Sandwiches, for all their lunchtime humility, are one of the great constants of modern eating. They are democratic, portable and reassuringly familiar – yet, as anyone who has stared bleakly into a fridge at midday will attest, they are also remarkably easy to get wrong.
The same fillings, the same bread, the same faint sense of culinary deja vu. Little wonder that nearly 90 per cent of us eat sandwiches at least once a week, while a sizeable minority power through them with near-daily devotion. More telling, though, is that almost two-thirds admit they are bored of their usual choices.
This, perhaps, is the quiet tragedy of the sandwich. A format capable of near-infinite variation reduced to a cycle of ham, cheese and weary obligation. Because a good sandwich – a truly good one – is not merely a convenience food. It is architecture and contrast, texture and temperature, indulgence and restraint, all contained between bread. Around the world, cultures have grasped this instinctively. Mexico’s tortas pile flavour upon flavour with joyous excess. French dips turn roast beef into something ceremonious and gloriously messy. Bao buns, soft and cloudlike, deliver sticky, slow-cooked satisfaction.
What follows is an unapologetic celebration of the butty in its many forms – classic British comfort, international favourites and a few small upgrades that transform the everyday into something worth lingering over. There is crunch and softness, richness and acidity, nostalgia and novelty. Above all, there is the reminder that the sandwich need not be boring, functional or forgettable. Done properly, it is one of the most pleasurable things you can eat with your hands.
Tortas Mexican sandwich
Make the Mexican sandwich that we’re all talking about! Ready in minutes and a definite to satisfy lunchtime or after-school hunger.
Serves: 4
Prep time: 10 minutes (plus resting time) | Cook time: 5 minutes
Ingredients:
450g bavette steak (or skirt steak)
2 tbsp taco seasoning
1 tbsp olive oil
4 hoagie rolls or long crusty roll
60g mayonnaise
1 can refried beans
1 large avocado sliced
1 large tomato sliced
½ large red onion sliced
120g cheese, grated
10 mini gherkins, shredded
10 mini silverskin onions, shredded
Method:
1. Rub the taco seasoning into the steak so that it is well-coated. Leave aside for 5 minutes.
2. To a non-stick pan, add the oil and cook the steak for around 5-6 minutes, turning halfway through. Alternatively, place the meat on a medium-hot barbecue until slightly charred but cooked to your liking. Remove from the heat and let the steak rest for 10 minutes. Once rested, cut into thick slices.
3. Halve the rolls and spread a generous layer of mayonnaise on one side. Add the vegetables, beans and pickles to the other side, then the cooked steak, and finally the grated cheese.
4. Use a sharp knife to cut the sandwiches in half and serve immediately.
Tip: Leftover steak can be frozen for up to 6 months.
Bao buns with sticky ginger pork
Deliciously sweet, warm and sticky pork. To save time, buy the bao buns from the supermarket.
Serves: 4
Prep time: 30 minutes | Cook time: 2 hours
Ingredients:
For the sticky ginger pork:
500g pork belly, skin removed and cut into 2-inch cubes
2 tbsp vegetable oil
1 onion, finely chopped
3 cloves garlic, minced
50g stem ginger, finely chopped
3 tbsp soy sauce
2 tbsp rice vinegar
2 tbsp brown sugar
1 tbsp sesame oil
1 tsp Chinese five-spice powder
Salt and pepper, to taste
500ml chicken or vegetable stock
For the bao buns:
300g plain flour
1 tsp instant yeast
1 tbsp sugar
1 tbsp vegetable oil
150ml warm water
Pinch of salt
1 tsp baking powder
Additional flour, for dusting
Method:
1. In a large pan or skillet, heat the vegetable oil over a medium heat.
2. Add the chopped onion and cook until softened for about 5 minutes.
3. Stir in the minced garlic and chopped Stem Ginger and cook for another 2 minutes.
4. Add the pork belly cubes to the pan and cook until browned on all sides.
5. In a separate bowl, mix together the soy sauce, rice vinegar, brown sugar, sesame oil, Chinese five-spice powder, salt and pepper.
