The Philosophy of Sandwiches

England is a lovely place, the people, countryside, food, buildings, cars and just about everything else. If its one thing I’m beginning to have a healthy dislike for, its the sandwiches. Now, sandwiches are delicate things and you can’t hurt their feelings by just stuffing a piece of bacon between a sliced bun and calling it a sandwich or butty! A sandwich must be full of taste, texture and stuffing and yet be easily held in the fingers of one hand. It shouldn’t have pieces of anything inside, like whole rashers of bacon, that don’t yield easily to your teeth – because the next thing you know, you have one fourth of a rasher of bacon in your mouth, the rest hanging off your teeth and its also pulled everything else in the sandwich out and on to your plate, or perhaps your lap.

Sandwiches are delicate things. You need to attain a gentle balance of flavor and texture. The filling must be placed such that it stays inside and just spreads to the sides when the second slice is placed atop it. The ingredients must be just the right size and texture. The level of moisture should be such that it is moist but doesn’t make the bread soggy nor drip. Sandwiches are to be eaten anywhere, not bent over a sink, hiding from civilization. You do not put slices of sausage in there, with skin that doesn’t yield. You do not serve it straight from the fridge and you do not make it with bread thats come straight from the fridge. And please, when you’re toasting a sandwich, remember its supposed to gently crunch in your mouth, not lacerate the roof of your mouth and exit through your nostrils.

I had a sandwich for lunch today. A toasted sandwich. With two long rashers of underdone bacon. And 2 horizontally sliced sausages with stretchy skin. And sour tomatoes. My mouth hurts. The bacon pulled nearly everything else out. The tomatoes splattered my trousers. Whatever the bacon left in the sandwich, the sausages proceeded to evict. My boss wished he was invisible. My client wondered what kind of clown he’s hired for his business process analysis.

English sandwiches? Bah, humbug.

- Sid

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    About Sid Khullar

    Sid is the primary contributor to and editor of Chef at Large. A self confessed food addict who likes cooking, writing and photography... and travel, if it gets him closer to a good book and interesting food. He's spent 17 years in varying functions of technology, leaving the field after a stint heading software research & development for electrophysiological medical diagnostics. He now applies himself to learning more about food and building food and beverage brands online for Brands at Large clients. Sid covers Delhi/NCR for Chef at Large and can be reached at editor@chefatlarge.in