Food advice from a country that eats baked beans for breakfast? No, thank you.
Posted on 05/13/2021 8:21:51 AM PDT by mylife
There’s a good chance that you’re still working from home. And, if that’s the case, there’s a good chance that you’ve run out of new lunches. Making cheese on toast for yourself might have seemed exotic and new last March, but now you’re sick of the stuff. And omelettes. And you would rather die than ever see another Super Noodle. But all is not lost. With a little extra care and attention, a hot sandwich can become all the comfort food you need. But what to make? Here are 20 top chefs with their favourites.
Crab crumpet open sandwich Tommy Heaney, chef, Heaneys, Cardiff
I always have a packet of crumpets lying around. Whack a couple in the toaster and toast twice (very important) for crunchiness. Slather in butter – the more the better – and top with white crab meat, mixed with lemon, mayonnaise, a bit of flat leaf parsley and some spiced paprika. So simple and tastes amazing.
Bacon sarnie Max Halley, owner Max’s Sandwich Shop, London
Bake two slices of streaky bacon at 150C for 15 minutes, then strain the juices into a bowl. Stir half of the bacon juice into a tablespoon of mayo, and fry four slices of back bacon in the remaining juice. Chop the cooled crispy streaky bacon as small as possible. Mix into the bacon mayo. Remove the cooked back bacon from the pan and fry two slices of sliced white bread (on just one side) in the leftover juice. Spread the homemade baconnaise on both golden sides of the bread. Lay the back bacon on one slice, top with crushed Walkers Smoky Bacon crisps and your condiment of choice. Lid on. Cut in two. Go go go.
(Excerpt) Read more at theguardian.com ...
MMmmmmm baconnaise ....
You can tell this is from England or something when they speak of crumpets and cornichons.
I’m going to add a simple one that you can make easily. The Costco brand Kirkland chunk chicken breast in water. Mix with mayo (has to be Hellmann’s though, Best Foods on west coast) and can add onions or celery or even apple chunks and place on toasted English muffin.
Oh it STILL went English!!! Haha!
That’s a surprisingly good list. Thanks for posting it.
If you can get good baloney...
always diced onion and celery. always!
in some places.
we have fried bologna in Ohio that rocks.
I hear they have it in Italy and Brazil too.
Add a small dollop of horseradish sauce to the mayo and you get an additional flavor boost to your sandwich.
I also like to add some sweet relish to the mixture as well.
I like to use a little sweet relish also, in chicken salad (plus tuna salad and egg salad).
All you can find around here anymore is the packaged stuff. I like the bologna that they slice from the big roll. When I was a kid that was our travel food.
I love crumpets. There is a frozen brand in the US...but they’re not very good. I haven’t had good luck with recipes, but this one looks promising.
https://www.crumpetman.com/recipes/probably-the-best-crumpet-recipe-in-the-world
They can be stored in the freezer then popped in a toaster like an Eggo. Slather with butter and strawberry jam. Yum!
Food advice from a country that eats baked beans for breakfast? No, thank you.
Meh...English food, total rubbish.
A grilled tuna sammich with sliced onions and a touch of horseradish has always been a favorite of mine.
I don’t see how any sandwich list can be complete with Elvis’ Fried Peanut Butter and Banana sandwiches.
Too much trouble just for a sammich.
Bread
Mayo, mustard
Ham
Cheese
Lettuce
Assemble...eat.
Yum!
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