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](https://sowrongitsnom.com/wp-content/uploads/2017/05/Wild-Garlic-Mayo-mpi.jpg)
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](https://sowrongitsnom.com/wp-content/uploads/2017/05/SingleVarietyCO-LOW-RES-1000.png)
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](https://sowrongitsnom.com/wp-content/uploads/2017/05/whole_st_bruce_2_grande.jpeg)
Happy British Sandwich Week!