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Smørbrød, smørrebrød or smörgås, Scandinavian open sandwich at a cafeteria in Norway

An open sandwich, also known as an open face/faced sandwich, Ulrich Sandwich, bread baser, or tartine, consists of a single slice of bread with one or more food items on top.

In various countries[link]

An open sandwich is a slice of fresh bread, with different spreads, butter, liver pâté, cheese spreads, cold cuts such as roast beef, turkey, ham, bacon, salami, beef tongue, mortadella, head cheese or sausages like beerwurst or kabanos, and vegetables like bell peppers, tomatoes, radish, scallion and cucumber. Open sandwiches like this are consumed in Austria, Germany, Hungary, the Netherlands, Poland as well as other parts of Europe, and North America as a regular breakfast and supper food item. The American tongue toast is offered as an entrée for breakfast, lunch, and supper and as an hors d'œuvre for formal parties.

In Great Britain, the open toasted sandwich doesn't exist, instead there is "on toast" e.g. cheese on toast. However, this is not considered a sandwich.

The Dutch and Flemish Uitsmijter arrives on a large plate with large slices of usually white bread, topped with a selection of meats, cheeses, vegetables and possibly an egg. The dish is often served as a hearty breakfast.

Open sandwich is the common, traditional sandwich type in the Nordic countries, Estonia, the Netherlands, Lithuania and Latvia, where it is typically eaten at breakfast, as lunch or other meal.

The Scandinavian open sandwich (Danish: smørrebrød, Norwegian: smørbrød, Swedish: smörgås) consists of one piece of buttered bread, often whole-grain rye bread (Danish: rugbrød, Swedish: rågbröd), topped with, for instance, cold steak, shrimps, smoked salmon, caviar, hard boiled eggs, bacon, herring, fish fillets, liver pâté (Danish: leverpostej, Norwegian: leverpostei Swedish: leverpastej), and/or small meatballs. This is typically complemented by some herbs and vegetables such as parsley, cold salad, thinly sliced cucumber, tomato wedges and/or pickled beets etc. on the same slice of bread. A condiment, such as mayonnaise, or mayonnaise-based dressing is also often included in some form. An old traditional replacement for butter on a piece of bread with herring is pig fat. There are many variations associated with the smørrebrød/smørbrød/smörgås and there are even special stores, cafés and restaurants (especially in Denmark) that specialize in them. In Finland the sandwich is called voileipä which also means "butter bread" and the Finnish rye bread is ruisleipä.

Sweet toppings are commonly used for breakfast in the Netherlands and Belgium: e.g. sprinkles, vlokken, or muisjes, next to the more widespread peanut butter, honey, jam, and chocolate spread.

In the United States an open faced sandwich may also refer to a slice of bread topped with warm slices of roasted meat and gravy (called a "Manhattan" in some areas), or bread topped with Welsh rarebit. This is also done in Scandinavian countries, where they eat open faced sandwiches with fried meat and fried fish quite often.

In former Czechoslovakia is popular type of open sandwich called chlebíčky (pl., sg. chlebíček) - slant ways cut slice of veka (long narrow white bread) spread with butter and/or with various combinations of mayonnaise salads and hard boiled egg, cheese, ham, salami, smoked fish (salmon or sprats or pickled herring), tomato, pickled cucumber, lettuce, raw onion or other vegetable, etc.

History[link]

During the Middle Ages, thick slabs of coarse bread called "tranches" (late 15th century French) or, in its English derivative, "trenchers", were used as plates. At the end of the meal, the food-soaked trencher was eaten by the diner (from which we get the expression "trencherman"), or perhaps fed to a dog or saved for beggars. Trenchers were as much the harbingers of open-face sandwiches^[1] as they were of disposable dishware. As such, open-face sandwiches have a unique origin and history, differing from that of the true (multi-slice) sandwich.

Usage[link]

The term "sandwich" is occasionally used (informally) in reference to open-faced sandwiches, but the term "sandwich" more formally refers to a dish with two slices of bread with a filling between them, not on top.^[2] The open-faced "sandwich" also has a unique history (described above), originating between the 6th and 16th centuries, whereas the modern sandwich traces its roots to the Earl of Sandwich.^[1]

In the court case in the United States of Panera Bread Co. v. Qdoba Mexican Grill, the judge ruled that a true sandwich (from a legal perspective) must include at least two slices of bread.^[3] Many open-faced sandwiches do not satisfy this condition, although some served in diners and restaurants in the northeastern U. S. actually do pile the meat and gravy atop two overlapping slices of bread.

