UK
Halloumi Sandwich
Grilled halloumi (squeaky, brined cheese) on bread; modern addition to UK sandwiches.
Halloumi and Roasted Vegetables
Thick halloumi seared until it squeaks and golds, laid against hard-roasted courgette, aubergine and peppers on ciabatta: a salty cheese made edible across a whole sandwich by sweet charred veg.
Haggis Supper Roll
The haggis supper roll packs the chip shop's battered, deep-fried haggis into a soft morning roll, a brittle fried shell on spiced offal pudding eaten on the walk home.
Haggis Sandwich
Hot crumbled sheep's pluck, oatmeal, suet, and pepper pressed into a soft Scottish morning roll before the suet sets, with no sauce arguing back.
Haggis, Neeps and Tatties Roll
The full Burns Supper plate compressed into one Scottish morning roll: tatties against the bread, haggis warm in the middle, drained neeps on top, no sauce.
Haggis and Egg
Hot loose haggis under a fried egg in a soft Scottish roll, where the running yolk floods the peppery oat-and-offal grain and binds a mound that would otherwise fall out the side.
Gravlax Sandwich
Salt-and-sugar-and-dill-cured raw salmon, never smoked, sliced thin onto buttered Nordic rye with Swedish hovmästarsås mustard-dill sauce; the medieval Bothnian-coast cure named for the burial pit.
Golden Syrup Sandwich
The golden syrup sandwich is the runny thrift sweet: Lyle's amber treacle on firmly buttered white bread, one pure caramel note, the whole skill being to keep a creeping liquid between the slices.
Goat Cheese Sandwich
Soft goat cheese on bread; often with beetroot or walnuts.
Goat Cheese and Red Onion
Soft chevre on ciabatta with a dark sticky spoon of slow-cooked red-onion marmalade above, the syrupy allium answering the cheese's chalky lactic tang in two pulses per bite.
Goat Cheese and Beetroot
Soft fresh goat's cheese smeared to the crusts of seeded granary, deep-pink roasted or vinegar-sharp pickled beetroot in coins over it, the white running crimson at every contact point.
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.
Gentleman's Relish
The Patum Peperium anchovy sandwich, where the whole craft is dosing the loudest paste on the English shelf down to a faint film over butter, cut small for the tea tray.
Garlic Mushrooms on Toast
Garlic-buttered mushrooms over a single slice of toast, eaten with a fork: an open sandwich where the garlic-butter liquor soaking the bread is the whole point, the pub starter at home.
Gammon Sandwich
The gammon sandwich is built on a cured pork hind-leg steak, cooked fresh and dense rather than carved thin, with the salt of the cure as the thing every other choice answers to.
Gammon and Pineapple
Grilled gammon steak with pineapple in soft white bread: the fruit's sugar and acid cutting a wall of cure, the cafe leftover of the 1970s gammon-steak-and-pineapple plate.
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.
Fried Egg Sandwich
A fried egg on buttered bread, white set firm and yolk left soft, salt and pepper straight onto the egg. The whole craft is keeping a liquid yolk inside a flat sandwich.
Fried Egg Butty
A fried egg with a loose yolk in buttered white bread, eaten standing while the yolk runs down your hand. The northern English butty where the spill is the whole point, not the problem.
Focaccia Sandwich
Italian focaccia with various fillings.