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Thread: Whats on your sandwich/bread?

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    Default Whats on your sandwich/bread?

    I just put cheese on my toasted bread.
    when eating bread on the side to a meal i usually use garlic butter baguette or ajvar.

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    Buter and peppered/salted tomato or some cured meat (I like Italian or Spanish ham/salami).

    I don't eat bread as a side.

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    Quote Originally Posted by Ford View Post
    Buter and peppered/salted tomato or some cured meat (I like Italian or Spanish ham/salami).

    I don't eat bread as a side.
    Not even for soup?

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    Quote Originally Posted by Maintenance View Post
    Not even for soup?
    Only if it's freshly baked, right out of the oven. I like the melted butter and some cheese on that, but I rarely ever eat soup. I like stews but then I just eat it with potatos or rice.

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    Everything needed.


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    Usually wholegrain brown bread with tuna and sweetcorn, (sometimes small organic cherry tomatoes or small-chopped green peppers too,) with a bit of dressing and ground black pepper. (I never add salt to any foods as my mother taught me a child that there's already enough salt in bread, etc,) but I love ground black pepper on virtually every dish and in sandwiches too. You can easily add flavours to dishes with a range of various herbs.)

    Occasionally I'll eat white bread, but I try to avoid it at all costs as it's bad for your gut, and the Queen's Mother never ate white bread - only brown. Wholegrain brown bread has more fibre and nutrients and tastes much nicer, whereas white is kind of bland and boring. I like wholegrain breads with sesame seeds and linseeds in the bread as it adds more nutritional value and 'punch' to the sandwich.





    Or pre-cooked and pre-sliced smoked salmon with a bit of goats cheese and some organic and fresh dark green rocket leaves (and a bit of honey dijon mustard and a sprinkle of black pepper.) Goats cheese is my favourite type of cheese... it's very versatile as it can be spread, sliced, crumbled, etc. It tastes delicious.. and goats cheese contains twice as much calcium as other types of cheeses, so you can use less and still get high calcium for your bones.

    Finely chopped chives is delicious with crumbled goats cheese, and dill is lovely with salmon and a touch of dijon mustard.





    Sometimes I use a few drop of tabasco chilli sauce like they also do in a lot of cafes and pubs here. They're sold in small bottles and a few drops goes a long way and it's like magic as it makes any dish or sandwich taste awesome, and tabasco is good for you as it reduces inflammation which reduces risks of cancers.




    I like pre-mixing the tuna with sweetcorn, chopped peppers, and black pepper with some low-calorie French dressing in an airtight and BPA free container... mixing it all well together, and then storing it in the fridge. Sometimes I use low-fat French vinigarette dressings, and sometimes I use a bit of caesar salad dressing instead.




    Then when I want to make a sandwich or a topping for toast, I just take the container out of the fridge, add some of the mixture to the bread with some Flora margarine... put the lid back on the container and put it back in the fridge. Then add a few ready-washed organic spinach leaves or sliced organic cherry tomatoes if I wish. (I absolutely love mini sized cherry tomatoes that are sold on the vine as they're so juicy and cute. They're more expensive than the ordinary sized tomatoes, but they remind me of the beautiful taste of the small organic tomatoes that my grandad grew in his garden. (He grew some lovely organic vegetables and fruits in his garden that my grandmother would use in dishes and desserts.) Cherry tomatoes are so delicious and they taste much nicer than standard tomatoes as they're sweeter and have more flavour to them.)



    It's always best to place the sliced tomatoes not directly on top of the bread or they can make the bread a bit soggy. It's best to place them on top of the crumbled goats cheese and spinach. Put the moist ingredients in the centre and use the drier ingredients first on top of the bread.

    I never use butter;- only flora light pro-active margarine as a thin spread on bread.


    It's much quicker and more convenient to have everything premade and ready for use when needed stored in a container in the fridge, rather than mixing all the ingredients together each time you make a sandwich.

    Tuna is also tasty with kidney beans.



    I should experiment with warm chicken slices next time... toasted on panini bread with cooked mushrooms in garlic, caramelised onion slices, and some barbecue sauce would be nice... as for years I've been used to mainly eating tuna or salmon sandwiches with sweetcorn, spinach, goats cheese, mustard, black pepper, etc.

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    I make a mean ham and cheese sandwich.
    I throw in some pickles lettuce and mustard when I’m feeling fancy.
    What’s done in darkness will come to light

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    Ham and cheese, with a light coat of mayo, and spinach or bacon if I have it

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    Spicy tuna



    Peanut butter


    Salami


    Sucuk


    Chicken curry



    Butter






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    Usually it’s (separated or different combinations):
    1) very spicy Abkhazian adjika sauce
    2) aychiuchuk Uzbeki salad
    3) labneh
    4) kebab
    5) falafel
    6) salmon with labneh

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