Saturday, 13 June 2015

Saluting the Sandwich

We have of course the Earl of Sandwich to thank for the original idea – circa 1762.

Sandwiches can and should be memorable – I'm sure we can all remember both the best and the worst we've eaten. Sandwich making is an art form and should be revered.

I was delighted that the students chose Croque Monsieur for the class in the USA – in truth it was chosen because the students didn't know that it was. Croque Monsieur first made an appearance in Paris just before World War I. There are many variations - I could go on ad nauseum but to name just a few, Croque Madame tops with an egg (fried or poached), Provencal tomato and Tartiflette sliced potatoes and reblochon cheese.

American sandwich history is formidable, right back to The Sloppy Joe, The Club to The Sub(way) and I couldn't leave out pastrami on rye from the deli.

Back in the UK, surely our most famous sandwich is the bacon butty – smoked or unsmoked bacon – bread toasted or not, buttered or not – tomato ketchup or HP – serious decisions. Not for the faint-hearted I've introduced both family and friends to the art of fishfinger butty making. Popular with university students - as part of a hangover cure or as a midnight snack. There are many different variations, – do you use a microwave or the oven for the fishfingers – the microwave is quicker - do you use salt and vinegar, tomato sauce, tartare sauce, and the ultimate addition - a cheese slice. Choice of bread is crucial – thick white sliced (it has to be fresh) or a submarine roll are favourites. Similarly the bread choice is important for the star of the comfort eating zone, the chip butty. This delicacy began life in the North and is most certainly up there in my top ten.


I think the sandwich is best described as mood food – there's one out there to suit every occasion and weather for that matter – how wonderful is that. Sandwich I salute you!

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