Cornish Pasty
Not a sandwich but a filled pastry; beef, potato, swede, onion in crimped pastry; iconic handheld meal.
UK
Corned Beef Sandwich
Tinned corned beef on bread; often with pickle or onion.
Corned Beef Hash Sandwich
The corned beef hash sandwich is the hot one: tinned beef fried to a crust with potato and onion, piled warm on buttered white bread, a fried egg and brown sauce on top, eaten leaning forward.
Corned Beef and Pickle
A tapered tin opened with a key, a dense pink block of salt-cured beef sliced cold, a stripe of sweet pickle to cut it. Corned beef and pickle is the cupboard sandwich that came from the trenches.
Corned Beef and Onion
Corned beef with raw onion.
Condensed Milk Sandwich
Sweetened condensed milk spread on bread; very sweet.
Coleslaw Sandwich
Coleslaw (cabbage, carrot, mayonnaise) on bread.
Cockles and Laverbread
Cockles and laverbread on toast leads with the seaweed: laver boiled to a dark mineral purée, often oatmeal-rolled and fried in bacon fat, the cockles the sweet briny answer. A Welsh breakfast.
Cockle Sandwich
Boiled shelled cockles dressed in malt vinegar on buttered soft white bread, eaten standing at a Swansea Market stall. A South Wales coast and Penclawdd Gower tradition.
Club Sandwich
Triple-decker with chicken/turkey, bacon, lettuce, tomato, mayo; American import.
Ciabatta Sandwich
An open holey crumb that drinks oil and the juice of wet Mediterranean fillings instead of letting them run out. The loaf reads as timelessly Italian but was invented in 1982 by a rally champion.
Christmas Sandwich
Cold roast turkey, sage-and-onion stuffing and a stripe of cranberry sauce, folded into a buttered bloomer the morning after Christmas, or sold in a chiller cabinet from early November.
Chocolate Spread
The one sweet sandwich a British child eats whose filling began as a wartime cocoa substitute: a 1946 Piedmont stopgap stretched with hazelnut.
Chocolate Spread Sandwich
An own-label cocoa or hazelnut paste on soft white sliced bread, half the price of the named jar; the cheaper builder of the British school breakfast and youth-club tea.
Chip Cob
In the East Midlands, chips in a split round roll are a chip cob, never a butty or a barm. A July 2018 YouGov poll and a 2022 dialect survey both pin the word to Nottinghamshire.
Chip Butty
A just-fried chip lands on buttered bread and the butter goes to liquid where it touches. That contact is the only sauce a chip butty has, and the heat that makes it is the whole recipe.
Chip Butty with Mushy Peas
Marrowfat peas simmered to a thick green pulp, spooned onto buttered white bread, hot chips piled on top: the pea-and-chip tray closed into a Northern chip-shop butty.
Chip Butty with Gravy
Pour gravy into a chip butty and it stops being a chippy invention and becomes an import: roast-dinner gravy, carried out of the Sunday kitchen and folded into takeaway chips north of the Trent.
Chip Butty with Curry Sauce
Hot chips and mild, turmeric-gold curry sauce folded straight into buttered bread at the counter. A northern chip-shop supper where the British-Chinese sauce, not the curry.
Chip Butty with Curry Sauce
A chip-shop chip butty with a ladle of thick, mild, faintly sweet curry sauce, built over the counter with the chips still spitting from the fryer basket.
Chip Barm
The Northwest's chip sandwich: hot chips, butter and salt pressed into a soft floured barm cake whose open crumb collapses around the pile and grips it.
Chip Bap
Hot chip-shop chips on a soft floured bap: a dry powdery crown over a base that drinks the grease, the denser sweeter crumb the bap brings to a job the barm does its own way.
Chicken Tikka Wrap
The British curry house wound into a cylinder for the lunch hour: tikka rolled the way the Kolkata kati roll taught, the tandoor traded for a griddle.
Chicken Tikka Sandwich
Britain's tandoor classic served cold: spiced, charred chicken folded through a clinging dressing in soft white bread, the curry-house flavour fitted to a meal-deal lunch.