The Sandwich

The sandwich in America is a big deal.

I guess back in England this particular form of road fare was invented by the Earl of Sandwich and has since become the staple of touring bands. In England, these days, the sandwich has become elevated to a gourmet treat. You can get anything in there as a filling, between your slices of bread, from Chicken Tikka to Lobster – Marks and Spencer make the best sandwiches, in my humble opinion.

In the studio today, I ordered a Club Sandwich which for the unitiated is a BLT plus sliced turkey. This thing came complete with twice cooked, batter - dipped French fries. I swear you would have needed jaws like the character from the James Bond movie to tackle this baby. Why do they have to be so big ass?

In the realms of bigness, the king of all sandwiches was served up to us in New York, a couple of years ago, when I was entertaining some French friends, Monsieur Christian Guyonnet and family. They wanted some typical New York meal so I had the brainwave to take ‘em to a Jewish deli. I made the mistake of recommending a pastrami sandwich. Well, by the time this behemoth arrived at the table, we were all starving. However, before the Frenchie’s eyes was this beast at least 8 inches high – insane. Their eyes became like saucers “Oh, mon dieu “ they cried in unison. There was enough meat in this thing to feed a small African village. Well, to cut a long story short, a lot of this food ended going back home to the Powell freezer with us and we dined on pastrami for a week. I’m sure the French dined out on that story for weeks after returning home.