If you were making the plussed up version from the beginning, I think it would make sense to mix chopped walnuts into the filling instead of putting whole ones on top. I might try this for a teatime thing. I also think subbing calvados for the brandy would work really well here.
I haven‘t watched your short videos in a while but the mention of roquefort immediately got me and I‘m so glad I clicked on the notification - this sandwich looks and sounds great!!
Went back into the archives quite deep and up to date on the daily, and regret not going to SF Live, you have a new loyal 28 year old fan these past few months! This one looks great🔥
Cheeses like Roquefort pair well with apple, but pair even better with pear. How do you like them apples? 🙂 Just being ridiculous. Bonus ridiculous question: How many pits are in a pear/pair? 🤔
Love that so many of these old sammiches have ingredients listed but "doesn't say how much." Reminds me of Garfield. He tells Jon that he's going for a nap. Jon asks Garfield "When should I wake you up?" Garfield replies "When you feel brave."
A great plus-up for this sandwich, and many others, would be two slices of bread expertly grilled in butter on each side. You’ve got to grill both sides - it’s a game changer! This will elevate almost any sandwich.
Great plus-ups. The classic English "ploughman's lunch" (cheese, bread, apple), writ small and fancy. Only the wet-spackle color of the schmear at 0:30 was a bit off-putting; no matter. As I used to say to our kids growing up when trying unappealing-looking foods: Looks Bad, Tastes Good.
@@DeborahMaufer it's fatty in a good way, not quite as fatty as pork bacon -- a local butcher does it occasionally, it's just a cured/smoked duck breast, and they slice it thin. Was like $30 for a pound, but it's worth it for a special occasion (and you'll probably have a bunch left over; it's too rich to eat a ton of it).
I want a socio-historical study on the use of butter on the inner side of sandwich bread; it seems like a British thing but was obviously more popular in America in the past. When did it fall out of favor? Perhaps when mayonnaise became available on an industrial scale?
I started to fall out of favor due to rationing in WW II. By the late 50s the habit was gone. I think, in initially, the butter helped keep homemade bread (which staled quickly) together and acted as moisture barrier. Plus it was easily accessible, relatively cheap calories.
This sandwich looks like my idea of heaven, actually. And loved your plus up!
I imagine apple and fig would do well, too. I really like the idea behind this.
Figs + cheese + walnuts (+ Parma ham if you want to add meat) is a combo that never disappoints
Oh yes, now that would be delicious.
Apple and walnut plus up... Brilliant!
New category - the "snacky-snack tea sandwich!" 😂 Not much of a blue cheese fan, but that sandwich looked good!
If you were making the plussed up version from the beginning, I think it would make sense to mix chopped walnuts into the filling instead of putting whole ones on top. I might try this for a teatime thing.
I also think subbing calvados for the brandy would work really well here.
Apples and walnuts are the perfect plus up!!! ❤❤❤
Exactly what I was going to say! 😊
I love your site thanks so much
I haven‘t watched your short videos in a while but the mention of roquefort immediately got me and I‘m so glad I clicked on the notification - this sandwich looks and sounds great!!
That looks like a delicious sandwich! Definitely gonna make that.
Blueberry jam would have been a great plus up as well.
Yum! I thought of walnuts but the apple is a good addition too. Now to go buy some brandy...
Nice plus up! I would add watercress tossed in a little bit of French vinaigrette ❤
Would never think of apples and walnut. But it sounds perfect.
My goodness I really wanna eat that sandwich!! Looks soooo tasty!
Went back into the archives quite deep and up to date on the daily, and regret not going to SF Live, you have a new loyal 28 year old fan these past few months! This one looks great🔥
I just saw your CBS Sunday Morning special and loved it! I was thinking bacon or perhaps a jam instead of an apple slice and walnuts for my plus up.
Cheeses like Roquefort pair well with apple, but pair even better with pear. How do you like them apples? 🙂 Just being ridiculous. Bonus ridiculous question: How many pits are in a pear/pair? 🤔
I like the cut of your jib!
@HerrBrutal-bl2fk Nail on the head, Roquefort & pear are a delicious combo. Superb plus up.
69
Love that so many of these old sammiches have ingredients listed but "doesn't say how much."
Reminds me of Garfield. He tells Jon that he's going for a nap. Jon asks Garfield "When should I wake you up?" Garfield replies "When you feel brave."
I make something similar but combine cream cheese with blue cheese. It’s great on black bread.
Swap out the apple for pear😊
Nice plus up on this one. Sounds tasty. I think a little firm pear, like a Sand pear, or a bosc would be in the same wheelhouse as the apple.
