Long slice bread
A picture of an unusually sliced loaf of bread prompts many reactions online
By: Trends Desk New Delhi | Updated: January 13, 2021 11:13:20 am
While many were left confused whether they love or hate the horizontally sliced bread, other shared memes and jokes about it.
An image of an unusually sliced loaf of bread that was tweeted has prompted a number of reactions from people online.
“Can’t stop thinking about this horizontally cut bread,” the tweet said.
can’t stop thinking about this horizontally cut bread pic.twitter.com/uvaXJ0vJcP
— Josh (@FLITTER) January 10, 2021
While many were left confused about how they felt about the horizontally sliced loaf, other shared memes and jokes.
One person also pointed out that horizontally sliced loaves of bread are available in Sweden. Here are some of the other reactions to the image:
they actually sell these here in sweden… pic.
twitter.com/cVa9ikvT7i
— Tobias Lind (@lindtobias) January 11, 2021
This is actually awesome as hell! I’d make one hell of a PB&J out of this bad boy..
— Austin Westmoore ➐ (@Mr_Westmoore) January 11, 2021
This makes me really uncomfortable and I don’t know why
— Grace (@12ftskelton) January 10, 2021
Why make a panini when you can make a panono
— Ꮍᴀᴇʟ (yah-El) (@elle91) January 10, 2021
Long bread….. pic.twitter.com/Nz2E0Pyyeu
— DairyFonts (@DairyFonts) January 10, 2021
This seems like a genius idea if you can find a toaster or toaster oven large enough. Folded sandwich…
— Andrew Mariano (@drewnonymous) January 11, 2021
It’s cat bread :) pic.
twitter.com/ByarhKiAnb
— 𝕊 𝕡 𝕒 𝕔 𝕖 👾 (@SPACEofk) January 11, 2021
Looks like one of those tictoc long face things
— Belgian Bun⏮ ⏸ (@thebelgianbun) January 11, 2021
someone should invent a toaster for it
— Rob N Roll (@thegallowboob) January 10, 2021
For some reason it reminds me of this cursed image pic.twitter.com/UBZbNylQyt
— Dr Angela May O’Connor (@amayoco) January 11, 2021
Goes perfectly with long egg. pic.twitter.com/SNcV24zOya
— Hemant ¯\_(ツ)_/¯ (@hmnt) January 10, 2021
Pairs well with a long tea. pic.twitter.com/PSOhPvEAnO
— SMPritchard ✊BLM✊ (@AstroBioGeek) January 10, 2021
Is it for something in particular or do people just really like long bread? Genuine question 😂
— Ashley Sowers (@MsPunkOpera) January 11, 2021
Many others shared images of delicacies from around the world that are made from horizontally sliced bread.
in brazil, is used to make a type of pie where you use mayo, vegetables and chicken pic.twitter.com/1OGjP5hHoB
— Luiz Pedro Marin (@luizmarin) January 11, 2021
This the kind of bread slices you use for smörgåstårta. Put three of them side by side, layer filling and more bread on top a few times & finally decorate the outside. pic.twitter.com/OtJOZkTB44
— Emmy K 💙 (@TheEllaDarling) January 11, 2021
you know not of the strange xmas tradition from québec known as the “pain sandwich” (“sandwich bread”. idk how we just know what we’re talking about) with layers of savory fillings (ham, egg, cheese) and overcoated with cream cheese, cheez whiz, or nothing as my grandma makes it pic.twitter.com/jeagvCy0BB
— essaim🏂 (@essaimart) January 11, 2021
It was a Venezuelan classic especially for children’s parties, with various spreads (several recipes).
It was decorated! The name: Sanduchón ☺️. pic.twitter.com/WhZMIGtjG2
— María Soledad Tapia (@tapiamariasol) January 11, 2021
Made for “pain sandwich” (“sandwich loaf”), a Québec delicacy 👌🇲🇶 pic.twitter.com/B2xZVu5xzo
— Simon Ledsham (@twigsontwigs) January 11, 2021
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First published on: 12-01-2021 at 06:47:15 pm
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When Was Sliced Bread Invented?
At some point, you may have heard the saying, “the best thing since sliced bread,” which begs a few questions, like “When was sliced bread made?” and “Who invented sliced bread?” Simply put, sliced bread was invented on July 7th, 1928.
The history of sliced bread is marked by innovation, a factory fire, wary consumers, a wartime ban and public outcry. Sliced bread’s little-known story is full of drama and intrigue.
