When talking about sandwiches, it seems that the size matters a lot these days. From east London to Edinburgh, there is a rising trend of supersized sandwiches, at least four inches thick, that are gaining popularity. Customers are lining up around the block before lunchtime to get their hands on these massive sandwiches before they sell out for the day. While some places follow a “stack it high and sell it cheap” approach, others are focusing on using seasonal and organic ingredients to create towering sandwich structures with prices around £12.
For example, at the Dusty Knuckle in Dalston, east London, you can find roasted beetroot wedges with harissa dressing, herby salad, almonds, all sandwiched between two soft focaccia slabs. Mondo Sando in Camberwell, south London offers white baguettes filled with layers of salami, mozzarella, and hot peppers. And in Southside, Edinburgh, Alby’s popular sandwich features battered chicken thighs with crispy onions between thick slices of bread. The Bear’s Matty Matheson is even including recipes for pork sandwiches and French dip rolls in his upcoming cookbook.
According to Edd Watkinson from the Big Deal’s Bodega in Norwich, the key to this massive sandwich trend is to offer customers something completely different from what they can make at home. These supersized sandwiches are more like a full meal rather than just a snack.
The trend of these giant sandwiches is partly attributed to the UK’s fascination with Americana, according to food writer Jonathan Nunn. He mentions how the focus has shifted from burgers and barbecue to regional sandwiches, which fits perfectly with the sandwich culture in the UK.
Max Tobias, co-founder of the Dusty Knuckle, credits the growing interest in local and seasonal ingredients, as well as people opting for small day-to-day treats instead of splurging on vacations, for boosting this trend. Their sandwiches, which sell for around £10.95 each, offer a level of intricacy and quality comparable to high-end restaurants.
This attention to detail and quality is a far cry from the sandwich’s humble beginnings attributed to the fourth Earl of Sandwich in the 18th century. Now, with many people adopting a hybrid work approach, these supersized sandwiches are giving stiff competition to the sad, packaged sandwiches from supermarkets.
These giant sandwiches are meant to be enjoyed slowly and messily, forcing the eater to sit down and savor every bite. Some experts suggest sharing or saving half of the sandwich for later, as they can be quite filling.
However, there is a caution against oversized sandwiches that prioritize aesthetics over taste. It’s important to make sure that the sandwich can be enjoyed in one bite, with all the flavors coming together perfectly.
In conclusion, the rise of supersized sandwiches in the UK reflects a shift towards appreciating quality ingredients, regional flavors, and a desire for a more substantial meal experience. So, the next time you see a massive sandwich on the menu, remember to take your time, savor each bite, and maybe consider sharing it with a friend.
