LOCATION: Wild Caper, Unit 11a, Brixton Market Row, SW9 8LB [map]
PRICE: Yeah so I can’t remember and I need to pay more attention, about £4.50? £5 (think I would have noticed if it was more than a fiver although possibly not). Sorry.
BREAD: Flat bread pitta thingy made from sourdough starter.
FILLING: Chorizo, red pesto, ricotta, salad leaves, some kind of sprout jobbies. It’s genuinely just called ‘meat sandwich’ by the way, as I guess the meat varies. There are also veggie and fishy options.
PROS: There’s so much going on in this sandwich; it shouldn’t work but it does. The chorizo is very good quality indeed, not spicy but really packing the funk of hog. Generous amount too. Ricotta is not something I’d ever really put next to sausage or indeed in a sandwich but it works well as a spread actually, having more substance than mayo or some such and none of the greasiness. There’s red pesto too. I know. I mean, pesto and chorizo and ricotta, have you gone batshit mental? It’s not crappy metallic tasting pesto though; it’s rich with tomato and nuts. I was actually digging it. The leaves are just leaves but then the lady poured dressing on them. Nice touch. The bread though…oh the bread, it’s just staggeringly good. It’s made from a Neopolitan mother sourdough starter and is baked in the Franco Manca pizza ovens daily (Wild Caper and FM are owned by the same people – I am assured this is ‘more or less’ true – and I imagine it’s the same starter they use for the pizza bases). Yesterday’s bread is sold off at half price on a separate shelf so it’s always incredibly fresh. I had flour all over my face, hands, keyboard (working lunch). Wild Caper are making some of the best bread in London and that is no exaggeration. Respect.
CONS: The sprout thingies…I’m not a fan. They’re fine and everything, as things that exist in the world but I don’t want them in my sandwich. Firstly, they look weird, like tadpoles. There’s something a touch foetal about them like they’re in their infancy…oh wait. They’re lumpy and their fresh pea-like flavour doesn’t really work for me. There was a big cluster of them in the middle of the sandwich which I actually didn’t mind too much as it made them easier to get rid of. I’d like something else subbed for texture though. Also, there is a lot going on in this sandwich. I mean I know I’ve said it works and all but still. I get uneasy about these things.
SCORE: 7/10. Nah sod it they can have an 8 because the bread is out of this world. 8/10.
The London Review of Sandwiches 
I want the bread, but sprouted mung beans? The fuck?
Is that what they are? I didn’t know…agreed. The bread though = incredible.
. . . about those sprouts – they are supposed to be fine peppery alfalfa or none – must have a word with the girls…
And the sandwich has always been called the “Popular Sandwich” (and no, we don’t have an “Unpopular” one! Try the Ploughlady’s lunch sometime.
( – business owner)
Hey Bridget! Thanks for your comment. Hope I’ve not unleashed ‘sprout gate’ at Wild Caper. Thanks for the info re: sandwich name and I will definitely ty the Ploughlady’s lunch. Keep up the good work, the deli is bloody fantastic.
Reblogged this on urbangrazing.
Say no to mung bean sprouts. They should only exist to… make bean sprouts and even they are quite rubbish.
Bean sprouts ARE quite rubbish. Can’t remember the last time I ate one. Oh it was last night in East Dulwich at that terrible Thai place at 11pm….ahem.
I’m with you on the sprouts- get rid of them! Why didn’t using sprouts on sandwiches die out like other 70’s fads like leisure suits and Dorothy Hamill haircuts? Other than that, great looking sandwich!!