Today’s consumers would have difficulty imagining a world without sliced bread, but it’s actually a somewhat new concept. While bread has been around for thousands of years, sliced bread is less than a century old — people are alive today who are older than sliced bread. What bakers thought would be a passing fad has become a staple in kitchens across the world.
Before Sliced Bread: Bread History
So, how old is sliced bread? And for that matter, when was bread invented? For many centuries, bread did not resemble the perfect, uniform slices you might find in your pantry today. According to archeological finds, bread is one of the oldest foods ever made, dating back about 30,000 years. It is an integral part of human civilization, symbolizing the origins of agriculture itself.
Over time, bakers have complicated bread-making, creating fluffy, flavorful varieties.
An early loaf of bread would look foreign to the modern consumer — it took on various shapes rather than even loaves and contained whichever ingredients were on hand. To eat it, you’d tear off a piece, hence the expression “break bread together.” People continued to tear or slice loaves of bread in their own kitchens until the 20th century.
Otto Frederick Rohwedder and the Invention of Sliced Bread
The catalyst of such an interesting story should be an interesting man, and Otto Frederick Rodwedder was nothing short of interesting. He lived from 1880 to 1960, born in Davenport, Iowa. After his public schooling, he became a jeweler’s apprentice. Rohwedder went to post-secondary school and earned a degree in optics from the Northern Illinois College of Ophthalmology and Otology. He then went on to work as a jeweler, in line with the trade where he apprenticed. Eventually, he owned three jewelry stores.
Despite his day job, Rohwedder was an inventor at heart.
He tinkered with his jewelry products to devise clever new machines. He decided he wanted to invent a bread slicing machine. With a leap of faith, he sold his jewelry stores for capital, and he created a promising prototype. He then suffered a devastating loss. In 1917, a fire in his factory destroyed his blueprints and his prototype. It would take another decade before anyone would sell sliced bread.
What Year Was Sliced Bread Invented? Where Was Sliced Bread Invented?
Rohwedder continued to improve upon his vision despite the 1917 fire. By 1928, he had created a machine that would slice and wrap bread. He performed a great deal of market research to determine how thick a slice of bread should be and settled on about half an inch thick. He applied for patents and sold his machine to baker Frank Bench in Missouri.
Bench kept the machine in his Missouri-based Chillicothe Baking Company and began selling sliced bread — so, the first sales of pre-sliced and packaged bread took place in Missouri.
Rohwedder sold a second machine to baker Gustav Papendick, who found a way to improve it. Papendick figured out how to keep the slices together as the machine wrapped them, placing them in a cardboard tin. This kept them fresh longer.
Publicity
In 1928, the Chillicothe Constitution-Tribune, where the Chillicothe Baking Company was located, published an advertisement with the headline, “Sliced Bread Is Made Here.” The advertisement references a “power-driven multi-bladed bread slicer” capable of performing an impossible feat — slicing whole loaves of bread at once.
This was the first-ever reference to sliced bread in print. It offered instructions for the consumer, suggesting you should “open [the] wrapper at one end” and “pull out the pin” to access a slice of bread. It also called sliced bread “the greatest forward step in the baking industry since bread was wrapped.” Before long, major baking companies joined the trend of making sliced bread. Within a few years, bakeries were producing more sliced loaves than unsliced loaves.
Rohwedder’s Life
Rohwedder sold his patent rights to the Micro-Westo Company of Iowa, where he led the Rohwedder Bakery Machine Division. There, he helped sell his device to more and more bakeries. He remained little-known, despite his huge impact on American culture — he did not become rich or famous for his invention.
He lived a quiet life in Louisiana with his wife and two children. He retired at age 71 and passed away nine years later. In his lifetime, he received seven bread-slicing technology patents. His original sliced bread machine remains in the Smithsonian Institution Behring Center.
Sliced Bread’s Impact
When sliced bread came out, people were not sure what to think. With its long-standing reputation as one of the best inventions ever, you’d think it was popular right away. In reality, it took a bit of convincing to get bakeries and consumers on board with sliced bread. In the early 20th century, pre-sliced bread was a novel, strange idea.
Reacting to Initial Concerns
At first, sliced bread received mixed reviews. Consumers thought the early bread slices looked sloppy and were wary about them going stale too fast. Remember that this was before foods contained preservatives. A sliced loaf was bound to go bad before an unsliced loaf would. Improvements in machine packaging by Rohwedder, Papendick and others helped solve this issue.
