Whether you are in the mood for soft wholemeal, crusty white, granary, rye, wheaten, soda, seeded, or gluten free, the outer layer of your sandwich should be chosen very carefully. To add a little twist, why not try a wholegrain seeded bagels, or children will love mini bagels, small croissants or brioche.
Soft tortilla wraps are good for filling with salads and cold meat or fish. Just roll up and wrap tightly in foil or parchment paper (cling film will make them go soggy) the night before your picnic, then pop them in the fridge.
Fillings
Fresh ingredients make the best fillings for sandwiches, of course, and a delicate balance of textures and flavour such as a salty tuna or smoked salmon filling requires a creamy mayonnaise with maybe a hint of lemon, or a little spicy wasabi and some crisp cucumber slices to create a delicious sandwich.
Cold meats and charcuterie deserve a spicy or fruity chutney with some crisp salad leaves. Try juicy prawns with some crispy bacon and mayo, or with home-made egg mayonnaise for a gorgeous combination.
A good vegetarian alternative is an authentic Italian soft milky Buffalo mozzarella torn over some ciabatta with sweet tomatoes and fresh basil. Flavour the bread with a drizzle of extra virgin olive oil instead of butter. How about a roll stacked with layers of creamy houmous, chargrilled peppers (buy ready-cooked in a jar at Waitrose) and wild rocket, or a traditional Ploughman's in a floury bap. Use a mature full-flavoured West Country Cheddar thinly sliced with some good chutney and serve with a few pickled onions and English apples wedges.
For the ultimate indulgence, take a hint from the Americans who invented the submarine - usually a long roll or baguette filled with salami, cheese, salad, gherkins, ham, mayo, tomatoes and the dressing of your choice. A great tip is to always put the cheese in first and last to stop the bread getting soggy.
Whatever the occasion, a few well chosen simple fresh ingredients combining tastes and textures will guarantee to make a great sandwich with a difference.
The Americans
A spell at a cookery school in New Orleans combined with a tour of restaurants and eateries in Miami and Texas have inspired our sandwich buying team to create a tasty range of American-deli style sandwiches.
Rare Roast Beef with Horseradish Mayo and Wild Rocket
Succulent wafer-thin slices of rare roast beef, complimented by horseradish blended in free-range mayonnaise, topped with crisp wild rocket lettuce on a soft, fresh malted and seed batch bread.
Key West Meets East Shredded Chicken Wrap (top left)
Shredded mango, chilli and lime-flavoured chicken teamed with a delicious mango salsa, lime mayonnaise and chipotle orange aioli and presented with a soy and honey dip.
Spicy Prawn Burrito (bottom left)
Juicy king prawns mixed with coriander and lime juice and served in a mini tortilla wrap with piquant mango salsa, lime mayonnaise, guacamole and crunchy baby Gem lettuce leaves.
Steak and Stilton
Juicy steak, Long Clawson Stilton and balsamic onion confit.
Roast Pork with Apple and Elderflower Sauce and Stuffing
Tender British pork with sage and onion stuffing.
The Classics
Classic BLT (top left)
An all-time classic, the BLT combines crispy fried bacon, sliced ripe tomatoes, mixed baby leaves and creamy free-range mayonnaise between slices of tasty malted bread.
Great British Breakfast
Smoky British bacon, free-range egg, sausage and tomato ketchup.
Wiltshire Ham with Vine-Ripened Tomatoes, Crunchy Cucumber, Salad Leaves and Free-Range Egg Mayonnaise
Succulent ham carved from whole pork leg taken from pigs reared on Waitrose-approved farms.
Egg Mayo and Baby Watercress (bottom left)
Sliced free-range eggs on malted bread.