I dunno, the vanilla ones arent so bad, and we usually get store brand so its way less plasticky tasting.
Hm, now im wondering if some of these things are sandwiches or simply things that are sandwiched. Also, open faced sandwiches are a thing apparently. What makes an open faced sandwich? I sometimes cover a piece of bread with stew when i eat it, is that an open faced sandwich? Merriam webster seems to agree. Are hotdogs sandwiches after all??? Edit: Also merriam webster has two definitions of sandwich, and the second one opens up a whole new ballgame:
Wait! Theres the answer! If it looks like a sandwich its a sandwich. So the answer is subjective. If you think a hotdog is a sandwich and i dont, we're both right. Chaos reigns supreme
Depending on where you live, some big store chains outside Australia have started carrying ones that aren't quite as good as the Real Thing (TM) but are still pretty good. In my part of 'Murrica Target and Kroger have them. Dunno about availability farther afield from me.
extruded filled cookie also ty @Deresto, I'm now defining sandwiches as high-strength facing(s) bonded to a low strength central core or layer bc that's pretty much exactly the thing
@cassikat I am confident in saying that french toast, at least, is not a sandwich (although it can be made into one à la Monte Cristo).
o̺p̦͓͙̮̳͓͍͠e̠̪̫͕̣͖̦n͏͙̞ ̧̬fa͖c̙̝e̷̘̰̩ ͓̞̞̝̻b̖̼̲͢r̷̲̘̬̤ea̖̙̣̠͎͕͜ͅk̗̻͍̣̪̮f͈̞ͅa͢s̲͙̟͞t͝-͈̭̖̙̥d̤̟̞́es̶̟͓̯̭ṣ̢̖̖e͓̘̮̳͇̩r̷̫̺̤̠t̺͎̪͠ ̡͎͉͓͉͍s̛a͇̘͔͕̹̖̕ṉ̳̘̭͓̹̘d͓̻ẃ̰͍̣͈i͓̳̱͍̝͈ͅc͍̙͇͕̣͚͔h̪̥͍̫͔
Ah, well, I was going to say "where's the low strength central core", but in my experience french toast is generally pretty soft, so I guess one would need to add a firm layer to make it a sandwich. Although whipped cream/jam is softer than french toast, so nvm that. So basically, while I wouldn't consider plain french toast a sandwich, french toast topped with something could certainly be described as an open-faced sandwich.
inside-out eggy breadwich no but srsly, it's more of a single-serving bread pudding; the high strength substrate has been completely soaked in the low strength component to make an entirely different product. now, stuffed french toast, who even fuckin knows (a relative of pies and casseroles? we need a bread-based foods phylogeny chart tbh)
