Haggis Supper Roll
The haggis supper roll packs the chip shop's battered, deep-fried haggis into a soft morning roll, a brittle fried shell on spiced offal pudding eaten on the walk home.
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!
Haggis Sandwich
Hot crumbled sheep's pluck, oatmeal, suet, and pepper pressed into a soft Scottish morning roll before the suet sets, with no sauce arguing back.
Haggis, Neeps and Tatties Roll
The full Burns Supper plate compressed into one Scottish morning roll: tatties against the bread, haggis warm in the middle, drained neeps on top, no sauce.
Gravlax Sandwich
Salt-and-sugar-and-dill-cured raw salmon, never smoked, sliced thin onto buttered Nordic rye with Swedish hovmästarsås mustard-dill sauce; the medieval Bothnian-coast cure named for the burial pit.
Goat Cheese Sandwich
Soft goat cheese on bread; often with beetroot or walnuts.
Goat Cheese and Red Onion
Soft chevre on ciabatta with a dark sticky spoon of slow-cooked red-onion marmalade above, the syrupy allium answering the cheese's chalky lactic tang in two pulses per bite.
Goat Cheese and Beetroot
Soft fresh goat's cheese smeared to the crusts of seeded granary, deep-pink roasted or vinegar-sharp pickled beetroot in coins over it, the white running crimson at every contact point.
Glamorgan Sausage Sandwich
A Welsh vegetarian sausage of grated Caerphilly, leek, breadcrumb and egg, bound and fried, slid into a buttered roll. Lady Llanover printed it in 1867; George Borrow caught it earlier.
Gentleman's Relish
Patum Peperium (spiced anchovy paste) spread thinly on buttered toast points; intensely salty, Victorian-era delicacy.
Gammon Sandwich
The gammon sandwich is built on a cured pork hind-leg steak, cooked fresh and dense rather than carved thin, with the salt of the cure as the thing every other choice answers to.
Gammon and Pineapple
Grilled gammon steak with pineapple in soft white bread: the fruit's sugar and acid cutting a wall of cure, the cafe leftover of the 1970s gammon-steak-and-pineapple plate.
Fried Spam Sandwich
A bare slice of Spam left to brown in a hot dry pan builds a deep caramelised face over a soft middle, no batter anywhere; closed warm in buttered bread with a sharp sauce to cut it.
Fish Paste Sandwich
A scrape of strong potted fish paste on lightly buttered bread: the Victorian preserve that kept fish in a cupboard for months, salted so hard the discipline is using almost none.
Fish Finger Sandwich
Fried fish fingers (breaded fish sticks) on white bread with tartar sauce or ketchup; nostalgic British comfort food.
Fish Finger Butty
The word butty does the describing: buttered white bread, a row of hot fish fingers, no fuss and no plate. The fish-finger form said in its plainest, fastest register.
Fish Finger and Tartare Sauce
The fish finger and tartare sauce sandwich is defined by the cut its sauce makes: a mayonnaise loaded with chopped capers and gherkins, picked to argue with the brittle fish rather than coat it sweet.
Fish Finger and Mushy Peas
The fish-finger-and-mushy-peas sandwich uses stiff marrowfat peas as a bed that grips the breaded fingers in place, chip-shop logic moved between two soft white slices.
Fish Finger and Ketchup
Choosing ketchup over tartare picks a whole sandwich: sugar up front, vinegar on the finish, a body that clings, keeping the breaded fish in its sweet, plain, childhood register on purpose.
Fish Finger and Cheese
Birds Eye fish fingers run under the grill with a slice of processed cheddar that slumps into the gaps and fuses the four batons into one hot slab between two soft slices of white.
Fish Cake Sandwich
A breadcrumbed disc of white fish and mash inside a soft floured bap, with tartare or brown sauce, handed over hot at the chip-shop window or the breakfast cafe counter.
Fish Butty
A fish butty is the chip shop's own battered fillet put plainly between soft buttered bread: the seated, plated fish portion turned back into something you carry and eat in both hands.
Fish Barm
A fish barm is the chip shop's whole window in one hand: a battered fryer fillet, often with chips, peas and scraps, folded into the soft floured roll of Wigan and Lancashire.
Finnan Haddie Sandwich
Finnan haddie (cold-smoked haddock) on bread.