Finnan Haddie Sandwich
Finnan haddie (cold-smoked haddock) on bread.
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!
Fig and Goat Cheese
The British cafe fig-and-goat's-cheese sandwich sets jammy fig against chalky chèvre, tied to a real calendar: 'Brown Turkey' figs that ripen outdoors here only in August and September.
Faggot Sandwich
Split peppery faggots, balls of minced pork offal, laid in a soft roll under thick onion gravy meant to soak the bread: old mining-town food from South Wales and the Midlands, eaten hot and loose.
Extra Mature Cheddar
The supermarket sticker EXTRA MATURE marks Cheddar at 18 to 24 months: the cure forward, the paste still pliable, the first crystalline grit arriving. A working cheese one rung below vintage.
Egg Mayonnaise
Chopped boiled egg bound with mayonnaise on soft white bread: the quiet fixture of the British meal deal, lunchbox and picnic, gentle on the tongue and famously assertive in a shared office.
Egg Mayonnaise Sandwich
Hard egg chopped and bound with mayonnaise into one body, finished in a bowl before it meets the bread. A British lunchbox and tea-table fixture.
Egg Mayo
Shortened name; the default egg sandwich.
Egg and Watercress
Egg mayonnaise with peppery watercress leaves; traditional pairing.
Egg and Salad Cream
Egg with Heinz Salad Cream instead of mayo; tangier, thinner.
Egg and Cress
Egg and cress is a mild bound egg saved by a sharp shoot: cold chopped egg and mayonnaise lifted by peppery mustard cress, on soft white. The tea tray and the meal-deal triangle, one recipe.
Egg and Cress
Egg mayo with mustard cress; see tea sandwiches.
Egg and Chive
The British answer to egg-mayonnaise going dull halfway down: a measured line of snipped chive that keeps the egg bright. Sibling to the egg-and-cress that British Rail once fixed at a twelfth.
Egg and Chips Sandwich
The caff plate of egg and chips, folded into buttered white until the yolk breaks and soaks the potato. Carb on carb, cousin to the chip butty and the army egg banjo, eaten fast while the yolk runs.
Egg and Cheese
Egg with melted cheese.
Egg and Anchovy
Egg mayonnaise with mashed anchovy or Gentleman's Relish; salty, umami depth to egg sandwich.
Dunlop Sandwich
Dunlop cheese (Scottish Cheddar-style, milder) on bread.
Duck and Orange
Duck with orange sauce; classic French-influenced pairing.
Dripping Toast
Beef dripping (rendered fat) on toast with salt; old-fashioned comfort food.
Dressed Crab Sandwich
Crab with both white and brown meat, dressed with mayonnaise.
Double Gloucester Sandwich
Double Gloucester cheese (firm, buttery) on bread.
Deep-Fried Mars Bar Sandwich
Battered, deep-fried Mars bar in bread; chip shop novelty.