Regional Breads & Sandwich Formats - One Sandwich

Veda bread (malted sweet bread) with butter; often toasted.

Meal deal triple pack; three mini sandwiches with different fillings.

Long roll sandwich; American sub-style.

Any filling in stottie cake (large, flat, dense bread); distinctive Northeast bread.

Oatcake with sausage and cheese.

Oatcake with bacon and cheese; the classic filling.

Artisan sourdough bread with various fillings.

Soda bread farl (quarter round) split and filled; traditional bread.

Irish soda bread with various fillings.

Rye bread; often with smoked fish or pastrami.

Potato bread (fadge) with bacon and egg; Ulster breakfast.

Italian-style pressed sandwich; very popular in UK cafés.

Classic Italian-style panini filling.

Chicken with basil pesto; popular café option.

Staffordshire oatcake (soft, floppy oat pancake) rolled around bacon, sausage, cheese, or eggs; breakfast staple.

Supermarket sandwich as part of meal deal (sandwich, drink, snack).

Oval bread roll with indent, filled with cherries or other fillings; Kent tradition.

Italian focaccia with various fillings.

Very thick sandwich with thick-cut bread; substantial.

Similar to Staffordshire oatcake but slightly different recipe.

Croissant with ham and cheese; breakfast option.

Italian ciabatta bread with Mediterranean fillings.

Large, hearty sandwich with substantial fillings; meant to be filling.

French-style baguette with various fillings; café staple.