Gallery[link]

See also[link]

Food portal

References[link]

External links[link]

Wikimedia Commons has media related to: Open sandwich

A sandwich is handheld and portable. This one is made with salami.

A sandwich is a food item, typically consisting of two or more slices of bread with one or more fillings between them,^[1] or one slice of bread with a topping or toppings, commonly called an open sandwich.^[2][3] Sandwiches are a widely popular type of lunch food, typically taken to work, school, or picnics to be eaten as part of a packed lunch. They generally contain a combination of salad vegetables, meat, cheese, and a variety of sauces or savoury spreads. The bread can be used as it is, or it can be coated with any condiments to enhance flavour and texture. They are widely sold in restaurants and cafes. Several examples of unconventional sandwiches include tacos, burritos, and pizza.

The sandwich is the namesake of John Montagu, 4th Earl of Sandwich.

History[link]

English sandwiches, crustless on a plate

Sandwich with fried egg, tomato and cucumber

The ancient Jewish sage Hillel the Elder is said to have wrapped meat from the Paschal lamb and bitter herbs between two pieces of old-fashioned soft matzah, flat, unleavened bread, during Passover in the manner of a modern "wrap" sandwich made with flatbread.^[4] Flat breads of only slightly varying kinds have long been used to scoop or wrap small amounts of food en route from platter to mouth throughout Western Asia and northern Africa. From Morocco to Ethiopia to India, bread is baked in flat rounds, contrasting with the European loaf tradition.

During the Middle Ages in Europe, thick slabs of coarse and usually stale bread, called "trenchers", were used as plates.^[5] After a meal, the food-soaked trencher was fed to a dog or to beggars at the tables of the wealthy, and eaten by diners in more modest circumstances. Trenchers were the precursors of open-face sandwiches.^[6] The immediate cultural precursor with a direct connection to the English sandwich was to be found in the Netherlands of the 17th century, where the naturalist John Ray observed^[7] that in the taverns beef hung from the rafters "which they cut into thin slices and eat with bread and butter laying the slices upon the butter"— explanatory specifications that reveal the Dutch belegde broodje, open faced sandwich, was as yet unfamiliar in England.

Initially perceived as food men shared while gaming and drinking at night, the sandwich slowly began appearing in polite society as a late-night meal among the aristocracy. The sandwich's popularity in Spain and England increased dramatically during the 19th century, when the rise of an industrial society and the working classes made fast, portable, and inexpensive meals essential.^[8]

It was at the same time that the sandwich finally began to appear outside of Europe. In the United States, the sandwich was first promoted as an elaborate meal at supper. By the early 20th 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.^[8]

Etymology[link]

The first written usage of the English word appeared in Edward Gibbon's journal, in longhand, referring to "bits of cold meat" as a "Sandwich".^[9] It was named after John Montagu, 4th Earl of Sandwich, an 18th-century English aristocrat, although he was neither the inventor nor sustainer of the food. It is said that he ordered his valet to bring him meat tucked between two pieces of bread, and because Montagu also happened to be the Fourth Earl of Sandwich, others began to order "the same as Sandwich!"^[10][6] It is said that Lord Sandwich was fond of this form of food because it allowed him to continue playing cards, particularly cribbage, while eating without getting his cards greasy from eating meat with his bare hands.^[6]

The rumour in its familiar form appeared in Pierre-Jean Grosley's Londres (Neichatel, 1770), translated as A Tour to London 1772;^[11] Grosley's impressions had been formed during a year in London in 1765. The sober alternative is provided by Sandwich's biographer, N. A. M. Rodger, who suggests Sandwich's commitments to the navy, to politics and the arts mean the first sandwich was more likely to have been consumed at his desk.

Before being known as sandwiches, the food seems to simply have been known as "bread and meat" or "bread and cheese".^[6]

In India[link]

When the British first introduced the sandwich in India, the Indians called them double roti (डबल रोटी). This term has today become the broad term for all type of leavened bread even not put in a sandwich arrangement.

Usage[link]

In the United States, a court in Boston, Massachusetts ruled that "sandwich" includes at least two slices of bread.^[1] and "under this definition, this court finds that the term "sandwich" is not commonly understood to include burritos, tacos, and quesadillas, which are typically made with a single tortilla and stuffed with a choice filling of meat, rice, and beans."^[12] The issue stemmed from the question of whether a restaurant that sold burritos could move into a shopping centre where another restaurant had a no-compete clause in its lease prohibiting other "sandwich" shops.

In Spain, where the word sandwich is borrowed from the English language,^[13] it refers to a food item made with English sandwich bread.^[14] It is otherwise known as a bocadillo.

