search.noResults

search.searching

note.createNoteMessage

search.noResults

search.searching

orderForm.title

orderForm.productCode
orderForm.description
orderForm.quantity
orderForm.itemPrice
orderForm.price
orderForm.totalPrice
orderForm.deliveryDetails.billingAddress
orderForm.deliveryDetails.deliveryAddress
orderForm.noItems
British Sandwich Week May 14th – 20th


Ever since John Montagu, the 4th Earl of Sandwich ordered cold beef between slices of toast, to avoid getting up from his card game, his name has become synonymous with our favourite lunchtime choice. But what makes a good sandwich?


Start with good bread. Any bread you’re using for a sandwich should be delicious enough to eat on its own. Make your own or buy a high-quality artisan loaf. If you only have supermarket bread, try toasting it or charring it on a griddle. It should be crisp enough to provide some structure to the foundation of the sandwich but yield in the centre.


Rolls are good for sloppy fi llings if you carve out a little bread from the dome of the roll to create a little space for them. This stops the fi lling sliding out when you take a bite.


When it comes to selecting the right bread for your sandwich it comes down to personal preference. A good place to start is balance of texture. A soft roll complements crisp lettuce or crunchy coleslaw, or hot chips. A thick-crusted toasted bread is great with pulled pork or roasted veg. But these are guidelines only - a soft rolled fi lled with mashed egg and mayonnaise is a joy and yet has almost no contrast in textures.


Soggy sandwiches divide people. I think it’s down to intention. Consider the deliciousness of a sloppy stewed steak and onion fi lling where the gravy soaks into the bread. My mouth is watering just thinking about it. Then consider a soggy cheese and tomato sandwich from a bad buff et. I think you’ll see where I’m going with that. Yet nearly everyone I spoke to while researching this article said a dry sandwich is unacceptable. Lack of butter, or fi lling is a sandwich crime. To avoid sandwich sogginess...or dryness, a good layer of fat such as butter or an olive oil spread will resist moisture and keep it in the sandwich rather than letting it soak into the bread.


On to the vegetables. Wash and dry them then season with salt and freshly ground black pepper. This extra step is small but makes sure the veggies pack a fl avourful punch with every bite. Creamy but sharp coleslaw, or tangy pickles add a vivid brightness to the ensemble.


A nutritionally well-balance sandwich will probably contain protein. From ham to egg to tofu the protein is better if it’s well fl avoured and thinly sliced, diced or mashed. Too thick and it becomes diffi cult to bite through and chew.


Think about the position of the individual elements within your sandwich too. Would the meat be better placed in the centre or on the bottom? would cold elements be better layered on top of hot elements? My personal bugbear is thick slippery slices of tomato in the middle of a sandwich, so when you bite into it there is a tectonic plate shift and one slice of tomato shoots out of the far side and lands in your lap!


We take the humble sandwich for granted yet we all know when we’ve had a great one. So, let’s hear it for National Sandwich Week. Smell the bread, admire the layers, season the fi lling and take a big bite.


42 To advertise in thewire t. 07720 429 613 e. fi ona@thewireweb.co.uk


Page 1  |  Page 2  |  Page 3  |  Page 4  |  Page 5  |  Page 6  |  Page 7  |  Page 8  |  Page 9  |  Page 10  |  Page 11  |  Page 12  |  Page 13  |  Page 14  |  Page 15  |  Page 16  |  Page 17  |  Page 18  |  Page 19  |  Page 20  |  Page 21  |  Page 22  |  Page 23  |  Page 24  |  Page 25  |  Page 26  |  Page 27  |  Page 28  |  Page 29  |  Page 30  |  Page 31  |  Page 32  |  Page 33  |  Page 34  |  Page 35  |  Page 36  |  Page 37  |  Page 38  |  Page 39  |  Page 40  |  Page 41  |  Page 42  |  Page 43  |  Page 44  |  Page 45  |  Page 46  |  Page 47  |  Page 48  |  Page 49  |  Page 50  |  Page 51  |  Page 52  |  Page 53  |  Page 54  |  Page 55  |  Page 56  |  Page 57  |  Page 58  |  Page 59  |  Page 60  |  Page 61  |  Page 62  |  Page 63  |  Page 64  |  Page 65  |  Page 66  |  Page 67  |  Page 68  |  Page 69  |  Page 70  |  Page 71  |  Page 72  |  Page 73  |  Page 74  |  Page 75  |  Page 76  |  Page 77  |  Page 78  |  Page 79  |  Page 80  |  Page 81  |  Page 82  |  Page 83  |  Page 84  |  Page 85  |  Page 86  |  Page 87  |  Page 88  |  Page 89  |  Page 90  |  Page 91  |  Page 92  |  Page 93  |  Page 94  |  Page 95  |  Page 96  |  Page 97  |  Page 98  |  Page 99  |  Page 100