Your favourite sandwich?

Not a huge sandwich fan unless it's a hot one. So I guess an bacon, sausage and egg with a decent bit of tomato sauce in toasted bread.

I'm here for a good time, not a long time. The arteries will cope.
 
My bread selection technique - Freezer and Non-Freezer editions

Freezer:

Open Freezer and get bag of sliced bread.
Fiddle with the tape bit if new bag, un-twizzle twizzled bag if already open.
Check if I'm down to the crusts.
If down to the crusts, twizzle bag shut and put 2 crust bag back in freezer for future emergency use, probably soup/meat loaf.
With bag do an initial test for the easiest slice snap point. Snap off the desired number of slices in a oner.
Pray those slices are not stuck individually together.
If not stuck happily snap off slices and put aside to defrost.
If stuck, swear, attempt carefully prise part at first. If no joy apply more force. If no joy consider if a)knife should be used, b)defrost a bit first or c) force anyway and accept half snapped slices. Put aside to defrost.
Twizzle bag shut and put back in freezer with twizzled side down.

Non-Freezer:

The Non-Freezer edition is basically the same as the freezer, except a)dive in to the middle of the loaf to take the most moist slices, or b)if down to the crusts I will begrudgingly make the sandwich with the crusts.

Yeah, I keep my bread in the fridge/freezer, what of it?
 
Roast chicken with mayo and either a light sprinkle of chilli flakes and a dash of salt, or a decent sprinkle of Cajun/jerk rub or similar.
 
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The best thing about a fried egg sarnie is the strategic thought you have to apply after every bite to keep the runny yolk contained within the boundaries of the sarnie by assessing the optimum angle to take the next bite. Or at least how to manipulate the sarnie on the fly so any running yolk stays on the bread and doesn't get to fully leave the sarnie altogether.
 
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