FAMOUS FOOD AROUND THE WORLD "SANDWICH"

SANDWICH

Would you believe that Americans eat more than 300 million sandwiches a day? That’s right, every day we consume about as many sandwiches as we have people to eat them. And why not? The sandwich might be the perfect food: portable, open to any interpretation and as simple or as elaborate as the mood permits. The sandwich has a long history, but it hasn’t always been as embraced in America as it is now. It’s hard to imagine, but the sandwich was once thought of as a symbol of a colonial past that most patriotic Americans wanted to forget.

The sandwich as we know it was popularized in England in 1762 by John Montagu, the 4th Earl of Sandwich. Legend has it, and most food historians agree, that Montagu had a substantial gambling problem that led him to spend hours on end at the card table. During a particularly long binge, he asked the house cook to bring him something he could eat without getting up from his seat, and the sandwich was born. Montagu enjoyed his meat and bread so much that he ate it constantly, and as the concoction grew popular in London society circles it also took on the Earl’s name.

Of course, John Montagu (or rather, his nameless cook) was hardly the first person to think of putting fillings between slices of bread. In fact, we know exactly where Montagu first got the idea for his creation. Montagu traveled abroad to the Mediterranean, where Turkish and Greek mezze platters were served. Dips, cheeses, and meats were all “sandwiched” between and on layers of bread. In all likelihood Montagu took inspiration from these when he sat at that card table.

Montagu’s creation took off immediately. Just a few months later, a man named Edward Gibbon mentioned the sandwich by name in a diary entry, writing that he’d seen “twenty or thirty of the first men of the kingdom” in a restaurant eating them. By the Revolutionary War, the sandwich was well established in England. You would expect American colonists to have taken to the sandwich as well, but there’s no early written record of them in the new country at all, until a sandwich recipe didn’t appear in an American cookbook until 1815.

Why would this creation go unsung in the nation for so long? It seems early American cooks tended to avoid culinary trends from their former ruling state. And the name “sandwich” itself comes from the British peerage system, something that most Americans wanted to forget. Once memory faded and the sandwich appeared, the most popular version wasn’t ham or turkey, but tongue!

Of course, most Americans today wouldn’t dream of a eating a tongue sandwich. But that’s ok, since we’ve come up with some pretty excellent sandwich ideas since then. That iconic New Orleans sandwich, the Po’ Boy, came about in the Great Depression during a streetcar worker strike. Two brothers, once streetcar operators themselves, owned a sandwich shop nearby, and promised to feed any down-on-his-luck striking worker for free. When a hungry striker walked into the shop, the clerks would yell, “Here comes another po’ boy,” and the name stuck. That school lunch staple, the Sloppy Joe, came about at around the same time, the innovation of a short order diner cooked named – you guessed it – Joe. And the Reuben, that decidedly un-Kosher treat of corned beef, Swiss cheese, and sauerkraut, appeared not in a New York City deli but in Omaha, Nebraska. Named after one of the participants in a weekly poker game that took place in a hotel, the creation really took off when the hotel owner featured it on the dinner menu. It later won a nationwide recipe contest, and the rest is history.

KIND OF SANDWICH :

1. Open or Open-Faced
Open sandwiches use one kind of bread and have the filling on top. The bread slices can be cut into squares, tri­angles, or rounds. Sometimes butter is spread lightly on top and pieces of cheese or meat fillings are placed on top. They may be gar­nished with slices of carrots, raisins, pickles, and the like to make them more attractive. Open sandwiches are similar to canapés, a type of French hors d’œuvre.

2. Plain
A plain sandwich is made up of two slices of bread that is sometimes toasted. The crusts may or may not be removed, depending upon your preference. Butter, mayonnaise, or a prepared sandwich spread may be used as lining to prevent the bread from absorbing moisture from the filling. Besides preventing the bread from becoming soggy, the spread also adds flavor and nutrients. Moreover, it ensures that the bread and the filling will stick together. Some examples you may be familiar with would include a roast beef sandwich or a grilled cheese.


3. Pinwheels
Pinwheels are made of a flatbread bread (like a tortilla or lavash bread) that is cut lengthwise, about 3/8 inch thick. Fresh bread is preferable because it's easy to roll and will not crack. Trim crusts (if there are any) and flatten long slices with a rolling pin. Spread bread with softened butter or margarine and your choice of any smooth filling, like creamed cheese, marmalades, cheese pimiento, peanut butter, jams, and jellies. Smooth fillings are ideal for pinwheel sandwiches, because they do not have bulk and can be spread thinly. Place sweet pickles or several stuffed olives at the end of slice. Roll the bread up like a jelly roll. Wrap each rolled sandwich individually and chill for several hours or until they are firm. When ready to serve, unwrap the rolled sandwiches and cut into 1/2 inch slices. Use a sharp knife or a bread knife so the cuts clear and neat. Arrange and serve them on a platter. Garnish if needed.


4. Closed Tea
Closed tea sandwiches may be made ahead of time and frozen. They should be removed from the freezer at least three hours before they are to be served.
Remove the crusts of a day-old bread. With cookie cutters of various shapes and sizes, cut as many pieces as possible from each sandwich. Try to have a variety of squares, rectangles, and oblong shapes. Save the scraps and crusts for crumbs. For each sandwich, spread butter on one piece of bread and filling on the other. Top the filled side with the buttered side. Place on wax paper or in a clean, damp towel and place in an airtight container to freeze.



5. Ribbon
A ribbon sandwich is basically a multi-tiered sandwich. Think something along the lines of bread, spread, meat, cheese, another layer of bread, meat cheese, third piece of bread. The image directly above is a great example of a layered sandwich. A ribbon one goes a step further by removing the crust and cutting the layered sandwich into 1inx1in square sections. Colored bread is suitable for this type of sandwich. Al­ternate 3 slices each of pink and green bread with one or more fill­ings spread between slices. Press together the stack of slices, and then trim crusts. Wrap and chill for several hours. When ready to serve, cut into 1/2-inch slices.

6. Mosaic or Checkerboard
A checkerboard or mosaic version uses two sandwiches. First you remove the crust, then you cut them into similarly-sized squares, like the ham and cheese squares above, and then you arrange the pieces to look like a checkerboard! If you can, this type of sandwich looks best when the types of bread you use are different colors.
The initial step is similar to that of the rib­bon sandwiches.
Press together stack of slices, and then trim crusts.
Wrap individually and chill for several hours.
Cut out several squares, each about 1/2 inch wide.
Spread cut sides of rib­bons with fillings.
Stack 3 ribbon sandwiches so that green and pink sections alternate. Wrap and chill for several hours.
Slice about 1/2-inch thick into checkerboard sandwiches immediately after removing from refrigerator.

These are some­times called checkerboard sandwiches because the alternating colors look like a checkerboard.

Some Things to Remember in Making Sandwiches
When cutting bread, keep slices together in pairs so that they will fit together.
Have butter, margarine, or spread at room temperature so that it will spread without tearing the bread. Use cream if necessary. Be sure that the spread is very thin.
Certain diets also affect which type of sandwich filling you should use. Some people prefer more expensive fillings like chicken, lunch meat, corned beef, and sausages, while others prefer simple fillings like egg, tuna, and cheese.
Bread may also be layered with one or more types of filling as in clubhouse sandwich.
Different colors of bread can be combined together and sliced differently to make interesting designs for the sandwich.
Apply spread on bread evenly to prevent sogginess.
Vary your sandwiches by using different shapes and fillings.

Here's some pict of Sandwich's

http://www.history.com/news/hungry-history/the-story-of-the-sandwich

https://hubpages.com/food/Different-Types-of-Sandwiches