What do you like in your sandwich?

pinklizzy · 28-02-2010, 09:50 PM

One of my favourite sandwich fillings is cheese (grated) and salad cream!

angieh · 01-03-2010, 03:46 PM

Quote:

Originally Posted by dandysmom

Basil mayo? Forgot to ask, how do you make that? Sounds delicious. I make basil vinegar in the Summer, would love a mayo recipe.....

This is probably a silly question Eileen - but how to you make that???

The reason I ask is that we made chilli oil for the first time last summer with some chillies that a friend grew. When I was looking up about making flavoured oils and vinegars, there was a bit about adding dried ingredients or heating in order to avoid botulism!

HappyKatz · 01-03-2010, 04:07 PM

Great thread CM

I like lettuce, cheese, & ranch sandwiches. Turkey & provolone cheese on toasted bread. Fried bologna & mayo. Potato chips & pickles. Now I want a sandwich

Phoenix · 01-03-2010, 04:09 PM

Tuna mayo (with salad cream instead of mayonaise) or cheese and pickle

yola · 01-03-2010, 04:12 PM

My fave thing to have on toast (which I tend to have more than sandwiches as rye bread toasts marvellously) is low fat cream cheese with a slice of smoked salmon on top, a splash of lemon juice and a sprinkling of black pepper.

Yummmm

angieh · 01-03-2010, 04:25 PM

That sounds wonderful Yola, and rather POSH!

gail · 01-03-2010, 04:26 PM

mmm, fresh crusty bread with butter, egg and salad cream and cress with salt and black pepper mmm think i could eat one now

dandysmom · 01-03-2010, 05:10 PM

Quote:

Originally Posted by angieh

This is probably a silly question Eileen - but how to you make that???

The reason I ask is that we made chilli oil for the first time last summer with some chillies that a friend grew. When I was looking up about making flavoured oils and vinegars, there was a bit about adding dried ingredients or heating in order to avoid botulism!

EEk! Botulism never crossed my mind! I've been making basil vinegar for years with no problems. Couldn't be simpler: just pluck some leaves, give them quick rinse and shake dry and put them in the bottle of vinegar to steep. It keeps forever; the leaves turn a weird darkish color but the flavor is lovely. If it's your standard 16 oz. bottle, I'd say 8 - 10 leaves, largish ones, more if smaller.

I've never done my own chili oil, buy it in the Chinese section of the market. How did you make yours?

yola · 01-03-2010, 05:11 PM

Quote:

Originally Posted by angieh

That sounds wonderful Yola, and rather POSH!

Not so posh LOL!

I buy the Waitrose packs of 10 slices of toast-sized smoked salmon squares. Costs about £3.39 . . . and means the boys get their weekly quota of oily fish

Aquatic · 02-03-2010, 12:30 PM

I have either white or brown bread.
with tuna/chicken/ham with salad and tomatoes and mayonnaise

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