July 27, 2005

• bread, peanut butter, banana, lettuce, mayo/miracle whip, bread. in that order. grilled anything.
• I'm not one to judge, but eeeew. I'm the plain jane of sandwiches: just the bread and meat, if you please. Or PB&J. Bananas on the side. But if you're willing to extend this to subs, I love a good meatball sub...with mozzarella (not on the side).
• There's nothing more satisfying than a bacon, lettuce, and tomato sandwich with mayo on toasted bread. Add some avocado and I'm in heaven! Also, the open-faced tuna fish sandwich broiled in the oven: bread, swiss cheese, then tuna salad, with a tomato slice on top. Yummers. For a non-meaty option: grilled cheddar cheese with paper-thin apple slices wedged in the middle.
• Cream cheese with medium-sized slices of cucumber (not too thin, you have to be able to taste and crunch it) on nice, light bread, especially something with seeds or grains in it. Yesterday we had a fried egg, then put that on whole-wheat bread with cheddar cheese and a slice of tomato, and all fried up like a grilled cheese sandwich. Very yummy and filling. Even better with a really dense white bread, though obviously not as healthy.
• Hmm. A tough choice between cheese and picklilli or cheese and pineapple. My father likes to combine sardines, pickled onion, corned beef, and pickle. Sometimes by pureeing it in a blender first.
• First the BLT&A. That's bacon lettuce tomato and avocado on hearty white bread, lightly toasted. Excellent. Second, having grown up in New England, I heartily endorse the Fluffernutter (marshmallow fluff and creamy peanut butter on cheap white bread). Oh baby. Just looking at the illustration on the link is making me hungry. on preview: Kittenhead beat me to it. Delicious.
• rodgerd: Nuh uh! Please tell me he does not do that!
• French Dip. Hands down. Any day of the week. Or. A fried catfish po'boy. Or. A roast beef po'boy. Or. A french-fry po'boy. Or, the Muffaletta. Damn! Decisions!
• Actually, the key to any of the above is good French bread, with the crumbly top, and the chewy inside. Leidenheimer... authentic New Orleans culcha! That's a damn fine piece of bread. You could take 'most anything and drop it on a half-loaf of leidenheimer and be in heaven.
• The not-overly-famous BST (Bacon Spinach Tomato) Sammidge (NV) Grab the appropriate amount of bacon for your needs. For two sammidges, i’ll use 3 rashers of good bacon, cut in half. Set that frying (i use a dry pan - bacon’s got plenty of good fat in it already, no need to add more) but watch it closely. Cut your tomato (work on about 1/2 a tomato per sammidge) and wash and dry a good handful of fresh spinach. toast some good wholemeal bread just as your bacon is crisping, then butter if you wish. spread a nice egg mayonnaise on one slice of toast, and build the sammidge by laying a bed of spinach on the un-mayonnaised slice, then tomato. top with bacon, close the sammidge, and serve with a tall, frosty lager beer. Hurrah!
• There's a place here that makes BST pizzas. Orgasmically good. There's nothing more satisfying than a bacon, lettuce, and tomato sandwich with mayo on toasted bread. Add peanut butter to that, and you got yourself something special. No, I'm not kidding. I was practically raised on 'em. Here's a good one, open-faced, if you've got fresh herbs or feel like getting some: Take a hunk of French bread and slice it lengthwise into halves. Now coat the flat side with olive oil and layer fresh basil leaves on the bread. Now a slice or two of mozzarella. Throw it in the oven or toaster oven until the bread is crisp on the outside and the cheese is good and melted. Take out your pieces of joy, and cover the top with slices of fresh tomato, and sprinkle with some kosher salt and black pepper. Yum.
• It's true, kittenhead, I swear. Oddly enough, I don't really like sandwiches. I put it down to childhood trauma.
• umm, how about liverwurst, on pumpernickle, with some havarti cheese?. Add dijon mustard, alflfa sprouts and maybe a slice of garden fresh tomato.
• *Egg salad sandwiches. I don't like olives in my egg salad, but I do like red bell pepper. *Grilled cheese with sliced tomato and pickles inside. *Fried egg with cheese, tomato, lettuce, and taco sauce/salsa. *Sliced cucumber with spicy mustard, dillweed, and black pepper. Sometimes cream or cheddar cheese too, sometimes not. *Smashed chickpeas with mixin' (celery, green onion, mayo - think fake tuna salad). *Broiled portabello mushroom with garlic mayo, roasted red pepper, lettuce and tomato.
