Reminds me of the time in grad school when I questioned the ethno-religious persuasion of a member of my study group over lunch. (All in good humor, of course. 
)
The woman at the end of the table almost choked on her cream-filled cannelloni. 
It’s a regional speciality (~150 km radius centred on Rennes). Not a personal favorite of mine, but, if you like hot dogs, there it is.
The standard ham+cheese+egg is available everywhere, though, and is recommended for your brunch needs. There was a street cart near the Jussieu metro station way back when I remember being particularly good, but in any case it is hard to screw up as long as they start with fresh, tasty ingredients.
I respectfully disagree. Eggplant salad is great, but it has no place in a Sabich. Tahini and hummus, yes; baba ganoush, no. And the eggplant slices are essential.
So, influenced by this thread, I bought some through Amazon.
Does anyone else think it tastes like Teriyaki sauce?
There’s a pancake/fried chicken restaurant in Culver City CA that has those – also called German pancakes and served with powdered sugar and lemon. Yummy, but you have to wait for 'em. My favorite are the Swedish pancakes that are like giant crepes served with butter and lingonberries. Yummy again.
I found my pickle jar!
Was hunting all over the kitchen for it. Then the fridge died and we had to empty it. And there, way at the back, was my Branston pickle. (Mrs P is of the school of thought that pickle has to be refrigerated, even though it’s pickled. )
So I just had a nice sandwich with Branston pickle and Snowdonia smoked cheddar. Yum.
I just cleared a shelf in my pantry looking for jalapenos and stumbled on an open jar of Branston’s pickle. A delightful find indeed! 
Going back to pancakes/crepes/bliny for a moment, try this sometime: Take a small potato, peeled and boiled, and cut it into cubes. Saute in butter and/or sunflower oil along with a chopped dill pickle, some chopped onion and garlic, and a few chopped mushrooms. Season with salt and pepper and stir in some sour cream. Serve hot over your pancakes.
Real peasant food! I came up with this recipe one night when my pantry was bare, except for the above ingredients.
Forgot to mention: You can also season and garnish with some dill, which goes good with the sour cream.
Ahhh, this brings back memories of sitting in a creperie in Covent
Garden (London) after a gig in the Rock Garden eating chicken & ratatouille
crepes - happy days…
Anyway, Corned beef hash as we’ve always done it :-
Ingredients : Tin of corned beef, potatoes, carrots, lots of onions, white pepper.
Method : slice and fry onions, dice and boil/steam carrots & potatoes 'til soft.
dice corned beef.
Layer onions, pots & carrots, corned beef & white pepper in a deep casserole dish.
Bake until done.
That’s the Army hash I was talking about upthread. Whenever a visitor to our site asked what we ate in 1827, the standard reply was “Soup, stew, or hash. It all depends on how much water’s in it.”
Okay… at my local supermarket I was able to find Heinz Ploughman’s Pickle, and Boar’s Head Sharp Canadian cheddar. I also got a loaf of rustic bread.
Going to give it a try for lunch tomorrow! Hopefully it’s not too far off from the original.
Needs a real CAMRA ale to go with.
Those are fantastic, but can you even get them on this side of the Atlantic?
I quite liked the sandwich. I ended up getting some Cabot “Seriously Sharp” Vermont Cheddar and using that instead of the Boar’s Head.
I think that’s going to be a sort of standing “backup” lunch, in that if I keep a jar of pickle on hand, we usually have bread and some sort of cheddar on hand as well.
Pickle - cheese - bread - beer. Throw in an apple or pear for dessert and you’re a modern-day yeoman!
West country cider should not be overlooked! 
Nitpickle: Technically you’d have to be a modern post-16th-century yeoman if you’re eating pickle with tomato in it, right?
Correct. But then Branston Pickle wasn’t made until 1922.
Isn’t pickle a sort of chutney, which would have been inspired by Indian chutneys, and therefore at least an 18th century invention?
Yes and no. Mostly yes. Pickling has been around forever, of course. But the modern “pickle” is very much a product of the Raj period, when returnees from sunnier climes longed for the foods they enjoyed while exploiting the masses. Major Grey’s chutney was invented in the 19th century, probably in India but definitely Indian-influenced.
The pickle in question (Branston) has tomato in it, which makes it post-16th century, as Kimstu noted.
I just tried the Branston Original. Pretty chunky and heavy on onion. didn’t work with smoked gouda cheese. Must need a stronger/sharper cheese such as cheddar.