Long-time readers (hello, and thank you) will remember my phase of Project Sandwiches – those which took time and effort but meant I could happily spend the day baking bread and pickling vegetables then…
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This recipe is the first of two produced for a paid partnership with Parmigiano Reggiano. Some of you come here for the sandwiches. I know this because I’ve started doing supper clubs and I…
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I’m going to say something controversial here: I’ve often found bánh mì a little disappointing. It’s a sandwich with much potential that’s often a massive let down. I’ve been to Vietnam but only to…
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I am bracing myself for the comeback on this one because everyone (or at least, everyone in the UK) has an opinion on what makes the perfect fish finger sandwich. Does it need ketchup,…
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People get worked up about bánh mi, don’t they? All spittle-mouthed and red around their Pob-like cheeks. A major point of contention is the bread because the bánh mi is a product of French colonial…
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I first tasted sabich in Tel Aviv a couple of years ago. I’d become so obsessed with the idea of tasting one, in fact, I made a point of seeking out as many as possible,…