kate

On the subject of bacon sarnies, butties and baps, an unscientific pole carried out amongst my vegetarian friends posed the question: "Is there anything that you really miss about not eating meat?" The unanimous answer of course was bacon sarnies.

S. C. DIXON

Yeah, a bap is a bun. Americans, be forewarned that "pickle" in <BR>England is not at all like the pickle we have here when we order a 'burger with mustard, onion, and pickle.<BR><BR>I was buying lunch in the States for a friend who'd just arrived from England. I ordered him a Rubin sandwich. The waitress asked if he wanted a “pickle spear” and he said yes, that he loved pickle! When the order came he picked up the pickle and asked me what it was, I told him, “a pickle!” He bit into the thing and the funniest expression came over his face, I thought he was going to hurl which I found outrageously funny. “Well, it’s not like any pickle I’ve ever had!”<BR><BR>I explained that it was a dill pickle. Later in my garden I showed him some dill plants and he asked if that was how we grew the huge pickle spear? I explained that that was a cucumber pickled in brine with lots of dill seed. He knew dill seed, of course he knew cucumbers, but the dill-spear thing just somehow threw him.<BR><BR>A year later I was visiting him in Great Yarmouth. We were in a pub and ordered a bacon bap and the lady asked if I wanted pickle…same story in reverse. She brought my order and I didn’t see any pickle involved. When I bit into the sandwich I wanted to spit! A sweetish, chutney-like substance had been smeared on my sarnie! In the South we call it chow-chow, or picklelilly. Anyway, it’s not the same. Now you know. My wife loves the stuff but it makes me shudder!<BR>

kate

Brown Sauce (brand names include HP and Daddies) is one of those quintessentially english foodstuffs, like Marmite. It's hard to describe - it has the same consistency as ketchup, but is spicier (kind of like thick vinegar, if that doesn't sound too awful).<BR><BR>You eat it with just the kind of things you'd put ketchup on, but it's particularly popular with cooked breakfasts (bacon, sausages, fried eggs etc).<BR><BR>I wouldn't have a clue if you could get it in the States, but if you have any British food stores around, it would be at the front of the shelf.

BD

My first sandwich in London was a Bramston pickle and cheese! I loved it!<BR>But the small tea sandwiches are really special. Of course, all of the sandwiches are only so good because I am eating them IN England.

jahoulih

Here are the ingredients of HP Brown Sauce: Malt Vinegar, Tomatoes, Molasses, Spirit Vinegar, Sugar, Dates, Salt, Cornflour, Rye Flour, Tamarinds, Soy Sauce, Spices, Onion Extract.<BR><BR>Sounds something like the A-1 Steak Sauce we get in America.

david west

Brown sauce on bacon sandwiches is Satan's own work.<BR><BR>Its quite nice on a sausage sarnie though.

trying

I think that brown sauce tastes like Heinz 57, but it's been a while since I've tried Dad's.

anon

Jim<BR>loved the joke about your wife

gherkin fiend

Its ok guys! we don't need explaining what a 'dill' or 'gherkin' is over here in the UK, they are my particular faves and are in all the supermarkets and have been for as long as I can remember (37 years at the last count!) Your 'pickles' (gherkins, dills, whatever) are also called 'wally's' down here in the softy south (of England) Don't know if thats what they are called way oop north in the Fish and chip shops? maybe one of our northern friends can enlighten me.

xyz

My Favourite is Earl, an upstanding fellow.

Ron

I just had to say that this was one of the most ejoyable posts I have read on this site in a long time. The simplicity, the back and forth discussions on sandwiches, condiments, bread etc., were a joy to read, especially considering that the writers are from two "English Speaking" nations. <BR>Thanks

NYGirl

I remember the first trip to London, I loved Branston pickles and cheese sandwiches too! So I bought a jar to bring home with me. <BR>Imagine my surprise, when I found them in our local supermarket. But they really do not taste the same here in NY

kim

I absolutely love the Coronation Chicken sandwich from Pret a Manger. I got the recipe (from the Today show website) and now make it at home.

Carolyn

OOOh yes!! Coronation chicken from Marks and Sparks as well. MMMmmm!

PS

... and a nice chip butty, too! Haven't made one for years and years.<BR>(French fries in white bread and butter)

daphne

Thai chicken at Pret a Manger

Deepa

I too like Pret, esp. their tomato and fresh mozzarella (with spinach, basil and toasted pine-nuts). Wish they wouldn't put the mayo tho.

Stella

mmmmm - cheese and chutney or egg mayonnaise.

Carrie

<BR>Anything from Pret-a-Manger without mayo. Can't think why anyone would eat a fatty and greasy bacon sandwich, I gain a few pounds by just looking at it.

RD

Oh the irony - eulogising the "great English sandwich" at Pret a Manger with American style sloppy sandwiches.<BR><BR>If you're over 20, most people will remember the traditional English sandwich as being bland cheese, tastless tomatos and limp lettuce on wet-paper white bread.<BR><BR>Myself, I bow down to M&S and the prawn mayonaisse sandwich revolution.