/ Tuna mayonnaise - the Skoda Octavia of sandwiches
Easy to batch make & assemble. Indestructible if the correct proportion of mayo to tuna is applied, so a half eaten sandwich can be placed safely on a rucsac for bites in between gearing up. Still edible and appetising when cold or with snow on (tho a mate in Sweden tells me they freeze below about -12C). 1/2 a tin and 2 dessert spoons makes 3 sandwiches, then cut in half, giving you snacks throughout the day and some left over for the drive home. Or, if you have some left over at the end of the day then put them in the toaster the following day for a quick rejuvenation, to enjoy with a cup of tea whilst you reminisce on yesterday's fun!
What do you reckon, UKC?
Sweetcorn adds texture and flavour to a tuna mayonnaise buttie. Onion for additional crunch?
and some dashes of hot sauce
Im sorry but my experiences with Tuna mayo have always seen sandwiches descend into a liquid pulp. For a snack with the longevity of Dwarf Bread.... Pitta and Primula is the solution
A most repulsive concoction. Yuck
Cheese and pickle all the way.
Lasts way longer, no danger of poisoning yourself with minging past it fish bits.
> and some dashes of hot sauce
This stuff http://www.enconasauces.co.uk/product-range/americas/encona-limited-edition-carolina-reaper-chilli-sauce/ is divine! Surprisingly not that hot but beautiful flavour.
Thanks for reminding me to stock up
I hate vinegar and don't have it on anything, but a few drops of white wine vinegar in the mix really lifts it...
I'm with you on the cheese. A good cheddar cheese piece lasts for days at all but the hottest time of year.
I don't mind tuna, but I'd rather not have a fishy rucksack.
but would sweetcorn reduce the adhesion between the bread, and thus compromise the indestructibility...? Might try a dash of tabasco for the next outing tho
Your weakness for greasy udder based products could also be interpreted as atypical.
Are you familiar with the aquatic ape hypothesis?
> Sweetcorn adds texture and flavour to a tuna mayonnaise buttie. Onion for additional crunch?
Bell pepper also adds to it.
You can also mix it with cooked cold pasta for a very nice pasta salad. Or use some sort of spiced mayonnaise.
A bit of grated cheese mixed in if you really want to push the boat out (on the basis that the addition of cheese enhances pretty much everything).
> Your weakness for greasy udder based products could also be interpreted as atypical.
> Are you familiar with the aquatic ape hypothesis?
I've "herd" of it before now.
Combining one thing I dislike with another thing I dislike doesn't make either of them more appealing. I'd rate them more as the 20-year old Ford Focus diesel estate; you see them around, they don't have an appealing smell and you'd not catch me with one.
Bacon and cheese toastie - Not as good once it has cooled off but still delicious, welded together by the cheese with a solid outer
I actually think I've had more Octavias than tuna gunk sandwiches.
Crunchy peanut butter on brown bread, my friend. That paired with a flapjack and flask of green tea and you're on to a winner.
And what kind of nutcase puts a tuna sandwich in their toaster? That's asking for a disaster!
> And what kind of nutcase puts a tuna sandwich in their toaster? That's asking for a disaster!
Toasted sandwich maker?
That said, I do quite like tuna mayo on (cooled down) toast.
No, tuna is too oily and for some strange reason gives me painful bloating then awful flatulance.
The absolute king of sandwich fillings is sardines mashed with hard boiled eggs and mayo and lots of black pepper, a variation on good old kedgeree, another king of dishes, which was given to us by Bengal.
Big fan of hot sauces - and yes, Encona is IMHO the best match for a tuna melt.
Sadly, i'm veggie these days, so don't get to indulge as much.
What do you reckon, UKC?
Mercury poisoning I reckon. And with a cup of tea? Have you heard of biscuits?
“I’ve had more Octavias than tuna sandwiches.....”
But with ketchup or HP?
