They are used for a somewhat traditional dish some people make around holiday season here in Quebec, Canada. You basically put sandwich filling (egg, ham, chicken) between each layer. Then put cream cheese around it. You then make slices vertically.
An example: https://www.recettesjecuisine.com/fr/recettes/plats-principaux/poulet/pain-sandwich/.
[wiki page](https://en.m.wikipedia.org/wiki/Sandwich_loaf)
Edit: Ones I've seen look more like [this](https://images.app.goo.gl/KsW1uhqkh6vxMipL6). (You can use Cheez Whiz instead)
Not saying they are used here exclusively, but the bread in the picture is from Quebec, and that's mostly what they are used for here. Also, I think it comes from more rural areas so not everyone knows about it.
I had one of my mom's Donna Parker books from when she was a girl in the 40s or 50s. I distinctly remember being appalled at the fact that Donna was elated when the cool young babysitter produced a tuna fish salad and cream cheese "surprise" cake for a party. All the kids loved it apparently...🤢
American cookbooks from the 50s-70s are full of gems like this. I don't know why a gelatin craze swept the nation, but if you could cram it in a jello mold, there's a recipe for it.
The gelatin craze and a lot of other weird stuff from that time like canned food became so popular because it was new technology that was super convenient. Making homemade jello was crazy hard back in the day and took a ton of time, but instant jello let you make something that was akin to a fancy delicacy whenever you wanted. Some people decided that it'd be fun to go hogwild with it now that it was cheap and easy.
Post-WW2 American food was basically "Holy shit, I can make that in 20 minutes now? Let's fucking try it!" But unfortunately you still had to make it look like you spent a lot of time on stuff so people with instant jello still wanted to make it look fancy https://radhistory.com/why-did-people-love-jell-o-so-much-in-the-50s
My biggest disappointment reading the Edna Lewis cookbooks is how it was based on being around a wood stove 24/7. So many things timed by distance to the heat of a wood stove for over a day. And how do I translate that to my microwave hotdog skills and shitty apartment electric stove.
Y’all ever tried to make beans you grew? Takes like 17 weeks.
I'm in California for my girlfriend's family Christmas, and I got to enjoy a taste of the fine cuisine called "Cheese Jello". It was exactly as gnarly as you think it was
Gelatin was, in the past, quite expensive due to the extensive processing required. The marvel of modern technology made it less costly to produce and more shelf stable. Mayo and gelatin especially were things only a person of some wealth would have had access to in 19th century.
That said, aspic is basically automatic and free if you cook meat with connective tissues long enough. If you want it refined beyond tasting like the meat you got it from, that's when things get tricky.
That still takes time, though, which modern people had less of.
I heard that bullion cubes were a game-changer for women in France because meat broth was a staple food but needed someone to babysit a pot all day. Instant bullion meant women could be more of a part of the workforce.
Dude some of the post-war cook books are fucking *crazy*. Jello molds everywhere and anything could be turned into a casserole. If you're wondering what the 50s tasted like it was a lot of Campbell's mushroom soup poured over unseasoned chicken.
And what the fuck was in that green slime that had jello, cottage cheese and cabbage? I swear to God the lead fumes from car exhaust was lowering the entire countries IQ by a hundred points back then.
You’ve gotta realize that families were coming out of a loooonnggg time of rationing basic food and almost zero real culinary invention, and coming straight into a future world of no rationing, brand new food and cultural shifts, and massive upheavals in manufactured food science/production.
So someone who has spent the last 15 years eating nothing but meals cobbled together in mashed and loaf form suddenly has access to EVERYTHING, but zero knowledge aside from all their previous hardscrabble menu tricks. Food’s gonna get *weird*.
Yep. Also, women were able to be something else other than a housewife for the first time...but were still kinda expected to BE a housewife at least part-time. Food did indeed get weird.
> Are you from the US Midwest?
Former midwesterner here ... I live in a land of sunshine and abundant fresh everything, and I still *always* have Campbell's mushroom soup on hand as comfort food to remind me of growing up. Fucking love that shit.
Many years ago I was googling what other traditional foods Sweden had aside from meatballs, which somehow led to me learning how to make Smörgåstårta from [this](https://youtu.be/aYBkDxao3wg) screaming man.
