British Sandwich Week: a recipe

As a child, sandwiches always meant some Marmite or a piece of cheese between some soggy slices of bread. It wasn’t until I got older and discovered the joys of home made bread and exciting fillings that I realised just how exciting sandwiches could be.

So in honour of British Sandwich Week (8th to 14th May 2016), Central England Co-Operative have asked me to come up with a great sandwich combination and explain how to make it. Never one for taking things lightly, I’ve made my sandwich from scratch.

Cheese and herb bread recipe

I don’t have a bread maker, so I looked for a basic recipe and then adapted it to contain the flavours I wanted. This was really easy to make without a bread maker, although I did have the assistance of a particularly keen three year old.


  • 500g Wholemeal Bread Flour
  • 7g sachet of Fast-Action Instant Dried Yeast
  • 1 tsp salt
  • 3 dsp Olive Oil
  • 1 dsp honey
  • 300 ml hand-hot water
  • 200g Somerset Farmhouse Mature Cheddar Cheese
  • 1 dsp Dried Mixed Herbs

Recipe for a cheese, mushroom and spinach open sandwich for British Sandwich Week. A sandwich recipe for British Sandwich week including a simple bread recipe A recipe for a cheese, spinach and mushroom sandwich made from scratch including a bread recipe - for British Sandwich Week


  • Add the flour, yeast, salt and herbs to a mixing bowl and mix together using hands, then tip in the cheese and mix again
  • In a separate jug, mix the water, honey and oil together
  • Pour the water, honey and oil mixture into the dry ingredients and draw them together to form a dough
  • Lightly flour a clean, flat surface and turn the dough out onto it. Kneed for five minutes until the dough is not sticky. You may need to add some more flour
  • Lightly oil the loaf tin with olive oil, place the dough into the tin and press it evenly. Put the whole lot into a food bag and leave it for an hour. It will double in size and fill the tin. I split my mixture into two separate tins to make two small loaves, you could leave it in one tin to make a larger loaf
  • Preheat the oven to 200C. Make a pattern on top of the loaf with a sharp knife and bake for 30 to 35 minutes
  • Turn the bread out onto a rack to cool

A recipe for British Sandwich Week: mushroom, spinach and cheese open sandwich on home made bread A recipe for British Sandwich Week: Mushroom, Spinach and two types of cheese open sandwich on home made herb and cheese bread

Open sandwich: field mushroom, spinach and two cheeses

As a vegetarian, I am often disappointed when we go out to a café for a sandwich. My husband usually has the option of a hot sandwich with bacon or something similar, whereas I am often stuck with a cold sandwich.

As a result, I wanted to make a hot vegetarian sandwich that is genuinely tasty and appetising. I went for an open sandwich because it was a bit easier with the small loaves that I’d baked, but this would work just as well as a normal sandwich.


  • Home made cheese and herb bread, sliced into thick chunks
  • Field mushroom
  • Fresh spinach
  • Garlic & Herb Roule
  • Somerset Farmhouse Mature Cheddar Cheese, sliced
  • Real butter
  • Olives, stuffed peppadew peppers, tomatoes, cucumber, fresh spinach and beetroot (for salad garnish)


  • Prepare the salad garnish – I like to put a nice, colourful salad onto a large plate so that everyone can add as much to their plates as they want

A colourful salad: a garnish for an open sandwich for British Sandwich Week

  • Butter the bread and put it on the plates ready for the filling to be piled onto it
  • Fry the field mushroom in a tiny bit of olive oil then take it out, leaving as much juice as possible in the pan
  • Put the mushroom onto a separate plate and cut in half
  • Place each half of the mushroom onto a separate slice of bread
  • Lightly sauté the spinach in the same pan you used for the mushrooms, adding a dollop of butter and a few tablespoons of water
  • While the spinach is cooking, spread a generous amount of the Garlic & Herb Roule onto each half of the mushroom
  • Take the spinach out of the pan, drain well and place on top of the Garlic & Herb Roule covered mushrooms
  • Place a slice of cheese on top of each one
  • Place under a hot grill for a couple of minutes until the cheese on top melts
  • Place two extra pieces of bread onto the plate
  • Add salad garnish at the table

A mushroom, spinach and cheese open sandwich for British Sandwich Week - includes bread recipe

Please note, this post was written in collaboration with Central-England Co-Operative but all views, opinions and rather fantastic sandwiches are my own.

6 thoughts on “British Sandwich Week: a recipe

  1. Laura - dear bear and beany

    Yummy!! As a child I never liked sandwiches in my lunchbox, I only like them freshly made. This has carried onto my adulthood and I make all our sandwiches fresh. These look delicious, my two favourite things mushrooms and cheese x

  2. Debbie

    Hi Natalie, you can’t beat homemade bread for more-ish-ness. Our sandwiches as a child consisted of Marmite (which I love) or fish paste (which I never did).

    I would quite happily enjoy your vegetarian sandwich, cheese, mushroom and spinach work well together and melted Cheddar is the best! You’ve also reminded me that I really must move and get breakfast!

    Debbie recently posted…We’ve Created A Monster!My Profile


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