British Sandwich Preferences Are Changing Fast

by : Julia Banim on : 30 Aug 2018 16:42
The nation's favourite sandwich is changing.The nation's favourite sandwich is changing.Deposit Photos

Sandwiches are a perfect metaphor for humanity as a whole. We are all united in our love of them, with various eccentricities and idiosyncrasies found in our diverse filling choices.


Indeed, the enduring popularity of Subway lies in our desire to customise our sandwiches right down to the finest details.

And it seems our taste in sandwiches is shifting from one generation to the next. While your grandparents may have opted for a jam or corned beef filling back in the day, hip young butty connoisseurs are now more likely to go for chicken and avocado or hummus and falafel.

British sandwich eaters are changing.British sandwich eaters are changing.Warner Bros.

According to a tasty new study conducted by Warburtons, nearly half of respondents described themselves as being more adventurous sandwich-wise than their fuddy-duddy parents.


Brits are reportedly swapping trusty favourites such as BLT, tuna mayo, ham salad and cheese and pickle for trendier fillings such as brie, cranberry and BBQ pulled pork.

Research found the ham salad was the most popular filling of the 1970s, fuelling disco dancing throughout the decade. This was replaced by the chicken salad in the 1980s and the BLT in the 1990s.

Zooming forward to the noughties and smoked salmon and cream cheese was the filling of choice, although I must say this sounds like a nightmare combination to me. In our current decade, hummus and falafel is the most favoured lunchbox dweller, but for how long?

Despite seismic sandwich world changes the trusty lunchtime option is still favoured throughout the land, with Brits munching through an average of five sandwiches per week. Indeed, over one third of respondents listed them as being a much-loved meal.

Furthermore, Brits take their sandwich making seriously, spending an average of four and a half minutes crafting theirs to perfection.

News sandwich research finds how tastes have changed.News sandwich research finds how tastes have changed.SWNS

Innovation Director at Warburtons, Darren Littler, said:


Whilst the humble sandwich has remained a classic UK favourite over the decades, it’s interesting to see the fillings that fall in and out of favour in line with trends and preferences.

Now, with a vastly increased number of choices compared to years gone by, more adventurous fillings are now clearly the order of the day for many Brits, with corned beef no longer cutting the mustard.

When it comes to finding a loaf that all the family will enjoy, Warburtons Mighty White blends wholemeal and white flour into one tasty, clever loaf, making it the perfect option for busy families at home, at school, or at work.

Mighty White launched at Iceland.Mighty White launched at Iceland.SWNS

The research was carried out to celebrate the launch of Warburton’s Mighty White, a loaf baked with 50 per cent wholemeal and 50 per cent white flour.

This loaf can be purchased exclusively from Iceland, who will be offering shoppers the opportunity to buy it for just 50p between the third and tenth of September. After this, bread likers can still grab one for £1, or two for £1.60.

Head Chef at Iceland, Neil Nugent, said:

We’re delighted to be stocking Warburtons Mighty White bread, a blend of wholemeal and white flour making it the perfect loaf for lunchbox sandwiches.

The sandwich has always been a firm family favourite for the nation and although the fillings change, customers are always looking for a bread which is both tasty and delicious. The Mighty White does just that and our introductory offer is ideal to help parents save as the new term starts.

It’s a brave new world for sarnies but, call me old-fashioned, I reckon you just can’t beat a good old Cheddar and Branston Pickle combo.

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Julia Banim

Jules studied English Literature with Creative Writing at Lancaster University before earning her masters in International Relations at Leiden University in The Netherlands (Hoi!). She then trained as a journalist through News Associates in Manchester. Jules has previously worked as a mental health blogger, copywriter and freelancer for various publications.

Topics: Food