The verb to sandwich has the meaning to position anything between two other things of a different character, or to place different elements alternately,^[15] and the noun sandwich has related meanings derived from this more general definition. For example, an ice cream sandwich consists of a layer of ice cream between two layers of cake or cookie.^[16] Similarly, Oreos and Custard Creams are described as sandwich cookies because they consist of a soft filling between layers of cookie.^[17]

The word "butty" is often used in Northern areas of the United Kingdom as a synonym for "sandwich," particularly in the name of certain kinds of sandwiches such as a chip butty, bacon butty, or sausage butty. "Sarnie" is a similar colloquialism, as is the Australian English colloquialism "sanger".

Sandwich basics[link]

Sandwiches generally consist of a bread, a spread and a filling. In the most technical sense of the word, Pizza can be considered a sandwich (although not in the typical sense).^[18] Bread serves primary as an edible container for the food inside, it can also provide the bulk and nutrients, regardless of the type, any bread used for a sandwich should ideally be used fresh. The spread serves three main purposes, it prevents the bread from soaking up the filling causing it to become soggy, it adds flavour as well as moisture to the sandwich^[19] .

Types of sandwiches[link]

Sandwiches consist of two basic types, hot and cold^[20][21] .

Examples of sandwiches[link]

The following represent common varieties of sandwiches.^[22]

• Peanut butter and jelly sandwich
• Club Sandwich
• Sloppy Joe
• Reuben
• Monte Cristo
• Grilled Cheese
• BLT
• Muffuletta
• Dagwood
• Po' boy
• Pilgrim
• French Dip
• Philadelphia Cheesesteak
• Submarine sandwich

Gallery[link]

• 

  Club sandwich

• 

  Croque monsieur French ham and cheese.

• 

  Peanut butter and jelly sandwich

• 

  A Philly cheese steak, a type of submarine sandwich

• 

  Reuben sandwich

• 

  Smoked meat sandwich

• 

  French bread sandwich with fries

• 

  Example of a large sandwich. Weight approx. 2 pounds (1 kg), total.

• 

  Sandwich making

• 

  Shawarma sandwich

• 

  A cucumber sandwich with chips and cake

See also[link]

Food portal

• List of sandwiches
• namesake

References[link]

External links[link]

Wikimedia Commons has media related to: Sandwich

Wikibooks Cookbook has a recipe/module on Sandwich

• The British Sandwich Association

This article needs additional citations for verification. Please help improve this article by adding citations to reliable sources. Unsourced material may be challenged and removed. (April 2012)

Fake blood on a human arm.

Theatrical blood or stage blood is anything used as a substitute for blood in a theatrical or cinematic performance. For example, in the special effects industry, when a director needs to simulate an actor being shot or cut, a wide variety of chemicals and natural products can be used. The most common is red food coloring, often inside small balloons coupled with explosive devices called squibs. Alfred Hitchcock famously used Bosco Chocolate Syrup as fake blood in his 1960 thriller Psycho.^[1] Since the film was in black-and-white, the color was less important than the consistency.

Reasons for use[link]

There are many reasons for substituting for real blood in the film industry, such as ethical and sanitary concerns, and concerns for the emotional well being of the actors. Also, actual blood's tendency to coagulate and solidify quickly make it unsuitable for repeated takes without freshening; the longer-lasting viscosity of stage blood makes it far easier to work with on the set.

Kensington Gore[link]

"Kensington Gore" (a pun on the London street) was a trademark for fake blood used in films and in theatre. It was manufactured by a retired British pharmacist, John Tynegate, during the 1960s and 1970s, in the village of Abbotsbury, Dorset. Many varieties of blood, having various degrees of viscosity, shades and textures were available. Since Tynegate's death, the name "Kensington Gore" has become a generic term for stage blood. Kensington Gore was used in the film The Shining. Director Stanley Kubrick had several thousand gallons of it gushing out of an opening elevator during the elevator door scene.

Other uses[link]

Theatrical blood has many other applications apart from its use in the film industry.

The crime scene investigation science of bloodstain pattern analysis uses stage blood or sometimes cow's blood in mock-up crime scenes when training new investigators.^[2]

The art of Moulage uses theatrical blood in applying mock injuries for the purpose of training Emergency Response Teams and other medical and military personnel.

Theatrical blood is also popularly used in Halloween costumes.

See also[link]

• Bodily mutilation in film#Blood
• Blood substitute
• Blood squirt

References[link]

External links[link]

Wikimedia Commons has media related to: Moulage

• Blood Recipes

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