I didn't cook Sunday lunch today, so I can take no credit for the fantastic shoulder of lamb, roasted with garlic and lemon peel inserted into it, accompanied by minted new potatoes, carrots, mange tout and sugar snaps, nor for the tomato bruschetta which preceeded it, nor the buttermilk tart that followed. However, I did prepare a little evening snack...
I toasted one side each of two slices of bread, having made sure they would both be the outside bits - it is important in my opinion to get a good match between the two slices of a toasted sandwich, partly for aesthetic reasons, partly because it stops filling poking out in an ungainly way and avoids you ending up with mouthfuls with the wrong proportion of bread to filling. I never add butter to my toasties, instead I covered the raw side with thinly sliced cheddar - proper, full strength West Country cheddar - and toasted them until the cheese was melted and just starting to bubble. I topped one side of the sandwich with two slices of applewood smoked ham, tearing and folding them to fit snugly inside the sandwich and to produce a variety of thicknesses of ham within the sandwich. I then thinly spread the other slice with dijon mustard and assembled the sandwich.
Finally, I cut it into quarters as these allow the best access to the centre of the sandwich, where everything comes together most perfectly and ate it with a nice cup of tea.
No comments:
Post a Comment