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Every year British Sandwich Week celebrates the humble sandwich in all its glory as well as the contribution that the sandwich industry makes to the economy.  Sandwiches are a British staple to be enjoyed at any time of the day, and as we can see in the latest statistics, it’s very clear that as a nation we still love our sandwiches.

Nationally, the sandwich is still the go-to lunch option for the vast majority of Brits – with 72% of spending at lunchtime going on sandwiches.  Jim Winship, Director of The British Sandwich & Food To Go Association behind British Sandwich Week says: “As lockdown restrictions ease and we all start to get back to normality it’s no surprise the love for everything sandwich is reigning supreme.  British Sandwich Week celebrates the sandwich in all its glory as well as the contribution that the sandwich industry makes to the economy.  This year, it has the even greater aim of supporting the industry as it comes back after a year of lockdowns.  Sandwiches are a British staple to be enjoyed at any time of the day, and as we can see in these latest statistics, it’s very clear that as a nation we still love our sandwiches.  It’s the perfect time to be exploring the wider range of options that the professional sandwich industry has to offer.  Sandwich shops, supermarkets, and retailers will have their fridges stacked high with freshly made sandwiches for British Sandwich Week, so look out for your favourite fillings or try something new."

British consumers manage to munch their way through over 11.5 billion sandwiches each year. If you laid each one end to end, they would go around the world about 44 times.  More than half of these were made and eaten in the home.

The apparent story of how the sandwich came to be is that Lord Sandwich, John Montagu, the fourth Earl of Sandwich, in the early Eighteenth Century, didn’t take the time to have a meal during his long hours playing at the card table, or at his work desk, alongside his commitments to the navy, politics and the arts.  Consequently, he would ask his servants to bring him slices of meat between two slices of bread, a habit well known among his friends. Other people began to order "the same as Sandwich!", and thus the "sandwich" was born. 

Captain James Cook named the Sandwich Isles in Hawaii after Lord Sandwich as he was also Cook’s financial sponsor.

The sandwich is a good introduction to new and different flavours, breads and spreads and can be enjoyed anywhere and everywhere! Such a practical meal that is loved and enjoyed by so many... and you can always add crisps! 

I share this sandwich recipe from my first book For The Love Of The Land, kindly contributed by Burwash Manor Farm, as Lord Sandwich liked his sandwich; meat between two slices of bread. 

MEATBALLS IN TOMATO SAUCE

“This is the recipe that we use in The Larder for our meatball sub sandwiches, but there are any number of variations on the theme; you could use 100% British beef or any ratio of pork to beef, and they’ll team with any carbs (couscous, quinoa, rice, pasta, noodles, potatoes) or none (finely chopped cauliflower, for example) with gravy, apple sauce, onion marmalade, redcurrant or cranberry jelly, topped with fennel seeds, chilli flakes, or oregano.  We’re always keen for customers to tell us what works for them!” - Mike Radford, Burwash Manor Farm 

500g British sausage meat (we obviously prefer our own Burwash reared meat!)

1 onion

Knob of butter

2 cloves of garlic

500-700g passata (1 jar)

Salt and pepper, to taste

Dash of Tabasco, if that’s your thing

Preheat the oven to 180 ̊c and grease a deep-sided baking tray.  Squeeze the sausage meat into a large mixing bowl.  Using your hands, shape the mixture into around 20 small balls, each about the size of a gobstopper.  Place these a few centimetres apart on the prepared tray and bake in the preheated oven for 10 minutes.

Meanwhile, slice the onion into half centimetre strips and fry gently in the butter.  Finely chop the garlic and add to the onion when it has softened.  Fry until soft and on the verge of caramelising.  Pour the passata over and reduce to a simmer.  Add seasonings to taste.

After the 10 minute baking time, shake the meatballs on the tray and pour the sauce over the top, mixing well.  Add 50ml of water and put the tray back in the oven for 10 to 15 minutes until the meatballs are cooked through.

Find your crusty bread and grated cheddar cheese, or prepare your pasta and Parmesan, or make some quinoa and salad...whatever you fancy to accompany them!

For The Love of the Land is a 192 page hardback and retails at £22.  It is available to purchase from Amazon, bookshops including Waterstones and online from www.mezepublishing.co.uk & www.jennyjefferies.co.uk .

The author, Jenny Jefferies, is a Food Hero with Love British Food 

22% of Jenny’s profits from For The Love Of The Land will be donated to The National Literacy Trust.

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