Nothing says lunch more than a good sandwich. But what if you could make it better? We can all agree the basic sandwich is nothing more than a filling and some type of bread (right).

To make a good sandwich great, here are a few tips or reminders.

• Always use fresh meat or fresh ingredients (meat, or filling, herbs and spices, or any condiment of your choice)

• When adding a tomato, onion or any flat vegetable always put them on the bottom slice of bread after the mustard or mayo etc.

• Add lettuce after the tomato and before you put the top piece of bread on

• For a refreshing taste use sliced and peeled cucumber

• If you add bacon, chop it up into smaller pieces

• If you are using slices meat, try rolling it and placing side by side. This is called natural garnish

• Try to make your sandwich as interesting as possible

Here are some facts I thought you may find interesting.

Wikipedia describes the sandwich like this. A sandwich is a food item consisting of one or more types of food, such as 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 some other food. The sandwich was originally a portable food item or finger food which began to be popular in the western World. Today sandwiches in various versions are found worldwide.

Ever wonder where the sandwich came from? Here is a little history for you. This is what I found in Wikipedia. The modern concept of a sandwich using slices of bread (as found within the Western World) can arguably be traced to 18th century Europe. However, the use of any 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 18th century, and is found in numerous much older cultures worldwide.

The ancient Jewish sage Hillel the Elder is said to have wrapped meat from the Paschal lamb and bitter herbs between two pieces of old-fashioned soft matzah—flat, unleavened bread—during Passover in the manner of a modern wrap made with flatbread. Flat breads of only slightly varying kinds have long been used to scoop or wrap small amounts of food en route from plate to mouth throughout Western Asia and northern Africa. From Morocco to Ethiopia to India, bread is baked in flat rounds, contrasting with the European loaf traditional.

During the middle Ages in Europe, thick slabs of coarse and usually stale bread, called "trenchers", were used as plates. After a meal, the food-soaked trencher was fed to a dog or to beggars at the tables of the wealthy, and eaten by diners in more modest circumstances. The immediate culinary precursor with a direct connection to the English sandwich was to be found in the Netherlands of the 17th century, where the naturalist Ray observed that in the tavern beef hung from the rafters "which they cut into thin slices and eat with bread and butter laying the slices up on the butter"— explanatory specifications that reveal the Dutch belegde broodje, open-faced sandwich, was as yet unfamiliar in England.

Initially perceived as food that men shared while gaming and drinking at night, the sandwich slowly began appearing in polite society as a late-night meal among the aristocracy. The sandwich's popularity in Spain and England increased dramatically during the 19th century, when the rise of industrial society and the working classes made fast, portable, and inexpensive meals essential. [12]

It was at the same time that the European-style sandwich finally began to appear outside of Europe. In the United States, the sandwich was first promoted as an elaborate meal at supper. By the early 20th century, as bread became a staple of the American diet, the sandwich became the same kind of popular, quick meal as had been already widespread in the Mediterranean.