Changing Nationwide Eating Habits
Soon, Americans grew to love sliced bread’s convenience, especially the housewives who made breakfast and lunch for their families. Readily available Wonder Bread was most popular. Uniform bread slices made it much easier to make a few sandwiches for your children’s lunches or pieces of toast for breakfast. As a result, people began eating more bread.
Popularizing the Toaster
Another impact of sliced bread was the increased popularity of the toaster. Believe it or not, the toaster was invented before sliced bread. In 1893, Alan MacMasters of Scotland created an electric device he called the “Eclipse Toaster.
” You can imagine why it had limited success, given that sliced bread was not yet invented and electricity itself was not widespread.
Several inventors improved on the idea over the next few years. In 1919, Charles Strife debuted a toaster with a timer and spring, which he sold as the “Toastmaster” in 1926 — two years before Rohwedder would invent his sliced bread machine. A few years later, when sliced bread became popular, “Toastmaster” sales shot up. Now, almost every American kitchen has both a toaster and a loaf of sliced bread.
“The Greatest Thing Since Sliced Bread”
Since its invention, sliced bread has become a universal symbol of innovation and convenience in the modern, industrial age. The popular idiom “the greatest thing since sliced bread” is a way to show enthusiasm and appreciation for something or someone. The expression originated as an advertising tactic for new inventions in the baking industry. It’s possible the Chillicothe Constitution-Tribune advertisement started the trend when it called sliced bread the greatest step forward since wrapped bread.
An Advertising Bandwagon
The first use of the phrase seems to be in a 1933 Evansville Press publication. The Walsh Baking Company describes their Golden Toast product as “the first improvement since sliced bread.” In the following year, Bell Bakeries advertised their freshness-dated bread as “the most progressive step…in the baking industry since sliced bread.”
A few years later, in 1939, the Lafayette Journal and Courier published a Ruger’s advertisement calling their pantry-package twin style bread “the newest thing since sliced bread.” Across the country, sliced bread was becoming the point of comparison for innovation and general “greatness.” As such a common advertising slogan, the expression entered common speech in new ways.
A Way to Show Appreciation
After a few decades, people began using the expression to show admiration for people, not just products. In 1951, American journalist Dorothy Kilgallen quoted her sister calling an actor “the greatest thing since sliced bread!” The actor in question was heartthrob Hollywood star Stewart Granger, who played a role in a film called “King Solomon’s Mines.
”
This was likely not the first time someone used this expression in this fashion — but it is the earliest instance it appears in print. An ironic play on a common marketing tactic became part of everyday language. Today, you’ll find the expression in English-speaking idiom dictionaries and glossaries.
1943 Ban on Sliced Bread
Sliced bread’s grip on society became more evident than ever in 1943. During World War Two, the federal government rationed and banned certain products as a way to preserve resources. Due to the War Food Administration, consumers could only buy products like meat, cheese and sugar using state-issued ration coupons. One target of resource conservation efforts was sliced bread.
The Secretary of Agriculture, Claude R. Wickard, banned pre-sliced bread in bakeries and homes. Hotels, restaurants and railroad dining cars could continue selling sliced bread for 60 days. The government’s goal was to preserve wax paper, wheat and steel and to reduce bread prices for the consumer.
Interestingly, there was no shortage of either wax paper or wheat at the time. Bread companies had enough wax paper on hand to last for months and the nation had a surplus of wheat bushels.
The idea that a sliced bread ban would conserve steel made little sense, as bakers could use the same bread-slicing machine for many years. At best, the ban would conserve a minuscule amount of resources. And even though the ban was supposed to reduce prices, it was unpopular with consumers.
Public Outcry
By 1943, consumers had grown accustomed to sliced bread’s convenience. When the government passed the ban, housewives scavenged for bread knives, which were soon in short supply. Those who found bread knives were no happier as a result. One housewife, Sue Forrester of Connecticut, became a spokesperson for Americans’ discontent with the ban. She wrote to the New York Times, saying sliced bread was important for the “morale and saneness of a household” and that hand-cutting dozens of bread slices every day was a major waste of time and energy.
Bakeries were not any more content than consumers. The ban led to sales drops and lost profits. Some bakeries continued to slice their bread, facing steep fines as a result. Just 15 years after its invention, sliced bread had become a necessity for any bakery to sell.
