Hi! We have been back from England for almost two weeks, yet I have been so busy that I haven’t had time to update ye olde blog. If you click my Flickr widget on this page, you can see the photos of my trip and the photos I took at the Sherlock Holmes museum. Also, the October project is still continuing.
England was so much fun! We got to hang out with great friends- both old and new, see some great sights, and eat some tasty food. I hope to replicate some of them in the future, especially, the Sunday roast and the Cornish pasty. OMG. Cornish pasty.
While over in England, I became quite addicted to the to go sandwiches offered at places like Tesco and Sainsburys. I loved the cheese and pickle sandwiches so much that when we needed to make dinner on the night we got back from London, I went to the local shop and bought some good cheese (red Leicester) and hard rolls and used our hosts pickle and salad cream to make us a few sandwiches. I fell in love with the pickle so hard, that it kind of became a running joke for the whole week. I brought back a squeezy container of the stuff in my suitcase and shipped three stateside. You can’t find it in the grocery stores in the States, so when I run out, I will either have to order it online or hit up a local tea room that stocks British foods. Our other speciality store that usually carried this sort of thing closed about a year ago. Viva The Grand Onion!
I found it amazing that, as a vegetarian, I could go in to the grocery store and just pick up a to go sandwich without worrying about if it contained meat. I also appreciated the large “V” marked on all things vegetarian. Come on American stores, wake up to the veggie revolution!
Anyway, the majority of the sandwiches come with mayo. Now, I hate mayo, or at least American mayo. I actually quite liked the salad cream. I think it is because the salad cream tastes a lot like Vegenaise, kind of sweet and tangy. So with my newfound love of “salad cream” (or in my case vegan mayo) and a burgeoning obsession with Branston Pickle , I have created a version of a triple-decker sandwich that is not for the faint of heart.
The picture does not do this sandwich justice. It was simply delicious.
Now, I don’t have a real recipe for this so bear with me. This was a slap dash meal made to fill our bellies.
Mix about a half-cup of crumbled Stilton with about three tablespoons vegan mayo, sprinkling a little fresh ground pepper and garlic powder in the mix.
Butter a baking sheet and place four slices of good, dark bread on the sheet. Spread about a tablespoon and a half of the cheese and vegan mayo mixture on each slice. Next, squirt some Branston pickle on each slice, spreading it around a little to fully cover the bread.
Put the open-faced sandwiches in the over on about 275 degrees for a few minutes, just long enough for the mixture to get melty and gooey. Take the pan out and put a slice of bread on two of the open faced sandwiches and stick them back in for a bit, so they get a little toasted.
Take the sandwiches out, place the remaining open-faced slices on the other sandwiches, and there you have it, a triple-decker grilled Stilton and pickle sandwich!
When we meet again, I will give you my recipe for an autumn pizza that is just delightful. Until then, have a great day and keep cooking!