Tinned sardine sandwiches (with other stuff) for me, rather than tuna. No idea how to hold a sardine sandwich together for walking or eating on the go, strictly on a plate at home and mop up the oily dribble afterwards.
You're all fools.
The answer is a frozen Margherita pizza cooked the night before and carefully wrapped in foil.
> Crunchy peanut butter on brown bread, my friend. That paired with a flapjack and flask of green tea and you're on to a winner.
I'm a huge fan of pairing the peanut butter with a smear of lemon curd. The lemon curd offsets the dryness of the peanut butter and the peanut butter offsets the tartness of the lemon curd. A match made in heaven!
Peppermint tea in the flask or hot Ribena.
Tuna melt= skoda octavia vrs
Cheese and crisp = Peugeot partner combi
That would put it in the Maserati category (numerically)
> No, tuna is too oily and for some strange reason gives me painful bloating then awful flatulance.
You could visit somebody you don't like?
I prefer to eat sardines out of the tin with bread on the side. During the years I was walling nearly all my stints had an empty tin dropped somewhere in the packing. Not quite as eventful a find for a future archaeologist as a Codd bottle but as good a resting place as a landfill site.
Peanut butter and marmalade, PB and jam (common mix), PB and mayonnaise, marmite and marmalade, PB and cheese. Some of my regular sandwich mixes.
Thinking about it, there's not much that peanut butter doesn't go with.
Pb and j is a taste from my youth. Not sure I've ever tried peanut butter with marmalade. On the list for this weekend!
Mayonnaise – how come I like all the constituent parts but find that particular combination disgusting?
> Peanut butter and marmalade, PB and jam (common mix), PB and mayonnaise, marmite and marmalade, PB and cheese. Some of my regular sandwich mixes.
> Thinking about it, there's not much that peanut butter doesn't go with.
Peanut butter can be quite a nice 'background note' in a curry, it adds something extra to an 80p sauce from a jar if you're short on inspiration for dinner or what have you.
> Thinking about it, there's not much that peanut butter doesn't go with.
away from sandwiches, last week I discovered that a handful of raisins and a spoon full of peanut butter make a brilliant addition to tinned rice pudding
Leftover curry pieces in a wrap. Prepare it well but easily (margarine-equivalent on the wrap to avoid the curry soaking the bread), roll it meat and tight, chop it in two, wrap tightly in foil.
Try to avoid eating seafood in general.
Neat and tight ! Not “meat and tight”
My business partner had a tuna and mayonnaise sandwich every single day for the entire lifetime of our business. And probably for his whole working life, for all I know.
I can’t stand tinned fish so I always avoided him for an hour after lunch. But the pair of us are ying and yang and that was the secret of a successful relationship.
I’ve replaced the tuna mayo sandwich by the tuna mayo wrap. Tortilla wrap don’t disintegrate in the rucksack, have a higher calorie density, and are easier to chew when your face is frozen.
I love tuna and mayo, with a bit of onion, black pepper and hot sauce.
But, if it's robustness on the hill that you're after, I give you: soreen and peanut butter. This similar gets more dense and compact that longer it sits in your rucksack, if you wrap it in foil, it will be good for the apocalypse.
Amazed no-one's mentioned Sandwich Spread, the king of sandwich fillers. I just don't understand why the supermarkets put it next to condiments rather than in the jam and marmalade shelves. Using 'their' logic I'd expect to find peanut butter in the chilled foods section next to the bloody lurpack.
Cold weather, maybe - definitely not in hot weather!
I have fond memories of an ex-colleague, sadly now deceased, who always turned up to meetings with a tuna baguette in one hand. Fortunately, fresh, cool and eaten before they stank the room out.
Robust and delicious sandwich fillings can be made with any tasty sauce like leftovers, curry, bolognese, chilly. Just add a small handfull of oats and simmer to thicken and it will aquire the required structural integrity for sandwich (or wrap) making. Thickened chilli with melted cheddar for the win.
