Back in my childhood my family were poor and so the lunches I was sent to school with somehow differed from the other kid’s gourmet cordon bleu feasts they came packed with. We had butter sandwiches, or just bread sandwiches. If we ran out of bread then I’d go to school with just the butter in the hope that I’d find a few uneaten dried crusts in the bottom of the classes’ pet rat’s cage. When things got financially better, I started experimenting with the, until then, foreign foods. Unfortunately, due to lack of experience in the food department, my sandwich etiquette was a little lacking. It is from this beginning that the following recipes for sandwiches sprung, and to this day I enjoy eating, much to the chagrin of onlookers:
- Peanut butter & Tomato - preferably on toast, put peanut butter, slices of tomato, and a sprinkle of garlic-salt
- Peanut butter & Banana - on fresh, thick white bread, put peanut butter and mashed banana
- Sardines on Toast - On toast, mash on some sardines and sprinkle liberally with cheese and tomato sauce
- Cheese Melt - who hasn’t done this one? On bread, put heaps of cheese and tomato sauce, wrap in a paper towelette and put in nuclear-wave on high for 1 minute
- Hot Dog - take a sausage and wrap it in a bit of bread with cheese, onion and sauce, wrap in a paper towelette and put in nuclear-wave on high for 2 minutes
- The Works - Take a bit of every food product from the fridge and pantry and put on several layers of bread, creating a multi-decked masterpiece. This is not as simple as you assume. You must get the precise measurements of each so that their flavour comes out, but does not overwhelm the others, and also the correct combination of sweet foods and savoury (e.g. jam and chicken).