The sandwich was invented in England, by the Earl of Sandwich, so it seems only fitting for National Picnic Month, I share my favourite Three Classic British Sandwiches.
Cheese & Pickle, Cheese & Onion and a Crisp Sandwich
My trio of British sarnies are: Cheese & Pickle (and it has to be Branston pickle!); Cheese & Onion (with raw onion please!) and a family favourite, the Crisp sandwich.
The bread needs to be the kind of bread you slice yourself, so that the “door-step” can be acheived, and if using ready-sliced bread, try to use crusty or thick sliced bread.
And finally, the crisp sandwich, a British invention that I love, as do all of my family. A sandwich to make with any filling, but cheese, onion, and/or coleslaw are best!
Please don’t use fancy flavoured crisps in a crisp butty, the best crisps to use are simply ready salted, or at a pinch, cheese and onion crisps.
The sandwich, in its basic form, is slices of meat, cheese, or other food placed between two slices of bread.
Although this mode of consumption must be as old as meat and bread, the name was adopted only in the 18th century for John Montagu, 4th earl of Sandwich.
According to an often-cited account from a contemporary French travel book, Sandwich had sliced meat and bread brought to him at the gaming table on one occasion so that he could continue to play as he ate
It seems more likely, however, that he ate these sandwiches as he worked at his desk or that the world became aware of them when he requested them in London society.
His title lent the preparation cachet, and soon it was fashionable to serve sandwiches on the European continent, and the word was incorporated into the French language.
Since that time the sandwich has been incorporated into virtually every cuisine of the West by virtue of its simplicity of preparation, portability, and endless variety.
My trio of British sarnies are: Cheese & Pickle (and it has to be Branston pickle!); Cheese & Onion (with raw onion please!) and a family favourite, the Crisp sandwich.
The bread needs to be the kind of bread you slice yourself, so that the “door-step” can be acheived, and if using ready-sliced bread, try to use crusty or thick sliced bread.
And finally, the crisp sandwich, a British invention that I love, as do all of my family. A sandwich to make with any filling, but cheese, onion, and/or coleslaw are best!
Please don’t use fancy flavoured crisps in a crisp butty, the best crisps to use are simply ready salted, or at a pinch, cheese and onion crisps.
1 heaped tablespoon of Branston pickle (or pickle of your choice)
Cheese & Onion Sandwich:
2 x slices thickly sliced wholemeal or granary bread
Butter, to taste (preferably salted butter)
1/4 white onion, peeled and sliced
Salt and white pepper, to taste
Crisp Sandwich:
Any type of bread, thickly sliced
Butter, to taste
Ham, cheese, onion or coleslaw for the filling
1 x 40g packet of crisps
Instructions
For all of the sandwiches, Spread the butter on all the bread slices.
For cheese & pickle – lay the cheese slices on one slice of buttered bread, then spoon the pickle over the cheese slices. Cut into halves or triangles to serve.
For cheese & onion – lay the cheese slices on one slice of buttered bread, then arrange the sliced onion over the top of the cheese. Cut into halves or triangles to serve.
Crisp sandwichs, are as above, but with added extras such as ham or coleslaw, or even sandwich spread. Add the crisps to the sandwich filling, and eat the remaining crisps with the sandwiches – simples!