Sometimes the simplest things are the tastiest.
A sparkling white wine is called for! Yes?
Agree wih previous poster regarding pear. That's the pro-style plus up. Apple = good. Pear, better.
Swap out the brandy for Calvados perhaps..?
Now that sounds like a great sandwich!
That looks pretty tasty. I think I might try this with some bacon and lettuce.
Great idea!
A great plus-up for this sandwich, and many others, would be two slices of bread expertly grilled in butter on each side. You’ve got to grill both sides - it’s a game changer! This will elevate almost any sandwich.
NICE! Looks rich, delicious and oh so satisfying! Great vid! - Batman.
Great plus-ups. The classic English "ploughman's lunch" (cheese, bread, apple), writ small and fancy. Only the wet-spackle color of the schmear at 0:30 was a bit off-putting; no matter. As I used to say to our kids growing up when trying unappealing-looking foods: Looks Bad, Tastes Good.
Enjoy making a ploughman's lunch once in a while. Italians have a cookie that translates to "ugly but good".
Evil Sandwiches of History: we're going to plus this up with an entire lamb shank
I’m liking this!
It's like that scene from mad men where she puts rum on the pancakes 😂😂😂
Sometimes rules need to be broken... that delicious looking sandwich is crying for some very rare thinly shaved roast beef
The apple and walnuts actually have me thinking some thinly sliced cold roast pork might fit the flavour profile even more
Some fancy cured ham seems like a good option? Like parma ham or similar stuff.
Hear me out: Duck bacon is the answer
@@soulchoreaNever heard of that - is it fatty like regular bacon? 🦆🥓
@@DeborahMaufer it's fatty in a good way, not quite as fatty as pork bacon -- a local butcher does it occasionally, it's just a cured/smoked duck breast, and they slice it thin. Was like $30 for a pound, but it's worth it for a special occasion (and you'll probably have a bunch left over; it's too rich to eat a ton of it).
Nothing like thinning out that rich cheese with butter.
a prickly-pop of walnuts and apple!
Well for a remix of this you can make it into a grilled (pan fried) cheese with thin sliced apples inside of it
I can only imagine what giving it the grilled cheese treatment would do to it!
Wow! I never would have guessed.
Roquefort on Rye, roquefort on rye, people all cry!
Sounds good.
I bet that would grill nice too
Espinaler sauce is amazing on blue cheese, too, but who can afford it? XD
I want a socio-historical study on the use of butter on the inner side of sandwich bread; it seems like a British thing but was obviously more popular in America in the past. When did it fall out of favor? Perhaps when mayonnaise became available on an industrial scale?
I started to fall out of favor due to rationing in WW II. By the late 50s the habit was gone. I think, in initially, the butter helped keep homemade bread (which staled quickly) together and acted as moisture barrier. Plus it was easily accessible, relatively cheap calories.
@@SandwichesofHistory that totally makes sense! Thanks so much for your reply, love the channel
Apple is good. A really ripe pear might be even better! Anyway, this sandwich I will be trying! THX for your videos.
I would go with pear instead of apple. Pears go so well with any kind of blue cheese.
Wow.
they seem to create a lot of pastes in the old days
I wonder how it would be grilled with the plus up?🤔
I'd do this with gorgonzola or danish blue...I still can't handle roquefort/stilton...oof!
The T in Roquefort is silent, it ends with for not fort
Smoked paprika would be nice.
WHY YOU NO GRILLED CHEESE IT???😂
ngl, blue cheese doesn't sound fitting grilled tbh
did you say, Add brandy to butter and cheese? Count me in
I would minus it up by losing the butter. Very cool though.
MORE BRANDY
I would like to donate some topical cream for the chafing dish, that sounds unpleasant.
grilled cheese treatment?
not with blue cheese
Fig jam, onions raw or pickled, apples, bacon would all work
Curse my walnut allergy.
Need more Brandy
(She's a fine Girl.)
Nutty, Suttle, Girl
Apple+Walnuts.
SHOULD HAVE BEEN A
GREEN APPLE.
Anything with Brandy is better
FItfff!!
omg i hate blue cheese so much i was reluctant to watch... but i did. my plus up: remove the blue cheese.
Surely I'm not the only person who thinks bleu cheese tastes like ammonia?I've tried it several times but..yuck.Maybe it's like the cilantro gene.
gotta be, cuz people seem to either love or hate it.
🤮🤮🤮
Roquefort is delicious but it needs to be served with think sliced pear or apple it's way too overpowering on its own