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Description

A sandwich is a food item made of one or more slices of bread[1] with one or more fillings.[2] The bread can be used as is, or it can be coated with butter, oil, mustard or other condiments to enhance flavor and texture.

Etymology

The first written usage of the English word appeared in Edward Gibbon's journal, in longhand, referring to "bits of cold meat" as a 'Sandwich'.[7] It was named after John Montagu, 4th Earl of Sandwich, an 18th-century English aristocrat, although he was neither the inventor nor sustainer of the food. It is said that he ordered his valet to bring him meat tucked between two pieces of bread, and because Montague also happened to be the Fourth Earl of Sandwich, others began to order "the same as Sandwich!"[4] It is said that Lord Sandwich was fond of this form of food because it allowed him to continue playing cards, particularly cribbage, while eating without getting his cards greasy from eating meat with his bare hands.[4] The rumour in its familiar form appeared in Pierre-Jean Grosley's Londres (Neichatel, 1770), translated as A Tour to London 1772;[8] Grosley's impressions had been formed during a year in London, 1765. The sober alternative is provided by Sandwich's biographer, N. A. M. Rodger, who suggests Sandwich's commitments to the navy, to politics and the arts mean the first sandwich was more likely to have been consumed at his desk.

Gallery

Club sandwich French bread sandwich with chips/fries. Sandwich making Panino A Philly cheese steak, a type of submarine sandwich.

History

Bread has been eaten with other food since its creation in Neolithic times. For example, the ancient Jewish sage Hillel the Elder is said to have wrapped meat from the Paschal lamb and bitter herbs in a matzah (or flat, unleavened bread) during Passover,[3] but the concept of a sandwich (as opposed to a wrap) is more recent. During the Middle Ages, thick slabs of coarse and usually stale bread, called "trenchers", were used as plates. After a meal, the food-soaked trencher was fed to a dog or to beggars, or eaten by the diner. Trenchers were as much the harbingers of open-face sandwiches[4] as they were of disposable dishware. The immediate cultural precursor with a direct connection to the English sandwich was to be found in the Netherlands of the 17th century, where the naturalist John Ray observed[5] that in the taverns beef hung from the rafters "which they cut into thin slices and eat with bread and butter laying the slices upon the butter"— explanatory specifications that reveal the Dutch belegde broodje was as yet unfamiliar in England. If it was initially perceived as food men shared while gaming and drinking at night, the sandwich slowly began appearing in polite society as a late-night meal among the aristocracy. The sandwich's popularity in Spain and England increased dramatically during the 19th century, when the rise of an industrial society and the working classes made fast, portable, and inexpensive meals essential.[6] It was at the same time that the sandwich finally began to appear outside of Europe. In the United States, the sandwich was first promoted as an elaborate meal at supper. By the early 20th century, as bread became a staple of the American diet, the sandwich became the same kind of popular, quick meal as was widespread in the Mediterranean.[6]

