They say as we grow older our palates change – from preferences for sweet, then to savoury and back again. Wow, what an exciting journey for our mouths – and brains!

How we perceive flavour changes as we get older as from our 40’s, in general, tastebuds tend to decline in number and ability to detect subtle flavours. Hence my basic philosophy of ‘eat as much as you can, with as much variety as possible, when you can’, because one day you may not be able to taste or smell. Or, God forbid, perhaps illness will prevent either from being possible or worse, make all foods you eat have a flavour profile akin to that of eating a battery.

And so, in the prime of adulthood, I decided to make a sandwich that would tick most boxes – salt, sweet, savoury, umami and even a hint of bitter – the kind only Prince Andrew can feel when in the company of his extended family.

So, saddle up and head to the supermarket for:

• A loaf of multigrain bread with as many different types of seeds as possible
• A chunk of Roquefort
• The best possible deli roast ham with a hint of glaze
• Mayonnaise
• A jar of caramelised onion chutney (you see now where this is going)
• Your favourite red wine

When you have arrived back home, get changed into your slippers and trackies and fire up the salamander (or grill for some). Butter the bread on both sides and place two slices under the grill. When brown, remove the bread and place the untoasted sides on a board, turn off the gill and turn on the oven to 180 degrees. Generously spread the chutney on both untoasted slices of bread and wedge in as much ham as you can possibly muster. Then in a bowl, mix the Roquefort with a tablespoon of mayo and, using said tablespoon, whip into an airy mousse of pure delight. Next, spread that fantastic cheesy mix onto the ham, close over the sandwich and whack it into the oven.

Now for the important bit; pour yourself a glass of wine and take the time to choose a movie. When you can smell the sandwich caramelising nicely in the oven, remove and leave for a few minutes to cool; then slice and enjoy. Don’t forget to get a large napkin – because you’re going to need it for those fingers!

And there you have it – a salty, sweet, savoury and bits of the rest kinda-sandwich that satisfies all taste preferences and can therefore be enjoyed at any point along this journey that we call life.

Until next time…

If you have never listened to The Sunscreen Song, you’re missing out on one of life’s greatest non-song songs. The lyrics contain a sentiment that worrying about the future is useless; the real worries more apt to being something that blindsides you at 4pm on some idle Tuesday; or in my case – 7.30pm on a random Saturday. I wrote this poem a couple of years ago and it seems apt again today.

More sandwich-stuff coming soon, when we are back to regular programming!

I Wish

I wished a wish that my wishes would come true

Then I wished I could wish that again

And so, I wished some more.

And whilst wishing,

The decades turned to years

The years to months, the months to weeks

The weeks to days, the days to hours, the hours to minutes

The minutes to seconds

And then there were none.

I wished for more time but, it did not come.

Next time – no wishing

I’m scaling that mountain & beating that drum

Next time – no regrets

Nor lamenting these things not done.

MacKay laments that ‘time is free…but it’s priceless’.

I happen to agree. No matter how expensive your watch, it will never reverse time…it just means you go to your grave sporting a timepiece that archaeologists will dig up in 200 years and think ‘rich guy’.

And so the art of the sandwich, being sometimes a perfunctory exercise, can also be a swift one; however that doesn’t mean it needs to be an exercise in tastelessness. Just as necessity is the mother of invention, time pressure can be the mother of tastiness.

And so…open the fridge and take out:

• Eggs
• Sliced bread
• Butter
• Mayo
• Ham
• Onions
• Grated cheese

Soft boil the eggs, rinse under cold water and place in a bowl. Dice the ham and onions together. Place into the bowl with a scoop of mayo and a fistful of cheese. Mix all together until mushy

Butter the bread on both sides and scoop the egg mix in between the breadsheets. Bish bash bosh…a yummy scrummy sandwich in about 12 mins. So now you can spend the rest of the evening watching The Apprentice and learning about the art of the deal…if you are so inclined of course.

