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By (user no longer on site) OP
over a year ago
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"Keep it simple... Turkey, stuffing and a little brown sauce.  "
What is it about brown sauce at Christmas...that bottle lies neglected at the back of the cupboard but come Christmas it's out on the counter lording it like Jesus |
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"Keep it simple... Turkey, stuffing and a little brown sauce.
What is it about brown sauce at Christmas...that bottle lies neglected at the back of the cupboard but come Christmas it's out on the counter lording it like Jesus"
You're so right!   |
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By (user no longer on site) OP
over a year ago
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"Real butter, coleslaw, grated cheese, red onion, tomato, salt, mayo, ham, mayo and don't forget the bread"
Basically the fridge between two slices of bread
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By *ean0001Man
over a year ago
Dublin West |
Hard to beat a proper club sandwich. It's a double decker for a start and has chicken and bacon in it. Throw in the mayo lettuce tomato and egg into the mix and you on to a winner.
Even better when someone else is making it.. |
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By (user no longer on site)
over a year ago
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"Tayto chesse and onion sandwich "
On fresh Brennan's bread and a lovely cold can of
Oooooooooo the main staple diet of my secondary days in school.
Fecker urge for 1 and its now at 6am |
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By (user no longer on site)
over a year ago
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I have a few I like to eat and enjoy making. In no particular order...
#1
Spelt and Honey roll (large) cut to personal thickness. Chicken breast slice x2, EDAM cheese or swiss, mayo, Dijon mustard, honey roast ham sliced to preference and a little lettuce.
Mayo on both bits of roll, Edam at the bottom (important) chicken breast slice #1, ham slice(s) on top, apply Dijon mustard to ham spreading around on it, second chicken breast and lettuce.
#2 I prefer toast size bread but up to the personal preference on this one.
Feta cheese, chicken breast and honey roast ham, cherry tomatoes and garlic mayo.
Garlic mayo spread on both bits of bread, chop up the chicken and ham into a combined mix and cut finely. Heat the kettle and make a 1/4 boiling water 2/4 cold water mix. Take a chunk of feta and add to the water mix to soften for about 20 seconds. Crumble it up when soft and add to the chicken / ham mix and add all to sandwich, a little more garlic mayo over the mix and add the halfed cherry tomatoes the mayo will make them stay in place. Enjoy
Also MFM |
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By (user no longer on site) OP
over a year ago
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Wow is all I can say...maybe you guy's should put your sambo preferences on your profiles lol impressive stuff.
I love avocado so am picking that on poppy seed bread toasted lathered with REAL butter don't do fakes and topped with piccolo tomato's, crack of salt and pepper, mozzarella cheese, pesto and balsamic creme. Mmmm
I know what I am having for lunch |
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By (user no longer on site)
over a year ago
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"There isn't ONE.
Variety is the spice of life. Agree there are so many delicious combo's. "
But I'll offer a suggestion.
Chicken tikka, Ramiro peppers, rocket & mayo. |
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By (user no longer on site)
over a year ago
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"no sambo today,
new Irish potatoes bacon/rashers and peas. need proper filling before all the sport starts today.
What variety of spuds? "
Queens, grown by a local guy down here.. |
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"no sambo today,
new Irish potatoes bacon/rashers and peas. need proper filling before all the sport starts today.
What variety of spuds?
Queens, grown by a local guy down here.."
I haven't managed to find any really good spuds yet this year.  |
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By (user no longer on site)
over a year ago
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"no sambo today,
new Irish potatoes bacon/rashers and peas. need proper filling before all the sport starts today.
What variety of spuds?
Queens, grown by a local guy down here..
I haven't managed to find any really good spuds yet this year. "
the soil and weather is good on the south coast for early Irish spuds.. you can't beat the new ones, better than all the imports.. |
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"no sambo today,
new Irish potatoes bacon/rashers and peas. need proper filling before all the sport starts today.
What variety of spuds?
Queens, grown by a local guy down here..
I haven't managed to find any really good spuds yet this year.
the soil and weather is good on the south coast for early Irish spuds.. you can't beat the new ones, better than all the imports.."
Yes, I remember when I was living at home and we always grew our own. They went from field to the plate in less than an hour and were delicious. A bit of butter and salt and you'd need nothing else with them at all. Man they were good! |
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By (user no longer on site)
over a year ago
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Ohhh this is making me hungry!
There's a wee sandwich shop down in Bangor which does one called the chicken amigo.
Chicken, refried beans, salsa jalpeanos and tortilla chips in a thick brown bread. It's like a meal but it's beaut!
Must take a day trip! |
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By (user no longer on site)
over a year ago
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"Ohhh this is making me hungry!
There's a wee sandwich shop down in Bangor which does one called the chicken amigo.
Chicken, refried beans, salsa jalpeanos and tortilla chips in a thick brown bread. It's like a meal but it's beaut!
Must take a day trip!"
We're abouts is it .Might have to all in for a bite  |
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