Ciabatta Siciliana
Sicily's dressed bread, the cunzato, is cucina povera at its barest: warm bread flooded with oil, oregano, and salt, all a poor kitchen had. On a ciabatta, what you add on top is a map of the island.
Submarine Sandwiches
Journey into the delicious depth of our Submarine Sandwiches category! This is your one-stop guide for understanding the fascinating world of subs. From the rich history of this sandwich classic to regional variations, we explore the length and breadth of flavor-packed creations. Whether you're a fan of traditional Italian Subs or you love to experiment with gourmet twists, we've got you covered. Dive into our recipes, tips, and tricks, and prepare to submerge your taste buds in flavor!
Ciabatta con Verdure Grigliate
Ciabatta with grilled vegetables.
Ciabatta con Roast Beef
Ciabatta with roast beef.
Whelk Sandwich
Cooked whelks on bread with vinegar; seaside fare.
West Country Farmhouse Cheddar
PDO protected traditional Cheddar; cloth-bound, cave-aged.
Wensleydale Sandwich
Wensleydale cheese (crumbly, mild, slightly honey-sweet) on bread.
Wensleydale and Cranberry
Wensleydale with cranberries; popular combination.
Watercress Sandwich
Fresh peppery watercress on thin buttered white bread, crusts off, and nothing else: the sharpest and plainest finger on the afternoon-tea stand, the leaf carrying the whole sandwich.
Watercress Sandwich (Casual)
Watercress with butter; peppery, simple.
Walnut and Celery
The Waldorf salad without the apple, bound in cream cheese and slid between crustless white for the British tea tray; the 1896 New York dish London absorbed.
Vintage Cheddar
Cloth-bound Cheddar held into a third year: tyrosine crystals that crunch, salt grown heavier as moisture leaves, a meaty length that holds for seconds. The age end of the British cheese sandwich.
Turkey and Stuffing
Cold roast turkey and a slab of sage-and-onion stuffing on buttered white bread, made on the morning of the 26th of December from the fridge by the family that ate the bird.
Turkey and Cranberry
The cranberry-led Christmas wedge on every British meal-deal shelf from November to January: cold turkey on malted brown with one bright red stripe down the centre.
Tuna Sandwich
Tinned tuna with mayonnaise on bread; lunchbox staple.
Tuna Niçoise Sandwich
Tuna with olives, egg, and green beans; salad as sandwich.
Tuna Mayo
Tuna mayo is Britain's default lunch: tinned tuna stirred through with mayonnaise, eaten cold from a chiller-cabinet wedge or a lunchbox, the steady bestseller of the meal-deal fridge.
Tuna Crunch
Tuna mayo with celery and pepper for crunch.
Tuna and Sweetcorn
Tuna mayo with sweetcorn; very popular British combination.
Tongue Sandwich
The British tongue sandwich is built on a clean pink round, and that round is sculpted: a whole ox tongue brined, simmered, peeled, and screwed down in a mould before it is sliced onto buttered white.
Tongue Sandwich (Tea)
Thinly sliced pressed ox tongue on white bread with mustard; delicate meat, mild flavor.
Tomato Sandwich
Fresh tomato slices with salt on buttered bread; simple summer sandwich.