Archive for December, 2009
December 18th, 2009 | 
Author: Christmas is getting closer and closer, and as is tradition, and my team at work went to the nearest pub for lunch yesterday. We had a lot to chose from, both the standard and ‘festive’ menu, and I settled for a turkey baguette with gravy and chips.
The turkey and gravy were lovely, but the baguette… well. It wasn’t the best. And the chips definateley let the meal down (so I won’t talk about them). But the bread is key to any sandwich.
A baguette is quite a big sarnie at the best of times, but when it’s not as warm as it could be, and the edges are just that bit over-cooked… This is why the best sarnie is the one you make at home.
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Everyone has their own interpretation of the perfect fish-finger sandwich – and if they do not use the following method, they are WRONG! This is a tried and tested “recipe” and no-one in my office contradicted this (which is unusual in itself, as we are an opinionated bunch).
So, the perfect fish-finger sarnie is made of:
- White bread, thick sliced, soft, yummy
- butter, none of this low-fat spread malarky
- tomoatoe sauce, spread over the bread, not the fish fingers!
- 4 fishfingers (not 3!), packed in tightly, like sardines!
- (and if you’re feeling adventurous, some grated cheese)
This is the only way to make a fish-finger sarnie – imitations need not apply!
…. a ham, sliced double gloucester cheese, and some Branston’s smooth pickle, sandwiched together between wholemeal bread.
Nom Nom Nom!!!
What makes this sarnie so tasty is the jarred pickled relish. Branston Pickle comes in all shapes, sizes and flavours these days, showing just how far it has come since it was first made in 1922. It was made in the Branston suburb of Burton upon Trent by Crosse & Blackwell. And all their modern varieties are yummy!
The great things about relishes it that it can jazz up any sarnie or salad very easily, and tastes just right. Pop some on your butty!
I was lucky enough to spend a week in sunny Italy this summer, and mmmm, the food! Over here, we now do all of our shopping in the big supermarkets, everything you want under one roof. But over there, they the traditional shops on the main street are still the way to shop. A butcher, a bakers, (a candle stick makers…) and a cheese shop, all packed to the rafter with yummyness.
As delicatessen means “delicacies” or “fine foods”, a deli should be packed with good food. Individual deli’s are not as convenient as one big supermarket, but the food tastes so much better.
A sanwich is a sandwich – bread, meat (or veggie substitute), maybe some salad or sauce. Not a lot of thought is needed to get it right really. But wow, there are a lot of weird options out there!
I have known people to put pizza in sandwiches, I’ve seen sweet and savory (chocolate spread and turkey! eugh!) mixed together, I’ve even seen one persistent child try to make a soup sandwich…. The list could go on, but I think you get the idea.
The faithful sarnie is an easy and tasty way of filling a hole, and getting you through the day. So why should it be boring?