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redroswyn said: the reason being, imo, texture of the bread. the multigrain breads are stronger, but a lot more expensive. the cheap off the shelf bread is… fragile. mushy. poor texture. you almost gotta toast it for it to be useful, especially if you arent gonna eat it right away. opinions may vary, i’ll eat it but i hate it. i posit bread as a contributing factor in differing sandwich culture.

redroswyn said: i wonder if the off the shelf bread that americans typically buy has anything to do with this. I dont eat my sandwiches with butter unless its artisan bread or baguette bread made with like sandwich/deli meats and cheese? idk, but isnt our artisan bread just what is generally regular bread in europe? changes the idea of sandwiches i think