There are few things more Irish in this world than shamrocks, Guinness, rugby, and the worlds’ greatest invention – the breakfast roll. These are things which form the stuff of legend – talked about down the generations; indeed praised, famed, immortalised and sealed into lore by word of mouth from father to son and mother to daughter. In the UK, Arthurian legend had the Knights of round table. In Ireland we had bacon, sausage and egg in a crusty baguette.

Speaking of baguettes, its time to talk about another curiously Irish yet until-recently hitherto underrated invention which has, of late, taken London by storm – the chicken fillet baguette. Newcomers to this sandwich will of course be dazzled by its Instagram-ready new wardrobe, being now a sandwich clothed in such livery as avocado, artisan cheese and various hues of tomato (all of them ‘heritage’…of course). However, this blog has no ambition to be in any way trendy [a fact clearly evidenced by the number of its readers]. Therefore, let’s talk turkey…or in this case, chicken.

This one is pretty straightforward. Buy the following:

• Bake-at-home baguette
• The nicest breadcrumbed chicken breasts you can find in your local shop
• Grated Cheddar cheese
• Mayonnaise
• White onion
• Salted butter

Methodology (or in this case…simplicity):

• Bake the chicken until cooked
• Bake the baguette until golden-brown
• Dice the onion into teeny-weeny tiny little squares
• When all done:
  • Slice open the baguette and spread the butter lavishly on both sides
  • Slice the chicken and stuff it in the baguette
  • Mix the onions with the cheese and mayo and…yes you guessed it, stick it on top (but be careful so it doesn’t fall out)
• To get the entire authentic experience, wrap the sandwich in foil and let the heat melt the cheese and make the sandwich all gooey and, ideally, pretty filthy
• Take yourself outside alongside the baguette and a Pepsi Max and devour.

There you have it…a little piece of Ireland in your tummy.

Now please do enjoy being part of the legend.

In the wrong hands, the product of a beautiful animal can be turned into a terrible waste of life in just a few short minutes.

Let’s be clear…animals are loving raised and indeed sacrificed so that people can get the protein hit they need.

Is it a cruel business?…yes.

Would you want to be eaten?…no.

However, if you were, wouldn’t you want to be handled with care so that you create a lasting memory of deliciousness?…perhaps.

It is therefore critical, for want of better phrasing, to handle your meat with respect.

The controversial origin of the hamburger (was it created Germany or the U.S.; was it carved out of Wisconsin meatballs in 1885 or a German beef patty topped with a fried egg in 1891 etc. etc. etc.) is nothing when compared to the horrendous way this creation has been mauled over the years. In fact, I surmise that there are more dry, horrible burgers in the world today than pens on Donald Trump’s desk being used to sign away centuries of progress with a single stroke.

So, when making a burger, do the following:

• Buy top grade minced beef, making sure there is a small marbling of fat, but not too much. Usually, an 80/20 meat to fat ratio is sufficient;
• Place in a bowl and add plenty of salt and pepper;
• Dice up a whole white onion and add it all in, raw ;
• Next, add a teaspoon of English mustard powder, a tablespoon of tomato ketchup, four generous dashes of Worcestershire sauce and two dashes of tabasco;
• Three fistfuls of grated tangy Cheddar cheese.

Mix it all around, form into burgers and place in the fridge for an hour to set.

When the time arrives to cook, place some olive oil in a pan and get it really hot. Sear the burger patties on both sides until black, then transfer to a baking tray and finish in the oven at 180 degrees. Bake for about 15 minutes until you see the cheese oozing out. Feel free to add more cheese and crisped bacon on top…but only if you really, really want to 😏

In the meantime, butter Brioche buns on both sides and grill until golden brown.

Next, pack it all together.

‘What about the sauce?, I hear you cry.

Well, its called Ballymaloe relish…look it up and get some. It is the worlds best burger relish (and it is also great on a cheese board).

There you have it – a recipe for tender, meaty, juicy, cheesy burgers every time and what is more, the cow will not have died in vain.  

