Sandwiches

Pronounced ‘bye-gull’ rather than ‘bay-gle’, the East End version is smaller and chewier than its New York equivalent. It also omits an overnight prove and is traditionally unseeded

Layering up succulent Middle Eastern-style spiced chicken with harissa veggies, spinach, whipped feta and a drizzle of tahini, this flavour parcel is going to be on picnic rotation all summer

These elegant little sandwiches add an instant touch of class to any party spread yet only take a matter of minutes to make

This iconic New Orleans sandwich was first created in 1906 by Salvatore Lupo, the Sicilian owner of Central Grocery Co, as a convenient way for workers to enjoy a traditional Italian lunch of cold meats, cheese and olives on the move. The name refers to a particular style of Sicilian sesame bread but any round loaf will work. The secret to its success is making sure you let it rest before eating, so the flavours permeate through the sandwich

Celebrate the arrival of spring with this Swedish sandwich cake, or smörgåstårta, by Swedish food writer and stylist Steffi Knowles-Dellner