"A crab stick and taramasalata baguette I was young and carefree, living in Barons Court, west London, in the mid-90s. Chains weren't a thing, and delis all had sandwich fillings laid out in silver dishes of a uniform, surgical shape, inviting adventure. Russian salad and ham? Sure, why not. The price structure was weird: sometimes everything was the same, and other times you'd accidentally hit a premium ingredient and your sandwich would be 3.50. That's how I hit on the crab stick and taramasalata baguette, after a financial catastrophe involving actual crab. Crab sticks taste nothing like crab. They are, in fact, more delicious. So much better. And everything so pink. My life was like a fairytale."
"A vegetarian Christmas focaccia Christmas sandwiches can be wildly underwhelming for veggies but I'm still craving Glasgow cafe Boca's offering: salty focaccia, stuffed to the brim with mushroom and chestnut roast, apricot glazed carrots and parsnips, cranberry and walnut agrodolce, sprout slaw and the option to add hefty slices of brie which, of course, I did. Indulgent, Christmassy, and not a festive falafel in sight."
"Sometimes, it's not just what you eat, it's where you eat it. A hot mackerel sandwich from a little smokehouse on Brighton seafront, wolfed down at the shoreline with my wife. Astonishingly fresh fish, aromatic with woodsmoke, dripping juices so tasty I ended up sucking my fingers clean all set to the gentle lap of the waves. Transcendent stuff. In fact, it was so good I spent the next 10 years thinking about it, until we decided to travel back to the seaside to eat it again. And it was every bit as delicious as I remembered. So delicious, in fact, that it inspired a passing gull to get one right out of my wife's hands."
Crab stick and taramasalata in a baguette became a standout after a mishap involving real crab, with the crab sticks tasting far better and looking vividly pink. Vegetarian Christmas sandwiches can be disappointing, but Glasgow cafe Boca offers a richly filled focaccia with mushroom and chestnut roast, apricot glazed carrots and parsnips, cranberry and walnut agrodolce, sprout slaw, and optional brie. A hot smoked mackerel sandwich from a Brighton smokehouse delivered exceptionally fresh, woodsmoke-aromatic fish eaten by the sea, with the experience lingering for years and even prompting a gull to steal one. Great sandwiches can be brilliant regardless of location, but place can intensify enjoyment.
Read at www.theguardian.com
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