Though Sally Field ruminates that life is like a box of chocolates, concluding ‘you never know what you’re gonna get’, I am the kind of person that simply references the handy guide that is provided by the manufacturer in order to avoid the hazelnut ones; therefore getting the chocolates that I want and avoiding the ones I dislike.

Comparing the randomness of life to chocolates is a cute and somewhat comfortingly straightforward way to box-wrap our confusion about why things in life just happen into just one neat little space, to be accessed as and when we need to explain away everyday chaos.

However, this is a sandwich blog…so you know what’s coming next 😊

Perhaps life is like a sandwich.

Slices of bread provide the order, the boundaries; these are the daily tasks to be completed, the nine to five to be endured, the weekly shop to be paid for, the school trips to be funded, the holidays that must be planned. These slices create the structure, indeed the borders to our worlds that barrier the unexplained, the unexpected, the unwelcome.

Life however is in the filling. It can be as meaty, as juicy, as cold, as warm, as tepid, as sparse or as dry as we want. This is the fun bit – the bit where living happens, where we become explorers and where flavour meets passion on the road to fulfilment. If we are lucky enough to be able to create our ideal filling, we have an enviable choice that billions around the globe don’t and may never have. Rather than merely existing, having the ability to choose your sandwich filling is equatable to living.

Now…here’s the tricky bit. Imagine someone at the herb factory has messed up and mixed your chives with coriander…and you HATE coriander. Unnoticed, however, it gets mixed into your sandwich filling. This is called randomness…or for some people…chaos. As you take that first bite, you know something is wrong and the first thought is – ‘oh dear’.

The next step here is crucial – do you pause, reflect and think ‘what next’, or do you throw the sandwich on the ground and stomp all over it, blaming the gods for a terrible occurrence? (OK – a bit dramatic…but hopefully you get my drift). In this, we have the actual life scenario. No matter how much we try to control our ingredients to extract the most flavour out of the filling, random things will happen – whether caused by people or nature, and we have no control over this.

Does this realisation ultimately mean that we should relinquish control over our recipe creation in life? Absolutely not, however when the recipe goes wrong, there’s usually not a thing we can do about it but to accept, deal and push forward day by day – hopefully with the support of good people we meet along the way. The only certainty we have is that randomness (chaos) and the unexplained will happen everyday and we are powerless to prevent its occurrence. It is therefore our response that really makes the difference as to how the sandwich filling recipe develops from here.

Anyway – watching a movie with your favourite sandwich and a glass of wine is a great way to unwind and take care of yourself – and at the end of the day, taking care of number one is the most important thing you can do for both yourself and others.

I do agree – life is like a box of chocolates, principally because nobody ever said that life is like a sandwich and if they did, they probably received some strange looks. However, they dealt with it and moved swiftly on.

After a few years of study, I’ve decided (much to the chagrin of society) to return to blogging and annoy you all.

However, fear not. This is a short post designed to make you ponder upon life’s greatest addition to any sandwich…cheese!

Here is why I make that statement…every other filling can be reasonably expected to provide the crunch; however, it is cheese that really lands the punch. Think of (for example) ham. With dozens of varieties available, from mass-produced to those animals who have been lovingly massaged before the inevitable occurred, in the end it all tastes the same. No matter how much they are roasted, boiled, basted, glazed, caressed or prayed over, it pretty much tastes like…ham.

Cheese, on the other hand, is a fluffy heavenly thing that makes your mouth salivate (Pavlovian-style) at the thought of its creamy, tangy deliciousness and it can, quite simply, make or break the perfect sandwich. Of course, good ole’ sliced Cheddar has its place, however here are three other suggestions which can elevate your toastie from mild to wild in just a few short slices.

