Date and Walnut
The British tea loaf taken apart and rebuilt cold: chopped dates and walnuts folded through cream cheese on thin brown bread, the sweet finger at the end of the afternoon-tea tray.
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!
Dairylea Sandwich
Specifically Dairylea cheese triangles spread on bread.
Cumberland Sausage Sandwich
A length cut off a coiled Cumberland sausage, chopped not minced and built on black and white pepper, laid in a buttered bap with a stripe of brown sauce. A Cumbrian take on the sausage roll.
Cullen Skink Sandwich
Cullen skink soup (smoked haddock, potato, cream) components on bread; unusual adaptation.
Cucumber with Lemon Butter
Cucumber on white bread spread with butter mixed with lemon zest; citrus brightness cuts through richness.
Cucumber Sandwich
Paper-thin cucumber, salted butter, crustless white bread, nothing else. The emblem of English afternoon tea, built on restraint and the leisure-class luxury of eating something that satisfies little.
Cucumber Sandwich (Casual)
Cucumber on bread; not as formal as tea sandwich version.
Cucumber and Mint
Cucumber with fresh mint leaves and butter on white bread; herbal variation adding brightness to the classic.
Cucumber and Dill
Cucumber slices with dill-infused cream cheese or butter; Scandinavian-influenced tea sandwich.
Cucumber and Cream Cheese
Thin cucumber slices with cream cheese on white bread, crusts removed; richer variation of the classic cucumber sandwich.
Crowdie Sandwich
Crowdie is the fresh, fat-free curd left after the cream was lifted for butter, spread thick on an oatcake. Nearly lost by the 1960s, it was revived by a churn soured in a Highland bathtub.
Cromer Crab Sandwich
Cromer crab (small, sweet Norfolk crabs) on bread; famous crab destination.
Cream Cheese and Walnut
Cream cheese with chopped walnuts on brown bread; textural contrast.
Cream Cheese and Smoked Salmon
Scottish cold-smoked salmon on a thin spread of Philadelphia, cut into crustless tea-tray fingers: the British afternoon-tea reading of the cream-cheese-and-salmon idea.
Cream Cheese and Cucumber
Cool cucumber on a field of cream cheese, the Edwardian tea sandwich with the butter swapped for an American spread; salted slices, trimmed crusts, eaten before the water wins.
Cream Cheese and Chive
Cream cheese spread firm to the edges of soft white bread, flecked with fine-cut chives, crusts off for the tea tray. The cheese is mortar and flavour both; the chive is the one cool green note.
Crayfish Sandwich
The crayfish sandwich is the friendly retail face of an ecological problem: signal-crayfish tails in Marie Rose on a bloomer, the tails harvested from an American invader loose in British rivers.
Crab Sandwich
A brown crab gives two fillings, sweet white and deep brown, and the crab sandwich is an argument about the ratio. Hand-picked meat on buttered brown bread, sold at the quay where the boats land.
Crab Paste
The dark brown body meat of the crab, cooked down and pounded with butter, mace and cayenne, then sealed under a butter cap. The British potted-shellfish spread that carried the coast inland.
Crab Paste Sandwich
A thin tan layer of brown crab paste on buttered white bread: the sweet, deep body meat of the crab boiled down to a spread, the seaside eaten inland off a shelf all year.
Crab and Lemon
Sweet white crab turned through a lemon mayonnaise on buttered brown bread, the acid worked into the bind so every flake carries the same lift. The English seaside crab sandwich at its cleanest.
Crab and Chive
Crab meat with chive mayonnaise; mild onion complements sweet crab.
Coronation Chicken
Cold chicken in a curried mayonnaise that goes sweet before it is spiced, built in 1953 to be made the day before and eaten cool in coronation quantity. The fruit leads; the curry only warms.
Coronation Chicken with Almonds
Cold curried chicken-mayonnaise on soft white bread with toasted flaked almond folded in last, the supermarket-era addition that gives the smooth tea filling something to bite on.