Fillings and Toppings: Mr Hot, Mr Cold, Mr Cheap, Mr Expensive, Mr Messy and Mr Rich

                                              

                                  

I have been attempting to explicate the relationship between toppings and fillings. They both have a fundamental need for bread and yet toppings do not follow the BFB structure, (Bread-Filling-Bread). Somehow, the reduced two-tear system of the BT, (Bread-Topping) has become popular as a home-time norm, probably out of fear from excessive carbs than laziness in buttering just one slice of bread.

Paradoxically, the club sandwich, having a third piece of bread placed within the middle of the filling, has done nothing to dent its popularity.

But perhaps the dual approach of the BT has a measured taste rather than 75/25 offered by the BFB. Closer inspection in types of filling, i.e. an expensive filling, is something you would not want to cover-up with an excessive amount of bread. In addition, cheap fillings such as bacon, or jam, which is messy, keeps them from ever realistically being considered as toppings for just one piece of bread alone. Unless of course the bread was toasted and thus reinforced the base from the effects of the weight and/or texture of the topping, countering any sogginess that may give cause to the bread becoming lopsided or droopy.

Furthermore, bacon is greasy and a bigger bread percentage acts as a greater dilution, equalizing out its richness. Unlike caviar, though rich in taste, its expense outweighs the will to dilute. 

Other examples of BT's are pizzas and cheese on toast, also cheap and messy, but unlike the hot dog and/or hamburger, these do not posture as meal substitutes by the very nature of being warm.
Thus, the sandwich was only ever conceived as a quick-cold-fix to meal times. If it has tried to dissimulate itself as more of an event than the sum of its parts were deemed capable -argued in the existence of the club sandwich- this would then only be eaten by someone combining lunch with a works meeting.

Pizzas and cheese on toast however are not sandwiches or fast foods passing themselves off as the big sit down experience to dining but clear distinctions, and it is these distinctions that further need clarification in regards to toppings and fillings, of which can only be made crystalline by adding more initial types into the sandwich lexicon.

Therefore, the new additions are as follows:

Constituting the BFB structure: CCC: cheap-cheap-cheap, CMC: cheap-messy-cheap and CCRC: cheap-cheap/rich-cheap.
Constituting the BT structure: CE: cheap-expensive, CM: cheap-messy and CERC: cheap-expensive/rich-cheap.