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Homemade at No.11

I went to Homemade a few weeks ago before it had yet turned midday, and yet I was greeted with a sign on the window saying they had ‘sold out’. I don’t know if I believe that; I like to think the staff decided to pull a collective sicky or something. But this occurrence reinforced the belief that Homemade was going to be something special. I had done very little research on this establishment, so I didn’t know what to expect filling-wise. Let me tell you, it was hard to make a decision; I will most certainly be back to dissect the rest of the sandwiches. On this occasion, I went for a ‘French Dip’ sandwich, which hosts thinly sliced roast beef, rocket, caramelised onions, Swiss cheese, and horseradish mayo on a toasted baguette with, of course, the beef jus dip. I was told that we could only have it for takeaway, but that was fine with me because I was made on these streets (actually more of a cul-de-sac but quite close). It was show time once we had found an adequate spot that had met...
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Black Pine Coffee Co.

I told my chauffeur (No. 6 bus driver) to take me to a bagel spot, and he said he knew of a place, so I ended up at Black Pine Coffee Co. Before I get into the review, I’ll have to iron out the fact that a bagel is a sandwich in my opinion. There is a thin line between a sandwich and other dishes, but a bagel is definitely a sandwich. It can be difficult to distinguish foods such as burgers, which switch sides like the Italians in global conflicts. Anyway, I ordered the Reuben bagel, which embodies pastrami, Swiss cheese, pickles and some sort of sauce. I couldn’t find out what it was, but I think it’s Thousand Island dressing. This is the first sandwich I reviewed where it was already pre-made; I’m not too mad about this, but I also didn’t eat it straight away as I'd just had lunch and didn’t fancy gorging myself. The bagel was fresh and probably one of the best I’ve ever had. The Pastrami and the Swiss cheese were just pretty mid-table, nothing to complain about, but equally evad...
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Ho Lee Fook

Before we get stuck into the pork (tonkatsu sando), I have some beef with Ho Lee Fook. In a bid to try this sandwich, I visited this establishment twice; however, on both occasions, they were unable to facilitate my needs. But like they say, “third time’s a charm,” and I was certainly charmed by this sandwich. To the untrained eye, it may appear that this is quite a simple sandwich; however, underneath the façade, there is a whole lot of complexity. The fried pork had been brined and braised before the breading and frying process, which meant it hit this lovely middle ground of a crispy exterior with a flavourful interior that was delicate. The bread initially threw me off, as I expected it to have some warmth, but it was the opposite, almost as if it had just come out of the fridge. I am unsure if keeping your bread in the fridge is a common practice, but that is an entirely different discussion. The soft, white pillow-like bread was exactly what you’d expect from a Japanese sando. I ...
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La Pastina Deli

Today, I ventured on the oversized Pringles can, which is the Glasgow subway to Hillhead,  avoiding any head injury on my journey there. I had built up an appetite; La Pastina Deli was my target for today's carbohydrate combination critique. I had bestowed La Pastina Deli with my presence a few weeks prior. On that occasion, I selected the "Bourdain", which contains ham, salami, prosciutto, mortadella, sliced mozzarella, mustard mayo, olive tapenade and rocket. I then found a secluded spot in the Botanic Gardens and enjoyed this fine sandwich whilst basking in the sun without a care. As I had previously enjoyed this sandwich so much, and it generally is the case that history repeats itself, I ordered the "Bourdain" again. I'm saddened to report that history did, in fact, not repeat itself. The experience just wasn't the same; the sandwich just felt a bit too meat-centric this time, and the mozzarella was like Aldi precut cheese (nothing wrong with that, ...
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Sub 126

Like so many of us, I am also influenced by the various food TikTokers that buzz about Glasgow churning out content on the "newest must-go-to spot"; this is how I became aware of Sub 126. I had tried to visit them on a few occasions; however, it was always shut. It turns out they close at 3 pm, so I'll take the blame for us previously not being able to connect. However, as the saying goes, "distance makes the heart grow fonder, " which certainly was the case. I had known exactly what I would have for weeks if not months now: the Number 1. The Number 1 is assembled with salami, prosciutto cotto, turkey, mozzarella, tomato, iceberg lettuce, herb mix and sub sauce. This might not sound like something special on paper, but let me tell you, this sandwich was incredible. While eating this sandwich, I felt like I was in New Jersey wearing a velour tracksuit and had a job in waste management. Every element of this sandwich complimented the next without subtracting from ...
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Outlier

I want to start by saying that I had previously stopped by Outlier, and although the food was of a high standard, I can't say the same about the service. My treatment during my earlier visit was similar to that of the way someone would attempt to remove a chunk of dog excrement from one's pair of trainers while on a walk. However, Outlier fully redeemed themselves upon my return on this occasion. I opted for the fried chicken sandwich today, which features lime pickle mayo, sumac red onion, mango hot sauce and coriander. Before eating the sandwich, I had yet to eat all morning and was anticipating something great. My expectations were met! While eating this sandwich, I was in a total state of zen. It flowed like a meandering stream rolling through some mystique highland glen, and I was the only spectator who could enjoy the enchanting scenery. The components worked so well together! Like the clogs of a fine Swiss watch, their cooperation was similar to the Barcelona squad of ...
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About & Origins

My name is Finn, and I have to create a blog on any subject matter for my marketing course. The logical topic was obviously sandwiches, as who doesn't enjoy them?  Throughout the next seven blog posts, I will journey across Glasgow and give my silly opinion on a few sandwiches this dear green place has to offer. The history of the sandwich begins in  1762   it is said that John Montagu, the 4th Earl of Sandwich, was playing a game of cards, and instead of halting the game to eat a meal, he requested that he be served some meat between two slices of bread. It is unclear how true this is as some believe it was a rumour spread by his foes. If that is the case, John's enemies were terrible at insults. Nevertheless, people continued to ask for "the same as Sandwich, " which is how the title persisted. Long gone are the days of the Earl; however, it is apparent that the sandwich is a staple in people's diets all across the globe. In the UK alone, around  3 billion ...
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