Primula and pre sliced bagels. Minimum effort, open - 'circular squeeze' - close, job done, lasts for days
Very good tip regarding oats for thickening, thanks!
> Amazed no-one's mentioned Sandwich Spread, the king of sandwich fillers.
Yes, I had forgotten that, it is good but I never think of it as it is never where it should be on the shelves.
Which brings me to fillings I hate. Top place goes to Shippams fish and meat paste - yuk - all of them. The Shippams factory was just down the road from us in Chichester in the 60s and it could stink the town out. God knows what they rendered down in there in those days but I bought a jar last year. No improvement.
That explains the numbers of sardine tins in British drystone walls!
I can only take the rap for Derbyshire and Yorkshire!
> Im sorry but my experiences with Tuna mayo have always seen sandwiches descend into a liquid pulp.
Not if you have the right proportion of decent mayo and robust wholemeal bread. Our own finely chopped hardboiled eggs plus black pepper in mine.
To be honest I can never leave them long enough to go soggy anyway.
Similarly, I have had more Octavias (two) than tuna mayo sardines (one bite).
There are Two Rules for sandwiches:
1) There is no sandwich that can't be improved by the addition of a layer of crisps inside prior to eating, and
2) The Emperor of all Sandwiches remains onion bhaji, Natco green chilli and coriander bombay sandwich spread, mango chutney, and fresh salad leaves/cucumber/tomato in brown bread.
Am salivating as a I type - Pavlov would be proud!
> 2) The Emperor of all Sandwiches remains onion bhaji, Natco green chilli and coriander bombay sandwich spread, mango chutney, and fresh salad leaves/cucumber/tomato in brown bread.
Tiger bread or a good granary, nice tuna mayo mix with a good pinch of cayenne with slices of fresh tomato on top is a sandwich of champions. Add in watercress and its even better.
Malt loaf. Bought sliced. Butter. Replace in package. Done.
> Tiger bread
Isn't that just a white loaf with a totally unsuitable crust?
> Malt loaf. Bought sliced. Butter. Replace in package. Done.
Look out for the Winter/ Christmas/Any Excuse Specials packed with nuts and fruit etc... (But beware the weird apple ones!)
Yep, that's the one - well remembered!
Also, absolutely extraordinarily, made by the old grannies of the WRVS Shop at Whiston Hospital, St Helens (minus the Bombay Sandwich Spread, which would have caused their false teeth to melt). Quite why they chose that to sit next to slices of pinkish ham in sliced plastic white bread was beyond me but my god I was grateful. They got 2 quid off me every day for a year I think. I went climbing for a week and they were considering calling the police as I hadn't been in to pickup my "funny sandwich"!
Interestingly I think the salad in these really makes them go from just great to extraordinary. The texture and colour just add in a way that the usual slice of elderly lettuce in a tired egg mayo just can't compare to.
If anyone knows of a reliable supplier of Natco's Bombay Sandwich Spread I'd be delighted to hear. The Natco site comes up with a phishing warning... but the stuff is magnificent, and hard to track down.
Tuna mayonnaise sandwiches are Fabialous.
> Look out for the Winter/ Christmas/Any Excuse Specials packed with nuts and fruit etc... (But beware the weird apple ones!)
Some interesting options now, and I quite liked the apple one, trying them all - did I mention the addition of peanut butter???
A home made mature cheddar and apple butty is the food of the gods. It needs grating and mixing properly with a curl of soft butter but then you can just bung it in a jar or a bag and spread it on your bread when you stop. No more soggy butties.
Manky fish butties with mayo, nah you can keep them!
Now that has me interested, obvious combination ( cheese and apple since my childhood), but would never have thought of grating for a sarnie. Must try.
Lake District-based runner Kim Collison has set a new speed record on the Bob Graham Round in winter. Kim completed the round in just 15 hours 47 minutes, knocking a big chunk from the previous fastest winter time of 18:18 set by Jim Mann in 2013.