A sandwich is a food item typically consisting of two pieces of bread between which are laid one or more layers of meat, vegetable, cheese or other fillings, together with optional or traditionally provided condiments, sauces, and other accompaniments. The bread is used as is, lightly buttered, or covered in a flavoured oil to enhance flavour and texture.

Sandwiches are commonly carried to work or school in lunchboxes or brown paper bags (in sandwich bags) to be eaten as the midday meal, taken on picnics, hiking trips, or other outings. They are also served in many restaurants as entrées, and are sometimes eaten at home, either as a quick meal or as part of a larger meal. As part of a full meal sandwiches are traditionally accompanied with such side dishes as a serving of soup (soup-and-sandwich), a salad (salad-and-sandwich), or potato chips and a pickle or coleslaw.

Variations

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The term "sandwich" has been expanded—especially in the United States—to include items made with other types of bread, such as rolls and focaccia. Thus hamburgers and "subs", for example, are called "sandwiches" on the East Coast of the United States, but not in the Midwest, South or western states, or in most other English-speaking countries (since such "sandwiches" are not made with slices of bread from a loaf).

More on [ Sandwich ]

L.A. Times - Food & Dining

Los Angeles chefs are happy to be in a pickle
Wed, 23 Jul 2008 00:00:00 -0700
Chefs are reviving the old-school art of pickling to create zingy accents for rich brasserie dishes -- sorry, sommeliers. Pickles might be scarcer in contemporary home kitchens than they were a century ago, but scan a brasserie menu, or order a bar special at a gastropub or a charcuterie plate at an urban steakhouse, and everywhere: pickles.
Pickles add punch to summertime meals
Wed, 23 Jul 2008 00:00:00 -0700
Russ Parsons' favorites include pickled radishes, peppers, zucchini -- and even grapes. WHERE have all the pickles gone?
The artisan jams and jellies of E. Waldo Ward & Son
Wed, 23 Jul 2008 00:00:00 -0700
For decades, this Sierra Madre clan has made local, artisanal, delicious foods. "PEOPLE'S tastes change," says Richard Ward of Sierra Madre's E. Waldo Ward & Son Inc. "My dad used to make lots of pickled watermelon. But people don't use as much sugar as they used to." His son Jeff nods. "But we still make pickled peaches and other fruits, like kumquats."

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