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However, the use of some kind of bread or bread-like substance to lie under (or under and over) some other food, or used to scoop up and enclose or wrap some other type of food, long predates the eighteenth century, and is found in numerous much older cultures worldwide.The ancient Jewish sage Hillel the Elder is said to have wrapped meat from the Paschal lamb and bitter herbs in a soft matzah—flat, unleavened bread—during Passover in the manner of a modern wrap made with flatbread.
In the United States, the sandwich was first promoted as an elaborate meal at supper.
By the early twentieth century, as bread became a staple of the American diet, the sandwich became the same kind of popular, quick meal as was already widespread in the Mediterranean.
167), and earlier even than that, Marks and Spencer (Brighton branch) began selling them in the 1950s, and then in the 1960s in the Oxford Street branch, London. 160) In 2017, the sandwich industry made and sold £8 billion in sandwiches in the UK alone.
Among the many varieties of sandwich popular in the United States are the BLT, cheese sandwich, club sandwich, Dagwood, French dip, hamburger, Monte Cristo, muffuletta, pastrami on rye, peanut butter and jelly sandwich, cheesesteak, pilgrim, po' boy, Reuben, sloppy joe, and submarine.
The sandwich is named after its supposed inventor, John Montagu, 4th Earl of Sandwich.
The modern concept of a sandwich using slices of bread as found within the West can arguably be traced to 18th-century Europe.
A sandwich is a food typically consisting of vegetables, sliced cheese or meat, placed on or between slices of bread, or more generally any dish wherein two or more pieces of bread serve as a container or wrapper for another food type.
The sandwich began as a portable finger food in the Western world, though over time it has become prevalent worldwide.
Sandwiches are a popular type of lunch food, taken to work, school, or picnics to be eaten as part of a packed lunch.
The bread may be plain or be coated with condiments, such as mayonnaise or mustard, to enhance its flavour and texture.