Mark Iverson at the Lydden Bell in Lydden, near Dover, Kent, was given a special mention by judges for his entry of warm crab and mozzarella ciabatta.
The judges were impressed with the attention to detail shown by Mark in the presentation of this dish.
The sandwich, of which around 40 are sold a week, is served with home-made crisps, home-made coleslaw, and salad that includes mixed leaves, cherry tomatoes, small garlic croutons, sugar snap peas, honey-and-grain mustard vinaigrette and red onion, tossed together, topped with pineapple and served with a wedge of lemon.
Mark says the sandwich takes about two minutes to prepare. "This is important," he says, "as at lunchtimes people want food that is going to be served quickly."
Lucy Pickersgill says: "Mark's attention to detail is excellent and the sandwich is an interesting concept - a twist on the tuna melt. The sandwich offered good value for money."
Other sandwiches on the pub's menu include chargrilled Cajun chicken & salsa (£6.50), bacon and guacamole (£5.25), and prawn and lemon mayonnaise (£5.50). The pub, which serves an average 200 covers a week, also offers customers the option of takeaway sandwiches.
The menu changes seasonally to make the most of what is available, with produce sourced both locally and from France.
Dishes on the pub's menu include devilled whitebait with a sweet-chilli dip, seared pigeon breast and roasted-fig salad with raspberry-balsamic dressing, pan-fried lamb's liver, chargrilled swordfish and mixed grill.
Mark has worked at the Lydden Bell for two and a half years.
Sandwich: Warm crab and mozzarella - £6.50
Ingredients: White crab meat, red onion, salt and pepper, mayonnaise, ciabatta, and grated mozzarella
Recipe: Mix crab, mayo and seasoning together. Spread over baked ciabatta and top with fine-sliced red onion and grated cheese. Grill until golden.
Cost of ingredients: £2.10
GP: 68%