SANDWICHES

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Across
  1. 1. luncheon meats, cooked meats, sliced meats, cold meats and deli meats—are precooked or cured meat, often sausages or meat loaves, that are sliced and served cold or hot on sandwiches or on party trays.
  2. 5. a type of bread made with various proportions of flour from rye grain.
  3. 6. also known as Arabic bread, Lebanese bread, or Syrian bread, is a soft, slightly leavened flatbread baked from wheat flour, which originated in Western Asia, most probably Mesopotamia around 2500 BC.
  4. 8. a small, often round loaf of bread served as a meal accompaniment. A roll can be served and eaten whole or cut transversely and dressed with filling between the two halves.
  5. 9. at is prepared specifically to be used for the preparation of sandwiches.CHAPATTI / also known as roti, safati, shabaati and roshi, is an unleavened flatbread from the Indian Subcontinent; and popular staple in India, Nepal, Bangladesh, Pakistan, and Sri Lanka.
  6. 11. a sandwich consisting of three pieces of bread and two layers of filling.
  7. 13. is a thick, creamy dressing often used as a condiment. It is a stable emulsion of oil, egg yolk, and acid, either vinegar or lemon juice, with many options for embellishment with other herbs and spices
  8. 14. a type of bread made using flour that is partly or entirely milled from whole or almost-whole wheat grains.
  9. 17. a spice, sauce, or preparation that is added to food to impart a particular flavor.
  10. 18. a food typically consisting of vegetables, sliced cheese or meat, placed on or between slices of bread, or more generally any dish wherein two or more pieces of bread serve as a container or wrapper for another food type.
  11. 19. a very thin unleavened dough used for making pastries such as baklava and börek in Middle Eastern and Balkan cuisines.
Down
  1. 2. bread platter or tartine, consists of a single slice of bread with one or more food items on top.
  2. 3. an imitation butter spread used for flavoring, baking, and cooking.
  3. 4. a small prepared sandwich meant to be eaten at afternoon teatime to stave off hunger until the main meal.
  4. 7. as those having two slices of bread or two halves of the roll ( which can be toasted also) , which have a spread applied and are filled with a cold filling.
  5. 10. a type of very thin pastry, usually made from wheat flour or buckwheat flour.
  6. 12. a shape, usually rounded or oblong, mass of food. It may refer to a whole article of bread.
  7. 15. a tortilla is a type of thin, unleavened flatbread, made from finely ground maize.
  8. 16. made with a soft flatbread rolled around a filling. The usual flatbreads are wheat tortillas, lavash, or pita.