The Perfect Sandwich, by Natasha Ludowyk aged 28 and 3/4

Hehem.

It would start with two really heavy, really tangy, steaming fresh slices of thick white sourdough. The top of the sourdough would not be dusted with flour (as they sometimes are); it would be supple with a delicate yet firm crunch to it.

On one slice of the sourdough would be a generous squishy layer of saggingly ripe brie cheese, probably a Kind Island Black Label or similar. On the other, a thick yellow smear of good quality, salty butter and over that a cheeky smattering of cranberry sauce, ideally homemade, but any good brand would suffice.

Then the sandwich is filled with turkey slices that have been finely carved from a roasted bird so that they maintain the original texture but are still juicy and moist. Round it out with crispy, dark green baby spinach leaves (at least half an inch thick) and salt and cracked pepper. Consume.

Mmmmmmm.

When I was a lass I worked at the deli at Daimaru, and I and the other girls who worked there would often play this game: describe your perfect sandwich, it being the perfect game for adept deli staff and the ideal way to fill in the hours prior to lunch. The Daimaru deli had huge quantities of pressed and cured meats, beautiful ham on the bone that we would hand carve, and four metres of cheese cabinet. Plus dips, olives, delicious crackery things and more, much more!

I hadn't thought about my Perfect Sandwich in a while, but was inspired by reading my friend Nat's rules of sandwiches the other day. The sandwich above was the sandwich I couldn't go past back then. It particularly lends itself to the week after Christmas. But now that I think about it, there are many more perfect sandwiches, and I think that the purely imaginary construction of sandwiches is a pastime worthy of further attention, so I shall revisit (always remembering that the key to a truly great sandwich is in the details).

I have also been known to while away many an hour contemplating The Perfect Pie and The Perfect Sausage. These too, I shall return to, especially as the weather is improving and the sausage (read: bbq) season is about to commence!