A perennial favourite, sandwiches feature in most café, event and catering menus, but there is more than simply chicken or egg mayonnaise to the litany of options now available (although, we do love a good egg mayo sarnie!). Whether it’s a Veggie Reuben stuffed full with mushrooms, pickle, Swiss cheese and red cabbage, or posh fish fingers with homemade tartare sauce in a brioche bun, the good-old sandwich has been a part of mealtimes for years and its time to give it some recognition.
Nick Philpot
Founder, Yolk
At Yolk, our go-to bread is fresh ciabatta — soft and chewy inside, crisp on the outside, and sturdy enough for stacked fillings. We don’t currently offer gluten-free bread, but we’re always testing options that don’t compromise on quality.
For vegan fillings, we love contrast: roasted mushrooms with almond bang-bang sauce, kimchi and sesame slaw — earthy, spicy, tangy, crunchy. The perfect sandwich balances richness, freshness and bite such as our Chicken Romesco, with pink pickled onion, crispy shallot, meaty tomato, fresh rocket and fresh herb mayo.
For hot fillings, our egg-spinach-cheese breakfast bap hits every note, with a runny-yolked St Ewe egg, melted cheese, wilted spinach and our umami-packed Secret Sauce.
Sam Harrison
Owner, Sam’s Riverside & Sam’s Larders
I love pastrami and Swiss cheese, with sauerkraut and mustard. Or a cheese toastie with real depth of flavour – we use three different kinds of cheese with chilli and red onions at all our Sam’s Larders. I always try to think what will complement the sandwich and add to the experience. For example, pickled cucumber on the side of our three cheese toastie or gherkins and salted crisps alongside the pastrami & cheese give that added bit of crunch and flavour that you crave to round up your lunch.
Fleur & Paul
Managing Director, Clawson Farms.
Premium sandwiches have risen in popularity and for a versatile, staple ingredient, cheese delivers an unbeatable depth of flavour. Whether hot or cold, it’s often the hero ingredient, adding richness to vegetarian choices.
Clawson Farms offers British, heritage cheeses in convenient foodservice formats, and a range of traditional and contemporary flavours. Add some heat with Caribbean Blazer (Cheddar & Scotch Bonnet Chilli) or indulge in herby Cotswold® (Double Gloucester & Chive); both available in sliced formats. Ideal for toasted sandwiches, our award-winning Stilton® Crumb, delivers a rich flavour and the perfect melt. Get creative with fillings – Stilton® pairs wonderfully with honey, fig and caramelised onions or pickled vegetables!
Steve Humpherson
Co-founder, CENSE
Gone are the days of having just a cheese and pickle sandwich on sliced white bread. The art of the sandwich has diversified drastically in recent years and the options are now endless. With the rise in Sandwich-Tok (Tik-Tok influencers creating sandwiches by rolling a dice to decide their bread and fillings) we are regularly seeing some weird and wonderful creations made by chance. But strip it all back and there are some key fundamentals to making the perfect sandwich.
Opting for high-quality fillings such as cured meats and artisan cheeses will ensure your sandwich not only looks great but tastes great too. Especially when using finely sliced meats, for example in a sliced beef and horseradish sandwich, you need to be able to identify the key component, so be generous with the quantity of protein/dairy. Layer up your fillings to give that artistic look and feel and also to provide value for money – its going on the ‘gram’ so the more enticing the better.
Dean Harper
Head Chef, Harper Fine Dining
Artisanal sourdough is a good choice for sandwiches, its hearty crust and tangy flavour is perfect for savoury fillings. A gluten-free option like focaccia is ideal and adds flexibility. For vegan selections, roasted beetroot paired with a creamy cashew sauce and finishing with peppery wild rocket works well.
To achieve the ideal textural mix, use crisp cucumber ribbons, silky avocado, and crunchy pickled radishes, complemented with fennel and apple slaw on rye. When it comes to warm fillings, nothing beats slow-cooked short rib with melted Gruyère and caramelised onions. Each bite should be crafted with care, turning the simple sandwich into a culinary experience.
