Food: Sammiches

Post by **Dr. kitteny berk** » June 7th, 2010, 14:47

I figure we all has a few good, proper foodporn wrapped in bread sandwiches that need sharing with the world, so put them in here.

Post by **Dr. kitteny berk** » June 7th, 2010, 14:57

Bacon and Brie salad thing.

Ingredients:
Bacon (I like streaky but anything works)
Brie (squidgier the better)
Mayo
Tomato (sliced thin)
Baby leaf salad (something with rocket in is good)
Ground black pepper.
Bread, whatever you like (granary works well for me)

Method:
Cook bacon until crispy and delicious.

While bacon is cooking, put a decent layer of mayo on your breads, add pepper to the top piece of bread

Stick lumps of brie (you can eat the rind if you want, I don't) on the bottom slice.

Once bacon is cooked, drain it on some kitchen roll and put it on the brie while it's nice and hot.

Stick salad on top of the bacon, then tomato on the salad.

Add bread to top.

Slice (horizontally, not diagonally)

Nom

Post by **HereComesPete** » June 7th, 2010, 15:49

Wouldn't you want to slice it vertically?

Post by **Dr. kitteny berk** » June 7th, 2010, 15:50

Possibly.

Post by **Dr. kitteny berk** » June 7th, 2010, 16:12

Dr. kitteny berk wrote:Possibly.

Having considered it. no.

<a href="http://www.flickr.com/photos/kitteny_berk/4679263136/" title="bread by Kitteny Berk, on Flickr"><img src="http://farm5.static.flickr.com/4008/467 ... 5b448f.jpg" width="500" height="480" alt="bread"></a>

mrbobbins · Post by **mrbobbins** » June 7th, 2010, 16:23

I think you would have to state your position relative to the sandwich before instructing on slicing direction

Post by **Dr. kitteny berk** » June 7th, 2010, 16:28

as in the picture above.

shot2bits · Post by **shot2bits** » June 7th, 2010, 20:15

best sandwich ive ever had was a simple bacon and banana sandwich

Imperatore · Post by **Imperatore** » June 8th, 2010, 20:28

Peanut butter and jelly.

Mr. Johnson · Post by **Mr. Johnson** » June 8th, 2010, 20:35

If you want something sweet; chocolate spread (such as nutella) and slices of banana.
Oh, and no matter what you put on your sammiches; always use butter (actual butter) first. omnomnom.

Post by **Dr. kitteny berk** » June 8th, 2010, 21:41

I'm not generally a fan of butter on sarnies, I much prefer mayo.

Does the same job though, tastes good and seals the bread to protect it from the filling.

Mr. Johnson · Post by **Mr. Johnson** » June 8th, 2010, 21:47

It's probably that butter is something traditional here, everything just seems so dry without it.

Post by **Dr. kitteny berk** » June 8th, 2010, 21:51

it's the same here, but my dad used to make sarnies for school with way too much butter, put me off it completely.

Post by **HereComesPete** » June 8th, 2010, 22:12

I use clover unless I'm going for super fucking delicious special sammiches.

A regular of mine is as follows -

Squishy chewy baguette, leafy things, mayo, gherkin, pickled chillies.

Into this is placed crispy baconz, spicy roast chicken bits, peppered salami and last but not least thin slices of cheddar, not too mature or it'll kill the rest.

I am also a fan of the dirty plastic sammich - cheap white squidgy bread (think warburtons, not foamy hovis), sunblush toasted. Into that is mayo, mustard, plastic cheese, plastic meat of a couple kinds and some iceberg. So horribly wrong.

Post by **Dog Pants** » June 9th, 2010, 16:10

Chip butty. Buttered white bread (or roll, if you're that way inclined), salt and vinegar. Lovely. If you're feeling really posh, gravy too.

Post by **Roman Totale** » June 9th, 2010, 16:34

Dog Pants wrote:Chip butty. Buttered white bread (or roll, if you're that way inclined), salt and vinegar. Lovely. If you're feeling really posh, gravy too.

Can also be modified into a crisp butty if the chippy is closed.

Post by **Dog Pants** » June 9th, 2010, 16:45

Gravy on crisps?

Post by **Dr. kitteny berk** » August 19th, 2010, 16:12

A sammich that took a few hours* to make? Oh yes.

Saturday night/Sunday morning:
Decide you need to do something with that lump of brisket you got, remember you might have salt beef cure about.

<a href="http://www.flickr.com/photos/kitteny_berk/4893455165/" title="IMG_6610 by Kitteny Berk, on Flickr"><img src="http://farm5.static.flickr.com/4142/489 ... 220304.jpg" width="500" height="333" alt="IMG_6610"></a>

Find it, realise vac packing with liquid is a nightmare, do it anyway.

<a href="http://www.flickr.com/photos/kitteny_berk/4894050624/" title="IMG_6613 by Kitteny Berk, on Flickr"><img src="http://farm5.static.flickr.com/4138/489 ... 152642.jpg" width="500" height="333" alt="IMG_6613"></a>

Stick in fridge.

Wait a while (until thursday)

Release brisket from brine, wash under cold water for 10 minutes.

Cut the bones off the meat

Cook the meat and bones in water (low simmer) with a rough as a bastard mire poix for 3 hours.

Remove meat from pan (leave pan going, it might make decent cow stock (I have no idea yet))

Remove fat/connective tissue.

<a href="http://www.flickr.com/photos/kitteny_berk/4907297261/" title="IMG_6624 by Kitteny Berk, on Flickr"><img src="http://farm5.static.flickr.com/4095/490 ... 814a27.jpg" width="500" height="333" alt="IMG_6624"></a>

Slice

<a href="http://www.flickr.com/photos/kitteny_berk/4907890196/" title="IMG_6625 by Kitteny Berk, on Flickr"><img src="http://farm5.static.flickr.com/4135/490 ... a077cc.jpg" width="500" height="333" alt="IMG_6625"></a>

Dinner.

<a href="http://www.flickr.com/photos/kitteny_berk/4907301009/" title="IMG_6626 by Kitteny Berk, on Flickr"><img src="http://farm5.static.flickr.com/4079/490 ... ab5a8e.jpg" width="500" height="333" alt="IMG_6626"></a>

*This is a massive understatement.

Post by **deject** » August 19th, 2010, 16:21

That looks quite tasty.

Post by **Dr. kitteny berk** » August 19th, 2010, 16:22

deject wrote:That looks quite tasty.

was let down rather by my oven being a pile of shit, else it'd be nommier.