Ban Lifted
The War Food Administration lifted the ban shortly after placing it. This was due to a combination of the ban’s minimal helpfulness and the public outcry it inspired. The ban only lasted about three months in total. When the government lifted the ban, the New York Times published an article with the headline “Sliced Bread Put Back on Sale; Housewives’ Thumbs Safe Again.” Sure enough, Americans had grown to love sliced bread.
Sliced Bread Around the World
Sliced bread’s convenience has made it popular around the world. A sliced loaf of bread looks different depending on where you live. You’ll find regional variations in ingredients, cooking methods, flour types and slice thickness.
Of course, many cultures specialize in flatbreads and tortillas, such as Indian naan or Armenian lavash. Here are some of the distinctions between sliced bread varieties in different countries — the United States, the United Kingdom and Japan.
The United States
In the United States, where sliced bread was first invented, you can find a standard loaf of about 20 to 24 slices, including the end pieces. Each slice is about 3/8 to 5/8 inches thick. That is unless you’re talking about Texas toast, which is sliced about double the average thickness. You can also find thin-sliced options with about 26 slices per loaf.
In any major grocery store, you’ll see white, wheat, Italian, sourdough and multigrain sliced bread loaves. You may find other varieties, as well, such as rye bread, butter bread, cinnamon raisin bread and gluten-free bread. Wonder Bread, one of the first major sliced bread brands, remains available today. The brand has passed hands a few times in the last century.
Its current owner is Flower Foods, who bought it from Hostess.
The United States is home to a wide range of different sliced bread varieties. A grocery store’s bread aisle often contains dozens of choices. Regardless of your personal taste and dietary restrictions, you can find sliced bread for you.
The United Kingdom
In the United Kingdom, bread is often labeled “thin,” “medium,” “thick” or “extra thick.” Leading brands include Warburtons, Hovis, Kingsmill and Tesco. Sliced bread is useful for more than sandwiches in the United Kingdom — a common light meal is beans or eggs on toast. A recipe book by Tonia George features dozens of different ways to enjoy food on toast. The book’s title is “Things on Toast: Meals from the grill — the best thing since sliced bread.”
Japan
In Japan, sliced bread is a little different. Shokupan, or “eating bread,” is a sliced white bread that serves as a neutral backdrop for the rest of the meal. Japanese bread is generally sliced thicker than Western loaves, with anywhere from four to 10 slices per loaf.
Standard sliced bread loaves are not usually made for sandwiches, but for toast, which is why they tend to be so thick. For the same reason, vertical pop-up toasters are much less popular than toaster ovens. You can also find thinner-sliced sandwich bread. In some bakeries, consumers can specify the number of slices they want for their loaf.
How Sliced Bread Changed Through the Ages
Bread-making has come a long way since the days of early civilization. In the decades following Rohwedder’s invention of the sliced bread machine, baking has changed by leaps and bounds. Today, industrialized processes allow bread-making to be faster, larger-scale and more uniform than ever before. Today’s bread also has a much longer shelf-life thanks to added preservatives.
Large-Scale Processes
The dawn of large-scale manufacturing affected everything about daily life. One key bread-making revolution was the invention of the Chorleywood bread-making process in 1961. The process, developed at the British Baking Industries Research Association, makes bread-making faster and allows for low-protein wheat.
It also makes slices softer, more uniform and longer-lasting.
The Chorleywood Baking Process is useful for baking any yeast-leavened bakery products. It modifies the dough’s protein structure with dough conditioners and high-speed mixing. The mixing takes under five minutes, and the dough conditioners might include a variety of oxidizing agents, emulsifiers and enzymes. Oxidizing agents improve gas retention during proofing and include ascorbic acid or potassium bromate. Meanwhile, emulsifiers lengthen shelf life and enzymes boost yeast activity. As a result of these changes, the dough is stretchier and retains more gas as the yeast ferments.
This process produces greater quantities of more consistent end products — so you can see why it has become popular. Today, most mass-produced breads are made with the Chorleywood process. It offers quick, unchanging results every time, which makes bread much easier to sell.
Preservatives
Since the sliced bread age, the invention of preservatives has changed the way people produce, buy and consume food.
Preservatives are chemicals that inhibit food deterioration. Without preservatives, microorganisms and oxidation make food go “bad” more quickly. The three main categories of preservatives include antimicrobials, antioxidants and chelating agents.
- Antimicrobials: As the name suggests, antimicrobials fight against mold and bacterial growth. Some examples include potassium, calcium and sodium. For yeast-leavened bread, antimicrobials have to be gentle on yeast. In this case, the best option is calcium and sodium with active propionic acid. Antimicrobials, as useful as they are, present certain challenges. They often require acidic conditions and, in large amounts, can alter flavor and smell.
