Its nearly five am here and I'm still awake fretting about everything.
So I thought now might be a good time to open that sandwich bar I've always dreamed of owning.
While it has the distinct drawback of being entirely imaginary, that does mean shelf life, kitchen space and profit margins are less of a concern.
Here's the menu:
BREKKIE: served til 11am.
- In a large soft white or granary bap: Sausage, bacon or fried egg (red or brown sauce).
Opinion to add mushrooms, cooked tomatoes and a hash brown.
- Vegan brekkie wrap (tofu scramble, tofurkey sausage, red peppers).
LUNCH
Available on basic sliced, thick-cut, in baguette or in wrap or panini where practical; all with optional salad:
- chicken/ham/roast beef salad
- chicken, bacon and avo
- chicken mayo and sweetcorn
- coronation chicken
- roast beef, horseradish, watercress
- corned beef and mustard
- ham and tomato
- brie, cranberry and bacon
- B, L, T
- bacon and avo
- smoked salmon and cream cheese
- dill trout in lemon mayo
- tuna mayo
- tuna salad (tuna mayo with chopped peppers, red onion and sweetcorn)
- seafood cocktail
- prawn in Marie rose
- egg mayo
- boiled egg and tomato
- cheddar and salad (pickle?)
- brie and cranberry
- mozerella and mixed roast veg
- pesto, mozerella, pine nuts and tomato
- cream cheese, pineapple and cucumber
- peanut butter and banana
- marmite and cucumber
- tapinade, grated carrot and salad
- hummus salad
- tofu (vegan) mayo with capers
- curried chickpea smash
I can add a sprinkling of ready salted crisps from the big bowl on the counter for an extra 15p.
TODAY'S HOT SPECIALS:
- Shark Bap (deep fried battered dogfish pieces in a bap with homemade tartare sauce)
- Pumpkin Pasty
Usual enigma variations of coffee. Milk; moo, oat or soy. Hot chocolate. Cold drinks in the fridge behind you.
What can I get you?