Such closed sandwiches are convenient to take with you for a snack — they are easy to pack and take up no extra space. Suitable baked goods: square bread or toast bread. If you cut the squares into two triangles, you get the popular club sandwich. A baguette or French loaf works too — the slices can be toasted on one side. A round bun or a crescent roll cut lengthwise also works, but keep in mind the layering and bulk, as it will be harder to bite into.
The five most commonly used ingredients in the recipes:
| Product | Calories per 100g | Protein g per 100g | Fats g per 100g | Carbohydrates g per 100g |
|---|---|---|---|---|
| Bread | 254 | 7.6 | 0.8 | 49.2 |
| Hard cheese | 366 | 24.1 | 29.5 | 0.3 |
| Tomatoes | 23 | 1.1 | 0.2 | 3.8 |
| Butter | 734 | 0.5 | 82.5 | 0.8 |
| Mustard | 417 | 5 | 40 | 10 |
The finished sandwich can be pinned through the center with a skewer. Different national cuisines around the world have their own kinds of closed sandwiches. In the American version, these are hamburgers, hot dogs and burgers. In French, the croque-monsieur. In Italy, the panini. The döner kebab in Turkey. Banh mi in Vietnam. There are no restrictions on the filling — you can layer in any products to taste and not worry that they will not stay on the surface, since the filling will be pressed down on top by an extra piece of bread. Typical ingredients: any soft vegetables, herbs, meat and sausage products, hard or soft cheese — sliced or melted — pickled onion rings, and fried, salted or smoked fish.