The Earl of Sandwich: An Aunty's Advice

The internet is a marvellous thing, you know, capable of building friendships across oceans and time. It also reveals just how wrong the colonies can get it if they are left on their own for too long.

Earlier today there was a discussion on Twitter (a social networking site that’s an invaluable tool in locating rare eighteenth century erotica and pretty people) about what constitutes a toasted cheese sandwich. Darling readers – I was horrified. People fry their sandwiches! They toast bread and melt cheese onto it! THEY MICROWAVE CHEESE ON PLATES!

Obviously this cannot be allowed to continue. So gather round readers, pay attention rude colonials, I am going to explain how to make the perfect toasted cheese sandwich.

The Earl of Sandwich: Poached salmon with dill

Gentle readers, welcome to the beginning what I hope will become a regular column here at the Illustrated London Noms.  As some of you may be aware, as well as a notable dandy and lavenderist about town, by day I hold down a job until such time as polite society forgives my indiscretions and my trust fund is reinstated.  Naturally, this leads to a requirement to arrange such nourishment as may sustain me till my release from my clerical desk to the gambling dens and esoteric iniquities that the metropolis has to offer. 

While the weekend often promises a leisurely luncheon (or bruncheon) to be savoured, but sadly more often than not on a working day this becomes nothing more than a sandwich taken at my desk, crumbs strewn over the latest set of accounts.  So how to correct for this sorry state of affairs?  Well, like so many things a little creativity can go a long way; not necessarily with the ingredients themselves, but often just in the combinations.  While many glory in the fillings, it is the accoutrements that really make a sandwich shine.  In this series I shall go through some of my favourite combinations and share them with you, dear reader.