Looking at that Big Daddy's menu, I wish we had more places like that over here. The "add sauces" section especially piqued my interest. Ghost Chile Aioli sounds brilliant, I've never had any kind of spicy aioli / garlic mayo except I once mixed some Colman's Mustard powder with some leftover garlic mayo from the chippy to make garlic mustard mayo, which was OK.
If I had to make a sandwich from the ingredients regularly in the house, there really are only two that I regularly demolish, not including if I buy some sandwich filler.
HOT (saturday breakfast)
bacon, well-done so the rind goes crispy, grilled
sausage (the plain, reasonable fat content type) cut lengthwise, grilled
black pudding, thinly sliced, near the middle of the sandwich so it doesn't fall apart and fall out mid-bite, grilled
brown sauce
white bread, one side dipped for one second in the bacon fat and grilled to crunchy
Washed down with a cup of strong coffee, optional shortbread fingers for dunking.
COLD (mid-week lunch)
ready-made chicken tikka strips
cheap shop-bought mint yoghurt
lettuce
half a bagutte
Washed down with cloudy lemonade, if I have it.
I also always have plenty of time for a sandwich of leftover pork and stuffing from the Sunday roast with a little dollop of apple sauce and the bread thinly spread with English mustard. If I've been shopping and buy special ingredients for a really indulgent sandwich, my king of decadence is caramelized red onion houmous. I mean, I like the roasted red pepper, jalopeno and lemon & coriander ones too, but the onion is king.
If I had to make a sandwich from the ingredients regularly in the house, there really are only two that I regularly demolish, not including if I buy some sandwich filler.
HOT (saturday breakfast)
bacon, well-done so the rind goes crispy, grilled
sausage (the plain, reasonable fat content type) cut lengthwise, grilled
black pudding, thinly sliced, near the middle of the sandwich so it doesn't fall apart and fall out mid-bite, grilled
brown sauce
white bread, one side dipped for one second in the bacon fat and grilled to crunchy
Washed down with a cup of strong coffee, optional shortbread fingers for dunking.
COLD (mid-week lunch)
ready-made chicken tikka strips
cheap shop-bought mint yoghurt
lettuce
half a bagutte
Washed down with cloudy lemonade, if I have it.
I also always have plenty of time for a sandwich of leftover pork and stuffing from the Sunday roast with a little dollop of apple sauce and the bread thinly spread with English mustard. If I've been shopping and buy special ingredients for a really indulgent sandwich, my king of decadence is caramelized red onion houmous. I mean, I like the roasted red pepper, jalopeno and lemon & coriander ones too, but the onion is king.
