The high point of the day so far has been my lunchtime chicken sandwich. I sliced the meat from some chicken drumsticks we had in the fridge last night, added bread, mayonnaise and redcurrant jelly and ended up with sandwiches. They turned out to be rather nice. Even Julia said so, and she’s usually my sternest critic in the matter of sandwiches.
I would have liked stuffing on the sandwich too, but forgot all about cooking it until it was too late. I just checked what the Americans call stuffing, as it seemed a likely word for causing confusion. It seems that Americans call it stuffing if it’s cooked inside the bird and dressing if it’s cooked outside.
I know a local hotelier who calls it seasoning. I once asked him why.
“Well,” he said, “I have a three star hotel and provide a fine dining experience. I don’t want any of my staff asking a customer if they’d like stuffing.”
It’s back to cheese and pickle tomorrow. I like cheese and pickle.
I suppose this makes me appear both shallow and unadventurous compared to the sophisticated, cosmopolitan crowd that reads the blog so perhaps I should have pickled onions instead.
You’ve got that vocab correct. I do love that side dish…not sure why it’s called dressing as I can only think it dresses the plate, but really, isn’t that what parsley is for? Ah well, your sandwiches sound delicious. I used to eat Velveeta Cheese and pickle sandwiches when much younger. Let’s just say, the mother was horrified.
I would not have thought to put red current jelly with a chicken sandwich, but I expect it would be similar to cranberry jelly. Tart. And tasty. As for stuffing…in Maine, we pretty much call it stuffing, no matter how it is cooked. However, the case could be made that if it’s not stuffed in bird, then, well, it’s not stuffing. 😉
I can see the logic in a different name if stuffing isn’t stuffed, I’d just never thought of it.
I find redcurrant a bit more of a sweet and sour taste – cranberry is a little too tart for me.
Cranberry can be quite tart. However, if you add enough sugar… 😉
🙂
I like your choice of sandwich fillings – both the chicken and cheese. I consider a well-made sandwich equal to fine dining.
I would agree with you on the fine dining. 🙂
🙂
Mum used to make tomato sandwiches with proper white bread. We took them to the Oval to watch cricket. They were wonderfully soggy.
It’s funny what brings back memories. I’d forgotten about the sogginess of white bread sandwiches. 🙂
🙂
What sort of bread?
Mayonnaise is really important in a chicken sandwich!
Granary, though I have to admit that I still sometimes buy white sliced. When we used to do taste tests for schools on farm visits white sliced was always the most popular.
🙂
White sliced is a classic! I remember the Sunblest man doing his rounds and bringing a basket to the back door. Not much choice in the 1960s. It was always white sliced.
To me, sandwiches have finally moved into the category that previously only contained ‘great donuts’ and ‘ideal men’: one has beliefs, fantasies, expectations, about the objects, and they simply never lived up to them, so I lost interest and don’t bother with them anymore. I still have those memories of cheese savoury sarnies from long ago and far away, and that’ll have to do me. Too much of any good thing and you know what happens–
For some reason I can’t get my mind off donut sandwiches…
It IS beguiling, isn’t it…? I know some foul places in the States have something like that, deepfried–
Deep fried? Don’t tell Tootlepedal. I went to a chip shop in Scotland once – they deep fried the pizza!
But why? That seems like it’d melt all the cheese off and just waste the good stuff–
It seemed to keep all the toppings and the base absorbed a lot of oil. 🙂
As my most exciting sandwich contains just one of either cheese, tomato or sardines, your construction sounded highly sophisticated to me. I have known several hotel owners who would have had no hesitation in telling a customer to get stuffed but that was in Scotland of course.
I’m sometimes tempted to tell our customers to get stuffed.
Tomato sandwiches are good with just tomato, I agree. Cheese, I mostly prefer with pickle.
I’m afraid that I have never liked sardines. Fishbones terrify me.
I would say that mayo AND jelly on the same sandwich is QUITE adventurous, so you are obviously more sophisticated than I.
Interesting that you looked up “American” for stuffing. I have learned from my blogging friends that it’s quite a thing, our sayings. I was recently reading a novel about a woman who grew up in Long Island (USA). But then her mother went “in hospital” and I looked the author up just KNOWING she was from the UK, not here. Because here we say “to the hospital” or “in the hospital.”
Oh, and I like stuffing. Just to make this comment really random.
🙂 Stuffing unites people of all nations.
Howl of laughter from American who lived in the UK for a few years–
🙂