I’m a big fan of the cheese sandwich. It’s simple to prepare and is cheap.
Working on long edits you need a good lunch to make sure the brain is firing on all cylinders! I usually fill my cheese sandwich with a mature cheddar, freshly grated not sliced.
I don’t know about you, but freshly grated cheese always tastes much nicer than big chunks.
Some times I get my hands on other varieties like a real Lancashire crumbly; a fresh, high-acid cheese usually matured for 6-8 weeks. Or there’s Cheshire, Britain’s oldest cheese defined by its moist, crumbly texture and mild, salty taste. Switching to either of these makes a nice change and a bit of a treat, but a great cheese sandwich, for me, is not all about the variety of the cheese.
The choice of bread makes a big difference in a sandwich.
I like something with a thick crust. A piece of french stick or crusty roll works well, although they make more crumbs as the crust breaks apart with each bite.
When it comes to a meal, you can’t beat the classic snacks.