1. Époisses. Unpasteurised, sticky, tangy and with the texture of a big hug. Just one spoonful will send your senses into overdrive and make you want more and more. On a sandwich it quite literally enriches the entire experience. Before use, like all good cheese, it should be at room temperature and do be prepared to use a spoon to prise this little bundle of joy from its wooden casing. A word of warning: it stinks like a full gym locker that hasn’t been emptied or washed for years, so perhaps not quite the right choice for a first date. But, my goodness, who needs a date when you have Époisses?!
2. Cornish Cruncher. Extra mature (much like myself), sharp, tangy, crumbly and utterly divine. This thing of beauty, exclusively made for M&S in the UK, is the ultimate Cheddar and (according to the website blurb) ‘naturally occurring crystals give it a distinctive, subtly crunchy, moreish texture’. Having consumed more than my fair share of this cheese, I can but only agree. To make it even more and more (and more) moreish, mix it with a healthy dollop of mayo and stick it on your toastie. And before you say it…you’re welcome.
3. Brie de Meaux. The King of Cheese (well, apparently in France anyway), I can attest that this statement carries a lot of weight. It is a beautiful addition in between your breadsheets to make your day sparkle. With its rich, buttery profile and delightful farmhouse aroma, you can literally place this little cheese anywhere and it’ll gracefully make seamless conversation with any of your other sandwich ingredients to create perfect harmony.

There you have it…your senses have been ripened.

I therefore send you forth – equipped to choose the perfect cheese to make your ultimate sandwich. No more only sliced Cheddar, but an array of flavours to tantalise the tastebuds.

Now – onwards sandwich soldiers…live Brie or die!

A cursory Google search reveals what the world believes to be the best steak sandwich…ever! Between Jamie, Gordon, Gino, Nigella and countless more opinions, the accessories to this timeless creation are limitless and come in numerous guises. Many involve something green, perhaps rocket or spinach. Parmesan makes an unapologetic appearance alongside confit tomatoes of contrasting hues, mushrooms (the more unpronounceable the tastier it seems), cheese, duck pâté, truffle and of course varying cuts of beef. Something inside me was stirring whilst reviewing these feats of culinary imagination until I finally realised what it was – a belief that if you are going to make a steak sandwich, then let it be a steak sandwich and not some multi-layered brew where the flavours all combine to make it…well, not a steak sandwich as you can’t even taste the beef after all of that.

I am certainly not a culinary heathen and definitely in adverse to admitting that some of these accessories are not only welcome but also enhance the experience – cheese, for example, is a must. However, the poor cow was sacrificed for a reason so let that be the shining star, with us mortals resisting the temptation to mess with natural flavours. Oscar Wilde was generous enough to grace us with his wit and wisdom, one of his appropriate expressions being ‘life is not complex. We are complex. Life is simple, and the simple thing is the right thing’.

Rant over, let us continue to the process; one which I hope you will find simple yet utterly satisfying. As always, the fundamental (nay, governing dynamic) of any sandwich is the bread. For this you will need a sliced loaf, one with plenty of seeds as they add texture and flavour when the sugar caramelises during toasting. Next, procure a decent fillet steak, garlic, salted butter and a light blue cheese such as St. Agur.

First, pan-fry the steak to your liking (I have mine as rare as possible but that is obviously a personal preference). Remove from the pan when you judge it to be perfect, season and rest. Next, toast the bread on one side, remove from the grill and turn the oven on to 180 degrees. On the untoasted sides of the bread, spread the butter and evenly distribute a clove of crushed garlic. Top with three to four generous slices of blue cheese. Finally slice the beef, layer it on top of the cheese and put the whole sandwich together. Place in the oven for 15 minutes until the cheese is melted and the kitchen smells amazing.

Open up a decent red and pour yourself a well-deserved glass. Next, stick on a good movie. Finally remove the sandwich from the oven and leave to rest for three or four minutes to cool down; slice in half and enjoy, allowing all those beefy flavours to shine through aided, of course, by a little garlic and blue cheese.

Simplicity at its finest…steak really is piece of cake!

Hello sandwich lovers!

