Smoked Mackerel and Horseradish
Smoked mackerel with horseradish cream; classic pairing.
UK
Smoked Haddock Sandwich
A cold-smoked haddock fillet is smoked but still raw, so it must be poached before it ever meets the bread, flaked warm onto buttered slices: the pale undyed kind, not the dyed yellow.
Smoked Bacon Butty
Smoked back bacon on bread; deeper, more intense flavor than unsmoked.
Singin' Hinny
A Northumbrian griddle cake cooked dry on a bakestone, split hot, and filled with cold salted butter pushed into the steaming crumb.
Shropshire Blue Sandwich
An orange-paste blue cheese whose dye reads soft on the eye while the cure pricks the tongue with mould. Built on the mismatch between sight and taste.
Seekh Kebab Roll
A minced-lamb seekh kebab comes off the skewer too hot to hold, and a warmed naan with a stripe of mint chutney is what makes it eatable in one hand on the walk home.
Scrambled Egg and Smoked Salmon
A British brunch construction: slow-scrambled egg folded with ribbons of cold-smoked salmon on buttered soft bread. Hotel kitchens, the Saturday morning home build.
Scottish Cheddar Sandwich
Cheddar named by farm, Mull, Orkney, Mull of Kintyre matured inside a former whisky distillery, on a Scottish plain loaf. The Highland and island cheese sandwich.
Scotch Pie Sandwich
A hot Scotch pie crushed between two buttered slices of white loaf: peppery mutton in hot-water crust, pressed flat so it grips the bread. A pie and a piece in one hand.
Scotch Pie Roll
A spiced mutton Scotch pie wedged hot into a soft morning roll, the firm hot-water crust held inside the bread. Scotland's terrace food, eaten in the cold with a cup of Bovril.
Scotch Egg Sandwich
The Scotch egg sandwich is its cross-section: a boiled egg in sausage and crumb, sliced into a buttered bap so every bite crosses all four rings. Firm yolk for the picnic, soft for the pub.
Scampi Butty
A Yorkshire chip-shop bap: breadcrumbed langoustine tails (scampi), tartare and lemon, in a buttered roll. Whitby is the regional home of the form.
Saveloy Sandwich
A bright red saveloy, smooth emulsified pork from the chip-shop window, in a soft buttered roll with a stripe of sauce. The plain South-East version.
Saveloy Dip
A North-East England sandwich built to be soaked: a split saveloy over pease pudding and sage-and-onion stuffing in a bun, then plunged into hot stock.
Sausage Sandwich
Fried pork sausages (bangers) on bread with ketchup or brown sauce; often for breakfast.
Sausage Roll Sandwich
Sausage roll sandwich: a baked Greggs-style sausage roll, split lengthways, pressed between soft white bread. Two carbs doing opposite jobs, the shattered puff inside the yielding slice.
Sausage Butty
Sausage butty: split fried bangers folded flat into buttered white bread, the canteen and building-site breakfast where the butter is structure and the bread is named for it.
Sausage Bap
Sausage bap: fried pork sausages in a soft floured roll, the bap chosen because its open crumb soaks up rendered fat without cracking, a dry chalky lid over a fat-rich floor.
Sausage and Onion
The banger roll where the answer to the sausage is sweet, not sour: onions browned slowly to a dark, jammy collapse at the back of an onion van's pan, leaning into the richness instead of cutting it.
Sausage and Mash Sandwich
Sausage and mash sandwich: last night's bangers and mash folded flat into bread, the firm buttered mash a structural bed that seats the split banger, fills its gaps and carries the gravy.
Sausage and Egg
Sausage and egg sandwich: pork bangers and a fried egg with a loose yolk in soft buttered bread. The yolk is a sauce that has not happened yet, steered and contained by the build.
Sardines on Toast
Tinned sardines on a single slice of hot buttered toast, the tin oil spooned over and let soak into the crumb instead of drained: an open-faced hot supper built on the oil.
Sardine Sandwich
Tinned sardines mashed coarsely with their oil and a squeeze of lemon, spread thick between two slices of buttered white bread and cut diagonally; a Sunday-tea cupboard sandwich.