6. Pour the sauce mixture over the pork in the pan and stir to coat the meat.
7. Add the chicken or vegetable stock to the pan, ensuring the pork is submerged.
8. Bring the mixture to a boil, then reduce to a low heat and simmer covered for 1.5 to 2 hours, or until the pork is tender and the sauce has thickened. Stir occasionally.
9. Once cooked, remove the pork from the pan and shred using two forks.
Preparing the bao buns:
10. In a large mixing bowl, combine the plain flour, instant yeast, sugar, vegetable oil and warm water. Mix until a dough forms.
11. Knead on a floured surface for about 5-10 minutes, until smooth and elastic.
12. Place the dough in a lightly greased bowl, cover with a clean kitchen towel and let it rest in a warm place for about 1 hour or until doubled in size.
13. Punch down the risen dough and knead for another 2-3 minutes.
14. Divide the dough into 8 equal portions and shape each portion into a smooth ball.
15. Roll out each ball of dough into an oval shape, about ¼ inch thick.
16. Brush the surface of each oval with vegetable oil, then fold it in half.
17. Place each folded dough piece onto a small piece of parchment paper and leave to rest for another 15-20 minutes.
18. Meanwhile, bring a large pot of water to a boil.
19. Once the buns have rested, place them in a steamer basket, leaving some space between each bun to allow for expansion.
20. Steam the buns over boiling water for 10-12 minutes, or until puffed up and cooked through.
21. Remove the steamed buns from the steamer and let them cool slightly before serving.
Assembling the bao buns:
22. Gently open each steamed bun and fill with some of the shredded sticky ginger pork plus finely sliced spring onions and carrots.
23. Serve the bao buns warm and enjoy!
Best ever fish finger sandwich
Serves: 2
Prep time: 20 minutes | Cook time: 10 minutes
Ingredients:
For the fish:
200g fresh white fish (haddock, cod or whiting), sliced into goujon strips
1 tbsp plain flour
1 egg, beaten
3 tbsp panko breadcrumbs
For the minted peas:
50g frozen peas
3 fresh mint leaves
10g butter
For the tartare sauce:
3 tbsp mayonnaise
1 tsp Dijon mustard
2 mini gherkins, finely chopped
1 tbsp capers, chopped
3 green pitted olives, chopped
1 small shallot, finely chopped
1 tbsp chopped fresh herbs (parsley, dill or chives)
To serve:
2 lightly toasted brioche buns
A handful of shredded green salad
Method:
1. First, prepare the fish goujons by tossing the fish strips in flour, then dip into the beaten egg, and coat in panko breadcrumbs.
2. Pan-fry in a little sunflower oil over medium heat until golden and cooked through, or air fry for a lighter option.
3. Move onto the minted peas by placing them in a bowl and cover with boiling water. Let sit for 5 minutes, then drain. Add the butter and mint and lightly crush with a fork.
4. Combine all tartare sauce ingredients in a small bowl. Mix well and season with salt and freshly ground black pepper to taste.
5. Toast the brioche buns lightly on the inside. Spread the base with the crushed minted peas, add the hot goujons, spoon over the tartare sauce, top with shredded salad, and finish with the bun lid.
French dip sandwich
This indulgent sandwich was reportedly invented in 1900s America by Philippe Mathieu, a French restaurateur who accidentally dropped a beef sandwich into a roasting tin of meat drippings. Legend has it the customer wanted to eat it nonetheless and suffice to say, the creation was born. Here we add in a few tweaks that make our version as British as it gets – a crusty roast beef sandwich with a silky thin gravy companion (or “jus”, as the French would prefer), for ultimate “dippability”.