- Antioxidants: Antioxidants delay oxidation of fats and oils. This helps prevent discoloration. Some common antioxidants include ascorbic acid, butylated hydroxyanisole and butylated hydroxytoluene. The latter two are common in butter and shortening. Ascorbic acid, containing vitamin C, also acts as a dough strengthener when oxidized.
- Chelating Agents: Chelating agents, or sequestrants, help bind metals that can cause oxidation. The most common are citric acid, ethylenediaminetetraacetic acid (EDTA) and polyphosphate. Each is colorless, odorless and tasteless — so they do not affect the way baked goods look, smell or taste. They keep food fresh longer by controlling trace metals.
Added preservatives are useful and important. They keep food edible for longer periods of time, which allows the consumer to buy in bulk and shop less often for perishable foods. In the same way, they can help decrease food waste. However, if you’re looking to appeal to all-natural consumers, look for certified United States Department of Agriculture (USDA) organic products. These products cannot contain artificial preservatives, with some necessary exceptions.
Choose Gold Medal Bakery for the Best Quality Bread
Bread has been one of the most important foods in human history. For tens of thousands of years, it has been a key part of any agricultural society’s diet.
The last century has hosted a revolution in the way we create, distribute and eat bread. Today, pre-sliced and pre-packaged bread is a cornerstone in the modern pantry.
Contact Us
If you’re looking to stock your store shelves with the best bread products, consider Gold Medal Bakery. We’ve been delivering quality baked goods since 1912, long before the invention of pre-sliced bread! We offer a wide variety of products, which you can order through our online order management tool. We fulfill private-label branded items for your store brand. Learn about our options — browse our sliced bread varieties today!
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2 slices of bread, 1 tbsp. Butter slices of white bread. Chop hard-boiled eggs, pickles and onion, mix and season with mayonnaise. Put the prepared mixture on each sandwich and sprinkle with grated cheese. Bake in preheated oven for 2-3 minutes. Cooking time - 5 min.
Cheese sandwich with ham
2 slices of bread, 15–20 g butter (or margarine), 2 thin slices of fatty ham, 25 g. Spread a thin layer of butter (margarine) on long bread slices. Put a thin slice of fatty ham on each, sprinkle red (not hot) pepper on top and cover with a slice of cheese. Place the sandwich on a plate covered with foil and cook in the oven for 1-2 minutes. Until the cheese and ham are slightly melted. Ham can be put on a sandwich also finely chopped and mixed with grated cheese. Cooking time - 5 min. 100 g wheat bread, 100 g tomatoes, 30 g grated cheese, 20 g butter. Cut the bread into 1 cm thick slices and brush with butter. Put slices of tomatoes on top, sprinkle with grated cheese and cook in a preheated oven for 2-3 minutes. Cooking time - 5 min.
Open Brisket Sandwich
1 slice white bread, 2-3 slices brisket, 2-3 cups of tomato, 1 teaspoon grated cheese. Alternate thin slices of bacon and tomato on a long thin slice of bread. Sprinkle everything with grated cheese. Place on a baking sheet and cook for 2-3 minutes. Cooking time - 5 min.
Carrot and cheese sandwich
2 slices of bread, 1 tbsp. a spoonful of butter, 200 g carrots, 25 g grated cheese, 1 tbsp. a spoonful of crackers, 1 tbsp. a spoonful of chopped green onions, salt to taste. Place long white bread slices on a baking sheet in the oven and toast for 1-2 minutes. Cook the sandwich for 1-2 more minutes. Cooking time - 5 min.
Sprat sandwich
1 slice black bread, ½ tbsp. tablespoons of butter, 2 sprats of spicy salting, 4–5 onion rings, 1 teaspoon of chopped herbs. Gut the sprats, remove the head and fins. Spread an elongated slice of black bread (rye or table) with butter, put sprats on top, and onion rings on them. Put on a baking sheet and cook in a preheated oven for 2-3 minutes. Serve with chopped herbs. Cooking time - 5 min.
Sandwiches baked with fish and mushrooms
parsley. Butter bread slices (without crust). Chop the fish and mix with coarsely chopped mushrooms and onions. Serve garnished with chopped parsley, white wine or soda vermouth. Cooking time - 10 min.