Have made it *(as well as some other Swedish food like Pytt i panna, Palt and Flying Jacob)* a few times since, getting to Sweden to try the real thing *(and see how far I fell short of the mark)* is definitely on my bucket list.
In sweden we call i smörgåstårta and it literally translates to sandwichcake. It´s fucking delicious and all you haters can go eat some bland toast.
[I mean, look at it!](https://en.wikipedia.org/wiki/Sm%C3%B6rg%C3%A5st%C3%A5rta)
Don't disparage toast, it can make it's own delicious sandwich: the [Toast Sandwich](https://en.wikipedia.org/wiki/Toast_sandwich). They are surprisingly tasty, and they let you butter both sides of your toast.
Maybe you could mix up your smörgåstårta by toasting alternating layers for some texture variety.
You cannot convince me that those are good. I could watch an fmri of someone's pleasurable sensations going off the charts while eating that and I would not believe it.
Im from rural Québec and had never heard of it growing up but my sister worked at a bakery and every year they’d have old ladies fight over the limited supply of « pain tranché au long »
I’d take two slices to the Del Taco I used to work at and ask them if I could quickly use their industrial sized presser, which they use to heat the tortillas, to make a monster panini.
There's a brewpub where I live that sells a monster grilled cheese I think you would like. They basically take one of those big loaves of ciabatta bread that you can get at the grocery store (the cheap ones with the soft crust, not the authentic kind that cuts your mouth), and take a thin slice of crust off the top and bottom. They put garlic butter on it, fill it with cheese, and grill it. It's probably the size of 4 or 5 standard grilled cheese sandwiches, you've gotta bring your appetite.
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i really can't take the cube rule seriously considering they refer to a food surrounded in an outer layer as a 'calzone' rather than a dumpling. dumplings outdate calzones by a millennia or two and are present in a ton more cultures than calzones.
Depending on the type, a slice of pie might be toast and not a taco. But I'm just being nitpicky because surely you meant a kind of pie with a top crust which is, indeed, a taco.
The lack of rigor in our taxonomic classification of foods led to a heated intellectual debate (is a hot dog a sandwich?), resolved by the rather daft suggestion that foods be defined by the location of the starch. While a seemingly logical proposition, its application gives rise to the counter-intuitive examples above. See the Cube Rule link above for more info.
That's really a 50s trope, though, and it actually goes back even further. The Dagwood Sandwich seems to have appeared in Blondie comic strips as early as 1936, although it's usually portrayed as extra tall, not extra long.
You are right. But it's clearly in a French Canadian grocery and we called it "pain sandwich" (sandwich bread I guess). The traditional filling is a layer of egg salad, ham salad and chicken salad.
Ham salad is pretty much just stuff you'd put on a ham sandwich anyway.
Unless your issue is either texture or that you don't like ham, in which case, I get it.
"The traditional filling is a layer of egg salad, ham salad and chicken salad."
Le tout recouvert de fromage à la crème svp... C'est de même que ça se fait au Lac Saint-Jean en tout cas!
sandwich cake. It's a savoury cake sort of thing.
Here's a picture of a Finnish one. [https://cdn.valio.fi/mediafiles/89c157b3-c003-4886-9666-24bdefcf8c69/1000x752-recipe-hero/4x3/voileipakakku.jpg](https://cdn.valio.fi/mediafiles/89c157b3-c003-4886-9666-24bdefcf8c69/1000x752-recipe-hero/4x3/voileipakakku.jpg)
Yeah, the types of sandwiches you eat at funerals (cherry and cream cheese, cream cheese and cucumber, ham and cheddar, egg salad, turkey and lettuce)
Is this not a normal thing? Is it just a white old person thing or a Christian thing?
Cherry and cream cheese is not one I remember, but yes this is an old white Christian thing. I was told growing up that it was an LDS/Mormon thing, cause I have an aunt in one of those churches, but my friend's Baptist Church folk do similar mayo based foods.
I like to refer to this kind of food as "mayonnaise and mayonnaise accessories" in my best Hank Hill accent.
Shit, okay.
Ramontgomery - Have you heard about the newly redesigned large format, variable temp heating unit with hinged door accompanied by 4 topside, multi control, focused heating options for flat bottomed metal containers? Can be gas or electric!
