But before you accuse culinary wizard Tom Bridge of eye-watering extravagance, his project is all in a worthy cause.

The celebrity chef, who lives in Parbold, was put to the Extreme Sandwich Challenge by friends of the Fred Hollows Foundation which helps blind people in the developing world.

And he is hoping rich bidders will pay thousands for the delicious concoction when it goes up for auction on eBay during British Sandwich Week in mid-May

Tom has scoured the country for the finest and most luxurious ingredients which include fresh lobster tail with crab claw meat and wild red salmon blended with a strawberry and champagne salsa. The executive sarnie is topped with beluga caviar on corn bread coated with white truffle butter.

But one of the contributors is rather more local – Leigh-based Waterfields bakery has made the corn bread specially for Tom using a secret recipe.

Tom, who already holds the records for the world's most expensive cheese on toast and the planet's dearest pizza, has already put together the sandwich once for the promotional pictures.

The photographer Simon Mason's wife and mother-in-law got to eat it the delicious sandwich.
The successful eBay bidder will meet up with Tom at a venue agreeable to both.

The fresh ingredients will be delivered there from his friend Nadia Howell from the acclaimed London restaurant L'Aquila and Tom will put it together personally.

Tom said: "I will be creating four sandwiches at £250 per sandwich.
"The hardest part was gathering all the ingredients but I am very pleased with the final results.

"It makes for a very special sandwich indeed and, of course, it is all for a wonderfully good cause."
The sandwich will be promoted on Amazon and during the Total Sandwich Awards on May 15 at the Royal Lancaster Hotel in London.

How to make an extreme butty ...

For those Wigan folk of a particularly affluent disposition, Tom Bridge has kindly explained how to put together your very own extreme sandwich!
He said: "This is a wonderful way to step up your intake of veggies, as well as increasing your intake of heart-healthy omega-3 fatty acids.
"Ensure that there are no bones or fat in the wild salmon, you can use Glenryck canned should you want a fantastic flavour.
"The sandwich is a combination style club using two slices of Waterfield's corn bread and a slice of white bread.

Ingredients:
L'Aquila White Truffle Butter
8 slices of Waterfields corn bread
4 slices of white bread
1 medium head of little gem lettuce
12 hard-boiled quail eggs,
2 medium, vine-ripe tomatoes cut into wedges
8 chargrilled Formby asparagus tips
80g Sarnies Strawberry & Champagne salsa
L'Aquila sliced red and yellow peppers
200g Phillips cooked crab meat
200g Wild red salmon
200g Lobster Tail, thinly sliced
15g Beluga Caviar
40g Glennans vegetable crisps, crushed
Sea Salt and freshly milled black pepper
Wedge of lemon
Dressing:
30ml extra-virgin olive oil
30ml L'Aquila 25-year-old balsamic syrup
15ml Dijon mustard
1 garlic clove, crushed

Method
Butter the eight slices of Waterfield's Corn Bread and four slices of white bread on both sides with the white truffle butter.
Rinse and dry lettuce leaves. Tear the lettuce into pieces and place to one side. Using 25 per cent of the ingredients for each sandwich.
Sprinkle the base of the brown bread with the lettuce. Combine chopped boiled eggs, tomato, asparagus coated in strawberry and champagne salsa, peppers and crabmeat and arrange on top of lettuce, sprinkle with a few crushed vegetable crisps.
Top with the white slice of bread. Season the salmon with sea salt and freshly milled black pepper, mix in the dressing and sprinkle the wild salmon over the top of the white slice of bread, and add the second slice of buttered corn bread.
Slice into two triangles and serve with a wedge of lemon and a knife and fork. Serve with a glass of chilled champers.