HAM salad, coronation chicken, tuna mayonnaise, egg and cress, banana – the list of sandwich variations is endless.

And unless you are not keen on bread, there is sure to be a filling to suit you.

But this year gives us all the perfect excuse to branch out and try something completely different, as the British Sandwich Association (BSA) celebrates 250 years of the snack.

Legend has it that the name originated from John Montagu, the Fourth Earl of Sandwich, who apparently enjoyed a bit of gambling. To prevent him having to get up during a game, he would demand some meat between two slices of bread and before long his friends were asking for ‘the same as Sandwich’.

To mark the anniversary, the BSA is promoting the product with a ‘Sandwich of the Month’ – and has decided that April is perfect for a vegetarian option.

Cherith Platt, of Kendal’s Baba Ganoush, thinks the encouragement from the BSA is great for both vegetarians and meat eaters.

“There are hundreds of different vegetarian sandwiches you can eat – cheeses, humous, olives. They are just as tasty as those containing meat.

“However, I don’t think such sandwiches should be typecast as ‘vegetarian’, this may put meat eaters off and it’s not about whether there is meat or fish, it’s about the ingredients used.”

Her husband Nigel suggested some innovative alternatives to what may be seen as the ‘classic’ vegetarian options of egg mayonnaise and cheese and pickle.

“You could have Wensleydale with carrot chutney, falafel with spiced humous, mint, yoghurt and dressed leaves, or a warm caponata and whipped goat’s cheese on toasted rye bread,” he said.

“Something we offer is a ciabatta from ‘More’ Artisan bakery at Staveley, filled with award-winning soft goat’s cheese and our own peperonata, which is peppers cooked in white wine vinegar and sugar.”

Cherith added: “These are full of flavour and if you eat something flavoursome it’s much more satisfying. They are also healthy and count towards your five-a-day.”