UK Edition
British Sandwich Week: what are top chefs' favourite sarnies?
If you’re reading this at lunchtime, chances are you’re munching on a butty while you do. Us Brits buy more than 3.5 billion sandwiches every year, spending more than £7.8 billion. That’s a lot of bread and butter, when you think how many sandwiches we make and eat at home too.
Whether it’s that most basic of sandwiches – jam on rounds of white – or variations that show off our multiculturalism (bacon naan anyone?), the sandwich is one of the most versatile and beloved staples of the British menu.
To celebrate British Sandwich Week, which begins today, here some of Britain's top chefs share why they love a sanger, what their favourite is, and tips on how to make their signature sandwiches.
Atul Kochhar, Kanishka
"I make sandwiches to use up leftover tandoori chicken. Heat the chicken so it's warm (although you can also enjoy this cold) and lightly toast two slices of bread – you can choose naan for a more authentic taste, but I prefer to use slices of wholemeal bread.
"Spread one side of each bread generously with homemade raita, then slice the chicken diagonally and place on one of the slices of bread. Add some tomato and fresh salad for a fuller sandwich, and then place the second slice of bread on top to close the sandwich. Cut in half, and eat it warm. Delicious!’
Benares, 12a Berkeley Square, Mayfair, London W1
Anna Hansen, chef patron, The Modern Pantry
"I’m a fan of club sandwiches. They’re great because the central layer of bread means you can layer different textures and ingredients. The key is freshly baked, delicious bread.
"My twist on the club is roast chicken with wild garlic pesto, smoked chilli jam, mayonnaise, roast peppers and rocket on freshly baked za’atar focaccia. The focaccia stays soft and fluffy but holds up against the multiple ingredients in the sandwich.
"I roast red peppers in a hot oven with a little olive oil, salt and pepper until soft, and either roast a chicken breast with thyme, oil, salt and pepper at the same time or use up left overs.
"I make wild garlic pesto, with a bunch of wild garlic, two bunches of basil, a handful of pine nuts, and half a handful of smoked almonds, plus two tablespoons of den miso, the juice of a lemon, and a handful of grated Parmesan. Everything gets blitzed in a food processor and then I trickle in the oil with the motor running to get the right consistency.
"Spread the pesto on the bread, with some mayo (add sweet chilli sauce to taste) on the other slice, put some of the peppers and chick on the bottom, then put the next slice mayo-side down. Spread more pesto on the top of this slice, add spinach or rocket, spread more mayo on the third piece and pop it on top."
The Modern Pantry, 47-48 St John’s Square, Clerkenwell, London, EC1
Richard Turner, executive head chef, Hawksmoor
"As an Englishman I must insist that a sandwich includes at least two slices of bread and a filling. Burritos are not sandwiches, neither are wraps or hotdogs, though I'd consider the original burger a sandwich. There’s very, very little in the world better than a bacon sandwich. Except maybe a bacon sandwich with cheese… and steak.
"I gleaned great pleasure from creating the Five Pork Burger – a Tamworth pork patty with sausage meat stuffing, a couple of slices of smoked bacon, greens and a dollop of homemade apple ketchup on a brioche bun, with a side of extra-long pork scratchings and sausage gravy for dipping. I get even more pleasure from from eating it!"
Various locations; thehawksmoor.com
Tom Oldroyd, chef patron, Oldroyd
"My favourite is the fried egg sandwich. You need a small pan, butter, oil, a low temperature, and two free range eggs. Go slowly slowly. Then take two slices of cheap white bread, place the cooked eggs on one slice, and whack the temperature up to the max. Fry the other slice of bread in the residual butter till it’s golden.
"I top my eggs with either brown sauce, hot sauce, or sometimes both. Then I squash it a little to disperse the yolks, cut it in half and make sure I have a cup of tea ready to wash it down with."
Oldroyd, 344 Upper St, London N1
Mitch Tonks, chef proprietor, The Seahorse
"A sandwich must have soft bread that compliments the filling, not too thick, not too thin, butter on both sides, the filling properly seasoned and filled to the edge so every bite is a joy. A big huge doorstop of bread that you can't take a good bite of where the filling is out of balance is not really a sandwich anymore. I’m not sure you can really call what’s sold in fridges from plastic a sandwich either!
"I like using leftover braised meat like beef cheek, adding a bit of mustard, finely grated Comté cheese just melted under a grill, and pickles. Or blend a tin of sardines with a tablespoon of good tomato puree, a dash of Tabasco and 100g butter. Season it with salt and white pepper, spread it on both sides of the sandwich and lay sliced cucumber and red onion on top or a few slices of gherkin. I think it’s the best sardine sarnie on the planet."
The Seahorse, 5 South Embankment, Dartmouth TQ69BH
Allan Pickett, head chef, Standard London hotel
"My wife's fried egg, avocado, and smoked bacon sarnie is the best sandwich I know of. But my favourite to make is the humble crisp sandwich. You can’t beat salt and vinegar crisps on soft white bread, spread with margarine. I usually layer in plain crisps with a sprinkling of malt vinegar and, then crush them lightly between the slices to break up the crisps."
Standard Hotel London, 10 Argyle Street, London, WC1H 8EG
Vivek Singh, executive chef and CEO, The Cinnamon Collection
"My favourite is a traditional club sandwich ordered from the in-room menu of good hotels. After midnight!
"One of my favourites on the menu at Cinnamon Soho is the Keema Gotala Toastie. Get a pan hot and add oil and whole spices - a piece of green cardamom, a teaspoon of coriander seeds, three peppercorns, half a teaspoon of cumin seeds, half a bay leaf and a whole red chilli.
"Let them crackle and then add 150g of chopped onion, one and a half teaspoons of chopped green chilli and the same measurement of chopped ginger, with a pinch of salt. Mix 500g of lamb mince with some water and salt to stop it getting lumpy and set it aside.
"Sauté the onion till it’s golden and then add a teaspoon of garlic and ginger paste. Stir it for another 30 seconds and then add half a teaspoon of turmeric powder, two teaspoons of chilli powder, the lamb mince and two chopped tomatoes. Stir it for another three minutes before adding two teaspoons of coriander powder and one teaspoon of roasted cumin powder. After about eight minutes add half a teaspoon of garam masala, the juice of half a lemon and a tablespoon of chopped coriander leaves.
"In a separate pan, scramble three eggs and then add this to the lamb mince mix. Slice a multigrain bloomer, butter it and spread on green coriander chutney, then layer the meat and egg mix with grated cheese. Leave it on the grill to toast and then eat with salad leaves."
Various locations; thecinnamoncollection.com
Ed Brunet, chef and owner, Le Bab
"My favourite is chicken with caesar dressing, avocados, parmesan, cos lettuce and smoked bacon - it’s not a purist’s choice. I prefer it on a baguette, too.
"My other favourite is a bacon sandwich: smoked or unsmoked, back or streaky bacon, sourdough or ‘plastic’ bread, brown sauce or red - it doesn’t matter, a bacon sandwich will always satisfy.
"The avocado and Marmite sandwich is another breakfast special of mine and it’s much more delicious than you may think. Lightly toast two slices of wholemeal or seeded bread bread and spread with a little butter (it’s a rare occasion when I encourage parsimony in the use of butter). Remove the stone from a large avocado, scoop out half the flesh and squash it with a fork onto one slice of toast. Spread the other slice of toast with plenty of Marmite and squeeze the two together."
Le Bab, Top Floor, Kingly Court Carnaby Street, London W1
Now it's your turn. We want you to share your favourite sandwich combinations in the comments section below.
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