We can’t talk about sandwiches without hopping across the pond to the United Kingdom. Tatler Magazine’s John Haney, formerly an editor at Saveur and Gourmet, gives us the rundown on how British sandwiches, or “sarnies” as they’re called, have evolved over time. We’re talking cheese-and-pickle sandwiches, fried egg sandwiches, fish paste sandwiches, syrup sandwiches, toast sandwiches and many, many more. Haney is the author of the book, “Fair Shares for All: A Memoir of Family and Food.”
KCRW
