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Britain’s Favourite Sandwiches and the Best Way to Make Them

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Britain’s Favourite Sandwiches and the Best Way to Make Them

It’s British Sandwich Week (May 8th to 14th) and the public have spoken. A poll by food magazine Olive set out to find the country’s most popular sandwich, with the bacon butty coming out on top, ahead of prawn mayo, BLT, egg and cress, and beef and horseradish. A very worthy top five we’re sure you’ll agree.

You know the sandwiches and you know how to make them, but do you know the best way to make them? There’s an art to putting together a good sandwich and it’s only once you’ve mastered it that you can truly enjoy your creation.

Have a go at following our recipes to create each one of Britain’s favourites. But be warned: once you’ve sampled the results, there’ll be no accepting inferior imitations.

Bacon Butty

Ah, the bacon butty. A English staple food. Not a sandwich you can enjoy every day (if you have any regard for your health), but one you can truly savour when you do. It’s not hard to knock up a bacon sandwich, but undercooked bacon or week old bread can easily ruin the experience. Follow this recipe to produce a butty worthy of your tastebuds.

What you need:

·  2 slices of soft white bread or 1 floury bap

·  3-4 rashers of smoked dry-cure back bacon

·  10g salted butter

·  Brown sauce or Tomato ketchup

What you need to do:

1. Turn on the grill to high heat (about 240°C/475°F) and cook the bacon for seven minutes, turning after 3 ½ minutes. The bacon should be just beginning to crisp and the fat caramelised. The ends of the bacon should curl up, creating a small pool of fat in the middle.

2. Butter the two slices of bread or bap. Drain off the bacon and put it in the bread.

3. Add the sauce of your choice to taste. It’s better to apply the sauce to the bread rather directly on the bacon to avoid it running off.

Pawn Mayo

A prawn sandwich isn’t the first thing you think about fixing for yourself when you’re in need of a snack, but it's fast becoming a light bite of choice for millions of British café dwellers and lunchtime rat racers. Replicating a pub-like prawn sandwich requires just three ingredients.

What you need:

·  2 slices of wholemeal bread

·  100g cold water prawns

·  4 tbsp real mayonnaise

What you’ll need to do:

1. Put the prawns and mayonnaise into a bowl and stir thoroughly until the ingredients are well mixed.

2. Spread the prawn mayo generously onto a slice of bread. Close the sandwich and cover with cling film.

3. Allow the sandwich to chill in the refrigerator for about 30 minutes before serving.

BLT

The long-time favourite of the British public and still the go-to option for many, the BLT is a proper sandwich – packed full of ingredients, with no empty bites. There’s much debate as to how to put together the perfect BLT, but we like these ingredients and this formation from The English Kitchen.

What you need (Serves 2):

For the filling:

·  1 quality fresh Baguette

·  5 tbsp real mayonnaise

·  3 tbsp Basil Pesto

·  10 slices of streaky bacon

·  2 large ripe tomatoes, sliced thinly

·  Freshly ground black pepper

·  a couple of handfuls of fresh rocket  (baby arugula)

For the dressing:

·  75ml of good quality balsamic vinegar

·  3 tbsp caster sugar

·  2 tbsp Dijon mustard

·  1/2 tsp soy sauce

·  125ml of olive oil

What you need to do:

1. Preheat the grill to a high heat and cook the bacon until caramelised and crisp (but not dry). Make sure to turn the bacon half way through cooking. The whole process should take 7-8 minutes.

2. While the bacon is cooking, make the dressing. Put the vinegar, caster sugar, mustard, soy sauce and olive oil in a glass jar with a sealable lid and shake. Set aside.

2. Mix together the basil pesto and mayonnaise. Set aside.

3. Spread the pesto-mayo onto both sides of the baguette. Layer the bottom of the baguette with bacon and top with sliced tomatoes.

4. Drizzle the dressing generously over the top of the tomatoes and grind on some black pepper.

5. Take several handfuls of fresh rocket and place it across the top of the tomatoes. Close the sandwich tightly and cut into two pieces diagonally. Eat and enjoy!

Egg and Cress

Sarnies don’t come much easier than good old egg and cress. They don’t come much better either. Picnics and buffets aren’t complete unless there’s a platter full of egg and cress triangles to get stuck into. If you’re going to be putting together a sandwich of your own, here’s how it’s done.

What you need:

·  2 slices fresh white bread

·  2 medium-sized eggs

·  1 generous handful of cress

·  2 tbsp mayonnaise

·  1 tbsp salad cream

·  10g slightly salted butter

·  Salt and pepper to season

What you need to do:

1. Put the eggs in a pan of a pan of cold water to the boil. Leave the eggs in the water to simmer for 10 minutes.

2. Leave the eggs to cool in cold water for a few minutes. Remove the shells and mash the eggs up in a bowl using a fork.

3.  Add the mayonnaise and salad cream to the bowl and stir until fully combined with the eggs. Stir in the salt and pepper.

4. Cut and wash the cress. Add the cress to the egg mayonnaise and mix it in.

5. Butter the bread and spread the egg mayo generously onto one slice, fully covering the bread. Close the sandwich, pressing down gently on the top slice of bread as you do.

6. Cut away the crust, slice the sandwich into 4 triangles and serve. 

Beef and Horseradish

Image: Flickr

Beef and Horseradish is a surprise entry into the top five British favourites if we’re being honest, but it’s certainly a welcome one. Done right, there are few more satisfying bites and nothing since gravy has complemented beef better than creamy horseradish. 

What you need:

·  2 slices fresh wholemeal bread

·  340g roast beef, sliced thinly

·  1 tbsp mayonnaise

·  1 tbsp creamed horseradish

·  1 generous handful of watercress

·  10g of slightly salted butter

What you need to do:

1. Lightly butter the two slices of bread. Mix together the mayonnaise and horseradish and spread generously on both slices of bread.

2. Layer the roast beef onto one of the slices of bread and top with watercress.

3. Close the sandwich, pressing down gently on the top slice of bread as you do. Cut into triangles and serve. If you want to save the sandwich for later, wrap it in clingfilm and store it in the fridge. 

You know the sandwiches and you know how to make them, but do you know the best way to make them? There’s an art to putting together a good sandwich and it’s only once you’ve mastered it that you can truly enjoy your creation. Have a go at following our recipes to create each one of Britain’s favourites. But be warned: once you’ve sampled the results, there’ll be no accepting inferior imitations.