I tried the dreamy sandwich that's available from this Edinburgh Michelin Guide restaurant

This could be the most perfect bap in the city

I’ve been working from home for over five years, and my sandwich inspiration has grown weak.

Sometimes it’s just easier to go for the regulars, like smoked salmon, or tuna mayonnaise. The carb is whatever is mouldering in the bread bin of doom.

I don’t have the bandwidth to do anything much fancier.

Thus, I was very excited, on a very dull Monday, to be trying the new Rooster sandwich.

It is part of a collaboration between chef extraordinaire, and owner of Eleanore, The Little Chartroom and Ardfern, Roberta Hall-McCarron, along with Ben Reade of Company Bakery, which was founded in 2017 and has a gorgeous two-year-old cafe in Musselburgh.

The duo were pals before the sannie collab, as Reade once worked under Hall-McCarron, and Ardfern stock many of Company Bakery’s products.

Anyway, you know it’s going to be a pedigree piece, since the pair put their heads together, and came up with their dream bap.

These will be available from November 2 until stocks run out.

I don’t think I’ve ever walked as fast as I did, at 12:45pm, to the Michelin-Bib-Gourmand-awarded Arfern for collection of my precious cargo. I flew along Great Junction Street, barely paying any notice of the trams slowly gliding towards me. Thankfully, I lived to eat another lunch.

On arrival, we grabbed our pre-ordered spoils to take away, though you can also eat in.

We ripped them out of their swaddling paper when we got back to the house, and tucked in.

First things first, do not wear white and get some napkins, as this could be a messy business. The sandwiches contain Ardfern’s Chicken Skin Chilli Crisp, which they sell in the shop for £9.50. They have not been sparing with this gorgeously nutty and spicy condiment, with about a ladleful in the mix. Soon, we both looked as if we were wearing orange lip gloss.

The other contents are beautiful too.

There are slabs of soft St Bride’s free range rooster breast and leg meat, bouncy little gem lettuce leaves and zingy pickled carrot strips, and a twist of lime, which gives this creation a banh mi vibe. It’s hot and fennel-seedy, peanutty, salty and compulsive, with an excellent mottled ciabatta roll that’s sturdy rather than stodgy or soggy.

After it’d been troughed, there were nibbly shards of chicken skin on the wrapper, and I made sure to Hoover up every last bit.

It’s the sign of a good sandwich, when you immediately think about having the same again.

Either we’re going back, next week, or we’ll try to recreate this piece, with a bit of that chilli crisp magic and a ciabatta roll. I think I may have got my sandwich mojo back.

Rooster sandwich is available from Ardfern for £9 (10-12 Bonnington Road, Edinburgh, ardfern.uk) or Company Bakery’s Musselburgh cafe (or wholesale, companybakery.co.uk) until stocks last,