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Flesh & Flour's Top Tips this British Sandwich Week

Flesh & Flour’s Top Tips this British Sandwich Week

Sun 14th May, by Annem Hobson

When it comes to sandwiches, there is nothing worse than a few soggy layers of cheap bread, put together with little to no love. The humble sandwich, arguably one of the greatest pleasures in life is often ruined simply by forgetting a few simple tips that make a massive difference from flavour to texture.

This British Sandwich Week, I caught up with Lewis from Flesh & Flour – a lovely little deli based in the heart of Muswell Hill.

You can check out the top 5 tips I learnt with them in this quick little video:

The ingredients we used are all available to buy inside their deli shop.

The Wild Garlic Mayonnaise we used is from Wild at Heart Foods.

Flesh & Flour's Top Tips this British Sandwich Week

Transforms a sandwich!

You can read more about the mayo, here!

The Jalapéno Jam we used is from Single Variety Co.

Flesh & Flour's Top Tips this British Sandwich Week

It’s more sweet than hot!

You can read more about the jam, here!

The cheese we used in the oozing, melting delicious toastie is St. Bruce from Wildes Cheese.

Flesh & Flour's Top Tips this British Sandwich Week

The perfect melting cheese to use.

Happy British Sandwich Week!

About the author

Annem Hobson

Annem Hobson

Blogger-in-Chief, So Wrong It’s Nom

@SoWrongItsNom

Inventor of the world's first Cheese Advent Calendar & Cheester Egg. You’ll find me talking all things food on talkRADIO’s Full Set Breakfast Show with Paul Ross, every month and occasionally on BBC Regional Radio.

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