In reply to bouldery bits: Look on you tube for Brent Hinds making a friend cheese sandwich, thats the way all good chefs should make one!
Found the link
Strong cheddar on a crusty cob with a healthy dollop of good quality, thick-cut marmalade. Washed down with cold, dry cider. To be consumed, for preference, in the beer garden of a quiet, country pub, after a long summer's day in the hills.
Sooooo. Go and buy a nice French stick and use as normal except you usually have some left. When ready for your toasties, cut the French stick into small slices and put under the grill. Half toast one side then toast the other then drizzle balsamic vinegar onto the half toasted side to soak in and place thin slices of mature Cheddar (or whatever your preference) on top and replace under the grill until the cheese has melted.
Two slices of white Mothers Pride smeared with marg with a nice precut slice of processed cheddar and of course a side salad of roughly hacked raw onion.
Nice floury white breadcake, bottom half spread with bovril, grated strong cheddar, sliced onion and the top half soaked in balsamic vinegar or hendos depending on how I feel.
White bread, toasted and spread with butter, grated cheese then as much salad cream as you can put into the sarnie without it running down your arm. Make quickly so the toast is still hot.
I discovered this cheese slicer thing in Norway and brought one home. Now I can eat cheese with a clear conscience as I get nice thin slices. These are best enjoyed with factory white bread, thinly sliced tomato (slightly below room temperature) and a couple of twists of sea salt. Only grate cheese if making a sauce.
Use any dense cheese ; crumbly cheeses such as Wensleydale and Lancashire are best enjoyed with the fingers and Christmas cake.
Seeded wholemeal bread, preferably straight out of the breadmaker. Lurpak butter. Thick slices of extra mature English crumbly cheddar with halved sweet cherry tomatoes and lots of full fat mayonnaise. Yum yum!!