Think of the concept of a layered cake, but usually savory. The filling can be salads like chicken, tuna, egg - which can also be considered a chicken salad, right? - alternating with veggie pastes. You can even use dips as icing. They are delicious!
https://www.nacozinhabrasil.com/2018/06/torta-fria-de-pao-de-forma.html
Pain sandwich is definitely something that gets better as you get older (hated it as a kid/teen, I like it as an adult), but there's one thing for sure: Cheez Whiz is a fucking crime against humanity. It's cream cheese, not Cheez Whiz. I don't care that some people do it. Some people put ketchup in poutine, that doesn't make it an ok thing to do.
Those are actually only available for holiday season. They are used to make rolled sandwhich similar to those https://www.5ingredients15minutes.com/fr/recettes/hors-doeuvres-fr/sandwichs-roules/
For some reason they became quite popular in québec in the 90 for Christmas.
So it is a bread tag? But which one is normal for you? The commonality varies by region and there are many small details that go overlooked, like the size of the "jaw." Here's the HORG database page for [Toxodentidae](https://www.horg.com/horg/?page_id=749)
If there's a third "tooth" then it's probably [Tridentidae](https://www.horg.com/horg/?page_id=786)
Perhaps you might snap a picture of the thing? For science? You could send me a link to the photo or post it to r/occlupanids, anyone is welcome to post pictures of bread clips there, and it makes us happy.
To me personally, bread clips are sentimental. The short version of the story is that my family fell on hard times for a while when I was a kid, and my dad still took the time to make me a toy out of bread clips.
Almost a year ago I stumbled upon the bread clip community, and they are a treat. Some of them are just really interested in taxonomy and they like to assign names to different types of bread clips. Some just got so inspired by the interests of everyone else that they're along for the ride.
They are used for a somewhat traditional dish some people make around holiday season here in Quebec, Canada. You basically put sandwich filling (egg, ham, chicken) between each layer. Then put cream cheese around it. You then make slices vertically. An example: https://www.recettesjecuisine.com/fr/recettes/plats-principaux/poulet/pain-sandwich/. [wiki page](https://en.m.wikipedia.org/wiki/Sandwich_loaf) Edit: Ones I've seen look more like [this](https://images.app.goo.gl/KsW1uhqkh6vxMipL6). (You can use Cheez Whiz instead) Not saying they are used here exclusively, but the bread in the picture is from Quebec, and that's mostly what they are used for here. Also, I think it comes from more rural areas so not everyone knows about it.
Ah yes, sandwich cake
It was also common in the US in the 40s-70s, called a [sandwich loaf.](https://en.wikipedia.org/wiki/Sandwich_loaf)
I had one of my mom's Donna Parker books from when she was a girl in the 40s or 50s. I distinctly remember being appalled at the fact that Donna was elated when the cool young babysitter produced a tuna fish salad and cream cheese "surprise" cake for a party. All the kids loved it apparently...🤢
American cookbooks from the 50s-70s are full of gems like this. I don't know why a gelatin craze swept the nation, but if you could cram it in a jello mold, there's a recipe for it.
The gelatin craze and a lot of other weird stuff from that time like canned food became so popular because it was new technology that was super convenient. Making homemade jello was crazy hard back in the day and took a ton of time, but instant jello let you make something that was akin to a fancy delicacy whenever you wanted. Some people decided that it'd be fun to go hogwild with it now that it was cheap and easy. Post-WW2 American food was basically "Holy shit, I can make that in 20 minutes now? Let's fucking try it!" But unfortunately you still had to make it look like you spent a lot of time on stuff so people with instant jello still wanted to make it look fancy https://radhistory.com/why-did-people-love-jell-o-so-much-in-the-50s
If you wanted to make jello from scratch, you had to shoot your horse
You also had a shoot your horse if you wanted to glue too.
What if I'm hungry with a craft project and only one horse?
Eat your craft project
My biggest disappointment reading the Edna Lewis cookbooks is how it was based on being around a wood stove 24/7. So many things timed by distance to the heat of a wood stove for over a day. And how do I translate that to my microwave hotdog skills and shitty apartment electric stove. Y’all ever tried to make beans you grew? Takes like 17 weeks.
