Scrambled Egg and Smoked Salmon
A British brunch construction: slow-scrambled egg folded with ribbons of cold-smoked salmon on buttered soft bread. Hotel kitchens, the Saturday morning home build.
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!
Scottish Cheddar Sandwich
Cheddar named by farm, Mull, Orkney, Mull of Kintyre matured inside a former whisky distillery, on a Scottish plain loaf. The Highland and island cheese sandwich.
Scotch Egg Sandwich
The Scotch egg sandwich is its cross-section: a boiled egg in sausage and crumb, sliced into a buttered bap so every bite crosses all four rings. Firm yolk for the picnic, soft for the pub.
Scampi Butty
A Yorkshire chip-shop bap: breadcrumbed langoustine tails, tartare and lemon, in a buttered roll. Whitby is the regional home of the form.
Saveloy Sandwich
The reddest thing in the chip-shop window, in a buttered roll with a stripe of sauce. The name is recorded in English by 1784, from the French cervelas; the South-East roll runs spare.
Saveloy Dip
A split saveloy over pease pudding and sage-and-onion stuffing in a bun, then plunged into hot stock. Sunderland's pork shops are the heartland; Dicksons in South Shields spread it north.
Sardines on Toast
A British store-cupboard supper that turns on the tin oil: spooned over whole sardines and let soak into one firm slice, grilled open, struck with lemon. The frugal night-food a thin week kept ready.
Sardine Sandwich
Tinned sardines mashed coarsely with their oil and a squeeze of lemon, spread thick between two slices of buttered white bread and cut diagonally; a Sunday-tea cupboard sandwich.
Sardine and Tomato
Open the oil-pack or the tomato-sauce tin, mash it coarse, lay it over salted tomato on buttered brown bread. The British cupboard sandwich whose tomato is younger than the tin by a century.
Sandwich Spread
Heinz Sandwich Spread is the relish that needs no second ingredient: chopped vegetables suspended in a sweet-sharp salad-cream emulsion, taken edge to edge on soft white bread.
Salmon Paste Sandwich
Pink salmon paste spread in a thin film on buttered white bread: the British larder spread rendered to a smooth, flake-free pink, run by the discipline of using almost none of it.
Salmon and Cucumber
The everyday salmon and cucumber is a tin turned into lunch: pink salmon drained and forked with its soft bones, cool cucumber against it, brown bread buttered to the edge.
Salmon and Cucumber
A tea-stand finger sandwich defined by trimming, not filling: wafer-thin drained cucumber, salmon in one fine seam, crusts off, butter to the edges. Delicacy is the brief.
Salad Sandwich
Lettuce, tomato, cucumber, salad cream, buttered bread: in Britain the word salad names this exact set, and the salad sandwich is the set sold on its own, the meal deal's vegetarian baseline.
Roast Turkey Sandwich
The cold leftover the whole Christmas dinner was building toward: lean turkey carved thin, cranberry or stuffing putting back the moisture the roasting took out, eaten in the hand on Boxing Day.
Roast Pork Sandwich
Cold roast pork on buttered bread, mild meat and waxy fat answered by a sharp counter: the plain baseline of the British roast cluster, classically dressed with apple sauce and crackling.
Roast Pork and Stuffing
The Sunday roast folded into a floured bap, led by the sage-and-onion stuffing rather than the cold pork it seasons. A fete-table staple, with apple sauce and crackling the usual counters.
Roast Pork and Crackling
Cold roast pork goes soft on soft until a shard of crackling gives the bite a wall to hit; scored, salted, roasted to glass, and snapped in late so the shatter survives the bread.
Roast Pork and Apple Sauce
Cold roast pork on buttered bread with a stripe of sharp apple sauce: fruit acid cutting clean across set fat, the Bramley purée doing what the meat cannot do for itself.
Roast Lamb Sandwich
The bare Monday reading of the Sunday joint: cold roast lamb sliced thin off the bone onto buttered bloomer, no sweet preserve, the mint sauce British cooks pair with lamb left back in the jar.
Roast Lamb and Redcurrant
Cold roast lamb under a teaspoon of cleared redcurrant jelly on a buttered bloomer: the Monday reading of the Sunday joint, made with the preserve in the cupboard rather than the mint at the table.
Roast Lamb and Mint
Mint sauce is the cheapest sauce in the British kitchen and the easiest to get wrong: chopped mint, vinegar, a pinch of sugar, poured thin over cold lamb the Monday after a Sunday roast.
Roast Duck Sandwich
Roast duck off the Chinatown pancake and onto a loaf. London shops from Soho's Crunch to a Borough Market confit trader now sell it, even though the siu ngaap counter never put duck in bread at all.