“But It’s Just A Sandwich!” 

Some things are shouted loud enough to be heard all the way across the Atlantic Ocean – as I heard that Londoners are up in arm over a new sandwich being sold at Harrods, the luxury department store!

People Are “Gobsmacked!”

Yes, that’s just one of the reactions on social media in England when Harrod’s unveiled their latest “butty” – yes, that’s what a sandwich is called in the UK – and the iconic department store has begun to sell them in their terrific food hall!

Here’s just one report on what the sandwich is and why it’s such a controversy:

“Seen out of context – or rather in the context of “just” being a sandwich – the price boggles. Yet, in Harrods’ defence, there is nothing “just” about two slices of fresh sourdough ensconcing truffle butter, “gold” mustard mayo, mushrooms and seared steak sourced from Japan. These ingredients don’t come cheap: wagyu beef can only come from three breeds of cattle from Japan’s Kasai region and is sometimes referred to as the Rolls-Royce of beef on account of its luxuriant texture and high price tag; black truffle usually costs about £1.50 to £3 a gram, and even the bread takes days to ferment and prove and is baked on site.”

The story goes on to report:

“If Harrods served these foods on a plate alongside some rocket and braised onions, the price would not make the news. But it is serving them in a sandwich. There’s nothing like putting stuff in bread to get British people riled. What (and how much) filling, what type of bread, how thickly the butter is spread – these subjects stir strong feelings, and that’s before you get to how much it costs.”

There are a ton of social media posts already waitpeople trying the sandwich, and this Reporter did as well:

“The first bite was, like most first bites, the best – in part because I was hungry, and the sandwich was filled to the edge, as it should be. Harrods’ sourdough is dense, intense, moist and tangy. Whether you think it’s the correct bread for sandwiches depends on your taste, and your tolerance for butter and mayonnaise oozing on to your fingers through the holes. The wagyu beef was generously cut, medium rare and the perfect foil for the “gold” mustard mayonnaise which is not, in fact, made of gold, but dijon. The second-best mouthful came when the beef, mustard mayo and rocket collided with the beer-braised onions, creating a quartet of contrasting textures and tastes: jammy, peppery, savoury and hot.”

But then, the hammer falls hard:

“Then the truffle and porcini butter arrived, and a grilled, but chilled, portobello mushroom, and everything slid downhill on a tidal wave of umami. Truffle is like perfume, delightful in microdoses, and that truffle butter was too much even without the mushrooms.”

Ouch!

So, would you try it?

I would try it – but completely agree that NO sandwich is worth $28 – that said, I’ve had my own wild food adventures in London:

Remember when I bought this delicious container of crab and shrimp at a street fair in London?

Well, looks can be deceiving – click here for my story – plus a look at the looming fish and chip crisis in London:

For those who also follow my Johnrieber.com blog, I posted this over there as well, because it had travel elements to that story, plus I don’t want to completely forego food coverage there – so there will be times like this when I post to both – but I am trying to make this food blog unique and different, so I won’t do it too much – let me know if it really annoys you – I appreciate the feedback!

Back to sandwiches: Elvis loved them so click here to see his favorite and some of the world’s most unique sandwiches!

And speaking unique – remember when I shared this “Simit-Pogacha?”

Click here to see the recipe for this “bread sandwich!”

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