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Flat breads of only slightly varying kinds have long been used to scoop or wrap small amounts of food en route from platter to mouth throughout Western Asia and northern Africa. The ancient Jewish sage Hillel the Elder is said to have wrapped meat from the Paschal lamb and bitter herbs in a soft matzah-flat, unleavened bread-during Passover in the manner of a modern wrap made with flatbread. However, the use of some kind of bread or bread-like substance to lie under (or under and over) some other food, or used to scoop up and enclose or wrap some other type of food, long predates the eighteenth century, and is found in numerous much older cultures worldwide. The modern concept of a sandwich using slices of bread as found within the West can arguably be traced to 18th-century Europe. The Wall Street Journal has described it as Britain's "biggest contribution to gastronomy." The sandwich is named after its supposed inventor, John Montagu, 4th Earl of Sandwich. There are both savoury sandwiches, such as deli meat sandwiches, and sweet sandwiches, such as a peanut butter and jelly sandwich. As well as being homemade, sandwiches are also widely sold in various retail outlets and can be served hot or cold. The bread may be plain or be coated with condiments, such as mayonnaise or mustard, to enhance its flavour and texture. Sandwiches are a popular type of lunch food, taken to work, school, or picnics to be eaten as part of a packed lunch. The USDA uses the definition, "at least 35% cooked meat and no more than 50% bread" for closed sandwiches, and "at least 50% cooked meat" for open sandwiches.
In the United States, the Department of Agriculture and the Food and Drug Administration are the responsible agencies. In the 21st century there has been considerable debate over the precise definition of sandwich and specifically whether a hot dog or open sandwich can be categorized as such.
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