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Délifrance celebrates British Sandwich Week with global recipe inspiration

Leading bakery solution, Délifrance is celebrating British Sandwich Week by serving up global recipe inspiration for operators with ‘Around the world in four sandwiches’.

Research from Délifrance found that 95% of British consumers eat a sandwich at least once a week, and 77% enjoy changing the types of bread. To honour the beloved lunchtime staple, the firm is celebrating sandwiches from across the world, highlighting different bread types and fillings for operators who want to offer something new.

Stéphanie Brillouet, marketing director for the UK, Northern Europe, and North America, Délifrance, said, “We know that for British consumers, sandwiches are a comforting staple that offer incredible versatility in both bread type and filling combination. They’re also growing in popularity as a premium ‘grab and go’ product, which our range of handcrafted breads are perfect for.

“British Sandwich Week is a chance to add some colour to your lunchtime offering, wow your customers and create a memorable experience to keep them coming back.”

Below are four sandwiches that will liven up any operator’s selection and showcase the provenance and versatility of global breads:
Focaccia: A close relative of the pizza, this Italian bread is made with wheat flour, oil, water, salt, and yeast. Popular fillings include mozzarella, tomatoes, mortadella, olives, etc. It is generally seasoned with olive oil, salt, and herbs.
Banh Mi: A baguette filled with French and Vietnamese ingredients: carrots, mayonnaise, and pâté or white radish, coriander, soy sauce, and pork marinated in lemongrass, etc.
Bagel: A ring-shaped bread made with leavened dough, boiled before being baked, which was brought to the USA and Canada by Jewish immigrants from Eastern Europe. Often topped with seeds, it is filled with cream cheese among other ingredients.
Croque Monsieur / Madame: A grilled Parisian sandwich made with sliced bread, ham and Emmental. Its feminine version (the Croque Madame) has a fried egg on top.

Délifrance has also offered further inspiration to operators in its new sandwich recipe book, The Authentic Collection, with Michelin-starred chef and Délifrance ambassador Michel Roth. The book can be accessed for free at http://www2.delifrance.com/PDF/Leaflet_authentic-collection-bread_UK.pdf