Hows about a liberal spread of Marmite (neckar of the gods) topped with a sizable helping of lemmon gurd, on brown seeded bread.
Sandwich help
- Thread starter Kamikaze
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Hows about a liberal spread of Marmite (neckar of the gods) topped with a sizable helping of lemmon gurd, on brown seeded bread.
Raspberry jam & a dash of vinegar on fresh white batch
Peanut butter,strawberry jam & sultanas on wholegrain
Edam cheese & damson jam oncrispy baguette
Westphalian or Black Forest ham (they're smoked rather than boiled or baked) & thinly sliced gerkins on sourdough
Or almost anything on warm ciabatta......
Peanut butter,strawberry jam & sultanas on wholegrain
Edam cheese & damson jam oncrispy baguette
Westphalian or Black Forest ham (they're smoked rather than boiled or baked) & thinly sliced gerkins on sourdough
Or almost anything on warm ciabatta......
DavidHale
Registered user
A tin of mackerel in tomato sauce, cherry tomatoes, baby spinach and horseradish sauce on a french stick.
DavidHale
Registered user
That's a new one, might try that tomorrow.
david a hall
Registered user
Marmite and cheese
mikey5
Registered user
Sarnis
Its got to be Sausage and Marmalade it just works so well yummy !!
Its got to be Sausage and Marmalade it just works so well yummy !!
Sausage, Egg Mayo, Pepper, Daddies Sauce Tomatoe .Rocket ,White Mothers Pride thick cut or a Baggette oh plus butter: oh and maybe some cheese Chilli's and prawns ..............oh and some Pastrami ..................bit of Smoked salmon
Thinly sliced Black Pudding on crusty white loaf buttered lightly with low fat Beef Dripping.
STUBBS
undead
banana lemon juice and sugar
nud1e
Registered user
Good God man are you mad
try it, without the honey at first, delicious.
The saltyness of the crispy bacon is offset by the sweetness and texture of the banana.
The banana adds bulk, and wiki tells us that
"Along with other fruits and vegetables, consumption of bananas is associated with a reduced risk of colorectal cancer and in women, breast cancer and renal cell carcinoma.
Bananas contain considerable amounts of vitamin B6, vitamin C, and potassium. The latter makes them of particular interest to athletes who use them to quickly replenish their electrolytes."
A healthy option in a granulated brown roll.
Best rasting sandwich that I've had recently was from a filling station - sliced boiled egg and bacon.
nud1e
Registered user
an Aldi special - sweet pancake with extra matured Cheddar cheese, shredded Italian Veneto ham, wholegrain mustard and sliced green olives. Zap it in the microwave for 60 seconds, roll it up, cut into bit size pieces and eat while warm as you wash it down with a glass of a hearty red wine.
Only another 7 sweet pancakes to finish the pack, time for a bit of substitution - banana, honey, strawberry jam, sliced gerkins, Cashel blue cheese, Black Forest ham, bacon, sweet Bavarian mustard.
This should help you finish the first bottle of red wine.
Only another 7 sweet pancakes to finish the pack, time for a bit of substitution - banana, honey, strawberry jam, sliced gerkins, Cashel blue cheese, Black Forest ham, bacon, sweet Bavarian mustard.
This should help you finish the first bottle of red wine.
BOIRCHE
Registered user
jaysus!
after readin some of those concoctions is it any wonder half 'o' youz feckers need XXL T-shirts 
Panchetta bacon,black olives,sundried tomatoes,baby spinach with a little red pesto on granary
after readin some of those concoctions is it any wonder half 'o' youz feckers need XXL T-shirts Panchetta bacon,black olives,sundried tomatoes,baby spinach with a little red pesto on granary
Syrup
jaysus!
Tom, I'm wondering if these guys need a dietician or a psychiatrist more.
Keep 'em coming.
paul1961
Guest
It's got to be Marmite and cottage cheese..... go on try it I dare you
Mutley
Registered user
Not if you hate Marmite. And apparently 50% of the population do.Simple but perfect
1 cup coarsely chopped cauliflower florets
1⁄2 cup extra-virgin olive oil
1⁄2 tsp. dried oregano
1⁄2 tsp. dried thyme
1 small carrot, thinly sliced crosswise
1 small rib celery, thinly sliced crosswise
3⁄4 cup chopped pitted oil-cured green olives
1⁄4 cup chopped pitted oil-cured black olives
2 tbsp. chopped drained pimientos
Salt and freshly ground black pepper, to taste
1 tbsp. chopped flat-leaf parsley leaves
1 8" round loaf Italian bread, preferably with sesame seeds, halved
6 oz. sliced mortadella
6 oz. sliced provolone
6 oz. sliced soppressata
1. Put the cauliflower, oil, oregano, thyme, carrots, celery, and 3 tbsp. water into a small pot. Bring to a boil over medium-high heat, then reduce heat to medium-low. Simmer, covered, until vegetables are just tender, 10–12 minutes. Transfer contents of pot to a small bowl, then stir in olives, pimientos, and salt and pepper. Let relish cool. Stir in parsley; set aside.
2. Using your hands, hollow out insides of each bread half. Brush inside of top half with some of the oil from the relish. Fill bottom half with relish; press down. Layer mortadella, provolone, and soppressata over relish, being careful not to let cheese or meat hang over the sides of the bread. Cover with top half of the bread and tightly wrap sandwich with cling film. Place sandwich on a tray; weigh down with a couple of heavy objects, such as a cast-iron skillet topped with a small pot. Refrigerate for 2–3 hours. When ready to serve, remove plastic wrap and cut sandwich into quarters.
1⁄2 cup extra-virgin olive oil
1⁄2 tsp. dried oregano
1⁄2 tsp. dried thyme
1 small carrot, thinly sliced crosswise
1 small rib celery, thinly sliced crosswise
3⁄4 cup chopped pitted oil-cured green olives
1⁄4 cup chopped pitted oil-cured black olives
2 tbsp. chopped drained pimientos
Salt and freshly ground black pepper, to taste
1 tbsp. chopped flat-leaf parsley leaves
1 8" round loaf Italian bread, preferably with sesame seeds, halved
6 oz. sliced mortadella
6 oz. sliced provolone
6 oz. sliced soppressata
1. Put the cauliflower, oil, oregano, thyme, carrots, celery, and 3 tbsp. water into a small pot. Bring to a boil over medium-high heat, then reduce heat to medium-low. Simmer, covered, until vegetables are just tender, 10–12 minutes. Transfer contents of pot to a small bowl, then stir in olives, pimientos, and salt and pepper. Let relish cool. Stir in parsley; set aside.
2. Using your hands, hollow out insides of each bread half. Brush inside of top half with some of the oil from the relish. Fill bottom half with relish; press down. Layer mortadella, provolone, and soppressata over relish, being careful not to let cheese or meat hang over the sides of the bread. Cover with top half of the bread and tightly wrap sandwich with cling film. Place sandwich on a tray; weigh down with a couple of heavy objects, such as a cast-iron skillet topped with a small pot. Refrigerate for 2–3 hours. When ready to serve, remove plastic wrap and cut sandwich into quarters.
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