British Sandwich Week is a seven-day celebration of one of the most well-known culinary inventions we have.

The event will run from today, Sunday, May 14 until Saturday, May 20.

You might think it's a bit of an odd celebration - what's so great about sandwiches you might even ask.

Although it might not sound like an exciting meal, it's a staple in lunch boxes, across the country. As well as being a go-to comfort food.

From toasties, to baguettes and rolls there are lots of different kinds to contend with.

Find out how the humble sandwich was invented and check out our tasty recipes below - including a gooey cheese toastie dish.

How did it get its name?

The sandwich was named after Lord John Montague, the 4th Earl of Sandwich, Kent.

It's believed Lord Sandwich liked to gamble and was an avid fan of playing card games. So much so, that he couldn't tear himself away - even at meal times.

To avoid having to leave his game he started asking waiters to bring him slices of meat between two slices of bread - a habit which became well-known amongst his friends.

As he was the Earl of Sandwich others began to order "the same as Sandwich" – which eventually became know simply as the sandwich.

An alternative story is provided by the Earl's biographer, N. A. M. Rodger.

He suggests Lord John Montague's commitments to the navy, politics and art means he was more likely to have eaten his first sandwich at his work desk .

Tuna melt with spicy tomato relish

Serves 2

Ingredients:

1tbsp mayonnaise

1tbsp soured cream

2tbsp tinned sweet corn

1 red chili deseeded and finely chopped

zest of a lemon

1tbsp chopped coriander

salt and pepper

150g tinned tuna, drained

4 slices of sour dough bread

½ ripe avocado cut & sliced

50g grated Swiss cheese

20g grated Parmesan

3tbsp Branston Spicy Tomato Relish

2tbsp butter for frying

Method:

  1. Preheat oven to 180°C/Gas Mark 4.
  2. In a bowl mix the mayonnaise, soured cream, sweet corn, chili, zest, coriander and season. Carefully fold in the tuna. Set to one side.
  3. Spread two of the bread slices with the tuna mix, then top with avocado slices, and the cheeses.
  4. Spread the remaining 2 slices with the Relish. Close sandwiches together.
  5. In a heavy based saucepan heat the butter on a medium heat until it is starting to foam. Add the sandwiches and cook for 2-3 minutes, flip over and transfer the pan to the oven for 4 minutes melting the cheese inside.
  6. Cut and serve

Ultimate halloumi sandwich

Serves 1

Ingredients:

1 tomato, quartered

20ml olive oil

2 tsp dried oregano

Pinch of sugar

20g Branston Pickle

2 slices of bread

2 button mushrooms, sliced

50g rocket

½ avocado, stoned, peeled and sliced

Ground black pepper

Method

  1. Preheat the oven to 17°0C/Gas Mark 3 and place the tomato pieces, spaced out, onto a flat baking tray. In a small pot, mix together half of both the oil and oregano, the sugar and 1 tsp of Branston Pickle, then coat the tomato with the mixture. Bake on the top shelf for 10 minutes, and then turn the oven off, leaving the tomatoes inside.
  2. Meanwhile, preheat the griddle pan or grill to hot. In a small dish, combine both the remaining oregano and oil, then brush both sides of bread with it. Griddle or grill the bread slices for 1 minute, turning over halfway through, then set aside. Keep the griddle or grill on, turning down to a medium heat, then griddle or grill the mushrooms and halloumi slices, turning over after 1 minute, then cooking for a further 1 minute.
  3. Place a piece of bread on a chopping board and layer with the rocket, avocado, halloumi, tomatoes, mushrooms and the remaining Branston Pickle, then sprinkle with pepper.
  4. Top with the other slice of bread and serve or pack up for a packed lunch or picnic.

Minute steak bagel sandwich

Serves 2

Ingredients

2 New York Bakery Co. Original Bagels

1 large onion

2 tablespoons olive oil

250g minute steaks

2 tablespoons mayonnaise

2 teaspoons Dijon mustard

A small handful of rocket

1 tomato, sliced

Method

  1. Heat a frying pan over medium-high heat. Thinly slice the onion and cook with 1 tablespoon olive oil, stirring occasionally, until soft and caramelised (25-30 minutes). Set aside.
  2. Clean the pan and heat the other 1 tablespoon olive oil over high heat. Season the steak with salt and pepper and fry for around 1 minute per side, or until cooked to your liking. Leave to rest for 5 minutes, then slice.
  3. While the steak is resting, slice 2 bagels in half and toast. Combine the mayonnaise and Dijon mustard in a small bowl and spread onto the bottom halves.
  4. Top with rocket, tomato, sliced steak and caramelised onions. Finish with the top halves of the bagels.

The perfect cheese toastie

As revealed by toastie experts Grill My Cheese

Serves 1

Ingredients:

2 slices of sourdough bread, 1.5cm thick

1 tsp of butter

100g Pilgrims Choice Mature Cheddar (grated)

1 tbsp Branston Pickle

1 tbsp mayonnaise

A couple of slices good of quality ham

A snip of cress

¼ sliced tomato

Method:

  1. Butter the outside of the sourdough slices, and begin assembling your ingredients.
  2. On one side, spread a dollop of Branston Pickle.
  3. On the opposite side, spread the mayonnaise.
  4. On top of the Branston, add the grated Pilgrims Choice Mature Cheddar, the sliced tomato, the cress and the ham.
  5. Close the sandwich, using the side of the mayonnaise to seal the sandwich in
  6. Place the sandwich on a preheated dry frying pan on a medium heat. Press down with a spatula.
  7. After about 3 minutes, when you can see the cheese melting, flip the sandwich over.
  8. Make sure the sandwich is golden on both sides and the cheese has melted inside.
  9. Cut in half and serve. Enjoy!