Sandwiches

[Alan Lung]

Re: Sandwiches

Brussel sprouts with French mustard. On brown bread.

[cyril evans awaydays]

Re: Sandwiches

Brussel sprouts with French mustard. On brown bread.

Remainiac

[Moodybluebird]

Re: Sandwiches

Tinned red salmon mashed up with a sprinkle of pickled onion vinegar and white pepper in granary bread. Ideal for a long, lazy train journey in an uncrowded carriage on a bright, sunny day.

[The Bloop]

Re: Sandwiches

This! Shit tonne of salt on the tomato

Salt? No thanks. A ripe beef tomato at room temperature has plenty of flavour. There's enough salt in the bread and cheese, so no need for any more.

[Malckent]

Re: Sandwiches

Fish finger, red sauce.

Yes my favourite but the fish fingers have to be cooked in the frying pan and not under the Grill.

[Harry Paget Flashman]

Re: Sandwiches

Monster Munch or Lasagne.

[tforturton]

Re: Sandwiches

Hot - definitely BLT. Sausages with HP are a close runner-up.
Cold - Egg mayonnaise, or corned beef with red onion chutney. Chicken and mayo is okay too.

[ToTaL ITK]

Re: Sandwiches

Monster Munch or Lasagne.

are you high ?

[Madlock]

Re: Sandwiches

Yes my favourite but the fish fingers have to be cooked in the frying pan and not under the Grill.

I think I’ve destroyed my tastebuds with hot sauce and coffee over the years, so perhaps subtle flavours are lost on me. However, salt on the juicy, sweet tomato is immense.

[cyril evans awaydays]

Re: Sandwiches

Monster Munch or Lasagne.

Why either or?

[Organ Morgan.]

Re: Sandwiches

There's a poster at this forum, Jimmy the Jock, who refuses to eat any sarnies that are not filled with haggis.

[SLUDGE FACTORY]

Re: Sandwiches

Doner meat with chilli

[Baloo]

Re: Sandwiches

Cheese and Branston Pickle. Perfect butty.

[RichardM]

Re: Sandwiches

Salt? No thanks. A ripe beef tomato at room temperature has plenty of flavour. There's enough salt in the bread and cheese, so no need for any more.

Some black pepper and basil leaves wouldn't go amiss

[SLUDGE FACTORY]

Re: Sandwiches

That pastrami beef makes a nice sarnie

With mustard and a gherkin