As an alumnus of Manchester University it’s heart warming to read that students’ fees are being spent on researching the secrets behind the perfect sandwich. This article from the M.E.N explains that professors at Manchester’s premier academic institution have discovered that the natural bubbles in white bread are crucial to the success of a sandwich.

Personally I’m fond of ham and cheese on a spongy roll but following this news I’ll be sure to never try making a butty with unleavened bread.