Andrew Lekashman

Jaffle

Sealed toasted sandwich made in jaffle iron; Australian influence.

Isle of Mull Cheddar

Isle of Mull Cheddar (strong, from whisky-fed cows) on bread.

Hundreds and Thousands Sandwich

Butter with sprinkles (hundreds and thousands) on bread; children's party food.

Hummus Sandwich

Hummus with vegetables on bread; vegetarian option.

Honey and Walnut

Cream cheese with honey and walnuts; sweet tea sandwich.

Hoisin Duck Wrap

Crispy aromatic duck, hoisin, cucumber and spring onion rolled into one soft wrapper: the restaurant's table-built pancake committed to a single cylinder, with the sweet sauce holding it shut.

Hog's Pudding Sandwich

Sliced and fried into a soft bap, hog's pudding is the West Country's portable breakfast: a peppery Cornish and Devon pork-and-oatmeal sausage, spicier than white pudding, rarely seen east of Exeter.

Hog Roast Roll

The British hog roast roll: pulled shoulder, hard crackling, apple sauce and stuffing in a floured bap, carved to order off a whole spit-roasted pig at country shows and Christmas markets while.

Haslet Sandwich

A slice of Lincolnshire baked pork loaf on plain white bread, sage and pepper already in the meat. The butcher does the seasoning; the sandwich keeps quiet.

Ham Sandwich

One slice of cooked ham on buttered bread, the plainest cooked-meat sandwich Britain makes, with a York-versus-Wiltshire cure behind the slice and a real maths theorem named after it.

Ham Salad Sandwich

Buttered white bread, sliced ham, and crisp salad, built in the narrow band where the bread stays dry and the leaves stay cold. Share the name with America's ground.

Ham Paste

The mild pink scrape of the British paste shelf, ham milled smooth with butter into a film thin enough for a lunchbox. Its whole reason is keeping.

Ham and Tomato

The cold-ham sandwich most punished by being made ahead is the one Britain most often eats made ahead, sealed in a chiller wedge: the soggy-tomato problem solved by salt.

The most settled ham sandwich Britain makes turns on one jar of brown pickle: Branston, a sweet-sour chutney that took the name of a Staffordshire village it left within a few years of starting there.

Ham and Piccalilli

A bright yellow mustard pickle laid as a band along cooked ham: the colonial-era English Raj relish, in jars since the 1860s, doing all the talking on a soft buttered loaf.