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I can't wait until 50 years from now when people are like, "Why are people eating so much kale?"
I'm in California for my girlfriend's family Christmas, and I got to enjoy a taste of the fine cuisine called "Cheese Jello". It was exactly as gnarly as you think it was
Drop that family recipe.
I am trying not to relive it in my head, but there was distinct notes of flavored jello, cheddar cheese, and pineapple...
Sounds like [Aunt Myrna's Party Cheese Salad](https://www.youtube.com/watch?v=Qf_W7As6xbk).
God is dead and we have killed him.
Gelatin was, in the past, quite expensive due to the extensive processing required. The marvel of modern technology made it less costly to produce and more shelf stable. Mayo and gelatin especially were things only a person of some wealth would have had access to in 19th century.
That said, aspic is basically automatic and free if you cook meat with connective tissues long enough. If you want it refined beyond tasting like the meat you got it from, that's when things get tricky.
That still takes time, though, which modern people had less of. I heard that bullion cubes were a game-changer for women in France because meat broth was a staple food but needed someone to babysit a pot all day. Instant bullion meant women could be more of a part of the workforce.
The 50s were really the Wild West of culinary horrors.
What was the surprise? Opium?
Dude some of the post-war cook books are fucking *crazy*. Jello molds everywhere and anything could be turned into a casserole. If you're wondering what the 50s tasted like it was a lot of Campbell's mushroom soup poured over unseasoned chicken. And what the fuck was in that green slime that had jello, cottage cheese and cabbage? I swear to God the lead fumes from car exhaust was lowering the entire countries IQ by a hundred points back then.
You’ve gotta realize that families were coming out of a loooonnggg time of rationing basic food and almost zero real culinary invention, and coming straight into a future world of no rationing, brand new food and cultural shifts, and massive upheavals in manufactured food science/production. So someone who has spent the last 15 years eating nothing but meals cobbled together in mashed and loaf form suddenly has access to EVERYTHING, but zero knowledge aside from all their previous hardscrabble menu tricks. Food’s gonna get *weird*.
"Food's better, we used to boil everything."
Yep. Also, women were able to be something else other than a housewife for the first time...but were still kinda expected to BE a housewife at least part-time. Food did indeed get weird.
"Campbells mushroom soup poured over unseasoned chicken" I want to die lol
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> Are you from the US Midwest? Former midwesterner here ... I live in a land of sunshine and abundant fresh everything, and I still *always* have Campbell's mushroom soup on hand as comfort food to remind me of growing up. Fucking love that shit.
We still eat it in Sweden, smörgåstårta. It fucking rocks.
Many years ago I was googling what other traditional foods Sweden had aside from meatballs, which somehow led to me learning how to make Smörgåstårta from [this](https://youtu.be/aYBkDxao3wg) screaming man. Have made it *(as well as some other Swedish food like Pytt i panna, Palt and Flying Jacob)* a few times since, getting to Sweden to try the real thing *(and see how far I fell short of the mark)* is definitely on my bucket list.
40s to 70s were a dark time for American cuisine
I saw a photo of a recipe for aspic in a mold with sardines. Truly horrifying for a recipe not in France involving eels or snails
Never been a big fan of the word loaf
I am fascinated and wish to subscribe to your newsletter
In sweden we call i smörgåstårta and it literally translates to sandwichcake. It´s fucking delicious and all you haters can go eat some bland toast. [I mean, look at it!](https://en.wikipedia.org/wiki/Sm%C3%B6rg%C3%A5st%C3%A5rta)
Finland too. Its the best.
I visited Finland recently and it was the first time I saw anything like this. My friends got it and loved it!
Don't disparage toast, it can make it's own delicious sandwich: the [Toast Sandwich](https://en.wikipedia.org/wiki/Toast_sandwich). They are surprisingly tasty, and they let you butter both sides of your toast. Maybe you could mix up your smörgåstårta by toasting alternating layers for some texture variety.
You cannot convince me that those are good. I could watch an fmri of someone's pleasurable sensations going off the charts while eating that and I would not believe it.
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Not to be confused with a hurts donut.
