Sandwiches & Burgers

"If I had my life to live over, I'd live over a delicatessen."
(Author unknown)

Today's sandwich heartily recommends itself to the demands of the times. It is hailed by nutritionists as the well-balanced meal: light on fats, heavy on complex carbohydrates, replete with the very nutrients we normally have trouble including in our diets, such as fiber and calcium, and in most cases less fattening than a full-course lunch or dinner.

"It has been well said that a hungry man is more interested in four sandwiches than four freedoms." (Henry Cabot Lodge, Jr.)

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Did You Know?
A sandwich is a food item consisting of two or more slices of bread with one or more fillings between them,[1] or one slice of bread with a topping or toppings, commonly called an open sandwich.

Sandwich was the "invention" of the John Montagu, the fourth Earl of Sandwich (1718-1792). His gaming-table pick-me-up gave a name to the English sandwich and introduced it to polite society in London in 1762.

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 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 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.