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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