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 thirty-six months: crystallised paste, concentrated salt, long meaty umami. The British cheese sandwich at the end of the age ladder.

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.