Hurrah! Last week brought us the delights of British Sandwich Week. We Brits love a good sarnie filled with anything from Nana’s jam to leftover chicken from the Sunday roast. We hear ole’ Johnny boy (aka the Earl of Sandwich) was rather fond of a good cut of meat in his.
Its common knowledge that our bread makes the most exceptional toast, but don’t under estimate its role in the humble sandwich! Due to all the seeds and grains we squeeze into our loaves (approximately 12,516 give or take a few), which are full of fibre, protein and natural necessary fats – our sandwiches are guaranteed to keep the hunger wolves away from your door until dinner.
Here at Vogel’s HQ we add a little adventurous flare and a classy touch to our sandwiches. Here’s some of our faves…
Smoked salmon & herb sandwich with egg-free lemon yoghurt aioli