred cheese, mature cheddar of some sort for me, and recently some British piccalilli

 

[Gabbafella]

Beef, sauerkraut and a bit of Dijon mustard.

Gammon, fried egg and tomato sauce.

Marmite, red Leicester and mayonnaise.

 

[Tokyohands]

I've got bang into reuben sarnies recently

 

[Uh_huh_him]

Cheese, Salami and Tomato.