Jam and Cream
Strawberry jam with clotted cream on white bread; scone filling as sandwich.
UK
Jam and Cream
Jam with clotted or whipped cream; like a scone filling.
Jaffle
Sealed toasted sandwich made in jaffle iron; Australian influence.
Isle of Mull Cheddar
Isle of Mull Cheddar (strong, from whisky-fed cows) on bread.
Hundreds and Thousands Sandwich
Butter with sprinkles (hundreds and thousands) on bread; children's party food.
Hummus Sandwich
Hummus with vegetables on bread; vegetarian option.
Honey Roast Ham Sandwich
Sweet honey-glazed ham on bread.
Honey and Walnut
Cream cheese with honey and walnuts; sweet tea sandwich.
Hoisin Duck Wrap
Crispy aromatic duck, hoisin, cucumber and spring onion rolled into one soft wrapper: the restaurant's table-built pancake committed to a single cylinder, with the sweet sauce holding it shut.
Hog's Pudding Sandwich
Sliced and fried into a soft bap, hog's pudding is the West Country's portable breakfast: a peppery Cornish and Devon pork-and-oatmeal sausage, spicier than white pudding, rarely seen east of Exeter.
Hog Roast Roll
Hog roast roll: pulled shoulder from a whole pig still on the spit, a shard of crackling, apple sauce and sage stuffing, pressed into a floured bap by the carver.
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 Paste
Ham paste is the mild, pale member of the British jarred-paste shelf, cured ham milled fine with butter and spread thin on soft white bread. The Shippam's jar and a school-lunchbox childhood.
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.