It all depends on the bread.
If something very crusty, say a baguette then I would be tempted to go for steak, onion and dijon mustard.
With something like rye bread I would go for pastrami, gherkins and english mustard.
Or perhaps a traditional English bap, slightly toasted with some home cooked ham and a strong cheddar cheese.

However, the mere whisper of a bun drags us by the arm to the promise of burgers. A simple beefburger made from some nice chuck steak, even coupled with homemade onion rings if the mood takes me.

And where would we be without the simple classic sliced white "povvo" loaf? Bacon, fried until crispy with a tickle of brown sauce can tranform this cheap excuse for a doughy vehicle into something majestic.

I think it's safe to say that with todays variety, nobody is living Below The Breadline.
(TheColonel, Tue 24 May 2011, 15:04, Reply)