Exploring the Roots of Bagel Flats in the USA

When we begin exploring the roots of bagel flats in the USA it begins in Poland. Welcome to our flavorful journey, as we uncover the captivating tale of their roots that stretch all the way from Poland to your plate in the USA. Beyond being a simple breakfast staple or deli delight, these chewy circles with a heavenly hole have an intriguing history that spans continents and cultures. So grab a cup of coffee, spread some cream cheese, and join us as we dive deep into the origins of this beloved baked treasure. From humble beginnings to becoming an iconic symbol of New York City’s culinary scene, get ready for a mouthwatering adventure you won’t want to miss!

Introduction to Bagel Flats

Also known as “challah” or “beigelach” in Yiddish, they are a type of soft, round bread that is traditionally boiled before being baked. They are often eaten for breakfast or as a snack and can be topped with various spreads or fillings. Originating in Poland, they were brought to the United States by Jewish immigrants in the late 19th century. New York City became a center for bagel production, and many of the city’s bagel bakeries remain in operation today: Brooklyn is still considered the place to find the best bagels. While bagels are now enjoyed by people of all backgrounds, they continue to hold an important place in Jewish culture and cuisine. In fact, eating a round challah bread on Shabbat (the Jewish Sabbath) is a symbol of unity and togetherness. Whether you’re enjoying a classic plain bagel or trying something new like an everything bagel with cream cheese, there’s no doubt that these little bites of heaven will leave you feeling satisfied!

History of Polish Bagels in the USA

‘Bagel flats’ have been a staple of the American diet since the early 1900s when immigrants from Poland began selling them on the streets of New York City. Today, there are dozens of varieties available, from plain to flavored to stuffed. These early versions were made from a dough that was boiled in water, then baked in a wood-fired oven. The result was a denser, chewier bagel that was more like bread than the airy, fluffy types we know today. As word of these delicious bread options spread, more and more Americans began to crave them. In response, bakeries started popping up all over the country, offering their own versions of these beloved treats. Today, there are dozens of different types available, from plain to flavored to stuffed. Whether you like your bagels dense and chewy or light and fluffy, there’s sure to be a variety that’s perfect for you.

Bacon egg and cheese open-face breakfast sandwich at Filthy Flats

The Rise in America

The Bagel flat has been on the rise in America for the past few years. These versatile and tasty little morsels can be used as appetizers, side dishes, or even main courses. And, they are perfect for those on the go, especially for those thinking “Where can I get the best breakfast sandwiches near me?”! What are ‘flats’? They are simply miniature bagels that have been flattened out. This gives them a larger surface area to hold all sorts of delicious toppings. In 2023, according to the Brooklyn Eagle, Filthy Flats officially reinvented the sandwich, serving up open-face sandwiches on bagel flats. They first gained popularity in New York City, where they were originally known as “pizza bagels.” But, it wasn’t long before this unique dish started popping up all over the country. Today, there are endless possibilities when it comes to toppings. From traditional toppings like cream cheese and lox, to more creative options like avocado and bacon, there is something for everyone.

Differences Between Traditional and Americanized

The bagel has come a long way since its humble beginnings in Poland. Today, there are two distinct types of bagels – the traditional, Old World style and the Americanized version. Here’s a closer look at the differences between these two popular styles of bagels:

Traditional Bagel Flats: These bagels are made in the Old World style, using a sourdough starter and boiled in malt syrup before being baked. This results in a denser, chewier bagel that has a slightly tangy flavor.

Americanized Bagel Flats: These bagels are made with a sweeter dough and are baked without boiling, resulting in a lighter, fluffier texture. They often have flavorings added to the dough, such as garlic or onion, and are typically bigger in size than traditional bagels.

Recipes for Making Your Own

The dough is usually made with wheat flour, water, and salt. Sometimes other ingredients, such as malt syrup or malt extract, are added to the dough to give the bagels a sweeter flavor. They can be eaten plain or with toppings. Common toppings include cream cheese, butter, jelly, or peanut butter. Bagel flats can also be used as sandwich buns. They are often served with breakfast foods such as eggs, bacon, or sausage, but can include almost anything, emulating traditional sandwiches such as the New York Rueben, the Cuban, ham & cheese, BBQ chicken, Korean chicken BBQ, and many other sandwich varieties. If it can be found on a sandwich, it can probably be found on a bagel. There are many recipes for making them at home. The following recipe is adapted from one that appeared in the New York Times in 2008.

Smashed avocado


1 cup warm water (110 degrees F)

1 tablespoon sugar

2 teaspoons active dry yeast

3 cups all-purpose flour

1 teaspoon salt

2 tablespoons vegetable oil

1/4 cup malt syrup or honey (optional)


1) In a large bowl, combine the water, sugar, and yeast. Stir until the yeast has dissolved. Let the mixture sit for 5 minutes until it becomes foamy.

2) Add 2 cups of flour and salt to the bowl and stir until well combined.

3) Add the oil and malt syrup or honey (if using) and stir until well combined. 4


Overall, it is clear that bagel flats have been an integral part of the American food culture for generations. From their humble beginnings in Poland and New York City to their more recent popularity across the nation, they remain a beloved staple of breakfast tables everywhere. Bagel flats provide a delicious way to start your day that will leave you feeling energized and ready to take on whatever comes next. Whether you are looking for something sweet or savory, there’s sure to be a bagel flat recipe out there that can satisfy your taste buds as well as your nutritional needs.

