Just made a fried egg & mushroom sandwich..it was delicious
Sandwiches RANKED
Cheese, crispy bacon, mayo, salt n pepper, on thick cut brown bread. Bliss.
Along_the_Wire the 80s called and would like their blandness back
benson Don’t knock it pal!
Cheese toastie with leftover Sacla tomato and garlic sauce. Very good.
Had an excellent cheese & tomato sandwich yesterday. It was like they’d just shoved a truckle in the sarnie.
Garnished with a crescent of crisps and hot egg.
bosstrabs What sort of garlic sauce, Dave?
The 80s are officially back in the sarnie world it would seem. I’m tempted by a corned beef and branston sanger today, washed down with a can of Top Deck and a nice packet of beef and mustard Brannigans
Millsy fucking loved a corned beef and pickle sandwich so I did. On the cheapest possible sliced white bread
Corned beef, onion and hp sauce is a classic. Never had it with Branston.
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Amps Cheese, crispy bacon, mayo, salt n pepper, on thick cut brown bread. Bliss.
A cheese and bacon sandwich sounds like a waste of cheese and a waste of bacon.
Both would be more enjoyable in their own separate sandwiches with more fitting respective fillings for them than just mayo (eg pickle with the cheese, or ketchup/brown for the bacon).
Brie and bacon is perfectly acceptable nosebag
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Millsy Brie and bacon is perfectly acceptable nosebag
Fair, brie and some types of blue cheese are acceptable.
I don’t think it’s what Amps is referring to though, or else he would have specified. Those should also be eaten with something sweet and acidic to counter the fat and saltiness, eg a chutney or relish; not mayo.
I don’t usually eat ‘foreign’, Dan.
Just made my mum a corned beef & tomato with mayonnaise as she won’t eat the sandwiches in hospital
Along_the_Wire I had some of this left over, and I bunged it in two cheese toasties (FULL BREVILLE), with some Parmesan and Red Leicester and it created an unexpected taste sensation…
Inevitably, there is a danger with putting tomato puree in a cheese toastie, and that’s that you could lose half of your upper mouth to hideous burns, but I seem to have timed it just right.
bosstrabs I had some of this left over, and I bunged it in two cheese toasties (FULL BREVILLE), with some Parmesan and Red Leicester and it created an unexpected taste sensation…
An Italian tomato sauce made with a “Vegetable Oil Blend (Rapeseed Oil, Sunflower Oil)” rather than any olive oil. Great.
Millsy solid sarnior, that. suprisingly improved by the addition of sliced cucumber.