Serves: 2
Prep time: 10 minutes | Cook time: 20 minutes
Ingredients:
For the gravy:
20g butter
1 tbsp plain flour
200ml red wine
Few sprigs of fresh thyme
400ml good-quality beef stock
4 tbsp Opies Pickled Walnuts brine
Large handful of watercress
For the sandwich filling:
2 crusty sourdough baguettes, sliced lengthways
250g leftover medium-rare roast beef, thinly sliced
150g Stichelton cheese (or blue cheese)
2 tsp English mustard
4 tsp hot horseradish sauce
2 Opies Pickled Walnuts, thinly sliced
Method:
1. Preheat the oven to 180C/160C fan/gas 4.
2. Melt the butter in a pan then add the flour, stirring until it forms a roux.
3. Turn the heat up then add the red wine, thyme, beef stock and pickled walnut brine. Once it comes up to boil give it a final stir, reduce heat to medium and leave to simmer uncovered for around 30 minutes until it darkens and thickens, stirring occasionally.
4. Slather the mustard and horseradish liberally onto the baguette halves (use more if you prefer it hot), then divide the roast beef up between them and crumble over the Stichelton cheese.
5. Place the 4 open halves onto a baking tray and warm in the oven for 4-5 minutes or until the cheese has just started to melt.
6. Remove from the oven, add the pickled walnuts and watercress then bring the halves together to enclose the filling.
7. Pour the hot gravy into two small bowls, and serve alongside each baguette for leisurely dipping.
Tip: This recipe works brilliantly using leftover gravy, if you’re lucky enough to have some going spare from your roast dinner. Simply warm through and loosen it with some hot beef stock – the dipping gravy should be the consistency of double cream.
Ultimate sausage sandwich
Serves: 2
Prep time: 10 minutes | Cook time: 15 minutes
Ingredients:
4 good-quality sausages
4 slices thick bloomer bread
2 eggs, beaten
4 slices of your favourite cheese (Cheddar, Gouda, Jarlsberg, or Smoked Applewood all work well)
4 tbsp spicy tomato chutney
2 tbsp vegetable oil (for frying)
Method:
1. Cook the sausages in a frying pan until browned and cooked through. Slice each sausage in half lengthways.
2. Spread 2 slices of bread generously with spicy tomato chutney. Layer the halved sausages and slices of cheese on top. Top with the remaining bread slices to form 2 sandwiches.
3. Whisk the eggs in a shallow tray.Place the sandwiches in the egg, pressing down gently so they absorb the egg. Flip and repeat on the other side.
4. Heat the vegetable oil in a large frying pan over medium heat. Add the sandwiches and cook until golden and crisp on the bottom, about 3–4 minutes. Flip carefully and cook the other side until golden and the cheese has melted.
5. Serve immediately with a crisp green salad or some pickles on the side.
Naan open sandwich
Makes: 2
Prep time: 15 minutes | Cook time: 10 minutes
Ingredients:
2 small chicken breasts
1 tbsp vegetable oil
1 tbsp curry powder
2 large naan breads
4 tbsp spicy tomato chutney
Small handful shredded white cabbage
1 small red onion, finely sliced
¼ cucumber, thinly sliced
Squeeze of lemon juice
6 cherry tomatoes, sliced
Small handful baby spinach
4 tbsp natural yoghurt
1 tbsp mint sauce
Coriander leaves (optional)
Method:
1. Preheat the grill to high.
2. Slice each chicken breast horizontally to make 4 thinner pieces. Sprinkle with curry powder and brush with oil. Grill until golden on both sides and cooked through, about 10 minutes total. Leave to cool slightly, then shred.
3. Place the cabbage and red onion in a bowl. Pour over boiling water and leave for 5 minutes, then drain well. Add sliced cucumber, a squeeze of lemon juice, and a pinch of salt. Toss and set aside.
4. Combine the natural yoghurt with mint sauce in a small bowl.
5. Lightly brush naan breads with water and grill until warm and just starting to crisp. Place each on a serving plate.
6. Spread each naan with spicy tomato chutney. Top with baby spinach, the cabbage and onion salad, shredded chicken, and cherry tomatoes. Drizzle with yoghurt sauce and garnish with coriander leaves if using.
7. Serve immediately with extra chutney on the side.
Recipes created by Opies – explore the full range at bennettopie.com, with ingredients available there and in most major supermarkets.
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