Scottish Cheddar Sandwich
Cheddar named by farm, Mull, Orkney, Mull of Kintyre, on a Scottish plain loaf. The Highland and island reading of the British cheese sandwich.
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!
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 (scampi), tartare and lemon, in a buttered roll. Whitby is the regional home of the form.
Saveloy Sandwich
A bright red saveloy, smooth emulsified pork from the chip-shop window, in a soft buttered roll with a stripe of sauce. The plain South-East version.
Saveloy Dip
A North-East England sandwich built to be soaked: a split saveloy over pease pudding and sage-and-onion stuffing in a bun, then plunged into hot stock.
Sardines on Toast
Tinned sardines on a single slice of hot buttered toast, the tin oil spooned over and let soak down into the crumb: an open-face hot supper that puts the oil to use.
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
Mashed tinned sardines with sliced fresh tomato or tinned tomato sauce, on buttered brown bread. The British store-cupboard sandwich with one fresh second element.
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, and sometimes onion on bread; often with salad cream.
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 set 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
Pork with sage and onion stuffing.
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
Cold roast lamb sliced thin off Sunday's leftover joint, laid between two slices of buttered white bloomer with no sweet condiment; the stripped-down Monday-lunchbox reading of the British lamb roast.
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
Lamb with fresh mint sauce or mint jelly.
Roast Duck Sandwich
Sliced duck breast on bread with plum or hoisin sauce.
Roast Chicken Sandwich
Cold roast chicken on bread with various condiments.