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
Fried fish fingers (breaded fish sticks) on white bread with tartar sauce or ketchup; nostalgic British comfort food.
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
The fish-finger sandwich defined by the cut its sauce makes: a mayonnaise loaded with chopped capers and gherkins, picked to argue with the brittle fish rather than coat it sweet.
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
Birds Eye fish fingers run under the grill with a slice of processed cheddar that slumps into the gaps and fuses the four batons into one hot slab between two soft slices of white.
Fish Cake Sandwich
A breadcrumbed disc of white fish and mash inside a soft floured bap, with tartare or brown sauce, handed over hot at the chip-shop window or the breakfast cafe counter.
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
Thin-sliced ripe fig against soft chalky goat's cheese, sweet and sour both pushed to an edge: a late-summer cafe sandwich resolving a small argument between fruit and acid in the chewing.
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 hard-boiled eggs bound with mayonnaise, seasoned with salt and white pepper on soft white bread; classic simplicity.
Egg Mayonnaise Sandwich
Chopped boiled eggs with mayonnaise on bread; British lunchbox classic.
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.