"Stick blenders are good for soup as you can stop while there are still some solid bits to give it texture instead of ending up with a uniform slupp."

True, though you can also simply remove a proportion of the chunky soup before whizzing, then put it back in afterwards.

In our house, the most important rule for a sandwich is to be extremely generous with the filling. I have no time for the pathetic single slice of ham or roast beef. The bread must be well-buttered, right to the edge of the slice (crucial). I like to make a good, thick mixture of roughly-chopped hard-boiled egg with a large dollop of Hellmann's mayo (not that reduced-fat muck). I'm also very fond of a corned beef and beetroot butty. I care not a not about the inconvenience of the beetroot slices constantly dropping out. Just sit over the plate...