• Deep-fried (not grilled or pan-fried) Monte Cristo, no sugar, with cranberry sauce please.
• For a change of sandwich pace, I like to use different breads, like Greek pita, or Italian rolls with the really thick, cruncy crust, or a nice heavy sourdough.
• Assuming I ever want to eat again after reading about Rodger's father's snack: 1. Peanut butter, Grape-Nuts™, a little honey, on wheat bread. Sometimes I add a banana. 2. Half an avocado roughly mashed, salt, a little lime, occasionally a dash of chile pepper or cherry tomato, rolled into tortilla.
• I find a hearty rye makes for a good sandwich. My basic sandwich goes something like this: bread -> butter -> cheese -> meat -> mustard -> dill pickles -> sprouts/lettuce -> tomato -> salt&pepper -> bread. As always, quality ingredients, no kraft singles, I perfer havarti. A good trick is to run the lettuce under some water and put it in the freezer for a frozen yet explosive moisture crunch. Montreal smoked meat is my favourite. Gobs of mustard and a nice tangy dill. Vietnamese subs are another favourite of mine, take a mini-baguette and spread some paté and butter on, throw on some bbq'd pork, pickled radishes, carrots, cilatro, etc.
• I second gingy's meatball sub with mozzerrella. If that's cheating, I think I'd go with a plain ol' ham and cheese with deli mustard.
• thursday, my dad eats that sandwich. He calls it a "Scabana" sandwich. Good sandwiches: 1) A local shop here made one called a "Mr. Green Jeans": On a bagel, spread cream cheese (regular or veggie), then put lettuce, tomato, green and red bell pepper, sprouts, and top with Italian dressing. Mmmmm. 2) tunafish anti-salad: I hate mayo, but I like tuna, so I make a sandwich that's the opposite of tuna salad. I use tuna, egg yolks (or sliced up boiled eggs), a bit of mustard and cheddar cheese. It's also good warmed under the broiler. 3) PB&Js are better if you mix up the PB and the J. That way, the J does not escape and make a big purple stain on your shirt! Also, it changes the texture and is yummier.
• Thinking about it, there's a lot of mileage for me in chip butties and bacon butties. To whit: chips (fries) or bacon in heavily buttered bread. It's heart-attack-o-riffic. (Yes, I do have Scots ancestry. No, not from Glascow. Why do you ask?)
• In my experience, the first step toward a good sandwich is a good toaster oven. Few cold sandwiches compare to even the simple roast beef and cheddar, when properly toasted. I do find balance to be a key factor in any sandwich, however, in terms of physical ingredients, moistness, or simply flavor. If you're going to go big on anything, make it the main ingredient. For example, no matter how tasty the bread, if it's too thick it can make your sandwich overly dry and even overwhelm the taste of your ingredients. Don't be afraid to go minimalistic, either, especially if you've got quality ingredients. Fresh mozarella and good tomato in a crusty german roll = one of the best sandwiches I've ever tasted. Some simple ones: -Salami and butter is really good with good thick (i.e. not pre-sliced store-bought) bread. -Hummus is a great meat-substitute. Pack it in with a few other veggies and some mild cheese and you won't even notice there's no 'main ingredient'. -Peanut butter and honey. (banana optional)
• Pile meats. Many, many meats.
• 1. BLT. With good thick-cut bacon, montgomery cheddar, and tomatoes either from your own garden or from a farmer you know on a first name basis. Never from the grocer. 2. Molasses rye w/stoneground mustard and 1.5 avocadoes. 3. Fresh sardines broiled for 3 minutes w/olive oil and coarse sea salt. On a baquette w/sauteed padrone pimientos and a tangy vinagrette. 4. Pancetta, scrambled egg and truffle oil on a salty batard.
• AND THEN ADD MUSTARD.
• Here's a canny Mustard trick - English at one end, French at the other. Blend the two in the middle. Hell, maybe lay down some of that wholegrain shit in the middle if you feel a bit wild.
• Gee, isn't it the season for sharing basil recipes?
• There's a seafood place on the dock near here that makes a halibut sammy that's nearly as good as sex... Fresh halibut filet lightly deep fried in tempura batter Homemade mayo Real leafy lettuce (not that iceberg stuff) Tomatoes Sweet red onion Thin slice of cheddar cheese Big kaiser bun Pepper Hot, succulent and messy as hell, washed down with a pint of the amber nectar.
