Professional chef’ Robbie Bell’s ‘Sunday lunch sandwich’ was dubbed the ‘best ever’

A top chef has revealed how to make the perfect Sunday lunch sandwich with one divided – but delicious – ingredient.

British-born Robbie Bell is the owner and chief charcutier of Melbourne’s popular restaurant City Larder.

The former protege of celebrity chef Heston Blumenthal roasts his chicken, potatoes and vegetables before adding them to his sandwiches.

Robbie also controversially adds stuffing, along with mayonnaise and coleslaw, to his favorite weekend meal.

“This really is Sunday lunch in a sandwich!” he said. “It’s perfect for when you’re on the go.”

To make the sandwich, the chef first cut a baguette in half lengthwise, almost all the way through, and popped it open.

Then he put a few slices of cheddar cheese, followed by sliced ​​baked potatoes and squash.

Robbie then put three tablespoons of coleslaw on top of the pumpkin.

The chef then put some filling in the sandwich.

Stuffing usually consists of spices and starches (such as bread) and is used to fill the gap in other foods, including poultry, vegetables, and seafood.

Adding fried chicken was the penultimate step to complete the delicious sandwich.

The Melbourne chef ended up drizzling a generous amount of mayonnaise over the chicken and the underside of the top slice of bread.

Many were confused by his “strange” filling choices.

“Coleslaw and mayonnaise?” said a man skeptically. “Er… no.”

“I’d take the stuffing out personally.”

‘No gravy? You’re really mixing things up here.’

But others saw merit in Robbie’s tasty dish.

“Love a good chicken sandwich and stuffing,” one wrote.

“Chef Magic!”

“I’m judging the cheese,” a third said.