There was a time when a British packed lunch looked very different from today’s wraps and meal deals. Café counters and school lunchboxes were once filled with sandwich fillings that reflected the tastes, ingredients and habits of the moment.
Some were simple, some were quirky and some became firm family favourites. Although many of these combinations have quietly slipped out of fashion, they still hold a warm place in the nation’s collective memory.
This article is for general informational and entertainment purposes only. Food traditions vary widely between regions, households and generations. Availability of certain ingredients may also differ today. Images are for illustrative purposes only and may not reflect exact preparation or appearance.
1. Spam And Piccalilli
Tinned meat was once the height of convenience! Spam slices paired with tangy piccalilli created a distinctive combo that dominated lunch boxes in post-war Britain.
The salty processed meat against the mustardy vegetable relish offered a punch of flavour that many older Brits still secretly crave. Budget-friendly and shelf-stable, this pairing was practical during leaner times.
2. Sandwich Spread
Heinz's peculiar orange-pink concoction was the mystery meat of sandwich fillings. This mayonnaise-based spread contained finely chopped vegetables and pickles, creating a tangy, slightly sweet flavour profile.
Kids of the 60s and 70s would find this in their lunch boxes almost daily. The unique texture - simultaneously smooth and chunky - was oddly satisfying between two slices of white bread.
3. Tongue Sandwich
Once a staple in post-war Britain, sliced beef tongue was a common deli-style filling found in butchers and corner cafés. Served cold between thick-cut white bread with mustard or pickles, it offered an economical way to use every part of the animal.
Though rarely seen today, it was once considered a proper, hearty lunch and a favourite among older generations who valued nothing going to waste.
4. Potted Meat
Before fancy pâtés took over, potted meat was the spreadable meat of choice. This mysterious paste came in small glass jars or tins and contained various meat offcuts preserved in gelatin.
The texture was smooth but slightly grainy, and it spread easily on bread. Frugal housewives appreciated its affordability and long shelf life, making it a pantry staple throughout the mid-20th century.
5. Salad Cream And Beetroot
Before mayo ruled supreme, Heinz Salad Cream was Britain's condiment king. Paired with vibrant sliced beetroot, this combo created a sweet-tangy explosion that stained everything pink!
The vinegary kick of salad cream complemented beetroot's earthy sweetness perfectly. Mums would layer this between bread slices, creating a sandwich that was equally loved for its taste and feared for its staining powers.
6. Salmon And Cucumber Sandwich
This delicate pairing was a tea-time classic across Britain, especially in the 1950s and 60s. Flaked tinned salmon mixed with a little mayonnaise or butter met thinly sliced cucumber for a light yet satisfying bite.
It was often served on crustless white bread at afternoon teas or picnics - a simple, elegant combination that quietly disappeared from modern menus.
7. Bloater Paste
Fish paste sandwiches were once a British staple, with bloater paste being particularly distinctive. Made from smoked herring mashed into a spreadable consistency, it had an intensely fishy, smoky flavour that divided opinion.
Coming in small glass jars, this pungent spread was a favourite of the pre-war generation. The strong aroma would announce its presence before you even took a bite!
8. Corned Beef And Brown Sauce
Opening a tin of corned beef was practically a national sport! That distinctive key-operated tin revealed pressed beef that sliced perfectly for sandwiches, especially when paired with a dollop of brown sauce.
The salty, tender meat against the fruity, tangy sauce created a mouthwatering combination. This protein-packed lunch was particularly popular among working men and school children throughout the 60s and 70s.
9. Gentleman's Relish
Patum Peperium, commonly known as Gentleman's Relish, was the sophisticated choice for upper-class sandwich enthusiasts. This intensely salty anchovy paste came in a small ceramic pot and was applied sparingly to buttered bread.
Created in 1828, this pungent spread was considered too strong for ladies and children. The secret recipe remains closely guarded even today, adding to its mystique as a forgotten sandwich filling.
10. Banana And Sugar
Sweet sandwich fillings were once perfectly acceptable, with banana and sugar being a cherished teatime treat. Sliced bananas were arranged on buttered bread, sprinkled with sugar, and sometimes topped with a dash of cream.
Children of the 50s and 60s would delight in this simple pleasure. The contrast between the soft fruit, crunchy sugar crystals, and soft bread created a texture sensation that's rarely found in today's savoury-focused sandwich world.
11. Tongue And Mustard
Ox tongue slices once featured regularly in British sandwiches! This cold cut had a distinctive texture - tender yet firm - and paired beautifully with a sharp English mustard.
Available from butchers and delicatessens, tongue was considered a premium sandwich filling. The pink, slightly mottled appearance might put off modern diners, but older generations recall its rich, meaty flavour with fond nostalgia.
12. Dripping On Bread
Nothing speaks to post-war British frugality like beef dripping sandwiches! The solidified fat collected from roast dinners was spread like butter on bread, sometimes with a sprinkle of salt.
This humble offering delivered incredible flavour and sustained many working-class families. The rich, meaty taste of dripping provided necessary calories during harder times, while its savoury depth made it genuinely delicious despite its simplicity.
13. Paste Sandwiches
Meat and fish pastes in little glass jars were sandwich royalty for decades! Available in varieties like salmon, chicken, ham, and crab, these smooth, spreadable pastes were a pantry essential.
Their vivid artificial colours (bright pink salmon, yellow chicken) were part of their charm. Perfect for afternoon tea or packed lunches, these pastes offered convenience before sliced deli meats became widely available in British supermarkets.
14. Deviled Ham
Step back in time with the spicy delight of deviled ham. This filling combines finely chopped ham with mustard, pepper, and a hint of vinegar. Its robust flavor made it a lunchtime favorite in the mid-20th century.
Often served on soft white bread, it was a picnic staple. The tangy taste and creamy texture provided a comforting contrast to the mundane.
Despite its decline in popularity, deviled ham remains a symbol of bold culinary choices. A reminder of an era where flavor experimentation was embraced with open arms.
15. Egg And Cress
Egg and cress sandwiches evoke memories of quaint afternoon teas. This classic pairing combines chopped boiled eggs with peppery cress.
Laid between slices of buttered bread, it offered a fresh, mild taste. The cress added a delightful crunch, contrasting the creamy egg.
Though simple, this sandwich was a common feature at garden parties and gatherings. Its understated elegance speaks to a time when simplicity was celebrated. Today, it serves as a nostalgic reminder of cherished traditions and social gatherings.
