Here, there is no 'jelly', there is only Jam. And we don't have any varieties without chunks .. praise the lord.
I can't abide cheese on sandwiches, and rarely eat meat ... so anything like grilled vegetables, a really good layered salad using peppery lettuce, loads of sprouts, black russian tomatoes, cucumbers, etc works. The bread should be sourdough or wholemeal .. organic. Else a PB and banana. A high-end (not made to lowest common denominator specs) BLT is the King of Sandwiches, though. Even as a quasi-vegetarian I can admit that.
I am not a big fan of jam anyways. Imo, jam only works in cakes, pasteries, waffles and pancakes. If it is made of lingonberries, it works with meat, but putting it on a sandwich is just gross. I cannot see where the hype comes from. What sort of jam should be on an authentic PBJ? I've tried it with raspberry once and once with strawberry; both were semi-gross (lol). I could definitely never imagine having a PBJ for breakfast, does it even keep the hunger away? Jam adds a nice touch to the boring and flavourless breakfast that is porridge though. I like honey on bread, so I guess I am sort of gross and weird too.
The difference between a jelly, jam, chutney, marmalade and fruit butter Jellied products can be made in a variety of methods. Options include jellies, jams, preserves, conserves, marmalades, fruit butters, fruit honeys, and fruit syrups. Each product is made using a different form of the fruit. Jellies are made from fruit juice and sugar, most are cooked but there are some recipes for jellies that are refrigerated without cooking. Jellies are clear and should hold their shape yet be tender. The flavor should be a good fruit flavor with the right amount of sweetness. Jams are made by crushing fruit with sugar. Jams are usually thick and sweet but not as firm as jelly. Jams should be spreadable. Preserves, on the other hand, use whole small fruits or pieces of fruit in a gelled syrup. The pieces of fruit should be transparent to clear and the color should be characteristic of the fruit from which it is made. Conserves are a lot like jam but are made from combining fruit and sometimes raisins, nuts, and coconut. Marmalades are usually made of citrus fruits and contain pieces of the peel suspended in a transparent jelly. Fruit butter utilizes the pulp of the fruit, cooked with sugar into a thick spreadable mixture. Many fruit butters are enhanced by adding spices to them. Fruit honey and syrup are made when fruit juice and sugar is cooked to a thickened consistency that can be poured.
Made a slim jim croissant sandwich with fridge pickled onions and cucumbers for dinner. It actually tasted awesome.
any sandwich from Marks & Spencer that has that yellow reduced sticker at the end of the day. I flock with the little old ladies like we were seagulls. I don't like the look of this black bun because it boasts being charcoal and prawns, uncooked... I let that funky looking fish burger go. (Not me). £1.15 for their Chicken & Chorizo Paella wrap (I'm eating right now)... I bought 2 and 2 platters of triangle sandwiches. Marks & Spencer pretty much feed me. I live for their reduced stock at the end of the day. They have great food. The M&S Spirit of Summer is my summer.
I've been eating a lot of Italian sandwiches (that I make myself), and chicken salad on a bagel or roll with lettuce, tomato and cheese. I use Willow Tree chicken salad. Willow Tree is a local place that has a chicken farm, so you know it's fresh. They also have chicken pies and they make subs and soup, etc. Great little place.
For some reason, that and burnt food in general scream bowel cancer to me. I don't know if there's any link, but, not for my body, thank you.
That is one of the top sandwiches of all times, especially if you get one from Little Havana, and follow it with some Cuban coffee.
How in the heck do you make a sandwich out of those? Do you just stick them in between two pieces of bread or cut them up?
Three of my Fleet Street buddies visit me for two days every year and they look forward to the following for lunch on the day of arrival: prawn cocktail; a sliced bagel 'sandwich' consisting of (in layers) - cream cheese with black pepper, flaked smoked salmon, capers, finely-chopped anchovies, and finally finely-chopped sun-dried tomatoes to dilute the saltiness of the anchovies, and salad including spring onions and char-grilled peppers. Then tangerine trifle with either cream or vanilla yoghurt for afters.
Philly cheese steak right on. I also like a hot pastrami (about three qtrs of a lb) on fresh Jewish rye with deli mustard or with coleslaw and Russian dressing. And a sloppy joe (thin sliced ham, Swiss, coleslaw on triple decker thin rye ) with Russian dressing. All great tasting sandwiches. Oh, I forgot roast beef and Swiss and coleslaw on Rye. Delicious.
