Corned Beef Sandwich
Tinned corned beef on bread; often with pickle or onion.
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!
Corned Beef Hash Sandwich
The corned beef hash sandwich is the hot one: tinned beef fried to a crust with potato and onion, piled warm on buttered white bread, a fried egg and brown sauce on top, eaten leaning forward.
Corned Beef and Pickle
Corned beef with Branston pickle.
Corned Beef and Onion
Corned beef with raw onion.
Coleslaw Sandwich
Coleslaw (cabbage, carrot, mayonnaise) on bread.
Cockles and Laverbread
Cockles and laverbread on toast leads with the seaweed: laver boiled to a dark mineral purée, often oatmeal-rolled and fried in bacon fat, the cockles the sweet briny answer. A Welsh breakfast.
Cockle Sandwich
Boiled shelled cockles dressed in malt vinegar on buttered soft white bread, eaten standing at a Swansea Market stall. A South Wales coast and Penclawdd Gower tradition.
Christmas Sandwich
Cold roast turkey, sage-and-onion stuffing and a stripe of cranberry sauce, folded into a buttered bloomer the morning after Christmas, or sold in a chiller cabinet from early November.
Chicken Salad Sandwich
Chicken with salad vegetables.
Chicken Fillet Roll
Breaded chicken fillet in a baguette with butter and various fillings; iconic Irish deli item.
Chicken and Watercress
Sliced chicken breast with watercress and mayonnaise; peppery green with mild meat.
Chicken and Tarragon
Poached chicken in tarragon mayonnaise, crusts off: the anise herb worked through the bind so every bite carries it, the cold English form of the French poulet a l'estragon.
Chicken and Lemon
Chicken mayonnaise with lemon zest and juice; bright, fresh flavor.
Cheshire Sandwich
Cheshire cheese (crumbly, salty, tangy) on bread; England's oldest named cheese.
Cheese Spread
Processed cheese spread on bread.
Cheese Spread Sandwich
Processed cheese spread (Dairylea or similar) on bread; children's lunch.
Cheese Savoury
Grated mature Cheddar, white onion, mayonnaise or salad cream, and a drop of Worcestershire sauce worked into one pale-orange paste before the bread, then sliced into triangles for the carton.
Cheese Sandwich
Three ingredients, plain bread, plain cheese, butter, and the discipline to add nothing else. The British household sandwich's umbrella and baseline.
Cheese Salad Sandwich
The cheese salad sandwich is a water-management problem with Cheddar in it: cheese against the British salad set on buttered bread, crisp and bright if the wet veg is handled, grey if it is not.
Cheese Ploughman's
The cheese ploughman's sandwich is the open pub plate folded into a bloomer: Cheddar slab, Branston, ham, salad and sometimes apple, sealed under butter to the edges.
Cheese and Tomato
Cheese and tomato is a sandwich built to beat a clock: the tomato bleeds, so the cheese goes in as a sliced wall, the tomato is salted and drained, and it is eaten before the water wins.
Cheese and Salad Cream
Sharp Cheddar on soft white with salad cream, a vinegar-led dressing that is pointedly not mayonnaise. The tang is the point. The bottle, launched by Heinz in 1914, is what names it.
Cheese and Pickle
Mature Cheddar with Branston pickle (sweet-tangy vegetable pickle) on bread; iconic British combination.