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THE HISTORY OF SANDWICH
It seems strange that the modest and democratic sandwich was the invention
of an aristocrat.
The Earl of Sandwich, the head of the British navy; was a passionate cardplayer.
In 1762, during a 24-hour gambling session, he got hungry; picked up a
piece of beef and popped it between two slices of bread. He then carried on
playing cards while eating what was to become Britain’s biggest contribution to
gastronomy.
The word for his invention soon entered the English language. In 1762, the
historian Edward Gibbon wrote about a ‘restaurant where ‘twenty or thirty of the
first men in the kingdom’ could be seen at little table on a bit of cold meat, or a
Sandwich.’
Today the sandwich is enjoyed by all classes and both sexes, not just the ‘first
men in the kingdom’. In fact, every weekday, almost every office worker in the
country has one for lunch, whether plain or toasted, on traditional British sliced
bread, crusty French bread, Italian ciabatta or Middle Eastern pitta. Popular
fillings include tuna salad with mayonnaise, prawn cocktail with avocado, BLT
(bacon, lettuce and tomato), and cheese and pickle.
Cucumber sandwiches on thin white, slightly soggy bread with the crusts cut
off, are probably the most uniquely British type of sandwich. Cut into four neat
triangles, their flavour has made them popular since Viktorian times. They have
to be eaten in the right context: in the summer at garden parties, cricket matches
or even wedding receptions. They are most popular type of sandwich at
Wimbledon where every year 190,000 sandwiches are sold during the two-week
tennis tournament.