The Best of British Food - Sandwiches

 

Nobody does sandwiches better than the British. They invented the sandwich.  I believe it was the Earle of Sandwich who was so busy playing cards and wanting a snack without leaving the gaming table who requested that his servants bring him his meat between two slices of bread so that he could continue his game.  The sandwich was born, named after the Earl, and the whole idea quickly caught on!

When it comes to sandwiches, the British can teach the rest of the world a thing or two about the subject. From old classics to sandwiches with a more modern twist, the sandwich is a staple in the British diet. Recent statistics have listed the sandwich as being the most popular choice when it comes to lunch. NO surprise there!

To that end, the country boasts an abundance of shops dedicated wholly to making and selling nothing but sandwiches. As well, there is a dedicated sandwich area in the chiller section of most grocery shops and convenience types of stores where you can purchase ready-made sandwiches.  

Some shops do them better than others. I was especially fond of the sandwiches produced in Marks & Spencer.  They were always fresh and generously filled. 

One of the very first jobs that I acquired when I moved over to the U.K. was in the kitchen of a Care Home.  Most days a selection of sandwiches was offered to the residents with their lunch. I can remember being very intrigued by the types of sandwiches that were made.  I was very unfamiliar with most of them.

 

Tuna and sweet corn. Tuna and Cucumber.  Corned Beef of the canned variety, simply with butter, no mustard.  Chicken and stuffing.  Chicken, bacon and stuffing.  Bacon.  Sausage. Bacon and Sausage.  Egg and Cress (which is a peppery micro-green). Cucumber. Cheese and onion. Jus to name a few.

In the Care Home, aside from the usual corned beef or ham, they would make Tomato & Cheese and Cheese & Pickle sandwiches. I had not heard of those before, but they very quickly became one of my favorite ways to enjoy a sandwich!  Both were very delicious options when it came to filling a sandwich.

I thought I would share both of those with you today so that you could also try them for yourself. It's not really rocket science, but I thought perhaps it might be something that you had never considered making yourself if you are from outside the U.K.

I really hope that you will be inspired to want to give them a try yourself and that if you do, you come to enjoy the combinations as much as I do!

And just on a side note, what is your favorite kind of sandwich?  I really want to know!

 

INGREDIENTS NEEDED TO MAKE

TOMATO & CHEESE, AND

CHEESE & PICKLE SANDWICHES

 

For both sandwiches:

• Two slices of good white bread
• softened butter for spreading

For the cheese and tomato:

• 1/2 ripe tomato, thinly sliced
• 2 ounces (1/4 cup/60g) grated medium to strong cheddar cheese
• salt and pepper to taste

For the Cheese and Pickle:

• 2 TBS Branston Pickle
• 2,75 ounces (1/3 cup/78g) grated medium to strong cheddar cheese

  

You want to use fresh soft white bread for these two sandwiches.  Obviously if you can get the square sandwich bread loaves it will be better. I did not have that type available to use today.

You always want to protect the bread from the fillings with soft butter. This forms a barrier and helps to prevent any wet fillings from making the bread soggy.

I used a good quality strong white cheddar for both sandwiches. You can use medium if you would prefer. I do think a white cheddar is much more visually appealing. Grate it yourself, on the coarse side of a box grater.

Use a firm ripe tomato.  If it is really juicy pat the slices dry with some paper towels before adding them to the sandwich.  You can also scoop out the seeds which will also prevent sogginess.

Branston pickle is a very British pickle/relish. It is made with seven different kinds of vegetables:  carrots, cauliflower, gherkins, onions, rutabaga or swedes, tomatoes, and marrows.  It comes in both large and small chunk. 

These vegetables are blended together with a brown type of sauce created from sugar, malt vinegar, tomatoes and spices.  It has a lovely savory, sweet yet tart flavor. It goes beautifully with cheese and can be purchased in British supply stores, or online via Amazon.

You could also substitute another sweet/tart/tangy vegetable relish in its place. Chutney also works very well. 

 

HOW TO MAKE BOTH

CHEESE & PICKLE, 

 AND CHEESE & TOMATO SANDWICHES

It's not really very difficult at all. 

