Sandwiches

[kaneohegirlinaz]

That was my first thought.
Plenty juicy without a condiment.

My thoughts exactly.
We don't use any kind of condiment on our Steak sammies.

 

[PAcanis]

I don't put anything on a mushroom and Swiss hamburger either.
Or for that matter, when I make a smashburger.

But I admit, I do changeup between ketchup and mayo on an ox-roast sandwich. And those are certainly plenty juicy enough.

 

[MypinchofItaly]

A regional favorite I’ve posted before, but here’s a fresh one:


Mayonnaise the bread - yes, I used “mayonnaise” as a verb - making sure you have waves of it, not just a light smear, and pepper it as well.
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Top with scrambled egg that’s also been liberally peppered (both before and after cooking):
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Behold:
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Every bite should have the egg, pepper, and mayonnaise singing perfect three-part harmony in your mouth:
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Don’t add fresh herbs, don’t add cheese, don’t cut the sandwich into halves. It’s also preferred to use cheap supermarket white bread, but I don’t have any of that.

You had me at “mayonnaise” as verb

 

[TastyReuben]

 

[msmofet]

View attachment 135072

Does that have a first name?

 

[SandwichShortOfAPicnic]

Had shredded Gochujang beef with chilli piccalilli. No pic (busy watching Slow Horses latest series) but it was fantastic.
If you like piccalilli the branston chilli piccalilli is worth trying. It’s still the go the same gloopyness going on that Branston always has but the spice level is good and maybe it was a lucky jar but it had big lumps of crunchy veg in it.

 

[TastyReuben]

Bread fried in the bacon grease, of course…

 

[PAcanis]

Sausage, peppers and onions with provolone cheese.

 

[SandwichShortOfAPicnic]

Sausage, peppers and onions with provolone cheese.

View attachment 135111

Nice close up

 

[SandwichShortOfAPicnic]

I’ve made three lots of egg mayo (mostly salad cream) recently with the initial intention of it being for the afternoon tea sandwiches but each time it’s powerful magnetic draw has meant someone has snaffled a significant quantity.
Fed up peeling and mashing eggs I broke out the ‘Masha’
It’s like a stick blender with a mashing end attachment but has a much lower RPM than a stick/immersion blender so it doesn’t turn your potatoes or other veggies into glue. I mostly use it for bubble and squeak, it’s magic on leftover Sunday dinner veg.

Don’t worry the grey is a blob of Dijon mustard!
Anyway it pulverised the eggs into a smooth but still textured consistency which I thought would be awful but it was delicious. I like chunky egg sandwiches mostly so this was a pleasant surprise.
Sorry no pic of the sandwich on it’s own, you’ll have to take my word for it, it was perfect