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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.)
Browse Recipes:
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Did You Know?
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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.
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