The Boy's Top Sandwich Tips

The boy is well established as the Sandwich Monster. I’m handing the blog over to him today -  Here are some of his top tips.

If you have time, slice a tomato and some cucumber and put them in a bowl. Add Maldon sea salt and some pepper and leave for about half an hour. Not only does this season them, but it draws a lot of water out so your sandwiches don’t get soggy. Pat them dry with kitchen towel before assembling your sandwich.

Sliced meat from the deli counter will always be nicer than anything from a vacuum pack. They ALWAYS have special offers and for some reason, people behind the deli counter are always really nice. About  100g is usually about the right amount.

Things from the Deli Counter that you think might not be nice are often really good between two slices - Ox tongue, Brawn etc

Sourdough bread is the nicest you can get. You can toast it and it’s still nice, even served cold. Otherwise, Ciabatta. Otherwise, anything.

Port Salut is a lovely soft mild cheese and suits any sandwich. It’s really hard to find it sliced these days, and even harder to slice yourself, but persevere.

Piccalilli is essential with a corned beef sandwich but big pieces always falls out. Best eaten in just your underwear, to avoid yellow stains on your 501s. You may find this is appreciated by others.

Barbecued Jerk Chicken, with coleslaw, and a shake of pepper sauce, in a baguette is better than anything you’d find in a restaurant.

An Indian sour mango pickle is great with cheese, though the cheese should be the ‘plastic’ processed kind, sliced thickly.

Any sandwich is improved by a few coriander leaves. Especially the one above.

I like that our Morrison’s do a plain cheese & tomato sandwich. Sometimes that’s all you want.

A strong, oily vinaigrette,  spooned on the bread is often nicer than butter. And speaking of butter, I think salted is what you’re after.

If you’ve had a roast dinner, then it all goes well in a sandwich the next day – including the sliced roast potatoes, though season well.

Italian Mortadella, a slice or two of Spianata Calabrese  and Bavarian Smoked Cheese are a marriage made in heaven and could solve all the EU’s problems. The tomato slice almost certainly came from the Netherlands. One big happy family.

When in a Greek bakery, always insist on the rolls that are covered with sesame seeds – especially if they include some of the black sesame seeds. If they have a sandwich with Feta cheese and black olives, don't try to resist.

Never add lettuce if you can add Hampshire watercress or pea shoots. (and you usually can).

Double Gloucester cheese is fantastic stuff. Want to go to Gloucester (twice ha ha) to try the real thing. It's wonderful in a country loaf sandwich with peach chutney. We don't have a peach tree. Am going to campaign about this.

Herby sausages, OMG! Lincolnshire sausages with HP sauce in a baguette or submarine roll. Again Lincolnshire is on my foodie tourist list. Think they have to be fried not grilled, and the bread shouldn't be buttered. 

The best bacon butties in London come from EAT - they serve them in an English muffin which is pressed like a pannini. They always ask if you want sauce with it but why would you? I know this doesn't agree with the above but hey. Only ever use dry cure if making at home unless you like a curious combination of fried and poached. Generally prefer unsmoked.

Only have Rocket if you have to. Can't wait until isn't trendy anymore

Wraps drip. Accept it. Live with it. The sans trousers option also works here - also for fajitas, burritos  etc.

Nyom nyom nyom nyom nyom