The notion of eating bread together with a filling probably dates back to 9,000 B.C., when grains were planted for the world’s first breads. But it wasn’t given a name until 1762. John Montagu, the fourth Earl of Sandwich, also a marathon gambler, popularized serving bread with filling. He ordered meat slices served between two bread slices, which let him stay in the game without breaking for meals. There, he launched a demand for stuffed bread, which others would later name after him — “Sandwich.” The sandwich is a perfect food, complete and versatile. It’s an edible handheld convenience. Throughout the centuries, variations have been created worldwide to suit local tastes and demands. Since August is Sandwich Month, let’s sample few of the popular ones. Sardine sandwich This will evoke childhood nostalgia in Malaysians. The sweet-savory, lightly sourish filling of chunky mashed canned sardines, tomato and cucumber slices, onion slivers, and a little heat from chile will whet your appetite. Bánh mì A French legacy in post-colonial Vietnam. Vietnamese baguettes — airier, thinner-crusted — are used. The filling has a protein (such as steamed pork belly or pork pâté), cucumber, cilantro, chile sauce, mayonnaise, cheese, as well as pickles (to cut the richness). An affordable food, no wonder it’s also popular elsewhere! Ròu jīa mó (肉夾饃) Literally means “meat burger” or “meat sandwich.” Originally from Shanxi Province, now it’s everywhere in China. Meat — pork or lamb, or beef in Muslim areas like Xi’an — is stewed in a spicy soup until fork-tender, and then shredded or chopped, tossed with pepper or cilantro, and stuffed into a northern Chinese flatbread to serve. Grilled cheese sandwich One or more cheeses get piled on a slice of bread, which are then topped with another slice of bread. They’re grilled so the bread toasts and cheese melts. Meat or vegetables may be included. Elvis sandwich Elvis Presley’s favorite sandwich — just peanut butter, sliced or mashed banana, and sometimes honey or bacon between two slices of toast. Sinfully delish! Panino In Italy, as long as a sandwich isn’t made with sliced bread, it’s a panino. Breads like ciabatta, baguette, or focaccia are sliced horizontally, and stuffed with deli staples like salami, ham, and cheese, as well as produce like bell pepper, avocado, and tomato. Sometimes it’s pressed in a grill to serve warm. Döner kebab Albeit Turkish, it’s also known by its Arabic name, shawarma, and Greek name, gyro. It’s a common fast-food item in areas like the Balkans, Middle East, and Australia. Seasoned meat is stood upright and spinned slowly against a vertical rotisserie, and then sliced into thin shavings and wrapped alongside ingredients like tomato, onion, and pickles in a flatbread (usually pita or lavash) to serve. Pan bagnat Which means “bathed or wet bread.” It’s a specialty of Nice, France, and a popular lunchtime item there. Round rustic French bread is sliced across horizontally and filled with local ingredients — briny olives, crisp and sweet red bell pepper, juicy tomato, parsley, hard-cooked eggs, salty anchovies, olive oil, sharp vinegar Open-faced sandwich Simply a slice of bread or toast topped with such ingredients as cheese, cold cuts of meat, or mizuna. Scandinavian versions — called smørrebrød in Denmark; smørbrød in Norway; smörgås in Sweden; voileipä in Finland — are noted for their use of heavy, nutty-tasting whole-grain rye bread, and fresh, local ingredients like smoked herring, gravlax, sour cream, and dill. Sandwich wrap Traditionally a staple in places like Greece, Armenia, and Mexico (where it’s called a taco). Tortilla, lavash, pita, or other soft flatbreads are used to wrap around fillings, which may include shredded or sliced meat, fish, cheese, vegetables, and condiments like salsa, harissa, or mayonnaise.