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Sourdough with feta. Gimme acidity
My wife’s homemade bagels with cream cheese, if that counts.
If not, then sourdough rye with smoked Gouda.
Baguette and Saint Marcellin, or Mont d’Or, or even Tomme de Brebis.
Sour dough bread (made by my partner), palm-free expensive butter and cheap-ass yellow factory-cheese (I’m Dutch so our cheap stuff is probably hard to come by elsewhere…). The most important ingredient here is the butter but, again, I’m in the land of cheese so my experience might be skewed…
Wait: if there is palm oil in it, it’s not butter!
That’s not expensive butter, it’s just butter!
For butter you can get just about anywhere, kerrygold is a decent one.
Is that considered expensive?
Ciabatta and Irish Red Cheddar
I am a simple man of simple tastes (for which you may care to read “unadventurous, moneyless, provincial fool”), so it’s going to be the cheap stuff for me. Crumbly white cheese, anything akin to Wensleydale, melted on toast. All the better if you can smell the heat breaking down the butyric acid before it gets to the plate.
For untoasted bread, whatever thin pre-sliced white bread they used to sell (and may still do) at greasy spoon cafés, usually slathered in margarine, cut diagonally and served face up on a plate as a side to a delicious but incredibly unhealthy meal.
These days, however, I have to avoid dairy or else have a very bad time not long thereafter, so any sort of cheese is off the menu.
And to supplement my supply of white bread - now only for relatively healthy sandwiches - I occasionally buy a seeded wholemeal loaf, which I could probably eat as my main supply if it wasn’t twice the price of the white loaf. I’m sure real bread connoisseurs wouldn’t think it worthy of toilet paper, let alone food, but I like what I like.
I mean, everyone in this thread is like a michelin star chef.
I like American cheese melted on white bread in the microwave.
Pizza.
Bagel with cream cheese.
Cheez whiz and Ritz crackers.
All im saying is dont feel bad, yo.
I, too, like American cheese (not real cheese, but cheese food stuff)
I also prefer a mozzeralla/hard cheddar blend for pizza.
Homemade Bagel? 👍 Cream cheese!
Nachos? My preferred nachos are cauliflower nachos. Are they healthier? **Fuck No! ** They used Wiz, sour cream, salsa, seasoned meat, and guac (and many more unhealty items).
Had some pumpernickel which was nice - proper pumpernickel from cracked rye, not American stuff with a bunch of added sugar. Sourdough is also pretty good. Next want to try making oat bannocks over a log fire.
Cheese is hard to pick as there are so many. Wensleydale with dried fruit. Although halloumi is also really good.
Ciabbatta and Gouda
A good quality sourdough for the bread, and probably Castello Blue for the cheese. I like other blue cheeses like Stilton, but I prefer Castello Blue because of its creamy texture - it’s not crumbling everywhere
Sourdough and true Italian asiago.
Brioche and Bleu Cheese.
Homemade and havarti
Tiger and Boursin
Fresh sourdough or brioche (though any fresh bread will do) and Piave.