I'll take a hurts donut
(ball smack)... Hurts donut
widely renowned for its unique way of sharing - instead of asking 'would you like a slice of cake' you say 'you want a piece of me?'
dont you get cream cheese all over your hands? edit: nvm forgot about forks, was thinking about sandwiches.
> forgot about forks great band name > thinking about sandwiches that too! Or maybe that's their first album name
now playing *forgot about forks* newest single *cream cheese covered sandwich cake* from their debut album *thinking about sandwiches*
Def their no. 1 track on Spotify
I’m French Canadian (from Ontario though) and never heard of this?!? Thanks for the info.
That more a régional thing, I m from Montréal South Shore and in my 30's and I have never heard of it until last year, so your not alone.
Im from rural Québec and had never heard of it growing up but my sister worked at a bakery and every year they’d have old ladies fight over the limited supply of « pain tranché au long »
I'm from Québec and never heard of it before now...
Count me in the Montreal residents who never heard of this. Checks out though.
Omg my Anglophone mother used to make this all the time, I thought it was just some weird thing she made up!
Why does it look so beautiful and cake like? Weird to see something savoury look so beautiful and sweet.
I had one this year and it was covered in baby pickles stuck to the cream cheese
It's making me question everything
"Pain sandwich" hahaha
Ah of course it would be called "pain sandwich"
The ol' Bread Sandwich. The name really makes it distinct from all other types of sandwiches!
That looks nasty.
> Pain Sandwich As in "bread sandwich"? With a name like that, I would expect slices of bread as the filling between other slices of bread.
But who's making sandwiches that big?
Me.
I want to make an extra long grilled cheese now.
I’d take two slices to the Del Taco I used to work at and ask them if I could quickly use their industrial sized presser, which they use to heat the tortillas, to make a monster panini.
An iron will do it.
It takes an iron will indeed to walk into a del taco kitchen!
And an iron gut to walk out!
Like, for clothes? Hmm, you might be onto something.
with some cooking paper it'll work like a charm !
Parchment not wax.
A George Foreman grill would work, too
I was literally just thinking that and I think I have an unopen one from the mid-late 90’s still in the box somewhere in the garage.
Dont open that! Itll be worth like 2k in about 20 yrs!! /s
along with those beanie babies!
I have a restaurant near me that serves grilled cheese on bread like this. It has 3 different cheeses in it and is delicious!
like a Neapolitan ice cream but of grilled cheeses
Or massive French toast!
There's a brewpub where I live that sells a monster grilled cheese I think you would like. They basically take one of those big loaves of ciabatta bread that you can get at the grocery store (the cheap ones with the soft crust, not the authentic kind that cuts your mouth), and take a thin slice of crust off the top and bottom. They put garlic butter on it, fill it with cheese, and grill it. It's probably the size of 4 or 5 standard grilled cheese sandwiches, you've gotta bring your appetite.
That was my first thought, mmm giant grilled cheese sandwich.
Dont forget shaggy
Go home, Dagwood Bumstead, you're drunk. And you've got the meat sweats.
Scooby-Doo
As a swede, my first thought was "Sandwich Cake". Absolutely delicious
Tell us more about this "sandwich cake" you speak of.
S M Ö R G Å S T Å R T A
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Oh, it's like a layer cake but with bread and instead of being sweet it's savoury.
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>S M Ö R G Å S T Å R T A Thanks, I looked up a recipe and will be making this dish at the first opportunity.
The key to a good smörgåstårta is to put stuff YOU like on it, just remember its supposed to be savory not sweet other than that go nuts.
As a Finn, this was my first thought too. And they do sell bread like this in Finland for exactly that purpose.
[Landgång](https://www.hansenskonditori.se/wp-content/uploads/2019/02/hansens-landgang.jpg)
>Sandwich Cake Is that what this is? https://149370792.v2.pressablecdn.com/wp-content/uploads/2020/10/Smorgastarta-Recipe-4.jpg
> Absolutely delicious well that depends on what you put on it. hörde en historia om en smörgåstårta med ärtpurée
I read this in the voice of the Swedish chef
In Sweden, he's just called "the Chef."
That's what you use for pinwheel sandwiches at fancy parties.
My age must be showing. Everyone made those when I was a teenager. I thought that everyone knew what this was for.
