Roast Chicken and Stuffing
Chicken with sage and onion stuffing.
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!
Roast Chicken and Mayonnaise
Chicken with mayonnaise; simple combination.
Roast Chicken and Bacon
Chicken with crispy bacon.
Roast Beef Sandwich
Cold roast beef on bread with horseradish sauce; classic British roast dinner element.
Roast Beef Bloomer
Roast beef on crusty bloomer bread.
Roast Beef and Yorkshire Pudding
Cold roast beef and a folded-in Yorkshire pudding in a buttered bloomer: the Sunday dinner rebuilt to carry in one hand, the pudding doing the work of a second bread that drinks.
Roast Beef and Watercress
Cold roast beef with watercress and horseradish cream; peppery greens and heat.
Roast Beef and Watercress
Roast beef and watercress, sauceless: cold rare beef and a thick handful of peppery leaf on bloomer, where the cress alone does the cutting a condiment usually would.
Roast Beef and Stilton
Cold rare roast beef and crumbled Stilton blue on a bloomer, watercress on top. The pub-board build that runs the Sunday joint into Monday's chalkboard.
Roast Beef and Onion
Cold rare roast beef with onion on buttered bloomer: the allium answers the meat with a sweet-sharp crunch, raw and thin or fried soft, where the horseradish version answers with heat.
Roast Beef and Mustard
Cold rare roast beef with a measured film of Colman's English mustard on a buttered bloomer. The British pub-board call, the sustained yellow burn against the cold joint.
Roast Beef and Horseradish
Roast beef and horseradish sandwich: cold rare beef and creamed horseradish on a bloomer, the Sunday joint carried into Monday. One fierce condiment doing the work the heat of the roast no longer can.
Roast Beef and Horseradish
Roast beef and fresh horseradish, grated from the raw root at the last moment: a volatile sinus heat that flares and fades within the hour, set against cold rare beef.
Red Leicester Sandwich
Red Leicester is the mild member of the British cheese shelf, its deep annatto orange promising a sharpness the gentle, crumbly, nutty cheese never delivers, so the build runs quiet around it.
Radish Sandwich
The radish sandwich folds the French radis-au-beurre plate flat: thin peppery discs on salted butter, white bread, a flaky-salt scatter on top, gone in two bites before the snap goes soft.
Pulled Pork Sandwich
Slow-cooked pulled pork in BBQ sauce on a bun; American influence.
Primula Cheese
Primula brand cheese spread on soft white bread. A schoolbag staple from the squeezable foil tube; Norwegian Kavli company, on British shelves since 1924.
Prawn Sandwich
Small cold prawns loose on soft buttered brown bread, with little else: the plain reading of the prawn sandwich, where the butter is structural and the shellfish is left to taste of itself.
Prawn Salad Sandwich
Cold-water prawns sharing the bread with lettuce, cucumber and tomato, a sandwich carrying more wet things at once than anything else on the seafood shelf. The whole craft is drainage, leak by leak.
Prawn Mayo
Prawn mayonnaise sandwich: small cold-water prawns folded into mayonnaise on malted brown bread, the chilled triangle Marks and Spencer launched at Marble Arch in October 1980.
Prawn Cocktail Sandwich
Prawns with Marie Rose sauce (mayo, ketchup, Worcestershire, lemon); retro classic.
Prawn and Marie Rose
Small cold-water prawns folded through coral-pink Marie Rose sauce (mayonnaise, ketchup, Worcestershire, lemon) on buttered malted brown. The sauce-defined sibling of the prawn cocktail sandwich.
Prawn and Avocado
Cold-water prawns with sliced or roughly mashed avocado on malted brown bread, a chilled meal-deal wedge with a 1980s Marks and Spencer pedigree.
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.