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: the running yolk floods the peppery oat-and-offal grain and holds together a mound that would otherwise spill 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
The umbrella of the British goat's-cheese cluster: chèvre is one bright chalky-sour note, so the sandwich is really the question of which sweet or earthy partner you set against it.
Goat Cheese and Red Onion
The British high-street goat's cheese sandwich reads on a sweet allium cooked to a jam. Chevre's grassy tang wants a sweet-savoury foil, and the jarred onion marmalade of 1999 made it a year-round.
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
A cured pork hind-leg steak grilled until the fat blisters and folded into buttered white: the gammon sandwich eats like a small salty chop in bread, the pub carvery plate stripped down.
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 between buttered bread, built so the yolk breaks and runs. The army calls the runny-yolk version an egg banjo, for the motion of strumming the spill off your shirt.
Focaccia Sandwich
Italian focaccia with various fillings.