Tuesday, 2 November 2010

The Perfect Sandwich

So, there I was this morning, listening in to an apparently endless series of conference calls, whilst simultaneously keeping an eye on Twitter (multitasking of course being an incredibly important skill that I need to practice to keep me sharp for the workplace), when I spotted a tweet from Jay, highlighting her latest blog post. I popped over, and promptly regretted the fact that I had not yet eaten lunch. It prompted such a rumbling in my tum that I started fantasising about food...

All I had time for today, however, was a sandwich. This did not bother me at all - in my eyes, the humble sandwich is a wonderful invention, and has been a regular meal for a lot of the British population since it was invented.

So it got me thinking - if I was only ever allowed one single kind of sandwich to eat for the rest of my life, what would I choose? First, I thought of tasty Scandinavian open sandwiches - maybe a bit of smoked salmon on rye bread...


...but much as I love them, I had to dismiss them purely on the grounds of practicality - sadly, they're not really great in a packed lunch. The rye bread is not soft enough to absorb the topping, and a sandwich needs to be "closed" to keep it from falling apart.

I would therefore like to sing you the praises of the humble cheese sandwich. Not just any cheese sandwich, however - there is a definite art.

The bread has to be fresh, cut by hand from a loaf. I don't mind if it is white or wholegrain, as long as it has the right amount of softness in its bite. The cheese has to be a thick chunk of mature farmhouse cheddar - smooth and creamy, yet with the right amount of nutty bite and crumble. Add to this some juicy tomato slices, and a crispy lettuce leaf. No pickles, no sauces - I wouldn't want anything to spoil the cheddar.

Perfect.




Go on - tell me; what's your favourite sandwich? I'd love to know!

(By the way, to work out the dimensions of your perfect cheese sandwich, try the Cheddarometer! )

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