When I walk into a sub shop, a six-inch sandwich is normally what I’d order. Along with a drink and a bag of chips, it seems like the perfect-sized sandwich to have for lunch: not to big, not too small. But every now and then, I’ll go for a foot-long but only if I’m really, really hungry. However, normally, a footlong for me is a pretty big sandwich, especially if it has all the fixins!
But a foot-long might not be big enough if you plan on sharing with a friend who’s just as hungry as you are. Not to mention, with social distancing still recommended, you probably won’t want to be splitting a sandwich with someone you aren’t quarantined with. English Chef, Ethan Rodgers, though, had the perfect solution: to create a sandwich long enough to allow two pals to remain six feet apart.
With the help of a deli, butcher, bakery, and restaurant located in Cirencester, Gloucestershire, Rodgers was able to make his sandwich dreams come true, 6.5-feet worth of sandwich, to be exact. Crazy, right?
I’m sure it took a lot of time, resources, and thought, but the team couldn’t be happier during the making of the giant sub.
Inside the massive, social distancing-friendly sub is sausage and smoky bacon: a meat lover’s dream. Yum to the max!
Rodgers now sells his sandwich, which he calls “Back to Work Baguette,” for just £20 (~$25). That’s a bargain.
Credit the cool idea to MBB Brasserie, Halls Bakery, Cam Butchers, and Corn Hall Deli! The individuals who partook in the creation of this sandwich are sheer geniuses.
This was just one of their many great ideas to help keep things relevant in a time where not only business may be slower, but social distancing guidelines may make full-blown restaurant operation potentially hazardous.
“We have been asked a lot since measures started to ease about sandwiches and take away and we were able to do take away coffees,” said Rodgers. “[But] this is a fun example of what we are doing here.”
Although it’s difficult, it looks like they’re adapting pretty well given the circumstances.
“The hospitality industry will be the last to reopen, with talk of July, so we have had to diversify. We are doing a grocery delivery service for the remote villages, my chef team [is] making ready meals and pastries that are available from the restaurant and deli every day.”
All these plans sound great to me!
Seriously, though, where can I get one of these in my town?
