sandwiches 2

• Yeast Bread – loaf bread is the most commonly used bread for sandwiches.
• White Bread – These are long rectangular loaves that provide square slices. It is one of the most versatile sandwich bread that comes in various flavours
• Whole wheat bread – is a classic bread for sandwiches, it is nutritionally superior to white bread, taste better and have more interesting textures, slightly more compact and brownish in color.
• Rye Bread – is stronger tasting bread than white and whole wheat. A heavy and a hearty flavor bread 
• Sandwich rolls – come in all sizes, shapes and textures. The softest include hamburger buns and hot dog rolls.
• French and Italian bread - rolls including sourdough and ciabatta, split horizontally. It works well for grilled sandwiches.
• Pita – comes in both white and whole wheat. As the flat bread bakes, it puffs up, forming a pocket that is perfect for stuffing.
• Flat Breads – are made from flatten often unleavened breads
• Focaccia – flat Italian bread, a cousin of pizza an inch or more thick and very rich in olive oil. 
• Lavash – small and rectangular, when softened in water, can be rolled around a stuffing to make a pinwheel shaped sandwich.
• Tortillas – unleavened round corn meal breads baked on a hot stone, it ranges in size for 6 inch-14 inch or larger preferably used for quesadillas and burritos.
• Sandwich wraps- either whole wheat or spinach flavor.
• Quick Breads – these breads are raised by chemical action of baking powder or baking soda like biscuits, banana bread, carrot bread and generally more tender and crumbly than yeast bread.