BRITS eat more than 11.5 billion sandwiches every year, spending the equivalent of 36,500 brand new Ferraris on them across the country.

The sandwich has become so central to our culture and a lunchtime staple that we now have more different names for them than the Eskimos do for snow.

Our love affair with them began with 18th century statesman John Montagu, the 4th Earl of Sandwich, who reportedly ordered cold beef between slices of toast so he did not have to move away from his game of cards.

Nowadays sandwiches are as popular as ever – although they are diversifying.

Wraps make up five per cent of all sandwich sales in major retailers and paninis are also gaining in popularity. Last year panini sales rose by 14 per cent in major shops, but still account for just two per cent of sandwich sales.

Baguettes are still popular, making up 10 per cent of all commercially made sandwiches. But 57 per cent of commercial sandwiches are still made with the traditional square sandwich bread.

Earlier this month it was British Sandwich Week, a nationwide celebration of sarnies, butties, barms and baps – whatever you prefer to call them.

The week is run by the British Sandwich and Food to Go Association which is run from its headquarters in Moor Street, Chepstow.

While Britain’s biggest sandwich retailer by money value in the UK is American chain Subway – which has shot ahead of supermarkets and even Greggs – Tesco outsells them in the numbers of sandwiches sold by several million.

But what about the independent sandwich shops? In the UK there are more than 300,000 people employed in the sandwich industry and the Argus went to talk to some in Gwent.

Paul Francis, who runs the Hot Bread Shop in Chepstow Road, Newport, sells a selection of baguettes and rolls which he said are very popular.

“We are a small bakery/takeaway who pride ourselves on providing quality produce at sensible prices,” he said.

“We make and bake all our rolls and baguettes each day and prepare them fresh to order and they come on white, wholemeal or granary.

“We have got the standard ones which are popular – cheese rolls, ham rolls. We use fresh gammon ham in the ham rolls.”

His rolls range from £2 to £2.20 and baguettes from £2.40 to £2.60, depending on fillings.

He said his range of chicken baguettes and rolls are also very popular – fitting with the UK figures.

Chicken remains top of the most popular sandwich fillings in the UK. Brits eat 43,000 tonnes of the meat and it makes up 31 per cent of commercially made sandwiches. Next is cheese, ham, egg then bacon. Prawns are sixth, followed by tuna, salmon, beef and sausages.

Meriel Shore, who runs the Sandwich Bar, on Llanthewy Road, Newport, believes sandwiches have stood the test of time because they are consistent.

Speaking about why her own sandwiches are popular, she said: “I think because of the quality of our product, the bread especially, and we are also good value for money.

“We are always consistent, we make it the same way every day. And we have got a good selection.”

Ms Shore started the shop 13 years ago, after 26 years working as general manager of a golf club.

“I decided I wanted to do something for myself,” she said. “And it’s been brilliant. We’re going from strength to strength.

“I’d like to thank all my customers for their support and being loyal.”

The Sandwich Bar’s most popular sandwich filling is Cajun chicken, shredded lettuce, black pepper and sweet chilli sauce, one of around 15 fillings the shop has.

“Most of our meats come from Caernarfon,” she said. The sandwiches and baguettes cost £2.50 while salad boxes are £2.70.

Laura Pay-Savage, who owns the Baguette Shop in Caldicot, said sandwiches have stood the test of time because they are quick, easy and comforting.

She said: “You can make your own and make it your own as well. You can use your imagination.”

Ms Pay-Savage’s shop offers a total of 48 different filling combinations.

The customer favourite? “It’s getting harder and harder to sort of say,” she said. “We do so many different fillings. Chicken tikka is always popular.

“I think the main thing is our baguettes are all very fresh and specially baked as we go, first thing in the morning.”

When asked online, Argus readers also recommended Turners butchers at Newport market. Describing their sandwiches, one reader said: “quality, quantity and a decent price”.

“BLT is my favourite, thick rashers of bacon, good amount of lettuce and tomato and a choice of sauces. More filling than bread.”

Readers also recommended the Vanilla Pod, Parc Pantry and Parsons in Abergavenny.

If you prefer to make your own, but are after some inspiration for some new exciting flavours, have a look at our recipes here.

Watercress, griddled British asparagus and crab sandwiches

Serves 4

Preparation: 5 minutes, plus pre-heating griddle pan

Cook: 5-7 minutes

You’ll need:

300g British asparagus spears

85g watercress

1 tbsp Filippo Berio olive oil

300g fresh crab meat (half white/half brown meat)

2 tbsp mayonnaise

½ tsp Bart Spices paprika

Sea salt & freshly ground pepper

4 slices thick-cut granary bread

Butter

What to do:

Heat a griddle pan to hot. Lightly brush the asparagus with olive oil and cook on the griddle, turning occasionally, for around 5minutes or until tender.

Whilst the asparagus is cooking mix the crab meat with the mayonnaise and season to taste.

Butter the slices of bread and arrange the watercress on top of each piece, followed by a pile of the crab mixture lightly dusted with a pinch of paprika.

Top each slice of bread with the asparagus and serve immediately.

Chicken and mozzarella sandwich loaf

Serves: 4-6

Preparation time: 15 minutes plus standing time

Cooking time: 0

You’ll need:

1 Ciabatta style loaf

2 tbsp pesto

6-8 long Cos Leaves

150g mozzarella, sliced

Jar roasted vegetables (Peppers, aubergines, courgettes etc)

1 cooked chicken breast torn into pieces

What to do:

Cut the top off the loaf approx. ¼ the way down and pull the soft bread out of the centre to make a bowl shape of the crust with a 2cm layer of bread inside.

Spread the pesto in a thin layer all over the inside of the bread bowl then layer half of the Cos leaves over the bottom, then add a layer of mozzarella then the roast veg then the chicken. Repeat this till the bread bowl is full. End with a layer of Cos leaves.

Replace the lid and tightly wrap the whole thing in cling film and balance a can on top to weigh it down. Leave to firm up for 1-4 hrs. Cut into slices to serve.

Note: dry the roast veg and mozzarella on kitchen roll and make sure you don’t use too much pesto to avoid the bread getting too soggy.