The undisputed worlds greatest sandwichs thread
- Thread starter loud 1
- Start date
rubbershoes
not the only raver in the village
acfj said:
cheese and pickle made at home . i wouldn't wipe my arse with pret's version
ivebeenhigh
Well-Known Member
wholemeal bread
tiny amount of flora
enough marmite to cover both slices completly to the thickness of about 2 mm.
cut into triangles. (this prevents marmite on the outsides of the mouth and triangle sandwiches ALWAYS taste better)
C
tiny amount of flora
enough marmite to cover both slices completly to the thickness of about 2 mm.
cut into triangles. (this prevents marmite on the outsides of the mouth and triangle sandwiches ALWAYS taste better)
C
May Kasahara
take me to the feeling
Orang Utan said:
Dunno what they're made of, but try the following: mixed beans (borlotti/black eyed/whatever), grated Cheddar, chopped cucumber, chopped red or yellow pepper, chopped spring or red onions, herbs, loads of black pepper, olive oil, red wine vinegar. Mix together in a bowl and leave for a few hours to let the flavours mingle, then use to fill wraps. It's a taste sensation! Plus you can chuck whatever else you feel like into it - I'm obsessed with those pickled peppers so always use those if I've got 'em.
Orang Utan
Maybe I like the misery
Mmm, sounds nice, but I can't get over the suspicion that wraps are just a marketing thing - I'd rather have all that in a bap or a ciabatta.
May Kasahara
take me to the feeling
See, to me having such a hearty filling in a big thick ciabatta would be too much...I like the squishiness of wraps.
But then, I am a dainty and delicate lady.
But then, I am a dainty and delicate lady.
Orang Utan
Maybe I like the misery
And I am a burly manly weirdy beardy
for more complicated, these are delicious sandwiches you get in france (recipe off internet):
Pan Bagnat
1 French baguette
1 six to eight-ounce tuna steak
1 bay leaf
5 whole peppercorns
Juice of 1 lemon
3 tablespoons capers, drained
1/4 red onion, chopped
1 can artichoke hearts in water, 15 ounces, drained, coarsely chopped
1/2 cup good quality black olives, from bulk bins in deli area of market
1/4 cup chopped flat leaf parsley, a couple of handfuls
Coarse black pepper, to your taste
2 to3 tablespoons extra-virgin olive oil, to your taste
* To get the juices flowing, place whole lemon in microwave on high for 10 seconds.
Crisp baguette in hot oven, then cool to handle. Cut baguette in half lengthwise, on an angle, then split each half lengthwise.
Put about 1 inch of water, the bay leaf, peppercorns, and juice of 1/2 the lemon into a small skillet and bring to a simmer over medium heat. Add the tuna steak, cover, and simmer until cooked through, about 4 minutes. Remove tuna from the water and allow to cool. Place tuna in a bowl and separate with a fork. Add capers, red onion, artichokes.
For olives, if they're pitted, coarsely chop them. If the olives have pits, place an olive or 2 on your cutting board. Turn your knife sideways and place the flat of the blade on top of the olives -- just like peeling garlic -- whack the heal of your hand on knife and the pits of the olives will be exposed. Remove pits and chop.
Add olives and parsley to tuna mixture. Squeeze the juice of half a lemon into the bowl. Squeeze lemon halves holding cut side upright, allowing juice to spill over sides. The seeds will stay with the lemon half, rather than falling into your salad. Add black pepper to the bowl and drizzle salad liberally with evoo, extra virgin olive oil. Toss tuna salad and adjust pepper and evoo to your taste. Pack the tuna salad on to baguette halves and set tops in place. Press down to set the bread and salad together. The bread will absorb the evoo and salad juices -- YUMMY! Cut each half baguette in half again, making 4 sandwiches, total.
Notes: The longer pan bagnat sits, the tastier it gets. I make a whole baguette, even for just myself. In less than 24 hours, after a late night trip or two to the fridge, I can finish the whole loaf off! Also, This recipe is picnic-perfect! One last tip: wrap the sandwich in wax paper, peeling it back as you eat the bagnat. The wrapping over the end of each sandwich will catch the juices as you eat it.
Pan Bagnat
1 French baguette
1 six to eight-ounce tuna steak
1 bay leaf
5 whole peppercorns
Juice of 1 lemon
3 tablespoons capers, drained
1/4 red onion, chopped
1 can artichoke hearts in water, 15 ounces, drained, coarsely chopped
1/2 cup good quality black olives, from bulk bins in deli area of market
1/4 cup chopped flat leaf parsley, a couple of handfuls
Coarse black pepper, to your taste
2 to3 tablespoons extra-virgin olive oil, to your taste
* To get the juices flowing, place whole lemon in microwave on high for 10 seconds.
