There's a fine art to making a good sandwich. I speak with some authority having spent countless hours as a student behind the counters of delis buttering baguettes, carving up camembert and doing everything I could to avoid the meat slicer... which meant making sandwiches. You start with good bread, that's a given. Next you need something spreadable - whether butter, mayonnaise, mustard or chutney - to stop it drying out, a protein - like egg, or cheese or meat - for substance, a bit of greenery for virtue (and colour) and then lastly, ideally, you need crunch. Texture is that certain je ne sais quoi that elevates the ordinary sandwich into the realm of the extraordinary. It's the little extra touch that just shows you care, and caring about what you prepare yourself to eat always - always! - makes it taste better. Especially when you make the crunch in question yourself.
These bread and butter pickles are brilliant on a corned beef sandwich, a salad roll, or - better still - a burger. Jarred up, they make excellent presents, and keeping aside at least one for yourself will ensure that any sandwich you make is nothing short of spectacular. And don't we all deserve spectacular? Especially for lunch.
