Talk:Sandwich

A major question

That has always preoccupied me: why, at least in British novels, do people go out to the kitchen to "cut sandwiches", whereas in the States they go out to the kitchen to "make sandwiches"? In the days before pre-sliced bread became widely available, did Americans also *cut* sandwiches? Or are Brits just so conversative that they simply refuse to give up a once-serviceable word? Hayford Peirce 15:23, 20 September 2007 (CDT)

I'd imagine it's origin is from to cut off the crusts or to cut the sandwich in half, not to slice the bread. Chris Day (talk) 15:36, 20 September 2007 (CDT)

Hmmm, I gotta say that I never thought of those two possibilities. I can see cuttin' the crusts off watercress sandwiches for the Duchess, yeah, but the crusts on a big thick ham sandwich for the breadwinner on his way to work? Where is Dr. Johnson when we need him? Hayford Peirce 15:58, 20 September 2007 (CDT)

Would you? I would have thought the opposite. How likely is it that people first made the sandwiches, left, then went back into the kitchen to cut them? But, Hayford--why do Americans "do the laundry"...? hee, hee. Aleta Curry 15:55, 20 September 2007 (CDT)

I never before considered the laundry question. What do our British cousins do about this necessary chore? In French, "on fait le linge", "one does the laundry...." Hayford Peirce 16:01, 20 September 2007 (CDT)

Oh, I guess that Brits do the wash, don't they? Hayford Peirce 16:06, 20 September 2007 (CDT)

I hate to contradict all of your stereotypes, but I and my British colleagues have always "made sandwiches" and "done the laundry", although not necessarily in that order. Of course, the traditional British sandwiches have the crusts cut off them, so I think Chris is right on the origin. Howvever, when you consider how appalling English white bread is, and how tasteless and rubbery are the crusts, this is not suprising: with the advent of wholemeal and other edible breads, the crusts are now retained. So we don't need to "cut them"! --Martin Baldwin-Edwards 16:10, 20 September 2007 (CDT)

In Ireland we make sandwiches, do the laundry, or these days, "put on a wash"... ;-) For a good read on the different "Englishes" spanning the Atlantic, I recommend Bill Bryson's "Made in America" - ISBN 0-380-71381-0 Anton Sweeney 17:41, 20 September 2007 (CDT)

Personally I "make sandwiches" and "do the washing". Of course, doing the washing and doing the washing-up are completely different things. The former refers to washing clothes, whilst the latter refers to cleaning plates and cutlery.

Now the bigger question is... is it true that Americans "do dive" when talking about cleaning plates and cutlery? --Chris Key 23:25, 6 August 2010 (UTC)

Also, you no longer need to cut the crusts off of bread... as you can buy it without crusts now! --Chris Key 23:26, 6 August 2010 (UTC)

You can buy peeled garlic and peeled potatoes in my food market. It's still sinful. Howard C. Berkowitz 23:28, 6 August 2010 (UTC)

Disambig? What about the place(s)? Peter Jackson 12:02, 3 November 2009 (UTC)

The Sandwich, Massachussetts down the road from me? Howard C. Berkowitz 17:11, 6 August 2010 (UTC)

Open something

I'd have said "open faced" rather than "open ended". What's the Scandinavian usage? Should there be a Smorrebrod section? Howard C. Berkowitz 17:10, 6 August 2010 (UTC)

Well, I hate to say this but the famous smorrebrod or smörgås is not really any different from other sandwiches. We call it 'smörgås', which becomes 'macka' in informal usage. The traditional type is a slice of bread with butter and any of cheese, ham, 'prickig korv' (sliced sausage), herring, meatballs, or 'Kalles kaviar' on top. The latter is a very salty orange-colour mix of fish eggs (caviar) and flour which no foreigner will eat. You could substitute lovely 'leverpastej', which is a brown mixture of pig liver and lard, for the butter and add pickled cucumber. Optionally, you can have a second slice of bread on top, in which case it might be referred to as a 'dubbelmacka'. I can provide information, pictures, possibly samples if you should need it...

Whether this merits a section of its own, I leave to you to decide :) Johan A. Förberg 22:19, 6 August 2010 (UTC)

I've never heard of "open-ended" sandwiches, only "open-faced". I think the latter should inserted to go with the former. Hayford Peirce 22:45, 6 August 2010 (UTC)

Is "open-ended" BE? I confess that I've never seen it elsewhere. Howard C. Berkowitz 22:56, 6 August 2010 (UTC)

Johan, you bring back memories. Now, as an adult, it's very uncertain to say there's anything I won't try as a foreigner, although I do have limits -- in Japan, I told my hosts "no fugu, and it must be dead". While I haven't actually been in Thailand, I have been in a fair number of Thai homes, and, when someone tries a practical joke of making something too hot for a farang, I will ask for more chilis.

This was not, however, the case in my childhood. When I was eight or nine, we frequented a restaurant called a smorgasbord; I have no idea of its authenticity. It had cubes of a light brown material, which I thought was caramel, but was later told it was a Swedish cheese colored with red pepper. In any event, it seemed incredibly hot. I drained my water glass, ran to the waiter's station, drained the pitcher, and was grabbed by my mother just as I was struggling with a fire extinguisher aimed at my mouth. Howard C. Berkowitz 23:01, 6 August 2010 (UTC)

A "half round"

When I lived in London during the 1960's, half-sandwiches in pubs were called "half-rounds". Is that still the case these days? Milton Beychok 23:58, 6 August 2010 (UTC)