When I first started off in kitchens, back in (I won’t say which year), one of my main duties was to make sandwiches for all sorts of occasions, guests and outlets. I will always remember that one of the most popular was actually one of the simplest to prepare and make, yet also delicious. It was a Panini filled with a delectable combination of cajun chicken and sun-dried tomatoes.

With the (welcome) addition of the warmer weather and picnic season upon us, I decided this week to recreate a slightly smaller version as an on-the-go snack, perfect to eat hot or cold whilst sunning yourself in one of our fantastic parks.

To recreate these tasty bites, you’ll need chicken breasts, sun-dried tomatoes, garlic, spring onions, cajun seasoning and the usuals of salt, pepper and olive oil. For the pitta pockets, you can choose your own preferred flavour and style. For this recipe, mine was open pockets with sunflower seeds.

First, dice the chicken into small pieces and mix with a tablespoon of olive oil, three teaspoons of cajun seasonings, salt and two cloves of garlic, crushed. Leave to marinade for 30 minutes. Next, dice the spring onions and mix with a generous tablespoon of sundried tomatoes and leave aside.  

To cook, simply pan-fry the chicken on a moderate heat until almost cooked through. Next, add into the mix the onions and tomatoes, reduce the heat and leave to almost stew together until the onions are soft. Then remove from the heat and allow to cool slightly.

To assemble, spoon the mix into the pitta pockets. For extra crunch (and deliciousness), on the side add some fresh baby spinach leaves with slices of red onion tossed in a little olive oil and seasonings.

Next, visit your favourite park and enjoy with a glass of chilled Prosecco or a freshly made lemon iced tea (tip! If you use Earl Grey, you’ll get a more fragrant finish to your iced tea and remember to use 3 lemons per 1.5litres of tea [6 teabags] and plenty of sliced citrus fruits, ice and sugar!).

Enjoy the sunshine all 😊

PB

Good morning sandwich loafers!

It is often said that breakfast is the most important meal of the day – something I have never been able to believe in, hence I am probably the world’s worst example of eating first thing out of bed. That said however, every once in a while something inside me clicks and makes me crave an indulgent mid-morning brunch treat. This generally happens once a month and when it does, I am powerless over it’s desire to control my yearnings.

So off to the shop I pop and procure some large Clarence Court Burford Brown eggs, grated Cheddar, salted butter, salad onions, chives, smoked Scottish salmon and bagels. You’ll notice that I haven’t provided any amounts for these items and that is purely because the secret to this sandwich is generous amounts of indulgence – so feel free to go crazy and put as much in as you can possibly muster. As this is a once-a-month extravagance, do not deny yourself the opportunity to make it a delicious memory for the next 30 days, otherwise you’ve missed the point 😊

First crack the eggs into a pan with fistfuls of cheese, lashings of butter, heaps of cracked pepper, ground garlic & table salt and lots of love. More importantly, do not turn up the heat too much on the eggs – stir them over a very low heat until they reach a delicious soft curd. As a rule of thumb – if your eggs cook in less that 10 minutes then you’ve cooked them too fast. Around 15 minutes should suffice.

Whilst your eggs are coming together, slice the bagel in half and toast it under a hot grill until brown. Remove from the grill and slather on salted butter. Return to the grill until the edges turn a scrumptious dark brown – almost black colour. This is important as the caramelisation of the bread really helps to cut through the richness of the rest of the ingredients.

When the eggs have reached a delightful soft curd, in go handfuls of chopped spring onions and chives. Remove from the heat and snuggle the eggs and salmon in between the breadsheets.

Next, whack on Saturday Kitchen and then enjoy, feeling thoroughly smug and decadent.

If you have time to juice some ripe oranges and really go full-on with your brunch experience then go for it. Otherwise on the market are so many great fresh squeezed juice brands. Or even better – if you are indulging with somebody else, maybe it’s a good time to open that bottle of bubbles that’s been sitting in the fridge and drink a toast to Saturday mornings! Finally and very importantly, don’t forget to repeat in 30 days 😊

Have a great weekend all!

PB