by Cookbad





As part of an ongoing effort to make our upcoming book, Fresh Eggs Don't Float (buy it now!) as awesome as it can be, I'm asking for a little input on a beta sandwich chart I'm been working on. The sandwiches included are:



Bánh mì, barros jappa, bacon lettuce & tomato, chip butty, cheesesteak, choripan, club sandwich, croque-monsieur, croque-madame, cubano, cucumber sandwich, dagwood, francesinha, french dip, gyros, hamburger, hero, submarine, hoagie, grinder, italian beef, hot dog, hot brown, lobster roll, loose meat, monte cristo, muffuletta, pan bagnat, panino, peanut butter & jelly, po' boy, primanti, ruben, sandwich de miga, smörgåstårta, sliders, sloppy joe, st. paul sandwich, tea sandwich, & torta.



The chart lays out what the sandwich is made of, entomology, variations, & origins.



I'm SURE there are spelling mistakes. Please ignore them.



The information is pretty solid, but sandwiches are very subjective. Any advice, opinions, ideas, blazing omissions, thoughts, design improvements, or fan mail would be greatly appreciated and might even land you a thank you in the book. Seriously.

