I can see why you’d think it’s a risk, but I balance everything so that I can very clearly taste the ingredients, and no one flavour overpowers the rest.

When I get the balance right the ingredients compliment each other very well - leaving out the Parma ham would noticeably detract from the overall result.

Plus eating it this way doesn’t mean I can’t eat it in other ways when that’s what I feel like.

I’ll try that - I certainly have plenty of dandelions!

Thanks.

I’ve noticed a few people on here posting Italian subs, and while I’ve never come across them myself, I noticed that they’re not dissimilar to a sandwich I like to make for myself that I’ve developed over the years.

The exact recipe varies, but from top to bottom this one is:

• Sourdough multigrain baguette
• Extra virgin olive oil
• Parma ham
• Salami Milano
• Lettuce
• Red onion
• Fresh basil leaves
• Mozzarella
• Tomatoes in extra virgin olive oil, balsamic vinegar and salt.
• Ground chillis in olive oil
• Extra virgin olive oil
• Sourdough multigrain baguette
• Plate

These ingredients aren’t set in stone. On other days I might use meats like Black Forest ham or Jamon Iberico (making it a ‘not German’ or ‘not Spanish’ sandwich?), or rocket or spinach instead of lettuce, or different bread. Whatever I have got at hand, really, around the core ingredients of tomatoes, mozzarella, salad, meats, and extra virgin olive oil. (A good olive oil is really worth it - it will absolutely make or break this sandwich.)