• Tuna salad with celery. Thin slice of Muenster. Thinly sliced red onions. Squash onto roll or wheat bread, broil just enough to melt the Muenster. Add a bit of mustard - or preferably, cranberry mustard - and then some whole berry cranberry sauce. A wee bit of horseradish and/or mayo doesn't hurt. (Lettuce optional.) It's a rework of a sandwich I had in Providence, because there's no goddamn thing called 'Shedd's Sauce' outside of the store. Alternately, Rachael Ray's 'Tuna Pan Bagnat' is exceptionally good (although I skip the olives.)
• ooh! my favourite pub now serves the ultimate beer snacks: ham + cheese + tomato jaffles. (toasted sandwich made in an electric sandwich toaster thingy) jaffles + beer = lully
• ps: fish tick, shush.
• It's all about the chip butties. With tomato relish, when available.
• An onion bagel, toasted, spread with cream cheese, a thin slice of onion and bacon. I call it the ultimate goy bagle.
• It's all about the poppy seed bagel. I do one of two things: toasted poppy seed bagel with chive cream chease and lox or toasted poppy seed bagel with honey mustard, big slices of brie chease and tomato
• French bread + smoked salmon + red onion + capers + cream cheese + butter lettuce = my lunch about 3 days a week.
• Very ordinary, but - good wheat or multigrain bread, should have some bulk to it, probably comes from pretentious organicish market - oven roasted or honey roasted turkey breast, thin to medium sliced - Grey Poupon country dijon mustard, or some kind of honey mustard (Inglehoffer makes a nice orange honey mustard) - very green lettuce - thick tomato slices - havarti cheese (provolone is a distant second) - occasionally, either mayo or cranberry sauce (if the latter, skip the Grey Poupon) The mustard must be spread thinly across the bread and that slice of bread is on the bottom. Then meat, cheese, lettuce, tomato, second bread slice. I don't know, I just like very good ingredients, combined simply. This can also be done in whole wheat pita, if you are of the mind, in which case I'd go with mayo and be sure to slice the meat and cheese on the thicker side.
• Discovered by accident: Tuna and peanut butter! (Albacore tuna & *real* peanut butter not that Krafty stuff, with some good bread). It sounds not so good, but it is SCRUMPTIOUS. Also how about some mango and salmon on some crunchy bread?
• BLT and peanut butter Your tastebuds will thank you. Actually, advocado with a BLT is great. Peanut butter with a BLT is great. Advocado and peanut butter is great--with the LT part. Wouldn't think so, but the tastes compliment each other in an amazing way. Make a simple salmon filet for dins, and save a portion for next day's lunch. Take some pickle, a tiny bit of onion chopped very fine then add mayo and a bit of horseradish. A small amount of cocktail sauce could be optional. Eat as a sammich with spinish and a termater. Oh, and Miracle Whip sucks.
• Great, now I'm hungry. Actually, that is kinda great. I've had a tummy bug and NO appetite since Thursday.
• I've got the opposite problem, reading this thread makes me feel slightly queasy. Not because of the fillings per se, just because I'm sick already.
• Discovered by accident: Tuna and peanut butter! Munchies?
• Throw some deli sliced roast beef on a grill to heat it up, take a large croissant cut it open put the roast beef in throw on some cheese and add horseradish and spicy mustard close and grill. Yummmmmm.
• Grilled salami, gouda, and drained marinated artichoke hearts on good wheat bread. Gideon's Fault (named for the former roommate who got me addicted to them): Take a sourdough baguette and split down the middle. Spread one side with spicy Creole-style mustard (usually what I can find here in California is Zatarain's brand.) Layer on salami. Spread a fairly thick layer of brie on the other side of the bread. Close, wrap in foil, and stick in a hot oven until the cheese is melty. Or thick slices of turkey (from a home-roasted turkey is best, and a good way to use up some leftovers) with clam dip on either sourdough or rye. That was dinner tonight, since path roasted a turkey breast the other night.
• Pre-vegetarian: pickled onions, lox, and shmaltz on pumpernickel. With borscht. Lots of borscht. vegetarian: brie, basil, tomatoes, and a flavorful olive oil on a crusty baguette, toasted open faced until the brie bubbles.
• Deviled ham (ham in the food processor, Mayo and a touch of mustard) on 12 grain toast.
