8 quintessentially British forgotten sandwiches only your grandparents will remember - did you have any?

Another World War II relic that continued to be in lunchboxes for a little bit was the potted meat or the fish paste sandwich. However, given the spreadable texture wasn't massively appealing to the younger generation, it's no surprise they fell out of use.

Meat paste itself isn't entirely gone, and people still enjoy pate in high-end restaurants and from the stores, although now this is typically found on toast as opposed to standard soft bread.

Spam was once the go-to meat for everything, so it should be no surprise that it used to feature in many sandwiches, especially given that it didn't need to be refrigerated.

While Spam is still eaten around the world, the product doesn't have the same allure that it once did, and you're more likely to see ham or beef in your sandwich than you are a few slices of Spam.

When it comes to beef dripping, the first thing the mind goes to is chips in fancy restaurants, but back in the olden days, if you needed a quick sandwich after a Sunday roast, then the beef dripping sandwich was the perfect choice.

But now, could you imagine a sandwich filling that is essentially just the leftover fat from your meal the day before? Now a full Sunday roast sandwich, that's an idea!

When you think of tinned fish, your mind would instantly head for tuna, and while people might expect to find them in a salad or on a pizza, a sandwich is heavily unlikely. And that's doubly the case when it comes to salmon, with fillets often enjoyed on their own.

However, most of the time, the tinned salmon sandwich wasn't something you stuck in a sandwich, but something to be enjoyed on a special occasion, like a birthday or Christmas. Salmon has, however, generally always been an expensive fish, so it's no surprise that these fell out of favour.

Many of us will have a little bit of fruit to get us through the day, with the banana being a prime example. In fact, it's often enjoyed in breakfasts, being sliced for cereal or porridge, but it used to feature in sandwiches.

However, given their oxidation rate and general soggy texture, they were never the ideal fit for a pre-prepared lunch, given by the time midday hit, they'd often resemble brown mush and have soaked through the bread. But fresh ones would still provide a good hit.

Now before things get muddled, yes, I'm well aware that peanut butter is still a popular sandwich filling, especially in the United States, but peanut paste was its predecessor, and it's certainly less widespread.

The paste, which can sometimes be a key ingredient for peanut butter nowadays, was thicker and more savoury than its modern day counterpart, but tasted just as nutty as the jars we now pick up from store shelves.

It sounds like a dentist's worst nightmare, but yes, people used to just put sugar and margarine between two slices of bread and eat it as a sandwich.

The former meal was a staple of economic hardship, and has widely fallen out of fashion, especially with further awareness about how sugary treats impact our dental health.

While I'm sure salad cream will still make it into many sandwiches across the nation, it'd be more as an additional flavour rather than being the star of the show. Imagine having solely just ketchup or mustard sandwiched between the bread.

Favoured for its tangy flavour, occasionally lettuce was added to the sandwich, but normally it was just the condiment that solely featured. This quick-to-make sandwich was often used by people who were just managing, but nowadays, salad cream accompanies the sandwich rather than starring in it.