Use your loaf - We ask Pub Chefs for the secrets of their sandwich success

By Richard Fox

- Last updated on GMT

Related tags Sandwich Bread

We ask pub chefs for the secrets of their sandwich success Knife & Cleaver, Houghton Conquest,Bedfordshire Sandwich: Chargrilled chicken with...

We ask pub chefs for the secrets of their sandwich success

Knife & Cleaver, Houghton Conquest,Bedfordshire

Sandwich: Chargrilled chicken with roasted tomatoes and air-dried bacon on ciabatta bread.

Price: £6.25

Served: The ciabatta is toasted and the chicken, tomatoes and bacon laid on top.More of a filled bread than a sandwich, the offering is served with a salad garnish.

Secret of its success: Only corn-fed chicken is used and the bacon is air-dried in the neighbouring town of Ampthill.

Cock Inn, Hemingford Grey, Cambridgeshire

Sandwich: Sausage and roasted onion.

Price: £5.50

Served: Served in a choice of granary or white bread, the sandwich comes with a substantial salad garnish with house dressing and hand-cut chips.

Secret of its success: The inn makes its own sausages, up to seven varieties. Creativity is the name of the game here. Sausages range from venison and port and pork with spinach to Moroccan lamb and chicken,lime and coriander.

Randolph, Southwold, Suffolk

Sandwich: the Randolph Club Sandwich consisting of bacon, chicken, tomato, lettuce and mayonnaise on toasted bread.

Price: £6.10

Served: Sandwiches can be open or closed on white or brown bread and come with a handful of hand-cut chipped potatoes and a salad garnish.

Secret of its success: The Randolph's club sandwich is a wholesome offering with the freshest ingredients used. Both the chicken and the bacon used are smoked locally in Halesworth. The hand-cut chips turn this from a snack into a meal.

Olive Branch, Clipsham, Rutland

Sandwich: Toasted breakfast sandwich.

Price: £5.95

Served: This sandwich is a meal in itself. A three-layered sandwich consisting of roasted black pudding, free range fried egg, grilled smoked back bacon and Lincolnshire sausage. Served with a tomato and onion mayonnaise salad, the sandwich is made from Rearsby wholemeal bread.

Secret of its success: All ingredients are cooked to order. Chef director, Sean Hope,feels that the sandwich is innovative. "It is important that the preparation of a sandwich is given as much love and care as an a la carte dish," he says. The same ingredients can be served salad-style for £7.95.Ingredients used in its sandwiches are also sold in the pub's shop.

Red Lion Inn, Stathern, Leicestershire

Sandwich: Tomato and feta.

Price: £4.95

Served: Served on wholemeal bread, this layered sandwich consists of tomato fondue,chopped tomatoes and grilled feta. Accompanied by a green salad dressed with balsamic vinegar, the sandwich also comes with home-made tomato chutney.

Secret of its success: Like its sister pub, the Olive Branch, the Red Lion has a philosophy of sourcing the best local ingredients to create good quality and innovative pub food. The chutney and other ingredients are sold at the pub's Red Olive Foods shop.

Rose & Crown, Romaldkirk, Durham

Sandwich: Goat's cheese and sweet red onion marmalade.

Price: £4.75

Served: In ciabatta, the cheese and bread are lightly toasted and served warm with the red onion marmalade. A garnish of rocket and watercress in vinaigrette completes the offering.

Secret of its success: Owner Alison Davy is certain that the onion marmalade, which is made on the premises, gives this sandwich its unique character.

Grosvenor Arms, Aldford, near Chester

Sandwich: Open prawn and marie rose sauce.

Price: £5.45

Served: On thick-cut granary bread, this open sandwich consists of a bed of prawns in marie rose sauce and lettuce.

Secret of its success: A popular classic, the bread used is made by a local bakery.

Wheatsheaf Inn, Beetham, Cumbria

Sandwich: Egg mayonnaise with crispy bacon.

Price: £4.75

Served: All sandwiches at the Wheatsheaf are served open on either white or wholemeal chunky farmhouse bread. They are piled with salad and the relevant topping and dressed with balsamic vinegar. A homemade mayonnaise or chutney accompanies the sandwich.

Secret of its success: The pub's owner Mark Chambers says it is a "meal in itself".

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