• After an office relocation a few months ago, I searched the local area for eateries with simpler fare that full meals and a cut above subway-grade stale sandwiches. So far, the winner is a libanese place with pita pockets full of grilled cheese and a full garden of vegetables, plus some mushrooms and chicken breast. When making them at home, cured ham, fresh or gruyere cheese, plenty of lettuce, tomato, and some alfalfa sprouts are in order.
• 1 red bell pepper, sliced into rings 1 medium onion, sliced into rings 4 cloves garlic, crushed 1 small zucchini, sliced 1 tablespoon olive oil 8 ounces cream cheese Kosher salt Freshly ground black pepper Challah, foccacia, or pita bread, for serving Preheat oven to 400 degrees F. Place the bell pepper, onion, garlic, zucchini, and olive oil in a medium mixing bowl and toss until the vegetables are coated. Spread the vegetables evenly on sheet pan lined with foil and place to the oven. Roast, tossing occasionally, until they are soft and are beginning to turn brown around the edges, approximately 45 minutes. Remove from the oven and cool completely. Place the vegetables in the bowl of a food processor along with the cream cheese and process until well combined and spreadable; do not process until completely smooth. Taste and season with salt and pepper, if desired. Spread on soft bread, such as challah, foccacia, or pita bread. Store in the refrigerator in an airtight container for up to 1 week.
• Uh, can I come to y'all's house? drooling
• Good God!! Seriously drooling! Well done, people, well done. suphaltus, that sounds really fantastic--I think I will try that tomorrow.
• When I was a kid, I liked me some peanut butter and butter sandwiches.
• Tuna, aubergine and mozarella toasted panini from the sandwich bar at the north end of Marylebone Lane. I've made special trips to buy it. Yum
• meredithea, yay! i'm not alone! I liked butter and jam sammiches when I was a kid.
• Pile meats. Many, many meats. Yes. And add mayo. That's how I usually do it. Sweet sandwiches I love too. Nutella, condensed milk, and honey. But not all together yet.
• mct & victory gin: I'm coming to lunch. The fast (as in: I can't wait for the oven) way to fake the mct mozzarella/basil sammich--the french bread is excellent, but a lot of places sell mini-ciabatta and individual-sized baguettes. Your choice. Halve it lengthwise. Apply pesto from a jar (liberally), top with slices of cheese--mozz if you're in the mood, otherwise something mild like jack, slices of tomatoes, a leaf or two of leafy lettuce et voila.
• The classic Italian beef at any Portillo's Hotdogs in the Chicagoland area. With peppers. With a little of their "sauce" (really, a spicy au jus) on the side for dipping. Accompany with a schooner of Miller High Life. Lean back, and imagine yourself as the beneficient Lord of all Creation. These are the sorts of things a well-appointed life is comprised of.
• Basil and pine nuts on pumpernickel, with a modicum of cat hair.
• Something made for me by someone else.
• Tomato, basil, mozzarella, or even better, mozzarella, roasted red peppers (or sun-dried tomatoes) in olive oil and prosciutto on nice crispy french or italian bread. Fresh mozzarella (sold in white lumps in milk or brine, not the yellowish processed sliced stuff, which is gross) is wonderful on sandwiches if you eat it cold out of the fridge instead of melting it. Or, fry some peppers in olive oil and put that on some bread. Use those smallish italian fryer peppers, NOT bell peppers, add in some hot peppers and garlic. The same is also good with zucchinni or eggplant, with a little salt. Better yet, get some of that thin sliced steak and fry that with garlic and a little oil, salt and pepper, eat on french bread, horseradish optional. In the non-fried category, sliced hard boiled egg, bacon, avocado, lettuce, tomato, mayo on toast. Brie on french bread, toast to melt cheese and warm bread, then add sliced apple and honey. Cuban sandwiches are great, but as far as I can tell, making one at home would require roasting a chunk of pork. The best breads for pb&j are trader joe's shepherds bread and martin's potato bread. Egg salad is 10x better with a dash of hot sauce mixed in. Tuna salad gets way better if you mix in some chopped some red onion and celery and some horseradish.
• Cheese (white, hard, crumbly) Wrinkly-cut beetroot from a jar Soft, fresh crusty white bread Tiiiiny bit of mayo =A party on my tongue. You are all invited. Eat while slumped in front of afternoon telly on a day off.
• This thread is making me drool. I've begun to bite my tongue in anticipation. LaGatta would be jealous!! kitfisto, you have perked a bud on my tongue. Wrinkly-cut beetroot!? *goes off searching*
• In the supermarket, you get a choice of straight or crinckly cut beetroot. The wrinkly stuff is in sweet vinegar, and is thus scrumptuous. It is also a bit more expensive (but still only about 60p a jar), and for years I was confused as to why I should pay more for a wrinkley snack rather than a flat one. But now I know.
