Flatbread Wrap
Middle Eastern-style flatbread with fillings.
UK
Fish Paste Sandwich
A scrape of strong potted fish paste on lightly buttered bread: the Victorian preserve that kept fish in a cupboard for months, salted so hard the discipline is using almost none.
Fish Finger Sandwich
Built on a product with a launch year: a brittle-crumbed breaded fish finger, and a soft loaf, butter, and sauce all arranged to protect that crumb for the four bites it survives.
Fish Finger Butty
The word butty does the describing: buttered white bread, a row of hot fish fingers, no fuss and no plate. The fish-finger form said in its plainest, fastest register.
Fish Finger and Tartare Sauce
Tartare turns the nursery fish finger adult: a hot crisp coating against soft buttered bread, capers and lemon cutting the fried oil from inside. A 1955 Birds Eye baton, a sauce older by a century.
Fish Finger and Mushy Peas
The fish-finger-and-mushy-peas sandwich uses stiff marrowfat peas as a bed that grips the breaded fingers in place, chip-shop logic moved between two soft white slices.
Fish Finger and Ketchup
Choosing ketchup over tartare picks a whole sandwich: sugar up front, vinegar on the finish, a body that clings, keeping the breaded fish in its sweet, plain, childhood register on purpose.
Fish Finger and Cheese
The melted-cheese fish-finger sandwich is the comfort reading: cheddar run over the hot fingers welds four loose batons into one bound slab, the second trip to the grill the ketchup and tartare.
Fish Cake Sandwich
A breadcrumbed disc of white fish and mash, deep-fried and tucked into a floured bap with tartare. Ask in Sheffield, though, and you get a slice of fish between two potato slices in batter.
Fish Butty
A fish butty is the chip shop's own battered fillet put plainly between soft buttered bread: the seated, plated fish portion turned back into something you carry and eat in both hands.
Fish Barm
A fish barm is the chip shop's whole window in one hand: a battered fryer fillet, often with chips, peas and scraps, folded into the soft floured roll of Wigan and Lancashire.
Finnan Haddie Sandwich
Finnan haddie (cold-smoked haddock) on bread.
Fig and Goat Cheese
The British cafe fig-and-goat's-cheese sandwich sets jammy fig against chalky chèvre, tied to a real calendar: 'Brown Turkey' figs that ripen outdoors here only in August and September.
Fairy Bread (British)
Buttered bread with sprinkles; similar to Australian version.
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.
Extra Mature Cheddar
The supermarket sticker EXTRA MATURE marks Cheddar at 18 to 24 months: the cure forward, the paste still pliable, the first crystalline grit arriving. A working cheese one rung below vintage.
Egg Mayonnaise
Chopped boiled egg bound with mayonnaise on soft white bread: the quiet fixture of the British meal deal, lunchbox and picnic, gentle on the tongue and famously assertive in a shared office.
Egg Mayonnaise Sandwich
Hard egg chopped and bound with mayonnaise into one body, finished in a bowl before it meets the bread. A British lunchbox and tea-table fixture.
Egg Mayo
Shortened name; the default egg sandwich.
Egg Banjo
Fried egg sandwich; called 'banjo' because eating it with one hand while yolk drips looks like strumming.
Egg and Watercress
Egg mayonnaise with peppery watercress leaves; traditional pairing.