Canape with anchovies
500 g bread, 50 g butter, 200 g anchovies, 40 g capers, 90 g mayonnaise. Cut out diamond or round figures from white bread and brush them with butter. Mix finely chopped anchovies with chopped capers, put the resulting mixture in the middle of a piece of bread greased with butter. Garnish with mayonnaise from a paper envelope. Place olive halves on top. Cooking time - 10 min.
Shrimp toasts
30 g lard minced, 200 g peeled shrimps minced, ¼ teaspoon salt. tablespoon cornmeal 1 lightly beaten egg white white pepper 3 thin square slices of white bread without crusts 130 g sesame seeds 2½ cups vegetable oil. Mix lard, shrimp, salt, cornmeal and egg white. Season with white pepper. Spread the resulting mass on slices of bread and sprinkle on top with a thick layer of sesame seeds. Press in the sesame seeds and cut each slice into 4 triangles. Heat the oil in a wok until smoky, reduce the heat slightly and carefully lower the triangles with the buttered side down. Fry for 2-3 minutes until golden brown. Pat dry on absorbent kitchen paper. Serve hot. Cooking time - 15 min.
Burger everyday spoons of ketchup, 1 onion, parsley and celery. Make several parallel slits in a pastry bun and insert cutlets, cheese, lightly fried onion rings, chopped tomatoes into them. Serve with barbecue sauce. Cooking time - 15 min.
Turkish toast
4 toasts, 1 tbsp. a spoonful of mayonnaise for salad (50% fat), 200 g smoked turkey breast, 8 pieces of soft prunes, 4 pieces of Havarti cheese (150 g), 2 slices of bacon, 2 teaspoons of lingonberry confiture. Preheat the oven to 225 °C or turn on the electric grill. Spread the toast with mayonnaise and put the turkey breast on top, press firmly. Cut the prunes in half, each half into 4 more pieces and place on the turkey slices. Put a slice of cheese on each toast and bake in the oven or grill for 5-8 minutes until the cheese is melted. Cut the bacon pieces in half and fry in a dry frying pan until brown, let the fat drain. Put the toasts on plates, on them - a piece of bacon and pour over with lingonberry confiture. Turkish toast served hot. Serve pickles, sweet and sour cucumbers, corn or beets in a spicy marinade as a side dish to this dish. Cooking time - 20 min.
Italian Sandwich
400 g bread, 200 g sausage or ham, 150 g butter, 100 g mustard, salt, tomato Cut the roll into thin slices and brush them lightly with butter on both sides. Fold the slices in pairs, putting slices of sausage between them, a slice of cheese smeared with mustard, a circle of tomato and fry on both sides in a pan under the lid, pressing down with a load. Serve hot with salad. Cooking time - 20 min.
Italian Special Sandwich
½ teaspoon butter, 1 slice white or black rye bread, 2-3 lettuce leaves, 2 slices of 2-3 slices of ham tomato slices, 2-3 black or green olives, ½ teaspoon olive oil, ½ teaspoon chopped fresh basil, pepper, basil sprigs. Butter bread and top with lettuce. Roll the slices of ham into an acute-angled cone and place on the edge of the sandwich on top of the lettuce. Lay the slices of cheese with tomato circles and put it all on the free edge of the sandwich. Decorate the middle with olives. Drizzle cheese and tomatoes with olive oil and sprinkle with chopped basil. Pepper the sandwich and garnish with basil sprigs. Cooking time - 20 min.
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a spoonful of butter (or margarine), 1 egg, 2 tbsp. spoons of chopped pickled (or pickled) cucumbers, 1 onion, 100 g of mayonnaise, ¼ teaspoon of pepper, 1 tbsp. a spoonful of grated cheese. 
Smear the slices with oil and put the boiled carrots cut lengthwise into 4 parts in a row. Sprinkle with a mixture of breadcrumbs and grated cheese, as well as chopped green onions. 
Season the mixture with red pepper and allspice, spread it evenly on slices of bread, and put a slice of cheese on top. Place the prepared sandwiches on a greased baking sheet and bake in the oven at high heat for 4 minutes. 
.. Sandwich Sandwich - history and facts
During this time, two more people entered the diner. One asked for a sandwich to take away, and George went into the kitchen to fry bacon and eggs for the sandwich. In the kitchen he saw Al; pushing the bowler hat on the back of his head, he sat on a stool in front of the window, putting the sawn-off shotgun barrel on the windowsill. Nick and the cook lay in the corner, bound back to back. Both had their mouths covered with towels. George made a sandwich, wrapped it in parchment paper, put it in a bag, and carried it out of the kitchen. The visitor paid and left.
