Favourite sandwiches

[Pampy Profile]

When I lived in The Netherlands, I used to take Marmite back with me every time I came back to the UK. It was sold there but was eye-wateringly expensive.

[Stokey Sue Profile]

Felicity C has apparently written for the Telegraph on tinned fish, which prompted me to remember a favourite sandwich taught to me by a chef from Mauritius

Mash sardines in tomato sauce (Lidl’s Nixe are good, nice sauce), add finely chopped spring onion and chilli sauce of choice, I favour Encona West Indian but any sauce with flavour as well as heat would work

Eat in any bread you like, on toast, or mixed with mash to make croquettes. I often add thinly sliced cucumbers to the sandwich

[karadekoolaid Profile]

How curious!
My dad used to make sandwiches a bit like that - no hot sauce, but malt vinegar.
Can´t be sure whether he used sardines or pilchards.

[Badger's Mate Profile]

I very regularly have tinned mackerel with crusty bread and chilli sauce. Usually I choose mackerel in tomato sauce, typically with Encona but otherwise whatever chilli sauce is open.

This week I had a tin of mackerel in jerk sauce from Sainsbury.

[WWordsworth Profile]

Today's lunch was a salad sandwich with a slice or two of haslet.
On proper wholemeal bread.
With butter.

[karadekoolaid Profile]

What´s haslet?

[WWordsworth Profile]

I guess it's a sort of herby meatloaf.

[MagicMarmite Profile]

I love haslet, often buy it.

[Loulou Profile]

Maybe it’s a Scottish thing. It certainly used to be quite common when I lived there, usually found on supermarket deli counters. I don’t recall seeing it down here in SE England?

[Stokey Sue Profile]

I think haslet starts somewhere just north of the fens, had a flatmate years ago from Lincolnshire who was addicted

[Earthmaiden Profile]

It was already on the cold meat counters in these parts when we came here in the early 70s. I think it had quite a lot of a spice in it (I don't mean a hot spice). There were other cheap meats we preferred. I don't remember seeing it before that.

[Pepper Pig Profile]

Well I’m from the South East and I can remember eating it in sandwiches in the sixties. My dad was a big fan.

[Loulou Profile]

Well I’m from the South East and I can remember eating it in sandwiches in the sixties. My dad was a big fan.

Ah well that’s that theory out the window.

[WWordsworth Profile]

And I'm from the North West and we have it there.
Blame it on a sheltered life

[karadekoolaid Profile]

Just looked it up to see if it might have been called something else in Kent.
Nope - it´s haslet, and apparently originated in Lincolnshire.

[WWordsworth Profile]

Generally pronounced haze-let, even in the North.
I currently live in NW Leics and it feels right to call it hazzlet.
The woman in the village deli likes to correct me.

[Stokey Sue Profile]

Just looked it up to see if it might have been called something else in Kent.
Nope - it´s haslet, and apparently originated in Lincolnshire.

My flatmate is vindicated!

[Suelle Profile Website]

I'm with the 'hazzlet' pronunciation brigade. Very common in my childhood (in the Cambridgeshire fens) - I suspect because it would have been cheaper than a pure meat product. Like a sausage sandwich with very thinly sliced sausages.

[Gillthepainter Profile Website]

That takes me back!
My mum (Dundee) used to buy "hass let", tongue, garlic sausage & luncheon meat from the food market for our school sandwiches, for we 5 kids.

[Badger's Mate Profile]

I've known it as hazzlet in London since the sixties. Our butcher sells it. Sagey, meatloafy. I often buy it for cold cuts. If the outlaws come over I'd be eating it for a few days after.