Lancashire Sandwich
Crumbly Lancashire on plain buttered white: a cheese that flakes rather than slices, built as a loose lactic scatter, the method standardised by Joseph Gornall in the 1890s.
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!
Kipper Sandwich
Smoked kipper (split herring) on bread; traditional breakfast fish.
Kedgeree Sandwich
Kedgeree (smoked haddock, rice, egg, curry) components on bread; Anglo-Indian dish adapted.
Jellied Eel Sandwich
Jellied eels on bread; traditional East London dish.
Isle of Mull Cheddar
Isle of Mull Cheddar (strong, from whisky-fed cows) on bread.
Hummus Sandwich
Hummus with vegetables on bread; vegetarian option.
Honey Roast Ham Sandwich
Sweet honey-glazed ham on bread.
Hog Roast Roll
Hog roast roll: pulled shoulder from a whole pig still on the spit, a shard of crackling, apple sauce and sage stuffing, pressed into a floured bap by the carver.
Haslet Sandwich
A slice of Lincolnshire baked pork loaf on plain white bread, sage and pepper already in the meat. The butcher does the seasoning; the sandwich keeps quiet.
Ham Sandwich
Sliced cooked ham on bread; one of Britain's most common sandwiches.
Ham Salad Sandwich
Ham on buttered white bread is dry and flat; the salad puts water and crunch back in. The whole craft is how much wet vegetable the bread can take before it gives way.
Ham and Tomato
Ham and tomato is the plain ham sandwich answered with water, not vinegar: cool raw tomato against salty ham, the slice that brightens every bite being the one trying to turn the bread to pulp.
Ham and Pickle
Ham and pickle is the fix for a flat, salty, even-textured meat: a dark sweet-sour Branston relief that brings sugar, acid and soft vegetable chunks the cooked ham lacks on its own.
Ham and Piccalilli
A bright yellow mustard pickle laid as a band along cooked ham: the colonial-era English Raj relish, in jars since the 1860s, doing all the talking on a soft buttered loaf.
Ham and Pease Pudding
Ham with pease pudding (thick split pea purée); Newcastle and Northeast specialty.
Ham and Pease Pudding Stottie
Ham with pease pudding (split pea purée) in stottie; iconic Newcastle combination.
Ham and Mustard
Thinly sliced ham with English mustard on white bread; sharp mustard heat against sweet ham.
Halloumi Sandwich
Grilled halloumi (squeaky, brined cheese) on bread; modern addition to UK sandwiches.
Halloumi and Roasted Vegetables
Thick halloumi seared until it squeaks and golds, laid against hard-roasted courgette, aubergine and peppers on ciabatta: a salty cheese made edible across a whole sandwich by sweet, charred veg.