Sandwiches

GlynD

warmhands.coldheart wrote: »

No Cotta..... Where's the barrier between the salad cream and the Lettuce here???

bread lightly buttered, ham with salad cream, ham, lettuce and then bread..... you see the Ham barrier to keep the lettuce protected from going soggy.

Alternatively if only using one slice of thick ham

bread lightly buttered, salad cream, ham, lettuce and then bread..... again.... Ham barrier to keep the lettuce protected from going soggy

Now go forth and make ham and non soggy lettuce sandwiches !!

No no no no no you've got it all wrong. What you've got to do is have the memsahib put the lettuce into a little cling film package and don't put it into the piece until you're about to eat it.

Guaranteed crispy lettuce.

This method also works well with sliced tomatoes. No soggy bread.

BTW you've left an ingredient out there. A key ingredient in any ham sandwich is a triangle of Dairylea cheese.

Cotta

warmhands.coldheart wrote: »

No Cotta..... Where's the barrier between the salad cream and the Lettuce here???

bread lightly buttered, ham with salad cream, ham, lettuce and then bread..... you see the Ham barrier to keep the lettuce protected from going soggy.

Alternatively if only using one slice of thick ham

bread lightly buttered, salad cream, ham, lettuce and then bread..... again.... Ham barrier to keep the lettuce protected from going soggy

Now go forth and make ham and non soggy lettuce sandwiches !!

Is that not an overkill with the ham by having woo layers, ultimately diminishing the taste of the lettuce?

warmhands.coldheart

Cotta wrote: »

Is that not an overkill with the ham by having woo layers, ultimately diminishing the taste of the lettuce?

Ahhhhhhhhhhhh Hello !! Wafer Thin !!! :rotfl: Mind you calling that stuff ham is verging on false advertising !!

warmhands.coldheart

GlynD wrote: »

.....put the lettuce into a little cling film package and don't put it into the piece until you're about to eat it.

Guaranteed crispy lettuce.....

I like it.... added labour but worth it !!

Cotta

warmhands.coldheart wrote: »

Ahhhhhhhhhhhh Hello !! Wafer Thin !!! :rotfl: Mind you calling that stuff ham is verging on false advertising !!

Gosh you're a girl who likes her food.

GlynD

warmhands.coldheart wrote: »

I like it.... added labour but worth it !!

I admit the foil wrapping is a little fiddly but it lends a lot of moistness to the sandwich - God how I hate a dry sandwich.

Cotta

My combination for a toasted cheese and ham sanswich is as follows.

Two slices of bread toasted with butter lightly spread on each side. One slice of ham place on one of the roads, three soldiers of cheese (I buy the block of cheese that needs cuttting), with a layer of Branston pickles on top and then of course the second round of bread placed on top and a nice cut across the middle.

I've tried this a number of times and I have not got the mix right.

GlynD

Cotta wrote: »

My combination for a toasted cheese and ham sanswich is as follows.

Two slices of bread toasted with butter lightly spread on each side. One slice of ham place on one of the roads, three soldiers of cheese (I buy the block of cheese that needs cuttting), with a layer of Branston pickles on top and then of course the second round of bread placed on top and a nice cut across the middle.

I've tried this a number of times and I have not got the mix right.

Hmm - I'm not sure I could enjoy warm Branston.

What about Picalilli? Years since I've even seen it but I crave it from time to time - same as sandwich spread. The memsahib came home with a jar of that last week and I'm looking forward to seeing what she creates with it. She's amazing at creating beautiful sarnies.

Cotta

GlynD wrote: »

Hmm - I'm not sure I could enjoy warm Branston.

What about Picalilli? Years since I've even seen it but I crave it from time to time - same as sandwich spread. The memsahib came home with a jar of that last week and I'm looking forward to seeing what she creates with it. She's amazing at creating beautiful sarnies.

I must look into it.

GlynD

Cotta wrote: »

I must look into it.

It's one of these amazing concoctions which seems to have come from the Victorian era but it's actually even older than that. Pre-regency in fact. I used to have it on cold cuts.