The sandwich project began in the mind of Derren Wilson as he waited in the queue for a mass-produced supermarket sandwich about two years ago.
The site launched in September 2002: since then, the site has had over 100,000 visitors and more than 1,500 sandwiches submitted.
Frequently Asked Questions
Do you test all the sandwiches?
I haven’t tested many of them. I’ve worked out that if I tried one a day for lunch, it would take about five years to try them all.
What’s your favourite sandwich?
Probably a bacon sandwich, with lots of butter. But I’m not fussy. I had some good sandwiches in Venice – I had no idea what was in them.
Have you been surprised by the reaction to this project?
It’s been incredible how many visitors and sandwiches there have been, and there have also been quite a few e-mails with suggestions and help. I am grateful to everyone that’s supported the project.
What’s next for the project?
I want to move the site to its own web address, make the links section much bigger, with listings of good sandwich shops all over the world, and generally keep improving the project.
Go direct to the heart of the Sandwich Project empire
Made by Simon Sarni
(I make this myself)
Rated 
(16 votes)
Your vote:
Blow the Man Down
What’s in it? Kipper
Butter
Mayonnaise (Hellmans preferred)
Mustard (English) powder or Wasabi
Pepper
Lemon Juice
What should we know? Cut two thick slices - 3/4 inch.
Butter lightly.
Mix mustard or Wasabi powder with the Mayo, to taste.
Hard part - use very sharp knife to divide the kipper evenly into two fillets.
Place fillets on bread, drizzle with lemon juice, add a generous grind of coarse pepper, top with generous smear of mayo mix, and cover with top slice.
If you’re un-afraid of the wasabi-sinus slam this is a poweful autumn morning restorative. Great if you have to face a day in the North Sea or an early morning kids-parents swim at the local town pool.
At tea time it goes wonderfully with a small glass of malt whisky.
Bread Type? Fresh crusty white, unsliced
