Doorstop Sandwich
Very thick sandwich with thick-cut bread; substantial.
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.
Derbyshire Oatcake
Similar to Staffordshire oatcake but slightly different recipe.
Croissant Sandwich
Croissant with ham and cheese; breakfast option.
Crisp Sandwich
Potato crisps (chips) between buttered bread; surprisingly popular, any crisp flavor works.
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
A hot scoop of chip-shop chips packed into a buttered round roll. The word at the counter tells you which county the order was placed in.
Chip Butty
Hot chips (thick-cut fries) on buttered white bread; carb-on-carb British classic, often with salt and vinegar.
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
Hot chip-shop chips and a ladle of thin brown chippy gravy folded into buttered white bread; the savoury alternative to the same counter's curry sauce.
Chip Butty with Curry Sauce
Chip butty with chip shop curry sauce; popular combination.
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 chip barm is 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 holds 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 Vienna roll from a Topaz forecourt deli at seven AM. The Celtic Tiger building-site morning, sized to a one-handed van commute.
Black Pudding Sandwich
Sliced fried black pudding (blood sausage with oatmeal) on bread; rich, iron-y flavor.
Black Pudding and Egg
Black pudding with fried egg; classic breakfast combination.
Black Pudding and Apple
Black pudding with fried apple slices; sweet-savory pairing.
Baguette
French-style baguette with various fillings; café staple.
Bagel
New York-style bagel; salmon and cream cheese popular.
Bacon Stottie
Fried back bacon in a wedge of stottie, the Tyneside oven-bottom loaf with a close, chewy crumb that lets it carry the rashers loaded heavier than elsewhere.