Fried Egg Butty
A fried egg between buttered bread, built so the yolk breaks and runs. The army calls the runny-yolk version an egg banjo, for the motion of strumming the spill off your shirt.
Split Roll Sandwiches
Step into our Split Roll Sandwiches category – your guide to the world of delectable fillings encased in a soft, split roll! Explore the universe of sandwiches like the classic Hot Dog, the decadent Lobster Roll, and much more. These delights, which sit in the bread rather than between two slices, offer a unique take on the sandwich concept. Whether it's a ballpark frank or a seaside seafood treat, we've got it all.
Focaccia Sandwich
Italian focaccia with various fillings.
Egg Banjo
Fried egg sandwich; called 'banjo' because eating it with one hand while yolk drips looks like strumming.
Dry-Cured Bacon Butty
Premium dry-cured bacon; less water, more concentrated pork flavor.
Doorstop Sandwich
Very thick sandwich with thick-cut bread; substantial.
Derbyshire Oatcake
An overnight-fermented oat batter griddled on a Peak District bakestone, then folded warm around melted cheese, bacon and egg: Derbyshire's thicker, oatier answer to the Staffordshire oatcake.
Croissant Sandwich
Croissant with ham and cheese; breakfast option.
Crisp Sandwich
Two textures that should never meet, made to meet: a brittle crackle sealed inside soft buttered white. No cooking, no tools, no protein. The cheapest British lunchbox icon there is.
Crisp Butty
Alternative name for crisp sandwich.
Ciabatta Sandwich
An open holey crumb that drinks oil and the juice of wet Mediterranean fillings instead of letting them run out. The loaf reads as timelessly Italian but was invented in 1982 by a rally champion.
Chip Cob
In the East Midlands, chips in a split round roll are a chip cob, never a butty or a barm. A July 2018 YouGov poll and a 2022 dialect survey both pin the word to Nottinghamshire.
Chip Butty
A just-fried chip lands on buttered bread and the butter goes to liquid where it touches. That contact is the only sauce a chip butty has, and the heat that makes it is the whole recipe.
Chip Butty with Mushy Peas
Marrowfat peas simmered to a thick green pulp, spooned onto buttered white bread, hot chips piled on top: the pea-and-chip tray closed into a Northern chip-shop butty.
Chip Butty with Gravy
Pour gravy into a chip butty and it stops being a chippy invention and becomes an import: roast-dinner gravy, carried out of the Sunday kitchen and folded into takeaway chips north of the Trent.
Chip Butty with Curry Sauce
Hot chips and mild, turmeric-gold curry sauce folded straight into buttered bread at the counter. A northern chip-shop supper where the British-Chinese sauce, not the curry.
Chip Butty with Curry Sauce
A chip-shop chip butty with a ladle of thick, mild, faintly sweet curry sauce, built over the counter with the chips still spitting from the fryer basket.
Chip Barm
The Northwest's chip sandwich: hot chips, butter and salt pressed into a soft floured barm cake whose open crumb collapses around the pile and grips it.
Chip Bap
Hot chip-shop chips on a soft floured bap: a dry powdery crown over a base that drinks the grease, the denser sweeter crumb the bap brings to a job the barm does its own way.
Cheese and Onion Crisp Sandwich
A green packet of cheese and onion crisps tipped flat into buttered white sliced bread and pressed once with the palm; the seasoning powder, invented by Tayto in Dublin in 1954, does the flavour work.
Butterie Roll
Buttery/rowie (flaky, salty, lard-rich roll) with various fillings; Aberdeen specialty.
Builder's Sandwich
Large, hearty sandwich with substantial fillings; meant to be filling.
Breakfast Roll (Irish)
Five Irish breakfast proteins on a crusted Vienna roll from a Topaz forecourt deli at seven AM, sized for a one-handed van commute. The Celtic Tiger building-site morning.