We Brits eat around 11.5 billion sandwiches each year so to celebrate, we've combined some of the best British produce with the nation's favourite snack. Next time you're stuck for lunch, try one of these…
[Related feature: The 10 best hamburgers recipe]
Stilton, bacon, tomato and avocado club sandwich
This sandwich combines the freshness of tomato and avocado with the salty tang of British smoked bacon and Stilton cheese.
• 3 slices wholemeal, seeded bread
• ½ teaspoon mayonnaise
• Half an avocado, sliced
• 2 slices smoked back bacon, grilled until crisp
• 1-2 tablespoons Stilton cheese
• One small tomato
• Cocktail sticks, to serve
Lightly toast three slices of wholemeal seeded bread, until crisp. Spread a little mayonnaise on the first slice and arrange the avocado slices on top. Next, add the grilled bacon rashers. Press the second slice of toast down on top, and crumble over the Stilton cheese — not too much, just enough to cover. Slice a small tomato and arrange over the Stilton. Press the final piece of toast down onto the top and cut into four pieces. Secure with cocktail sticks. The warmth from the hot toast will start to melt the Stilton cheese... perfect!
Roast beef satay baguette
Use finely sliced Aberdeen Angus roast beef to create this baguette version of a takeaway favourite. This is also great with leftover roast chicken and you can add grated carrot for sweetness and crunch.
• 1 small crusty baguette
• 1 teaspoon smooth peanut butter
• 1 teaspoon Thai sweet chilli sauce, plus extra to taste
• Small handful fresh coriander leaves
• 3-4 slices Aberdeen Angus roast beef
• 1 spring onion, trimmed and sliced
Split the baguette in half lengthways. Spread the peanut butter over the bottom half of the baguette and spread 1 teaspoon of the sweet chilli sauce over the top. Fill with fresh coriander leaves, slices of roast beef and finally, scatter over the spring onion. Drizzle with more sweet chilli sauce to taste.
Asparagus and Cheshire cheese toasted sandwich
Many people wouldn't expect to find asparagus in a sandwich, but it's crunchy, nutty and works really well in a toasted roll with some creamy Cheshire or Lancashire cheese.
• 1 small roll or two slices of bread
• 4-5 asparagus spears, washed and the woody ends snapped off
• 1-2 tablespoons Cheshire or Lancashire cheese
• Salt and pepper
Split the bread roll, if using, and toast lightly on both sides. Remove from the grill. Drizzle a little olive oil in a small frying pan and gently heat the asparagus spears until starting to turn golden, but still crunchy in the centre — about 5 minutes. Place the cooked asparagus in a line along the bottom half of the toasted bread roll and crumble over the cheese. Put back under the grill for around 30 seconds, until the cheese has melted. Remove, season with a little salt and a good grinding of black pepper and top with the other half of the roll.
Coronation chicken sandwich
Indian food has become so rooted in British cuisine that in 2001, the Chicken Tikka Masala was declared our national dish. And before that, at the Queen's coronation in 1953, cooked chicken was mixed with spices to create what has become a classic sandwich filling. Try this updated version with chillies, coriander and British free-range chicken.
• 2 slices white bread
• Handful of leftover cooked chicken, diced
• Crunchy lettuce, such as Romaine or iceberg, shredded
• 1 tablespoon garam masala
• 2 tablespoons mango chutney
• 1 tablespoon good-quality mayonnaise
• 2 tablespoons natural yoghurt, or crème fraiche
• Pinch salt
• 1 tablespoon fresh coriander leaves, roughly chopped
• 1 small, mild chilli pepper, sliced finely (optional)
In a bowl, mix together the garam masala, mango chutney, mayonnaise, yoghurt or crème fraiche, salt and coriander leaves. Add the diced chicken and stir to mix. Thinly spread a little mayonnaise on one of the slices of bread, and then top with the lettuce. Spread a couple of spoonfuls of the chicken mixture on top, and scatter over some of the chopped chilli, if using. Top with the remaining slice of bread.
What are your favourite sandwich fillings?