Another vote for bacon and brie here. Though for me it's best with baked, unsmoked, thick cut bacon till it's just starting to go a little crisp, placed in a decent ciabatta smothered in Pie D'Angloys, stuck in the Breville press, and served up with a red butterhead salad and a dollop of béarnaise sauce.
Heaven!
Milano salami replaces the bacon when I've less time.
For a cold sandwich I don't think you can beat cold boiled gammon with beetroot or tomato. Plenty of butter and a good crusty bloomer.
Originally Posted by goldenface:
“A pate sounds nice, but what could you put on it to add some 'crunch'.
I particularly like pickled gerkins, for the 'crunch' element.”
I love pate and sometimes make a sandwich out of cold toast, butter, red onion relish, coarse pate and salad. YUM! So long as you leave the toast to thoroughly cool on a rack it stays pretty crispy. My favourite starter, but on the go