Tongue Sandwich
Sliced pressed ox tongue on bread; traditional, declining in popularity.
The Ham & Cold-Cut Sandwich
Spam Sandwich
A tin opened, a firm pink block turned out, cold slices laid on buttered white. The plain Spam sandwich is larder cooking at its most honest: shelf-stable meat that needs no oven and no fridge.
Spam and Pickle
Cold tinned Spam sliced straight from the can onto buttered white bread, with a measured stripe of sweet brown pickle doing the work the salty, even, fridge-cold slab cannot do on its own.
Pork Scratching Sandwich
Pork scratchings (crispy fried pork skin) on bread; pub snack as sandwich.
Pork Luncheon Meat and Salad
Luncheon meat with lettuce and tomato.
Polony Sandwich
Sliced polony (smooth pork sausage, like bologna) on bread; old-fashioned.
Piece and Ham
Ham sandwich; Scottish terminology.
Luncheon Meat Sandwich
A pork-shoulder loaf in a tin, on sale in Austin, Minnesota on 5 July 1937 and shipped to Britain by the million from 1941. The lunchbox the war left behind, kept long past rationing's end.
Lincolnshire Sausage Sandwich
Coarse-cut pork minced no finer than 4.5mm, seasoned hard with sage until the cut face flecks green, split flat and browned in soft bread. The county's bid to protect the name failed in 2012.
Honey Roast Ham Sandwich
Sweet honey-glazed ham on bread.
Haslet Sandwich
A slice of Lincolnshire baked pork loaf on plain white bread, sage and pepper already in the meat. The butcher does the seasoning; the sandwich keeps quiet.
Ham Sandwich
Britain's plainest cooked-meat lunch, built in under a minute from four constant parts and one variable: the single slice of cooked ham nobody can fake.
Ham Salad Sandwich
Ham on buttered white bread is dry and flat; the salad puts water and crunch back in. The whole craft is how much wet vegetable the bread can take before it gives way.
Ham and Tomato
Ham and tomato is the plain ham sandwich answered with water, not vinegar: cool raw tomato against salty ham, the slice that brightens every bite being the one trying to turn the bread to pulp.
Ham and Pickle
Ham and pickle is the fix for a flat, salty, even-textured meat: a dark sweet-sour Branston relief that brings sugar, acid and soft vegetable chunks the cooked ham lacks on its own.
Ham and Piccalilli
A bright yellow mustard pickle laid as a band along cooked ham: the colonial-era English Raj relish, in jars since the 1860s, doing all the talking on a soft buttered loaf.
Ham and Pease Pudding
Ham with pease pudding (thick split pea purée); Newcastle and Northeast specialty.
Ham and Pease Pudding Stottie
Ham with pease pudding (split pea purée) in stottie; iconic Newcastle combination.
Ham and Mustard
Thinly sliced ham with English mustard on white bread; sharp mustard heat against sweet ham.