The ultra-convenient sandwich, a staple since its creation in 1762 by the Earl of Sandwich, has been left on the shelf in recent years; sidelined as a lunchtime favourite, replaced by trendy options like buddha bowls, salads, sushi and soups.
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1 Heavily butter the bottom of your bread with a firm hand and add the ham in an even layer.
2 Pile on the rémoulade.
3 Trim the crusts off and cut in half with a serrated knife, back and forth, being careful not to squidge the bread.
4 Spread the crustless edges of the sandwich with mayo. Sprinkle the chopped parsley onto a little plate and dunk the mayo’d edges into it.
(The dipped edges of this add a nifty technique adding a splash of colour and a touch of glamour to this high-tea type sarnie).
Recipes taken from Max’s World of Sandwiches, by Max Halley and Benjamin Benton (Hardie Grant Books, RRP £25)
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