We found a list of the top ten most popular sandwich fillings.
At FLB our top sandwich is probably a traditional cheese and pickle using chunky white bloomer bread.
cheese
It’s important to use a good, local cheese in thick slices, just a little butter, and preferably a handmade piccalilli or other pickle. If none at hand, then shame on you! – try a search on our foody database for a FoodLovers Approved preserves and pickle producer – however, Branston’s remains one of the best of the mass produced and we admit to using it ourselves now and then.
Cut into two halves, serve with a glass of perry or cider and switch on The Archers for added authenticity.
Being from Somerset I can’t argue with a CHEDDAR cheese and pickle sandwich. I like ‘Greens of Glastonbury’ but there are loads of great cheese-makers in the county.
On a (vaguely) related note – isn’t it strange that Marmite is so much better on toast ( http://discoverunearthed.wordpress.com ) than it is in a sandwich. Why is this?