Wednesday, 10 July 2019

And now for something completely different.

The other day, as I was unpacking my Pokemon bento box to chow down on a squashed pickled-plum rice ball and radish salad, I had a sudden yearning for a good sandwich. After moving to Japan I realised that I couldn't really manage to replicate any of the sandwiches I enjoy, as the bread is sugary and soft, the lunch meats intolerably expensive, and the cheese isn't really cheese. My state of lament was such that it inspired me to write this blog entry - my favourite sandwich I have invented (of many). I am sure it closely resembles the famous "tuna melt", which ironically I had always avoided as it sounded unappetising, and I was not consciously aware of how it was made.

This is perhaps the most important sandwich to me, as I invented it in my second year of university, and it remained a staple the whole year, I loved it so much. It also went down well with my housemates and girlfriend. Goes nicely with a packet of plain crisps and a bottle of ale.

1. Slice a good, mature cheddar finely (but not too much, this shouldn't be the main flavour in the sandwich, two or three very thin slices only).
2. Chop olives and pickled gherkins (I used to use green olives, but black work too). Chop them up roughly, but into fairly small chunks. If the pickles are large, cut into two or three length-ways sections first, before slicing.
3. Put a generous couple of tablespoons of good-quality mayonnaise into a bowl, and grind in pepper quite generously, as well as a small dash of Tabasco and a tiny splash of Lee and Perrin's. No salt required as ingredient are all salty.
4. Drain a can of tuna fish.
5. Add pickles and olives and tuna to mayonnaise and mix thoroughly.
6. Toast a bagel lightly.
7. Add cheese to one side of bagel so it melts a bit.
8. To the other side of bagel add salad leaves - like lambs leaf lettuce or something with a bit of crunch, but only a few, don't cram them on.
9. Spoon mix onto cheese side of bagel, and close bagel.
10. Eat straight away while warm. Fantastic!

Unfortunately, there's no way I can eat this until I leave Asia, but you enjoy.

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