Better question: is there any food that isn’t improved by surrounding it with bread?
I submit that there is not.
Bread isn’t improved by surrounding it with bread.
It’s not worse either, but not improved.
I have to disagree. If you surround bread with bread, you get more bread.
Which is better than less bread.
Anyone ever make a shark sandwich at home?
Now, I know what you’re thinking, but this one actually looks pretty good:
A sincere question (from a non-American) in this parody thread, if I may:
What does it take for something-on-bread to qualify as a sandwich?
For example my wife and I usually eat a hot lunch at work or somewhere else, and Butterbrot in the evening: on the supermarket or market run every 2-3 days we buy half a loaf of bread, some thin slices of sausage and cheese. For dinner we put everything on the table, cut off a slice of bread, smear with butter, put slices of salami, mortadella, cheese etc. on the slice, eat.
Does this fulfil the canonical conditions of a “sandwich”?
For a day hike we make Klappstullen - the same thing, but the slice cut once and folded over, for ease of eating. Does this quality as a “sandwich”?
You can call your canapé whatever you want. We have open-faced sandwiches on one slice of bread but those usually have some sort of gravy poured over the top.
You are getting perilously close to the “Is a taco a sandwich?” debate. Lives have been lost…
It was a successful parody because the OP of the original thread did not seem to understand the meaning of “sushi”, seeming to assume that it required being an elaborate roll made from a kit.
Here’s a recent article. Out of 20 common recipes, it lists one sushi variety.
It’s a genuine “We do not talk about the orangutan!” subject.
Hmm…
Touché.
I would call both of those sandwiches, fwiw. And i obviously don’t like bread as much as Miller.
Here (and likely elsewhere), those are prefixed with the word “hot.” For example:
Roast beef sandwich: Bread on top and bottom, and roast beef in between. It can be eaten with one’s hands.
Hot roast beef sandwich: One slice of bread or toast, hot roast beef on top, gravy poured over it all. You need a knife and fork for this.
Of course, you can use other meats (e.g. turkey), but “hot ___ sandwich” typically means hot and drowning in gravy.
I make open faced sandwiches which are cold and involve no gravy, fwiw. I don’t always call them sandwiches. Sometimes, i call them, “eggs on toast”. But i make an open faced grilled cheese sandwich (in the toaster oven) and i also put sardines on bread sometimes for lunch, or slices of cheese. Or fois gras if i decided to treat myself.
This has been heavily debated for many years. It is even something that has gone to court and has been debated as a matter of law. We take sandwiches seriously!
In the case of White City Shopping Ctr., LP v. PR Rests., LLC, in Boston, Massachusetts, the judge made a ruling.
In his ruling, Locke cited Webster’s definition of a sandwich and explained that the difference comes down to two slices of bread versus one tortilla: “A 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,” he wrote.
Not particularly clear though.
For dinner we put everything on the table, cut off a slice of bread, smear with butter, put slices of salami, mortadella, cheese etc. on the slice, eat.
Does this fulfil the canonical conditions of a “sandwich”?
In the US, we call that an “open-faced sandwich”. Which is still considered a sandwich.
I haven’t had one of those in years. And I haven’t yet had lunch. Hmmm …
Thanks for the idea!
Hmm…
I will often make cheesy garlic bread. Some kind of bread (if you want to be fancy, a halved baguette, but I’ll use any bread), put on some butter, garlic powder, salt, and some shredded parmesan. (Not the powdered kind, the strips of parmesan.) Heat it in the toaster oven under the “toast” setting. It comes out absolutely amazing.
Now, one could argue that I’ve made an open-faced grilled cheese sandwich. I have never thought of it that way, but technically it’s not wrong.
Corrected that understanding and use of the word “sushi” is pedantic at best, belonging in the real world sightings of not picking thread.
I will happily embrace the fact that despite having ate a fair amount of sushi of all sorts in Japan my American usage of the word includes sushi rice prepared to a proper level of stickiness and that the image called up will include some raw items. Americans speaking to Americans don’t give a flying fish roe that that that isn’t exactly “correct”
Sometimes yeah. And sometimes we’ve got garden produce that can go on there too. Every now and then, we’ve even got home-cured and/or smoked meat too.
The stars haven’t quite aligned yet such that I’ve made a home cured & smoked ham sand on homemade bread with homegrown lettuce and tomatoes on it. Not all at the same time anyway.
I lived in a student co-op in Boston in a previous millennium that had a pantry with certain staples that were included in the rent. Whole wheat bread, peanut butter and raisins make a healthy, tasty and durable sandwich that could be assembled while barely awake and would survive rolled in a napkin in a book bag for a 364 Smoot winter’s bike ride across the river while ending up looking so unappetizing that no one would dream of stealing your lunch. Had one every day.
Yes on both.
Nvrmind