• 1) Dark, dark punpernickel rye bread, aged swiss cheese, and mustard. Apply butter liberally to the outside, place in toaster oven until cheese is all melty. Serve with kosher dills and potato chips. 2) Mashed avocado, sprouts, tomatoes, thinly sliced red onions, black olives, deli sliced swiss cheese, and a little mayo with salt and pepper, on an extra-large croissant. Or 12-grain bread. 3) Start with a foaccia loaf, split crosswise like it was a great big bun. Sprinkle both sides with a mixture of shredded cheddar, mozzarella, provolone, and parmesan, top that with chopped or sliced onions and sliced mushrooms, them more cheese. Toast slowly until the cheese gets all brown and bubbly. Add chopped tomatoes, mustard, and olive tapenade, then smush the two halves together. Toast a little bit more.
• I've been trying to convince my American friends that beetroot is worth eating, they seem to regard it with curiosity.
• //hijack for fes my former life in chicago confirms that the best italian beef is at a place on Mannheim (Franklin Park? Stone Park?) about 15 minutes from O'Hare. On the east side of the street. independent joint. they will even do the pittsburgh-style wrap-the-greasy-fries-right-in-it sandwich. Best dog in my day was the Plush Pup (now on Cumberland, but used to be on Dempster) near Park Ridge/Norwood Park.// Move along. nothing to see here.
• they seem to regard it with curiosity Bad canned beets as a child, perhaps. I can't get my wife to eat 'em. How can anybody not like a veggie that gives you pink piss?
• How can anybody not like a veggie that gives you pink piss? Um, exactly how much canned beetroot do you have to eat to give you pink piss? Because that's never happened to me.
• It's never happened to me, either. He must be eating lots of it. Or maybe his kidneys've carked it.
• Can't speak for the canned variety, but about a pound of the fresh stuff (properly prepared: do not peel before boiling, if you boil) will do the trick. The canned product is no doubt less potent.
• Darshon - it's probably the best simple spread recipe I know. It's good with sturdy crackers (like triscuits), as well. Let me know how you like it :-)
• Beets suck. Why not just eat a dirt sandwich? God you people are stupid.
• Pink pee is the number one reason to eat beets! Add some asparagus and you've got a feast for the eyes and nose!
• Thanks for that lovely reminder fish tick. The one thing that holds me back from eating asparagus! Before I made the connection, it was one of my favorites. But that smell - - gah!! Fresh beetroots are teh best!! I'm fond of preparing my own as well, but I've yet to experience this so-called pink piss. Next time I shall pay closer attention. I'm fascinated with this notion of a beetroot sandwich. *shakes mayo-fist at kitfisto*
• By including legumes, you could add an auditory component to this multi-sensory fiesta. I'll let somebody else, um, handle the tactile component.
• I had chili and some hot links last night for dinner. I screamed a little this morning in the bathroom.
• Tinned beetroot is essential in a burger. Especially on a hot summer evening when you've barbecued the hamburger patties and onions and grilled the buns outside, and the sprinkler is on and the kids (and adults) are running around after a soccer ball and climbing the apple tree and you've got the old baby bath full of ice and beer. And if you're #2, a slice of tinned pineapple and some bacon as well. Preferably nothing green. (Useful tip: baby baths are the perfect size for a beer cooler.)
• Mozzarella in Carrozza!! Slice a ciabatta loaf crosswise so you get little round slices, sorta like French bread-size. Get some round lumps of mozzarella (in liquid, like smallish bear said, not the kind in a block.) Slice them into little round slices. Put these, with an anchovy, between little round slices of ciabatta. NOW FRY THOSE BASTARDS. On both sides. In a cast iron skillet if you've got one. If the anchovies came in a jar with oil, use that oil for frying; if not, use olive oil. Crunchy on the outside, melty on the inside, cheesy and fishy. Like a tuna melt, but different. mmmMMMMMMmmmmm
• Wonder bread. Mayonnaise. Potato chips. Kraft Singles (2). A whole pile of thin-cut bologna. What?
• Beets suck. Why not just eat a dirt sandwich? God you people are stupid. posted by Koko at 07:31PM UTC on July 27, 2005 I am so easily amused.....I just can't stop laughing. suphaltus, food of the Gods. Truly, my taste buds were in a wonderland!
