sandwiching

Sandwiching is the practice of assembling edible fillings between two pieces of bread or between slices of bread substitutes to make a portable meal. It is also used more broadly to describe any item placed between two outer layers.

The term originates from 18th-century Britain, attributed to John Montagu, the 4th Earl of Sandwich, who reportedly popularized eating meat between bread to avoid interrupting a gambling session. The concept spread worldwide with many regional adaptations.

Culinary varieties include breads such as white, whole grain, rye, sourdough, and baguette, as well as tortillas or pita. Fillings range from deli meats and cheeses to vegetables, spreads, and condiments. Common formats include grilled cheese, club sandwiches, and BLTs, with many vegetarian and vegan options. Techniques can involve toasting, grilling, or pressing to meld flavors and improve texture.

Preparation emphasizes balance of textures and flavors, even distribution of fillings, and appropriate handling. Practical considerations include choosing bread suitable for heat or cold fillings, toasting or grilling as desired, and preventing cross-contamination by keeping raw meats separate and refrigerating perishables.

In nonculinary contexts, "sandwiching" describes techniques in which a message or item is placed between two other elements. For example, the "sandwich method" of feedback places criticism between two positive remarks. The term is also used in various educational and design contexts to describe layered or embedded approaches.