Panini with Chicken and Pesto
The British chicken and pesto panini is younger than it looks: a 1982 ciabatta, a jarred pesto loosely echoing Liguria's DOP basil, and a name borrowed plural.
The British chicken and pesto panini is younger than it looks: a 1982 ciabatta, a jarred pesto loosely echoing Liguria's DOP basil, and a name borrowed plural.
Hot gram-flour fritters in a soft Scottish morning roll with chutney, eaten one-handed against a tight steam clock. The Glasgow curry-house and takeaway answer to the chip butty.
The Orkney cheddar sandwich starts with a postcode: firm, close-bodied island cheese sliced thick on buttered plain bread, the flavour carried by where the milk came from and protected by law.
The one curry-house starter that crossed the road into the chip shop. A craggy gram-flour fritter packed hot into a soft Lancashire barm, with the poppadom-tray chutney and raita along for the ride.
Another name for Cornish pasty; specifically a miner's pasty.
A soft, floppy oat-and-flour pancake, griddled not baked and sold warm by the bagful from Stoke-on-Trent's oatcake shops. The Staffordshire oatcake is the daily bread of the Potteries.
Chocolate-hazelnut spread on soft white bread, where the only real decision is how thick to go: thin grips the crumb and stays a sandwich, thick collapses into candy by the second bite.
Various fillings wrapped in naan bread.
Mustard cress (sprouted mustard and cress) with butter on white bread; peppery micro-greens.
Fried mushrooms on bread; often with garlic butter.
Any filling in a Scottish morning roll (soft, dense, floury).
Monster Munch corn snacks on bread; pickled onion flavor popular.
Christmas mincemeat (dried fruit mixture) on bread; festive.
Spiced chicken with salsa, guacamole, sour cream.
The cheapest jar on the potted-paste shelf: smooth milled meat of beef, ham, or chicken on buttered white bread, the British cupboard standby Shippam's of Chichester began potting in 1894.
Supermarket sandwich as part of meal deal (sandwich, drink, snack).
The orange MATURE sticker marks the point on the ageing curve where a Cheddar's flavour has arrived but the crystals have not, the rung wide enough for pickle, chutney.
A near-black yeast extract so concentrated it is dosed in milligrams, smeared off a knife-tip onto buttered toast. The Marmite sandwich is Britain's minimal, polarising, love-it-or-hate-it test.
Marmite on toast: a near-black yeast extract scraped thin over hot buttered toast, where the warmth loosens the stiff spread into the melted butter. Britain's most argued-over savoury slice.
Marmite with peanut butter; unusual combination.
Marmite and mature Cheddar is a glutamate stack: two of the most savoury things in a British kitchen, layered so the cheese rounds the salt the bare spread never can. The toastie is its truest form.
Marmite scraped thin over an ample bed of butter on soft white bread, the fat rounding a near-pure salt-and-savour yeast extract into something deep and moreish. Britain's most argued-over sandwich.
Thin scrape of Marmite with butter on white bread; savory, umami-rich, divisive.