British sandwiches have long been a staple of afternoon teas, work lunches, and picnic hampers. While classics like cucumber or egg mayo remain popular, many traditional fillings have fallen out of everyday favour. This list is for anyone curious about vintage British culinary tastes or looking to revive some forgotten sandwich gems from the past.
1. Coronation Chicken
Created in 1953 for Queen Elizabeth II’s coronation, Coronation Chicken combines cooked chicken with a creamy, mildly spiced sauce made from mayonnaise, curry powder, mango chutney, and sometimes apricot puree. It was revolutionary at the time, blending British and Indian flavours, and remains a nostalgic favourite despite being less common in modern sandwich shops.
2. Devonshire Ham and Mustard
This simple yet robust filling features thin slices of dry-cured Devonshire ham paired with a sharp English mustard spread. The ham’s distinctive salty and slightly sweet flavour makes it a classic regional favourite, but it’s less prevalent today as more processed hams dominate the market.
3. Spam and Pickle
Spam, the canned cooked pork product, gained popularity during and after World War II when fresh meat was scarce. Paired with Branston pickle—a tangy, sweet chutney—this sandwich was a cheap, filling option. It’s now largely nostalgic but worth trying for its uniquely British wartime history.
4. Beef and Horseradish
Thinly sliced cold roast beef with a smear of horseradish sauce was once a lunchtime staple. The sharpness of horseradish cut through the rich beef, creating a balanced and satisfying taste that is less commonly found outside traditional British delis today.
5. Egg and Watercress
Before egg mayo dominated, simple boiled eggs sliced and layered with fresh, peppery watercress were popular. The combination offers a fresh, slightly bitter contrast to the creamy eggs, making it a light yet flavourful option largely forgotten in favour of heavier fillings.
6. Laverbread and Bacon
Originating from Wales, laverbread is a seaweed paste traditionally served with fried bacon. When sandwiched between bread, it delivers a distinctive briny, umami flavour that’s deeply tied to Welsh culinary heritage but rarely seen outside specialty shops.
7. Pickled Egg and Potato Salad
This unusual filling combines chunks of pickled eggs with creamy potato salad, often in a lightly mustarded mayonnaise dressing. It was popular in working-class communities for its filling nature and tangy taste but is seldom encountered nowadays.
8. Tongue and Gherkin
Beef tongue, thinly sliced and paired with crunchy pickled gherkins, was once a common cold cut filling. Its rich, slightly gamey flavour contrasts well with the sharpness of the gherkin, but it has declined in popularity as offal fell out of favour in mainstream British diets.
9. Potted Shrimps
A Lancashire speciality, potted shrimps are brown shrimp cooked in spiced butter, then cooled to form a spreadable paste. Served in a sandwich, they offer a rich, buttery, and slightly spicy seafood flavour that is a rare treat today.
10. Chicken and Watercress
Simple poached chicken breast slices combined with peppery watercress and a light mayo or butter spread was a classic tea-time filling. It’s lighter and fresher than Coronation Chicken but has largely been overshadowed by more elaborate recipes.
11. Ham and Pease Pudding
Pease pudding, made from boiled yellow split peas pureed with butter and seasoning, is a Northern English favourite. Combined with ham in a sandwich, it offers a subtly sweet and creamy contrast that is rarely found outside traditional northern delis today.
12. Pickled Herring and Onion
Popular in coastal communities, pickled herring with sliced raw onions was once a common sandwich filling. Its salty, vinegary tang is intense but rewarding, offering a taste profile distinct from more mainstream fish sandwiches.
13. Coronation Egg
A lesser-known variant of the Coronation Chicken, this filling uses chopped hard-boiled eggs mixed with the same curried mayonnaise and chutney blend. It’s a historic twist on egg mayo that delivers a subtle spiced flavour, rarely seen on menus today.
14. Beef Dripping and Pickle
Before butter was widely affordable, beef dripping was spread on bread and topped with Branston pickle or pickled onions. This filling was beloved for its rich, meaty flavour and crunchy tang but has mostly disappeared due to modern health trends.
15. Mulligatawny Paste and Cucumber
Inspired by Anglo-Indian cuisine, mulligatawny paste—a thick curry-flavoured spread—paired with fresh cucumber slices was once a popular sandwich filling. It offered a spicy, aromatic alternative to plain curried sandwiches but is now rarely encountered outside vintage recipe collections.
How to Choose
When deciding among these old-fashioned fillings, consider your flavour preferences and the occasion. Richer options like beef dripping or potted shrimps suit indulgent lunches, while lighter choices such as egg and watercress or chicken and watercress work well for afternoon tea. Regional specialties like laverbread or pease pudding offer a cultural experience but may require sourcing from specialty shops. Texture also matters: pickled fillings add crunch and acidity, balancing creamier spreads. Finally, think about ingredient availability and whether you want to embrace nostalgia or explore unique tastes.
Frequently Asked Questions
Q: Are these old-fashioned fillings still safe to eat?
Yes, all are safe when prepared with fresh ingredients and stored properly. Traditional recipes often rely on pickling or curing, which preserve the food effectively.
Q: Where can I find ingredients like laverbread or pease pudding?
These are best sourced from regional British delis, specialty food shops, or online retailers focusing on traditional British foods.
Q: Can these fillings be adapted for modern tastes?
Absolutely. Many can be lightened, such as using low-fat mayonnaise or substituting ingredients, while retaining their characteristic flavours.
Q: Are these sandwiches typically served on white or brown bread?
Traditionally, white bread was common, but brown or wholemeal bread can offer complementary textures and flavours depending on the filling.
Q: How do these fillings compare nutritionally to modern sandwich options?
Many are rich in fats or salt due to curing or preserved ingredients. Moderation and balance with fresh vegetables can help maintain a healthy diet.
Final Thoughts
Exploring these 15 old-fashioned British sandwich fillings offers a fascinating glimpse into historical tastes and regional specialties. While some may seem unusual or intense to modern palates, they represent authentic flavours that shaped British cuisine. Whether for nostalgia, curiosity, or a desire to try something different, reviving these fillings can enrich your sandwich repertoire and connect you with Britain’s culinary heritage.
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