Crisp baguette in hot oven, then cool to handle. Cut baguette in half lengthwise, on an angle, then split each half lengthwise.
Put about 1 inch of water, the bay leaf, peppercorns, and juice of 1/2 the lemon into a small skillet and bring to a simmer over medium heat. Add the tuna steak, cover, and simmer until cooked through, about 4 minutes. Remove tuna from the water and allow to cool. Place tuna in a bowl and separate with a fork. Add capers, red onion, artichokes.
For olives, if they're pitted, coarsely chop them. If the olives have pits, place an olive or 2 on your cutting board. Turn your knife sideways and place the flat of the blade on top of the olives -- just like peeling garlic -- whack the heal of your hand on knife and the pits of the olives will be exposed. Remove pits and chop.
Add olives and parsley to tuna mixture. Squeeze the juice of half a lemon into the bowl. Squeeze lemon halves holding cut side upright, allowing juice to spill over sides. The seeds will stay with the lemon half, rather than falling into your salad. Add black pepper to the bowl and drizzle salad liberally with evoo, extra virgin olive oil. Toss tuna salad and adjust pepper and evoo to your taste. Pack the tuna salad on to baguette halves and set tops in place. Press down to set the bread and salad together. The bread will absorb the evoo and salad juices -- YUMMY! Cut each half baguette in half again, making 4 sandwiches, total.
Notes: The longer pan bagnat sits, the tastier it gets. I make a whole baguette, even for just myself. In less than 24 hours, after a late night trip or two to the fridge, I can finish the whole loaf off! Also, This recipe is picnic-perfect! One last tip: wrap the sandwich in wax paper, peeling it back as you eat the bagnat. The wrapping over the end of each sandwich will catch the juices as you eat it.
trashpony
Hag
The bagnat is the bollocks.
The ideal less classy sandwich is very fresh granary bread, butter and marmite on one piece of bread, peanut butter on the other. Fasten together with extra mature cheddar.
This is a once in a year sort of snack as I fear is it a bit close to Elvis sandwiches
The ideal less classy sandwich is very fresh granary bread, butter and marmite on one piece of bread, peanut butter on the other. Fasten together with extra mature cheddar.
This is a once in a year sort of snack as I fear is it a bit close to Elvis sandwiches
waverunner
Be nice or I'll bite
Toasted long bread (like a panino), crab, mayonnaise, lettuce, cucumber, pepper.
ScallyWag II
New Member
jodal said:
does for me, for my dinner a lovely avocado salad mix with tomatoes spring onions lemon/garlic stuffed olives mixed in with lemon juice and a creamy dressing, salt & pepper yum...all of that gets nicely stuffed in a pitta. if you used ordinary bread slices it would all squish out
ScallyWag II
New Member
moose said:2 thick slices of white bread, butter, one packet of ready salted crisps. Assemble, press down firmly, scoff.
Or, replace crisps with hot chips.
ah yum crisp butty...pitta won't do for that!
also although pitta is good at stopping chips escaping if you ever try a chip kebab, for the real deal with a chip butty i also reckon you need proper doorstep slices of white bread (my preference too) for the best chip butty...soaks up the vinegar, gets a bit soggy and is bloody gorgeous to eat
May Kasahara
take me to the feeling
trashpony said:
Just the thought of eating that is sucking all the moisture out of my mouth. Soooooooo dry!
(I have an issue with dry, stodgy foods...if I have cheese and peanut butter together they have to be separated with plenty of cucumber slices.)
dynamicbaddog
run for your life
My favourite are the houmous sarnies that Pret make. 
May Kasahara
take me to the feeling
Maybe not for most people, but at the risk of sounding like a lazy pervert I have real problems with eating stuff that isn't stupidly moist. I am a condiment addict, and since condiments with cheese and PB really would be wrong, cucumber is my standard solid-moist option.
Orang Utan
Maybe I like the misery
Condimentalist
Orang Utan
Maybe I like the misery
You're well weird about food aren't you?
May Kasahara
take me to the feeling
Orang Utan said:You're well weird about food aren't you?
I have my quirks.
A previous boyfriend used to refer to me as a 'toast-tearer'.
Similar threads