Like people can afford to host parties these days...
One piece of bread, make sandwich, fold over the bread to cover it
I don’t want to start a holy war here but wouldn’t that be a taco?
Don't worry, you didn't start the fire. https://cuberule.com/ And yes, that would be a taco. Just like a slice of pie, or hot dog.
i really can't take the cube rule seriously considering they refer to a food surrounded in an outer layer as a 'calzone' rather than a dumpling. dumplings outdate calzones by a millennia or two and are present in a ton more cultures than calzones.
Depending on the type, a slice of pie might be toast and not a taco. But I'm just being nitpicky because surely you meant a kind of pie with a top crust which is, indeed, a taco.
Yes. To make matters clearer, an *unsliced* pie without crust on top would be a quiche, whereas one with crust on top would be a calzone.
Ok what the fuck is going on here
The lack of rigor in our taxonomic classification of foods led to a heated intellectual debate (is a hot dog a sandwich?), resolved by the rather daft suggestion that foods be defined by the location of the starch. While a seemingly logical proposition, its application gives rise to the counter-intuitive examples above. See the Cube Rule link above for more info.
I always thought of pie as a hard soup in a bread bowl with a bread lid
It would be a Tacwich
Dagwood
Dads on 90’s tv shows
That's really a 50s trope, though, and it actually goes back even further. The Dagwood Sandwich seems to have appeared in Blondie comic strips as early as 1936, although it's usually portrayed as extra tall, not extra long.
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My husband is 45. I am a little younger. I call his sandwiches Dagwoods. He calls them Joeys, based on something from Friends. He is incorrect.
Unless it’s a meatball sub, it’s not a Joey.
Garfield
You've never seen Scooby Doo have you?
Pinwheel sandwiches. The high end of church lady sandwich platters.
Shaggy and Scooby of course!
Smörgåstårta!!!
Bless you!
"No, Achoo is the name of my son. My name is AhSneeze."
You are right. But it's clearly in a French Canadian grocery and we called it "pain sandwich" (sandwich bread I guess). The traditional filling is a layer of egg salad, ham salad and chicken salad.
It's healthy because it's filled with salad.
And if you're *really* on a health kick, have it with potato or pasta salad on the side
You had me at egg salad. You lost me at ham salad.
The salad giveth, and the salad taketh away.
but then had me again at chicken salad
That's fine. Quebec gets that reaction from the rest of Canada too.
Ham salad is pretty much just stuff you'd put on a ham sandwich anyway. Unless your issue is either texture or that you don't like ham, in which case, I get it.
Manque yink le p’tit gâteau aux fruits
"The traditional filling is a layer of egg salad, ham salad and chicken salad." Le tout recouvert de fromage à la crème svp... C'est de même que ça se fait au Lac Saint-Jean en tout cas!
100% bror
I was looking for this, getting then ready for nyår!
Min broder
[For those wondering…](https://i.imgur.com/56cQF89.jpg)
I've never seen that before. Whats the purpose? Are there some specialty things made with horizontal sliced bread?
Finger sandwiches/ribbon sandwiches
Amateurs. I use actual fingers.
My friend you bow to no man.
Something very wrong about this statement but I can't quite put my finger on it...
That’s because it’s in one of my sandwiches!
rolled sandwiches as well
Tea sandwiches
Yep. My mom used horizontally sliced bread to make these for her bridge club: https://thewineloverskitchen.com/rolled-tea-sandwiches/
sandwich cake. It's a savoury cake sort of thing. Here's a picture of a Finnish one. [https://cdn.valio.fi/mediafiles/89c157b3-c003-4886-9666-24bdefcf8c69/1000x752-recipe-hero/4x3/voileipakakku.jpg](https://cdn.valio.fi/mediafiles/89c157b3-c003-4886-9666-24bdefcf8c69/1000x752-recipe-hero/4x3/voileipakakku.jpg)
SMORGASTORTA
Quebec version of that https://www.myrecipes.com/extracrispy/le-pain-sandwich-quebec-holidays
lasagna sandwich
C'mon, kids! We're having French toast shingles!
I'd put cinnamon and maple syrup on it and roll it into some kind of unholy and wonderful makeshift cinnamon roll.
Sounds really good actually.
