摘要：
    英国伦敦的塞尔弗里奇百货公司4月10日将推出一种“贵族”三明治，这种三明治由昂贵的日本Wagyu牛肉配以各种名贵原料精心制成，售价为85.5英镑（合149美元），将成为英国最贵的三明治。
    Yesterday he tasted it again, though this time it was free. Which was just as well, really, since the rare ingredient, imported from Japan, was the gourmet filling in Britain's most expensive sandwich - a speciality which goes on sale from tomorrow at the Sandwich Counter at Selfridge's, in Oxford Street.

    英国伦敦的塞尔弗里奇百货公司4月10日将推出一种“贵族”三明治，这种三明治由昂贵的日本Wagyu牛肉配以各种名贵原料精心制成，售价为85.5英镑（合149美元），将成为英国最贵的三明治。

    适合与情人分享的爱情食物

    据《每日电讯》4月9日报道，伦敦梅菲尔的Locanda Locatelli饭店老板乔治·洛卡特里作为嘉宾，受邀免费品尝了这种三明治。洛卡特里说，它“非常大”，牛肉汁很多，简直“太好吃了”，“味道搭配得很棒，咸甜适中，是和情人一起分享的理想爱情食物”，咬上一口，牛肉就这么在嘴里“化开来，感觉好极了”。

    洛卡特里回忆20年前自己还是个穷厨师的时候，他就曾攒上整月的工资去买一块Wagyu牛肉，那可不是一般的牛肉，Wagyu牛肉的肉质特别柔软与鲜甜。据说，日本人在喂养这种牛的时候，会替牛按摩肌肉，还会喂它们酒喝好让它们长出质的肉。

    “贵族”三明治为啥这么贵？

    塞尔弗里奇百货公司表示，尽管85英镑的价格已经超出了多数购物者的支付限度，但它认为有些都市人不会在这个价格面前畏缩。据悉，这种“特色食品”销售的消息自上周公布后，百货公司已经收到了5份三明治订单。

    不过，这种三明治到底为什么这么贵呢？从使用原料的质量和数量上，也许可以看出一二。经过24小时发酵的面包中会散发出一种蛋黄酱的香味，这是法国鹅肝（每磅价格为30英镑，一磅合0.454千克）和新鲜黑块菌（每磅价格为340英镑）的味道。面包中还掺由的布里干酪，它被认为是全欧洲的奶酪。

    占到三明治重量三分之一的牛肉的价格则卖到每磅28英镑。牛肉需在平锅中烤上两分钟至两面微微烤焦，在冷却之前抹上更多的鹅干酱进味15分钟，然后切成薄片。精心选配的绿色蔬菜、小西红柿和辣椒等也需在明火上先烤一下，切好后，最终配成这个“贵族”三明治。

    Yesterday he tasted it again, though this time it was free. Which was just as well, really, since the rare ingredient, imported from Japan, was the gourmet filling in Britain's most expensive sandwich - a speciality which goes on sale from tomorrow at the Sandwich Counter at Selfridge's, in Oxford Street.

    So who better than Giorgio, now a celebrity chef and the owner of Locanda Locatelli, the Michelin-starred restaurant, to give it a taste run?

    "It's big, isn't it,' he says, gazing at the sandwich's creator, Scott McDonald, Selfridge's executive chef, who, with the practised dexterity of a professional, slices the 21oz sandwich in two. "It'd better be, mate," says Scott, "it's ?85 for a round."

    But is the costly cut worth it? Well, Giorgio was certainly impressed. "Delicious," he says, struggling not to lose any of the succulent beef as he tries to get his mouth around the sandwich. "Utterly fantastic mixture of tastes. Tangy, sweet... a monster mouthful that would be a really sexy love food to share with a lover. The beef simply melts, it falls apart. I'm impressed."

    Scott looks relieved. Even though ?85 for a lunchtime sandwich is likely to be way beyond the means of most shoppers, he is convinced that City types won't balk at the price.

    But just why does it cost so much? The quality and quantity of the ingredients give some indication.

    The slices of 24-hour fermented sour dough bread are spread with a mayonnaise flavoured with foie gras (?30 a lb) and black truffle (?340 a lb). There is a generous helping of brie de meaux, considered Europe's finest cheese.

    The beef itself, comprising a third of the weight of the sandwich, is a snip at ?28 a pound. The meat is seared in a pan on both sides for two minutes and then basted with yet more foie gras before being chilled for 15 minutes and sliced.

    English cherry tomatoes and rocket, plus peppers roasted on a naked flame and then skinned and sliced finely, complete the presentation.

    "Stunning assembly, the perfect meal to go, if a bit dribbly. And the perfect hangover food,'' says Giorgio, who should know - he celebrated his 43rd birthday the night before with "a couple of drinks and then a few more''.

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