Everyone loves a sarnie. Whether it’s the good old traditional white slice, a fancy wrap, a warm baguette or a toasted ciabatta, they’re a guaranteed menu pleaser.
Over 11.5 billion sandwiches are eaten each year in the UK with chicken being the number one filling. Served as a light snack or a meatier meal, our craving for the bread-based treat is far from being curbed.
Top five UK fillings:
Taste of Tradition: Hot Salt Beef
The old tradition of a salt beef sandwich is still a firm favourite – and no-one knows better how to serve it than Selfridges’ famous Brass Rail restaurant which literally sells tonnes of this juicy delicacy. Its main carver, Saj has been carving beef with Selfridges for over 33 years, and it is his expertise that ensures each and every bite is as succulent as the last. Mark Taylor, head chef at the Brass Rail, says a Salt Beef Sandwich must be served on rye bread, with lashes of hot juicy salt beef, topped off with a slather of mustard of your choice – with a whole sliced pickled gherkin served on the side.