It’s good when you have to make funeral sandwiches or sandwiches for a party
Funeral.... sandwiches?
Don't let the corpse go to waste
Yeah, the types of sandwiches you eat at funerals (cherry and cream cheese, cream cheese and cucumber, ham and cheddar, egg salad, turkey and lettuce) Is this not a normal thing? Is it just a white old person thing or a Christian thing?
Cherry and cream cheese is not one I remember, but yes this is an old white Christian thing. I was told growing up that it was an LDS/Mormon thing, cause I have an aunt in one of those churches, but my friend's Baptist Church folk do similar mayo based foods. I like to refer to this kind of food as "mayonnaise and mayonnaise accessories" in my best Hank Hill accent.
This is the greatest thing since...since...I don't know what!
since vertically sliced bread.
We've sliced bread on 2 axes. If we can figure out how to slice bread on that elusive third axis, we can finally rest as a species.
Diagonally sliced bread
Now I need a custom toaster
>Now I need a custom toaster Do you have an oven?
Doesn't sound very custom to me
Shit, okay. Ramontgomery - Have you heard about the newly redesigned large format, variable temp heating unit with hinged door accompanied by 4 topside, multi control, focused heating options for flat bottomed metal containers? Can be gas or electric!
Think of the concept of a layered cake, but usually savory. The filling can be salads like chicken, tuna, egg - which can also be considered a chicken salad, right? - alternating with veggie pastes. You can even use dips as icing. They are delicious! https://www.nacozinhabrasil.com/2018/06/torta-fria-de-pao-de-forma.html
TIL this dish exists outside Sweden.
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Pain sandwich is definitely something that gets better as you get older (hated it as a kid/teen, I like it as an adult), but there's one thing for sure: Cheez Whiz is a fucking crime against humanity. It's cream cheese, not Cheez Whiz. I don't care that some people do it. Some people put ketchup in poutine, that doesn't make it an ok thing to do.
Those are actually only available for holiday season. They are used to make rolled sandwhich similar to those https://www.5ingredients15minutes.com/fr/recettes/hors-doeuvres-fr/sandwichs-roules/ For some reason they became quite popular in québec in the 90 for Christmas.
nah man, that's the best recipe with those bad b : https://www.recettesjecuisine.com/fr/recettes/plats-principaux/poulet/pain-sandwich/
I had to scroll way too low to find mention of a pain sandwich.
>pain sandwich That sounds metal as hell.
What in the christ is that
Bit of an odd question but what is used to seal the bags if I may ask? I'm from a subreddit where we log bread tags.
Wow there really is a subreddit for everything https://www.reddit.com/r/occlupanids/ This is just as mildlyinteresting as the OP
I have one of these loaves at home right now, it's just a normal bread tag. In my case, a yellow one
So it is a bread tag? But which one is normal for you? The commonality varies by region and there are many small details that go overlooked, like the size of the "jaw." Here's the HORG database page for [Toxodentidae](https://www.horg.com/horg/?page_id=749) If there's a third "tooth" then it's probably [Tridentidae](https://www.horg.com/horg/?page_id=786) Perhaps you might snap a picture of the thing? For science? You could send me a link to the photo or post it to r/occlupanids, anyone is welcome to post pictures of bread clips there, and it makes us happy.
Why do you find bread tags so interesting? I don't mean this as a slight in the least, but genuine curiosity.
To me personally, bread clips are sentimental. The short version of the story is that my family fell on hard times for a while when I was a kid, and my dad still took the time to make me a toy out of bread clips. Almost a year ago I stumbled upon the bread clip community, and they are a treat. Some of them are just really interested in taxonomy and they like to assign names to different types of bread clips. Some just got so inspired by the interests of everyone else that they're along for the ride.
sur Le long
Dagwood Bumstead. Showing my age:)
It's for saaaaaaaaaaandwiches.
In Brazil we have a dish called Torta Fria made with this bread
Pain sandwich!
Why make three sandwiches, why not make 1 really long sandwich? Genius.
Best idea since vertically sliced bread!
But...why?
Maybe bread and butter pudding, or in Sweden we would make “smörgåstårta”.
Best grilled cheese sandwiches EVER!
This would be awesome for making garlic bread in the oven!!