As someone who grew up on a diet of Mighty White glued together with Shipphams fishpaste, I can’t quite get my head around fancy sandwiches. It was fine when shop-bought sandwiches had two or three things in them – ham and salad, cheese and pickle, prawn and mayonnaise - but then adjectives took over the world, and suddenly ham was beech smoked or exotically crumbed or hand carved from the succulent leg of the happiest pig in Wiltshire.
But it didn’t stop there. Oh no. Now sandwiches have gone all gastro, with ingredients like refried beans and beetroot and watercress and other stuff that has no business being in a sandwich. For evidence, I refer you to this article in The Guardian, entitled “the ten best sandwich recipes”. Here’s the ingredients for the first one:
80g montgomery's cheddar, grated
10g comté cheese, grated
10g ogleshield cheese, grated
2 slices of Poilâne sourdough bread
2 tsp mixed chopped white and red onions, leek and crushed garlic
I’m concerned it might be a bit bland. Maybe a touch more ogleshield, and some fishpaste?