What makes the ultimate sandwich?
Are straightfoward sandwiches the most satisfying, or is it simply a case of ‘the taller, the better’?
British people love sandwiches. From the petite no-crust cucumber offerings at the cricket to the Sunday morning slap-up breakfast sarnie with sausages and egg, it’s one of our most traditional and versatile foods.
We all know to dodge the dubious plastic-wrapped ones at the supermarket. But since it's British Sandwich Week this week, we here at loveFOOD want to know what ingredients our readers believe make up the ultimate sandwich.
Choosing the bread
The first argument has got to be over the bread. Is your ideal sandwich made with a crusty white loaf or with thick slices of wholemeal?
Of course, it’s not as simple as the white and brown dichotomy. For starters, we haven’t even established which form of either you prefer. A bap or a baguette? A sourdough loaf or traditional cob? Do you prefer tigers or hedgehogs? Or is the best bread a regional champion like stottie cake?
loveFOOD's top 10 bread recipes
The sandwich filling
Key contenders include bacon (obviously), cured ham, cheese and pickle, tuna mayo, smoked salmon… the possibilities are endless. Do you like to stack your sandwich high, or are you more likely to remain content with just one or two fillings? Perhaps you opt for off-the-wall combinations like Paul A Young, who devised a recipe for a bacon, blue cheese and chocolate sandwich.
Even when you’ve made your choice, there are even more decisions to be made. What brand of pickle is the most delicious, or do you make your own? What’s the perfect ratio of tuna to mayonnaise? Is honey-cured ham outclassed by dried European meats?
Use your loaf to devise the ultimate sandwich in the Comments below. Discuss anything from the benefits of butter and the drawbacks of deli fillers. Can you always rely on one type of bread, or does it depend on the filling? Let us know your thoughts.
You might also like:
Comments
Be the first to comment
Do you want to comment on this article? You need to be signed in for this feature