1. For each sandwich lay out your bread on a bread board. Spread each slice generously with softened butter on one side only.
2. For the cheese and pickle, sprinkle the cheese on the buttered side of one slice, and spread the pickle on the buttered side of the other slice.
3. For the cheese and tomato, sprinkle the cheese on the buttered side of one slice, and lay the sliced tomato on the buttered side of the other slice. Sprinkle the tomato with some salt and pepper to taste.
4. Place the two slices of bread together with the fillings in the center, and cut into quarters to serve.
5. Wrap any leftovers tightly in plastic cling film and refrigerate.

 

HINTS AND TIPS 

FOR MAKING GREAT SANDWICHES

• Use the freshest and best bread that you can afford and that you enjoy. Today I used a good quality white bread. You want a bread with a texture and flavor that won't jar with your filling.
• Spread both slices of bread with softened butter spreading the butter right to the edges of the bread slices. This helps to insulate them from the filling and helps to prevent the sandwiches from becoming soggy.
• Be generous with fillings when you are making sandwiches. A sandwich is only as good as its filling, and this is not the time to be chintzy. You don't need to go overboard, but you do want the fillings to be ample enough that you can both taste and see what is inside.
• Most sandwiches can be made ahead of time. Fill and wrap tightly with plastic cling film and store in the refrigerator.  If you are wanting sandwiches with the crusts cut off, don't remove the crusts until you are ready to serve them.
• Store like sandwiches with like.  Keep any meat, poultry or fish sandwiches separated from other varieties. You do not want the scent of flavor of say a tuna or a salmon sandwich to impose on the rest. I would also store egg sandwiches separately.
• Once cut and plated, cover lightly with a layer paper toweling that you have wet and then wrung dry, and then a layer of plastic wrap. Remove these just prior to serving. This will help to keep the sandwiches moist and fresh until needed.

 

A FEW OTHER 

BRITISH SANDWICHES TO ENJOY

CUCUMBER FINGER SANDWICHES - Delicate, refreshing and irresistibly charming, these cucumber finger sandwiches are an essential part of and the crown jewel of any afternoon tea. Soft slices of white bread, crusts removed, spread with either softened butter or cream cheese and layered with crisp, paper-thin slices of English cucumber. A whisper of salt and pepper and a chef's kiss of fresh herbs like mint, dill or chives help to elevate these. Perfectly dainty and deeply nostalgic, not to mention, delicious.

CHEESE AND ONION SANDWICHES - Creamy, tangy, and packed with a savory depth.  These are the ultimate comfort food with a refined twist. Hand-grated mature white cheddar cheese and vibrant Red Leicester cheeses create a rich, velvety base, while finely minced sweet and spring onions add a gentle crunch and aromatic lift.  Bound together with full fat mayo and a touch of black pepper, the filling for these tasty sandwiches strikes the perfect balance, not too gloopy, not too sharp, just irresistibly delicious!

  

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Yield: One sandwich each

Author: Marie Rayner

British Classics: Two Sandwiches

Prep time: 10 MinTotal time: 10 Min

Two favorite British classic sandwiches. Don't knock them until you try them. These are fabulous! Cheese and Pickle. Cheese and Tomato.

Ingredients

For both sandwiches:

• Two slices of good white bread
• softened butter for spreading

For the cheese and tomato:

• 1/2 ripe tomato, thinly sliced
• 2 ounces (1/4 cup/60g) grated medium to strong cheddar cheese
• salt and pepper to taste

For the Cheese and Pickle:

• 2 TBS Branston Pickle
• 2,75 ounces (1/3 cup/78g) grated medium to strong cheddar cheese

Instructions

To make the sandwiches:

1. For each sandwich lay out your bread on a bread board. Spread each slice generously with softened butter on one side only.
2. For the cheese and pickle, sprinkle the cheese on the buttered side of one slice, and spread the pickle on the buttered side of the other slice.
3. For the cheese and tomato, sprinkle the cheese on the buttered side of one slice, and lay the sliced tomato on the buttered side of the other slice. Sprinkle the tomato with some salt and pepper to taste.
4. Place the two slices of bread together with the fillings in the center, and cut into quarters to serve.
5. Wrap any leftovers tightly in plastic cling film and refrigerate.

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