Potted Shrimp
Tiny brown shrimps potted in spiced butter under a clarified cap, melted out onto brown bread: the Morecambe Bay potting trade since 1799, lifted into a 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!
Pork Scratching Sandwich
The pork scratching sandwich tips a Black Country bar snack onto buttered white bread: hard fried rind, a seam of warm fat that smears into the crumb, a slice that slows a salty handful into lunch.
Pork Luncheon Meat and Salad
Luncheon meat with lettuce and tomato.
Polony Sandwich
Polony is the cheapest cold cut in Britain, a bright-red emulsified sausage on buttered white, a worn-down "Bologna" with no Polish in it, the same pink slice that built South Africa's kota.
Poached Salmon Sandwich
The poached salmon sandwich is salmon cooked just to setting in barely-trembling water, cooled and laid on buttered bread in soft whole flakes: mild where the tinned and the smoked are strong.
Ploughman's Sandwich
Cheddar in slabs, Branston pickle bleeding through buttered bloomer crumb: the British cheese sandwich by default. The name is a 1956 pub menu line; the form is older.
Pilchard Sandwich
Tinned pilchards (larger sardines) on bread.
Piece
Scottish term for sandwich; 'a piece' means a sandwich.
Piece and Ham
A piece and ham is two words said bread-first, and a dialect line down the middle of Scotland: a piece on ham in Glasgow, a piece and ham in the north. A cold slice built to last a shift in the box.
Piece and Cheese
A piece and cheese is the Scots word at its plainest: a slab of Cheddar, butter to the edges, packed cold in the box at the mill. The cheese piece sat at piece-time long before it had a song.
Pâté and Cornichon (Tea)
Smooth chicken liver pâté with sliced cornichons on brown bread; French-influenced tea sandwich.
Orkney Cheddar Sandwich
The Orkney cheddar sandwich starts with a postcode: firm, close-bodied island cheese sliced thick on buttered plain bread, the flavour carried by where the milk came from and protected by law.
Mustard Cress Sandwich
Mustard cress (sprouted mustard and cress) with butter on white bread; peppery micro-greens.
Mushroom Sandwich
Fried mushrooms on bread; often with garlic butter.
Meat Paste Sandwich
The cheapest jar on the potted-paste shelf: smooth milled meat of beef, ham, or chicken on buttered white bread, the British cupboard standby Shippam's of Chichester began potting in 1894.
Mature Cheddar
The orange MATURE sticker marks the point on the ageing curve where a Cheddar's flavour has arrived but the crystals have not, the rung wide enough for pickle, chutney.
Marmite and Cheese
Marmite and mature Cheddar is a glutamate stack: two of the most savoury things in a British kitchen, layered so the cheese rounds the salt the bare spread never can. The toastie is its truest form.
Marmite and Butter (Tea)
Thin scrape of Marmite with butter on white bread; savory, umami-rich, divisive.
Mackerel Sandwich
Smoked or tinned mackerel on bread; oily fish, strong flavor.
Luncheon Meat Sandwich
A pork-shoulder loaf in a tin, on sale in Austin, Minnesota on 5 July 1937 and shipped to Britain by the million from 1941. The lunchbox the war left behind, kept long past rationing's end.
Lobster Sandwich
Fresh-picked lobster on plain sliced bread with butter and a squeeze of lemon, sold at the Norfolk stalls a day-boat catch away from the sea. A coastal British reading, not the New England roll.
Lobster Roll (British)
Picked Cornish lobster on a toasted brioche bun, dressed with lemon mayo and a thread of warm butter: the British seaside reading, where the bread is the decision, not the default.
Lincolnshire Sausage Sandwich
Coarse-cut pork minced no finer than 4.5mm, seasoned hard with sage until the cut face flecks green, split flat and browned in soft bread. The county's bid to protect the name failed in 2012.