• Beets suck. Why not just eat a dirt sandwich? God you people are stupid. posted by Koko at 07:31PM UTC on July 27, 2005 I am so easily amused.....I just can't stop laughing. suphaltus, food of the Gods. Truly, my taste buds were in a wonderland!
• dammit. stooopid computer
• Today, thanks to this post, I've just had honey and peanut butter on taost for brekky, and have a cheese and beetroot butty cooling in the fridge for lunch. Who's livin' la vida now? Eh? EH?
• Chicago? Gyros. Lovely, crumbly lamb spam, onions, cukes, tomatos...
• (where`s my post?) I won`t go through it again, sharp chedder with jalapeno grilled cheese. But I love the Ruben (the short version of earlier post that was eaten by a beet)
• *pats belly / lets out loud belch* That, my friends, was a damn fine cheese and beetroot butty. *snooze*
• Back home, we'd eat chocolate syrup, tuna fish, and tomato on wheat bread sandwiches. (I haven't tried toasted, because I think that might be gross) It's better than it sounds, but I can't get anyone here to try it.
• What a surprise.
• Any chance of getting a pic of that crinkly beetroot butty next time you prepare one kitfisto?? Mmmmm... I am truly drooling.
• Next time I create one, I'll record the process.
• Okay, this ignorant American wants to know: is a "butty" just another name for a "sandwich," or is it a particular kind of sandwich? Multiple viewings of "The Royle Family" led me to believe that a bacon butty was just bacon jammed in between two slices of bread, which I consider a bacon sandwich. Is there another component that makes it a "butty?" And what's the origin of that word?
• He rubs it on his butt.
• Oh, that's VERY HELPFUL, Koko, thanks. Snicker. You said "butt."
• Nope, "butty" just means sandwich.
• Guess what I've got for lunch? Go on. Guess. I DARES YA!!!!
• Kitten on rye?
• Close, but no cee-gar!
• Oh! Oh! I got it! A beetroot butty with extra cheese. And butter. And salt and pepper. And catnip.
• DING! Crinkley beetroot for you, my water-surrounded friend!
• Would you like some pondwater to wash that down with? It's extra thick!
• Mm-Mmmmm. My my, what a mighty fiine sangwich that was!
• And now, nearly six weeks later, the cycle has once again turned to the mighty Cheese and Beetroot butty. Oh yes. Roll on lunchtime.
• The Beet Goes On "Yet beets -- known around the world as beetroots -- are beginning to get some respect. Our apathy toward beets has been countered by the wild creative energy of innovative chefs. What they know that many of us don't is that beneath the beet's unappealing hide is a versatile flesh that can be served hot or cold, pickled, roasted, juiced, deep fried, pulverized or eaten raw. "
• very late to thread but: on rye- turkey breast, swiss cheese, avocado, red onions, tomatos, dijon mustard, mebbe some lettuce. optional: crispy bacon. its quite delish!
• *burp* ah! just had a sammich :)
• i just wolfed down a feta, tapenade, and sundried tomato in an oregano sauce on polar bread (aka swedish bread) sandwich. yum. now washing down with a glass of 2003 st emilion
• Lately I've been partial to grilled Swiss and Monterey Jack cheese on this sorta rugged artisan bread.
• Potato salad and bacon sammich. Extra mayo. On toast.
• Consumers will soon be able to prepare baked beans on toast...in the toaster. Heinz is launching a frozen sandwich which cooks the beans inside the bread. "The product will launch in New Zealand in around a year's time and if successful will go on sale in the UK. Heinz spokesman Nigel Dickie said: "We will be looking at how it performs and it may then be something for the UK market, given that we are the world's biggest bean-eating nation." Heh heh. . . Dickie.
• As usual, us poor Yanks get left out in the cold, no frozen beans to keep us company...
• BlueHorse, are you saying you put the potato salad right on the sandwich? Because if you are, I think I love you!
• Man, how lazy can you get? Any kiwi family with two cents to rub together owns a toastie-pie maker to make baked-bean toasties anyway, not to mention at least a couple of tins of baked beans in the pantry. I could whip up a dozen of those at a moment's notice.
• (I'd like to also point out that toastie pie makers are available in the US -- we found one at Sears or something. So don't wait for frozen baked-bean poptarts, make your own!)
• Nah, that's too much work. I'll just sit here and wait for the frozen ones...has anyone seen my remote?
• Check between the couch cushions sweetie.
• Or the fat cushions...