Ernest Hemingway.
"Killers"
“In German - tsatski-pecki, and in Russian - a sandwich,” sang a homeless child, the hero of the Republic of ShKID. Yes, butterbrot, that is, bread with butter, is familiar to us, although we have long since departed from its original simplicity. The words of Nikita Khrushchev that, they say, our man deserved to put a good piece of butter on his piece of bread, were relevant - butter was then in short supply in many Russian regions. But later they tried to put something more substantial on the oil. Nevertheless, introduced by the well-known lover of everything German-Dutch, Peter the Great, the sandwich, despite the widest distribution and variety, has irrevocably lost its position as the main fast food dish. And all because the sandwich had a serious rival: a Western sandwich.
Count's whims
Although what, it would seem, is the difference between a sandwich and a sandwich? A sandwich is one piece of bread on which a conditional sausage lies, a sandwich is two, between which a conditional sausage is sandwiched.
Is it worth it to break the forks? But the difference turned out to be fundamental. Between two pieces it is easier to put not only the same piece of sausage, but also various accompanying ingredients. Let's say a leaf of lettuce, a slice of cucumber or tomato. Even the classic appetizer - black bread with herring - in a sandwich version is more satisfying, and more convenient: onion circles do not slip off. In a word, the West has again burned us out. Even with sandwiches, albeit originally German-Dutch, but accepted with all our hearts, we cannot defend our originality! Trouble…
Although there is a version that it was not the Germans or the Dutch who came up with the idea of spreading butter on bread. The inventor of the sandwich, which appeared much earlier than the sandwich, according to some sources, was the astronomer and creator of the heliocentric picture of the world, Nicolaus Copernicus. Pole. That is, almost our man, despite all the then and present misunderstandings with Poland.
It was Copernicus who, during the siege of his native city, had to supervise the distribution of bread. A significant part of it was infected with ergot, and in order to distinguish good bread from the infected, the scientist allegedly suggested cutting it into slices and smearing healthy pieces with butter. After all, Copernicus understood not only astronomy. Like most scientists of that time, he was universally educated and knew that ergot, which causes severe poisoning, is indistinguishable in flour, but in baked bread gives itself out as greenish blotches. So, in accordance with the trends of the times and in order to avoid falsification of history, shouldn't the sandwich be renamed "Copernicus"? After all, the sandwich also came from a proper name.
The Explanatory Dictionary of the English Language states that a sandwich is “two or more slices of bread with a filling such as meat or cheese placed between them; either a divided, long or round bun containing a filling; or one piece of bread topped with something—meat, cheese, etc.
” There is also such a truly British definition: "A sandwich is something similar to a sandwich." Mankind owes the appearance of the word itself to John Montague, the fourth Earl of Sandwich, an avid gambler who used to eat a piece of meat right at the card table, covered on both sides with slices of bread. So, on the spot, the count continued to increase his card debts, holding cards in one hand and a compact snack in the other. And the little whim of the count, who did not want to break away from the game, became a brilliant invention.
True, the Count's know-how was not accepted immediately. For the XVIII century, the century of strict etiquette, luxury and pompous feasts, the count's culinary invention looked very extravagant. The habit of snacking in a peasant manner aroused indignation among the "educated public." The behavior of the count was considered bad form and was explained by the neglect of the rules of behavior in society. But the count liked to shock the public.
And after some time, his partners on the card table adopted this habit and ordered "the same as the Sandwich!" The habits of aristocrats were closely monitored by their servants, from them "sandwiches" began their movement to the masses, and thus the Earl of Sandwich entered history forever.
The closest to the count's invention and the most popular among the British is the "club sandwich", consisting of two or three layers of bread stuffed with different types of meat, tomatoes, lettuce and dressing. It is slightly inferior to the “Western” sandwich - with an omelet, ham, sweet peppers and diced potatoes, most likely so named because it combines ingredients familiar to the Irish, and it’s hard to argue with the fact that Ireland lies to the west of England . And the “Italian” sandwich closes the top three, it is also “Cuban”, it is also “submarine”: a large one, consisting of a cut baguette and meat, cheese, tomatoes, lettuce, seasonings laid in layers. Although the French, of course, the Italian sandwich is called French and claims that it is their invention.
