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.
The Ham & Cold-Cut Sandwich
Fried Spam Sandwich
A bare slice of Spam left still on 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.
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.
Cumberland Sausage Sandwich
Coiled Cumberland sausage (peppery, herbed, in continuous coil) on bread; regional sausage.
Corned Beef Sandwich
Tinned corned beef on bread; often with pickle or onion.
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
A tapered tin opened with a key, a dense pink block of salt-cured beef sliced cold, a stripe of sweet pickle to cut it. Corned beef and pickle is the cupboard sandwich that came from the trenches.
Corned Beef and Onion
Corned beef with raw onion.
Brawn Sandwich
Cold sliced brawn, the meat of a pig's head set in its own gelatine, between buttered white bread with a stripe of mustard. The filling arrives pre-built; the loaf just carries it.