What do You like on your sandwich

I bet it tastes like chicken Jack!

 

Funny you should say that
Cut a shoe box 5"x2.5" slight smear of organic non butter spread, a smidgeing of Philidelphia WOW chicken on toast :-)

Amazing how you can programme the brain

Jack McH

 

Plouhman's is cheese and pickle, or cheese and onion, sandwiched between two large wedges of bread, washed down with a cup of cider.

Whether it was cheese and pickle or cheese and onion would depend on whether the farmer had fresh onions in stock or not.

The cup of cider comes from a dubious old law, where land owners were legally allowed to pay a percentage of their labourer's wages in cider instead of money (but not any other drink, the law was quite specific, had to be cider).

Nowadays of course a Ploughman's lunch is only very tenuously connected with its origins. Usually consisting of cheeses and posh salad veg that wont have been in the original, and probably not served with a nice cup of proper flat cider.

I used to have a mate who was obsessed with donner kebabs. His wasitline showed it, and he had to cut down. One night we'd all been to the pub and we went to his house afterwards to eat our supper. My mate didn't buy anything from the takeaway because he said he had a kebab at home.

As we all tucked into our kebabs and pizzas, he emerged from his kitchen with a cheese sarny. I asked him jokingly what it was. 'My kebab' he informed me. I laughed, and told him 'its a cheese sarny isn't it.'. He replied in all seriousness, 'yes it might be, but if I keep telling myself its a kebab, then it tastes like a kebab'.

 

I've got a new favourite had it 3 days running now , found a recipe in one of those little asda books you get free at the checkout a month or so ago, kept it as thought it sounded yummy, fed up of buying expensive packs of cooked meat and OH feeding it to the cat!!!!!! I bought a pork shoulder joint then mix together 1 level teaspoon mild chilli powder, 1teaspoon smoked paprika,1 teaspoon mustard powder, 1sp onion granules 1/2 teaspoon salt with 1 tablespoon sunflower oil smear all over the pork not on the skin though marinade in fridge for at least an hour I left all morning, put in roasting tin skin side up with 500ml of cider and cover tightly with foil but allowing room for air to circulate cook gas mark 3 for 31/2hours remove foil increase oven to gas 6 and cook for further 1/2 hour pull meat apart as by now its falling apart anyway , serve in warm buns with homemade coleslaw with grated apple added(toss apple in lemon juice before adding to coleslaw) barbecue sauce on top of coleslaw flippin amazing, bit long winded for a sandwiche I know but well mmm think I'm off to get another

 

Just put a piece of what I thought was pork shoulder, looks more like loin, in to marinade in a similar mix, will put it in slow cooker tomorrow.

 

Sweet chilli sausage, egg, slice of cheese and barbq sauce on extra thick sliced bread!

 

I would leave off the barbecue sauce and opt for a chilli sauce instead.

 

Homemade carmilized onions, rosemarry olive oil hard crust bread, roasted pork slices, roasted red peppers, mayo, farmers cheese. Yum.

 

Another of our favourites is a soft roll with garlic butter, mustard, salami, mortadella and cheese and then wrapped in foil and heated, often called a submarine ... lovely !

 

In Mid-West America they call a long sandwich with cheeses and cold cuts a Submarine.
In East coast they call a long sandwich with cheeses and cold cuts a Hoggie.

 

Delicious Red whatever they call them, hot or cold, yum. xx

 

Then again in this area, and closer to Philadelphia, pa they have the well known steak sandwiches, and only in this area. It is a long roll of bread. Then sauted onions, thin slices of raw steak sauted, yellow cheese, sauce. Put it all in the long roll and eat it. You can buy the frozen thin slices of steaks to make it at home, and all the other stuff.

 

Just had salmon, marmalade, chocolate and marmite Sanger. Try it!