And of course, globalization brings its note to the topic. With the spread of oriental cuisine around the world, now everywhere you can try Indian "closed", rather like a pie with a filling, and vegetarian, but very spicy sandwiches; Arabic "aram" or "levant" - from pita bread with cream cheese, thin slices of meat, hard cheese and lettuce; Turkish “dener kebabs”, in which the meat is freshly removed from the skewer and smells intoxicatingly of smoke.
Fast food classic
If you cross the Atlantic and set foot on the land on which, while the Earl of Sandwich was spanking cards, there was a war for independence, then the truth, somewhat offensive to the representatives of the Old World, will be revealed: most of all sandwiches are made and eaten by Americans. Having easily absorbed all European inventions, they give particular preference to burgers or hamburgers, that is, a chopped cutlet between two halves of a bun. And they have advanced so much in this hobby of theirs that they even opened an academy, where people from all over the world come to learn how to chop meat correctly, fry it correctly, stuff the cutlet into a bun correctly, and serve it correctly.
And counting money. Cheap food is the most massive food, and therefore the most profitable. Still alive and in their right mind are those who remember what the poor whites of the US South ate, on which, by the way, the king of rock and roll Elvis Presley grew up. These are peanut butter sandwiches. Very satisfying and very cheap. True, such a sandwich is a real cholesterol attack.
The sandwich has entered American culture so tightly that it has become one of its signs, symbols; it is present in almost all films of the mocker Quentin Tarantino. Recall, for example, how the title character of Tarantino's Kill Bill, played by the recently deceased David Carradine, the same Bill to be killed, prepares sandwiches moments before his death. Confident, firm movements. He knows what awaits him, but his hands do not tremble. Religious!
So, no matter how nutritionists sound the alarm, today there is nowhere without sandwiches. All segments of the food service industry, from all sorts of fast food restaurants to gourmet restaurants where the price of a sandwich can reach sky-high heights, are subject to this delicious contagion.
We can say that the modern culinary world has become a kind of Copernican heliocentric system of the world, in the center of which is an ordinary piece of bread, enriched and transformed beyond recognition by our gastronomic imagination.
His suitcase has acquired some heftiness. It contains two bottles of Kuban, two quarters of Russian and strong rose. And two more sandwiches, because Venichka can't do her first dose without a snack. Then, up to the ninth, he already calmly manages without it, but after the ninth, a sandwich is again needed.
Venedikt Erofeev. "Moscow-Petushki"
Back in the 1st century n. e. the ancient Jews put a mixture of crushed nuts, apples, spices, bitter herbs and wine between two pieces of matzah. In the Middle Ages, the prototype of the modern sandwich sandwich was stale cakes made from wholemeal flour, which served as plates for fatty meat dishes. They soaked up fat, juice and sauces. At the end of the meal, they were either eaten, or thrown to the dogs, or given to beggars as alms.
Of course, the taste of sandwiches and sandwiches largely depends on the taste and freshness of the bread ... The most delicious sandwiches are made from homemade freshly baked bread in a bread machine or oven. To make baking bread at home simple and easy, S. Pudov offers more than 100 types of ready-made bread mixes (choose according to your taste) for all occasions and any mood.
Rotterdam slices
Lightly fry slices of white bread, spread with butter, mustard, put on each slice of ham, Gouda cheese and tomato. Sprinkle tomatoes with pepper and bake everything in the oven. When the cheese starts to melt, sprinkle the tomatoes with finely chopped greens - parsley, dill, green onions.
Club sandwich
Steam the turkey fillet, fry the bacon without oil in a pan. Slice the tomatoes. Warm the baguette cut lengthwise in the oven for 3-4 minutes, grease the flesh of one half with mayonnaise and mustard.
Put the turkey, bacon, carbonate, tomatoes, cheese on it and cover with the second half. Place in oven to melt cheese. Serve with hot French fries, sauerkraut salad with green onions, olives and black olives.
Sprat sandwich
Cut the bread into slices 1 cm thick. Fry in butter until golden brown or dry in a toaster. Grate with a clove of garlic, put 2-3 sprats, cover with a slice of cheese, bake in the oven at 170°C. Serve hot, garnished with a slice of lemon and a sprig of parsley.
Liverwurst sandwiches
Cut the banana into slices. Spread half of the slices with liverwurst and cover with the remaining slices. Beat the eggs with salt, dip the slices in the mixture, roll in breadcrumbs and fry on both sides.
Cheese roll
Prepare the filling of smoked "sausage" cheese and carrots, grated on a coarse grater and mixed with crushed garlic, chopped herbs, egg and mayonnaise.