List of regional sandwich styles

Some of these are distinguished primarily by the bread or method of preparation, rather than the filling. * Bacon sandwich—Primarily popular in the UK. Sandwich made from strips of bacon. * Banh Mi—Vietnam * Barros Jarpa—Chile, melted cheese and fried ham * Barros Luco—Chile, melted cheese and thin fried beef * Bauru—Brazil, melted cheese and roast beef * BLT -USA, bacon, lettuce, and tomato * Breakfast Roll UK & Ireland * Bun Kabab—Pakistan * Butterbrot—Germany, Graubrot (grey bread) * Caprese—mozzarella, tomato, fresh basil * Cheesesteak—Philadelphia, sandwich made from strips of steak and cheese, sometimes with peppers and onions * Chimichurris—Dominican Republic, a sandwich made from pork, beef, and sometimes chicken with mayonnaise/ketchup sauce and cabbage. * Chipped ham—USA (Pittsburgh, PA—made popular by the Isaly's Dairy Store chain) * Chip butty—UK, chips * Chivito—Uruguay, steak, ham, and cheese * Choripán—Argentina, Uruguay and Chile, grilled chorizo * Club sandwich—USA primarily, variety of fillings * Crisp sandwich—global, uses crisps/potato chips in situ * Croque-monsieur—France, ham and cheese * Cuban sandwich—Cuba/South Florida, ham, Swiss cheese and roasted pork * Cucumber sandwich—England afternoon tea classic * Dagwood sandwich—USA, distinguished by size more than contents * Elvis sandwich—USA, fried sandwich containing peanut butter, bananas, and sometimes bacon * Falafel—typically served in pita bread * Fluffernutter, New England variation on peanut butter and jelly * Francesinha—Portugal, made with wet-cured ham, linguiça, other sausages and meat, covered with molten cheese and beer sauce * Grilled cheese sandwich-USA, British Commonwealth (as Cheese Toastie), fried or broiled sandwich consisting of melted cheese between slices of buttered bread. * Gyros-pita or Souvlaki-pita—Greece, meat in pita bread * Hamburger—USA, ground meat patty in a round bun * Hero sandwich—New York, sub * Hoagie—Pennsylvania, South Jersey, Delaware, similar to sub, uses olive oil * Horseshoe sandwich—Springfield, IL, an open sandwich topped with French fries and cheese sauce * Hot Brown—USA (Kentucky) * Hotdog—Sausage in an oblong bun (origins disputed) * Italian beef—thin slices of seasoned roast beef, dripping with meat juices, on a dense, long Italian-style roll, believed to have originated in Chicago, where its history dates back at least to the 1930s * Kummelweck—Buffalo, New York colloquially "beef on weck", roast beef and horseradish on a Kaiser roll topped with pretzel salt and caraway seeds * Manwich—USA, a sandwich characterized by meat that exceeds the size of the bread, usually made with some sort of beef * Melt sandwich, Tuna melt, Patty melt, etc.—filling includes melted cheese * Monte Cristo sandwich—USA, based on fried bread * Montreal Smoked meat—Canada/Quebec * Mother-in-law sandwich—Chicagoland fast food staple that features a Mississippi tamale nestled in a hot dog bun and smothered with chili * Muffuletta—New Orleans, based on Sicilian bread * Panini—Italy, refers to type of bread * Pastrami on rye—Classic of the Jewish deli * Peanut butter and jelly sandwich * Ploughmans A popular UK sandwich compromising of cheese, pickle, tomato, lettuce and onion * Printzesa-(Princess) Bulgarian. Slice of bread with ground pork/veal, kashkaval, feta or combination and broiled * Po' boy (literally "poor boy")—USA/New Orleans, similar to sub * Porilainen—Finland, a bread with thick slice of sausage * Reuben sandwich—USA, sauerkraut with Swiss cheese and corned beef or pastrami * Roti john—A variation of sandwich that is very popular in Singapore and Malaysia * Sandwich loaf—USA, a large multi-layer sandwich made to look like a cake * Sandwiches de miga—Argentina * Shaobing Youtiao- China * Shawarma—a Middle Eastern-style sandwich usually composed of shaved lamb, goat, and/or turkey, rolled inside a taboon bread. * Sloppy Joe—USA, based on ground beef and flavorings * Smörgåstårta—Sweden, variety of "sandwich cake" * Steamed Sandwich—USA/Kentucky * Submarine sandwich or sub—USA * Tea sandwich—small sandwiches for afternoon tea * Toasted sandwich * Torta—Mexico * Vada pav—India

Usage

Sandwiches are a widely popular type of food. They are taken to work, school or picnics to be eaten as part of a packed lunch. They generally contain a combination of salad vegetables, meat, cheese, and a variety of sauces. They are widely sold in restaurants and cafes. The term sandwich is occasionally used (informally) in reference to open-faced sandwiches; these normally consist of a single slice of bread topped with meat, salad vegetables, and various condiments, and differs from a normal sandwich in having a single slice of bread instead of two, with toppings instead of a filling.[9] The open-faced sandwich also has a history differing from that of the true sandwich, having originated between the 6th and 16th centuries, with stale slices of bread used as plates called "Trenchers" (whereas its relative, the modern sandwich, traces its roots to the Earl of Sandwich instead),[4] In the United States, a court in Boston, Massachusetts ruled that "sandwich" includes at least two slices of bread. [2] and "under this definition and as dictated by common sense, this court finds that the term "sandwich" is not commonly understood to include burritos, tacos, and quesadillas, which are typically made with a single tortilla and stuffed with a choice filling of meat, rice, and beans."[10] The issue was whether a restaurant which sold burritos could move into a shopping center where another restaurant had a no-compete clause in its lease prohibiting other "sandwich" shops. The verb to sandwich has the meaning to position anything between two other things of a different character, or to place different elements alternately[11], and the noun has other meanings derived from this more general definition.