I'm a huge fan of sub sandwiches of all varieties, especially the type usually advertised as "italian". One thing I've come to love is oil and
I am a student that recently moved to a student apartment, I have been making grilled sandwiches and storing them in aluminium foil to eat at uni. However, this
So, I made a peanut butter sandwich the other day but forgot about it and left it (wrapped in gladwrap) out in room temperature for 6 hours. (Brioche bun as the
I freeze sandwiches made from homemade bread rolls at the weekend, paired in plastic bags, and get a set out at 6 am to take to work in a rucksack. They stay th
When I get a corned beef sandwich at a restaurant usually the meat has a grain and is kind of stringy. However, when I buy corned beef at a supermarket it smoot
I'm not much of a cook but neither am I a complete stranger to the kitchen. I like to prepare sandwiches to take with me to work in a box. Since I do it often,
Grilled sandwiches like paninis almost always have cheese in them, which is important both for taste and structure. The cheese works like glue to hold the bread
From what I understand, once something is added to a grilled cheese sandwich other than sauce or seasoning, it ceases to be a grilled cheese s
I've been toasting sandwiches with mayo on the outside, and Sir Kensington's Classic Mayonnaise leaves burnt/black stain on the toaster. Other mayo (kraft...) l
I am trying to come up with a recipe for a wrap (in a tortilla) and my idea features slightly fried vegetables and spring onion, sour cream, spinach and mozzare
There's a sandwich press at my work and I'm trying to think of a way I can meal prep sandwiches for the whole week in one go. I'm thinking freezing them is the
I want to make veg sandwiches on the occasion of Gurpurab. I'm expecting 150 guests. But I'm confused about how much mayonnaise or chesse and ketchup I should