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

Thin-sliced ripe fig against soft chalky goat's cheese, sweet and sour both pushed to an edge: a late-summer cafe sandwich resolving a small argument between fruit and acid in the chewing.

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 Sandwich

General term for egg-based sandwich.

Egg Salad Sandwich

Egg mayo with salad vegetables.

Egg Mayonnaise

Chopped hard-boiled eggs bound with mayonnaise, seasoned with salt and white pepper on soft white bread; classic simplicity.

Egg Mayonnaise Sandwich

Chopped boiled eggs with mayonnaise on bread; British lunchbox classic.

Egg Mayo

Shortened name; the default egg sandwich.

Egg and Watercress

Egg mayonnaise with peppery watercress leaves; traditional pairing.

Egg and Tomato

Egg with tomato slices.

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.