South East - Dover and the Kent Coast

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Top 100 places to visit in south east england

10. Eat a Sandwich in Sandwich

Top 10 ten places to visit in South East England - Dover and Kent Coast

Eat a Sandwich in Sandwich

Once the major port in England but now two miles from the sea, Sandwich is arguably one of the best preserved medieval towns in the UK. Within the old town walls the many period houses, with their characteristic "Kent peg" roofs, are laid out in a street plan which has changed little since the creation of the Domesday book in 1086.

Sandwiches, arguably the world’s best known and popular lunchtime snack, were invented here in 1762. The fourth Earl of Sandwich, a passionate gambler, was so engrossed in a game of cards that in order to save time he ordered his butler to fetch him a slice of meat placed between two bits of bread. The rest, as they say, is history.

Sandwich Tourist Information Centre
The Guildhall
Kent CT13 9AH
England, UK

Opening Times:
April to October


T  Telephone and fax: +44 (0)1304 613565

More things to do and places to visit in South East England

Sandwich Tourist Information Centre location 

Some ideas for sandwiches
Sandwiches can be humble, elegant, rustic or refined. They can be formed from the most basic of ingredients, such as two slices of white bread, butter and a boiled egg, or from a great variety of meats, cheeses, pickles, condiments and sauces, gently pressed between generous wedges of speciality loaf. Here’s a selection of sandwich recipes that covers a range of options.

Salmon and cucumber sandwiches
Use thinly sliced white bread and proper butter. Open a tin of salmon and drain. Empty the salmon into a bowl and break up the flesh slightly, adding freshly ground black pepper and a touch of salt. Cut a length off a whole cucumber and remove the skin with a potato peeler, then slice thinly. Spread a quantity of salmon on one slice of buttered bread, and then place a layer of sliced cucumber on top. Put your other slice of buttered bread on top and press together gently. Cut into quarters. If you are feeling particularly effete, cut the crusts off as well and serve neatly arranged on a china plate.
Smoked salmon and cream cheese sandwiches
Use brown bread and proper butter. Lay a thick slice of smoked salmon on one piece of buttered bread and cover with freshly squeezed lemon juice and freshly ground black pepper. Spread a generous amount of soft white full fat cream cheese on the other slice of buttered bread and press together – slice diagonally.

Beef and mustard sandwiches
Use white or brown bread and proper butter. There’s not much point in roasting a joint of beef that weighs less than 4 lbs, as there won’t be enough fat or volume for it to keep itself moist during cooking. Slice the beef and lay a couple of good slices on top of one slice of buttered bread. Smear liberally with hot English mustard (Colman’s is best) and place your other buttered slice on top. Alternatively, substitute horseradish sauce for mustard.

Chicken salad sandwiches
Use white or brown bread and proper butter. You can add different flavours to your chicken by coating the skin with herbs/seasoning of your choosing before cooking. Many people assume breast meat is best for chicken sandwiches, although if you try using the meat from the leg or thigh you will get a richer flavour, which some people prefer. Slice the chicken quite thinly using a sharp knife and lay on one slice of your buttered bread.

You can use salad ingredients of your choosing, but as a suggestion, watercress goes very well – the tang offsets against the butter and the richness of the meat. Place the salad on top of your sliced chicken. Spread the other slice of buttered bread with a generous amount of Hellman’s mayonnaise and place on top, pressing together gently. 

Yorkshire bacon egg and sausage oven bottoms
An “Oven Bottom” is a large white, flat, soft, round bap, at least 7 inches across, which is traditionally baked in the northern counties of England such as Yorkshire and Lancashire. Each sandwich will take at least two sausages, two rashers of bacon and one fried egg.
Butter or margarine is optional. Use good quality sausage, dry-cured bacon and free range eggs. Prick the sausages and place with a little oil on a baking tray in an oven pre-heated to about 180 c. After 10-15 minutes, add the bacon rashers until all are cooked. Remove from the oven and keep warm. Fry your egg/s. Slice the Oven Bottom horizontally and place– cut side down, in the baking tray to absorb some of the fat and juices from the meat before removing to a warm plate. Then place your bacon, sausages, and fried egg on the lower slice of the Oven Bottom in that order. You might wish to add condiments at this stage, such as Colman’s English mustard, HP sauce or tomato ketchup – or all three. Place the top of the oven bottom on top and serve whole. The trick when eating is to grasp firmly with both hands so the contents don’t fall out.

Spanish tortilla boccadillo
Boccadillo (pronounced bokadeeyo) literally means something like “big mouth” in Spanish. To make a good Boccadillo you’ll need freshly baked crispy white “flute” – a smaller, thinner version of a French loaf, which can be bought at most supermarket bakeries. It has to be crispy on the outside so that the crust goes everywhere when you cut it, and soft on the inside. A Tortilla (pronounced torteeya) is a thick Spanish omelette made without any milk – and a lot of eggs. It usually contains onion and sliced boiled potato, and although it can include any variety of ingredients such as spinach, chorizo or beans, the version described here is the best known and simplest. There are a few other ingredients; some good olive oil, a large ripe tomato, a clove of garlic and salt and pepper. To make the tortilla Peel and boil 3 or 4 medium potatoes and cut into slices about 5mm (half a centimetre) thick.

Take 12 eggs; break into a bowl and whisk, adding salt and freshly ground pepper. Put to one side.
Finely chop one large onion, and shallow fry gently in olive oil until soft and translucent - use a medium sized non-stick frying pan with rounded sides.

Remove from the heat and pour in the eggs, then add the slices of potato. Place the pan back on a very low heat for about 10 to 15 minutes, then turn over very carefully and cook until just done. The tortilla should be still a little soft in the middle – the residual heat will cook it through as it cools. To finish the Boccadillo Slice the bread horizontally and pour a little olive oil on the cut surfaces, rub the peeled garlic clove on it, then slice the ripe tomato in half crossways and firmly rub the flesh and seeds on the bread so that it turns pink. Cut a good sized slice of tortilla – big enough to fill your bread in one piece, and place between the bread. Wrap one end with a paper napkin and eat. Good with ice cold beer.

Pastrami on rye
This is a sandwich that New York “Delis” have become famous for, and would appear to be a kind of Italian/German hybrid. Pastrami is thinly sliced, cured and peppered beef that you can buy from the supermarket. Rye bread is dark heavy bread, similar to that found in Germany and Eastern Europe – again, you should be able to buy this from the supermarket. Butter is optional for this sandwich, as is everything else apart from the Pastrami and the Rye Bread. Heap on sliced black olives, French mustard, chopped lettuce and tomato and maybe a melted slice of cheese, but make sure you use enough meat so the main flavour isn’t overwhelmed.

Accommodation and eating out in Sandwich

Fisherman’s Wharf, restaurant, Quayside, T. 01304 613636

Little Cottage Tearooms, for sandwiches and snacks, The Quay

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