This is not the case any more. The noble prawn sandwich struggles to compete against today's offerings of jamón serrano and manchego cheese on artisan sourdough, let alone hay-baked swan thigh with foraged woodland herbs and owl's egg mayo on freshly baked pain de campagne. More often than not, you can find a prawn cocktail sandwich, limp and soggy, reduced to 50p in Boots at 7:45pm.
But I have never lost faith in the prawn cocktail sandwich, and I think I've found a great way to boost its fortunes. I bring you the double prawn cocktail sandwich. Containing prawn cocktail AND prawn cocktail crisps.
Of course, I had to taste a few crisps first, just to check they were up to the high JerryFishbiscuits standards. When the time came to assemble the sandwich, I found that a layer of green stuff was necessary to prevent the crisps from getting soggy (creating "food barriers" is a complex subject which has been touched upon by Mr Noodles here). I wouldn't want anyone thinking that I was going all health conscious.
I honestly believe that the 'Double Prawn Cocktail' could become my new sandwich of choice.
Furthermore, I think many other sandwiches could benefit from the addition of crisps. I'm thinking cheese and pickle sandwiches with a layer of cheese and onion crisps. Or BLT with a layer of smoky bacon crisps. So many possibilities...