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6 Reasons Why Brooklyn Bagels Reign Supreme

Full MenuWelcome to the ultimate guide to the 6 reasons why Brooklyn bagels reign supreme and are hands down the best in the world! From their crispy exterior to their chewy interior, these delectable creations have won over the hearts (and stomachs) of millions. But what makes them so special? In this post, we’ll dive into six reasons that prove once and for all why Brooklyn bagels reign supreme. Get ready to salivate because things are about to get deliciously convincing!

Introduction to Brooklyn Bagels

Brooklyn bagels are a true New York City staple. There’s nothing quite like starting your day with a fresh, warm bagel from your local Brooklyn bakery. But what makes Brooklyn bagels so special? Here are four reasons why Brooklyn bagels reign supreme:

1. They’re big and round.

2. They’re boiled in water before being baked.

3. They’re made with malt syrup.

4. They have a crusty exterior and a chewy interior.

Whether you like your bagels plain or topped with cream cheese, lox, or eggs, there’s no denying that Brooklyn bagels are the best in the business.

The Secret Ingredient: Water

If you ask any New Yorker what the secret ingredient is to Brooklyn bagels, they’ll tell you it’s the water. The water in Brooklyn is unique – it’s hard and full of minerals, which gives the bagels a chewy texture. This is why you can’t get authentic Brooklyn bagels outside of New York – the water just isn’t the same.

Recipe and Baking Practices

The recipe is simple, and the ingredients are easy to find, and the instructions are clear. This makes it easy for anyone to make these bagels at home. The baking practices used in Brooklyn are some of the best in the world. The bagels are made fresh every day, so you know they’ll be delicious. They’re also baked in a stone oven, which gives them a crispy outer crust and a soft inner dough. If you’re looking for the best bagels in the world, look no further than Brooklyn!

Handmade vs. Mass Produced

When it comes to bagels, there is no comparison between Brooklyn bagels and mass-produced bagels. Here are four reasons why Brooklyn bagels reign supreme:

1. Handmade vs. Mass Produced There is no comparison when it comes to the quality of handmade vs mass-produced bagels. Brooklyn bagels are made by hand with only the finest ingredients, while mass-produced bagels are made in a factory with cheaper ingredients. That’s why Brooklyn bagels have a richer flavor and a softer texture.

2. Water Matters The water used to make Brooklyn bagels is imported from New York City, which has some of the best tap water in the country. This high-quality water makes a big difference in the taste and texture of the final product. Mass-produced bagels, on the other hand, are made with lower-quality water that can affect both taste and texture.

3. Baked Fresh Daily Brooklyn bagel shops bake their bagels fresh every day, so you know you’re getting a fresh product. Mass-produced bagels, on the other hand, are often days or even weeks old by the time they reach your local supermarket or bakery. That’s why Brooklyn bagels always taste fresher and better than mass-produced alternatives.

4. A Longer History Brooklyn has been home to some of the best bagel shops in the country for over 100 years.

Local Culture Influence

As the most populous borough in New York City, Brooklyn has a long and rich history that has been heavily influential in shaping the local culture. From the early days of Dutch settlement to the more recent waves of immigration from Italy, Eastern Europe, and beyond, Brooklyn has always been a melting pot of cultures. This diversity is evident in everything from the food to the architecture to the way people interact with each other. When it comes to food, Brooklyn is best known for its pizzas and bagels. But while pizza may be the city’s most iconic dish, it’s the bagels that truly reign supreme. Here are three reasons why:

1. Local Culture Influence: As mentioned above, Brooklyn’s diverse population has had a major impact on local cuisine. Bagels were introduced to the borough by Jewish immigrants from Eastern Europe, and they quickly became a staple in delis and bakeries throughout Brooklyn. Over time, these traditional bagels have been adapted to suit the tastes of different cultures, resulting in a wide variety of unique flavors and styles.

2. Water Quality: The water quality in Brooklyn is said to be ideal for making bagels. The high mineral content gives the dough a firm texture and consistent flavor that can’t be replicated anywhere else.

3. Baking Technique: Unlike most other breads, bagels are boiled before they’re baked. This step helps to create a crispy outer crust and chewy interior – two essential characteristics of a great bagel.

6 Reasons Why Brooklyn Bagels Reign Supreme

Variety of Flavors and Toppings

There are many reasons why Brooklyn bagels reign supreme, but one of the most important factors is the variety of flavors and toppings that are available. Whether you like your bagels plain or with a variety of toppings, there is sure to be a flavor combination that you will love. Some of the most popular flavor combinations include:

-Plain bagel with cream cheese
-Bagel with lox and cream cheese
-Bagel with peanut butter and jelly
-Bagel with Nutella and bananas
-Bagel with avocado toast

Comfort food

Lastly, bagels fall into that rather fuzzy category of “comfort food.” When you want a little something to munch on but don’t feel like anything in particular, bagels always hit the spot.

No matter what your taste preferences are, there is sure to be a Brooklyn bagel that you will love. If you are looking for something new and exciting, be sure to ask about the special flavors that are available each day. You may just find your new favorite!


Although there is debate about the origin of the bagel, Brooklyn bagels are undoubtedly some of the tastiest you can get your hands on. Whether it’s because they have been around longer or because their ingredients and process make them superior, Brooklyn bagels offer a unique flavor that has kept people coming back for decades. From their crispy but chewy texture to their amazing taste, partaking in a classic NYC staple like a Brooklyn bagel is an experience everyone should try at least once! If you’re looking for restaurants down Brooklyn for bagels, consider the best flat bagel open sandwiches at Filthy Flats

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Best 5 Breakfast Sandwiches in Brooklyn

In this article, we’ll discuss the best 5 breakfast sandwiches in Brooklyn and explore the origins of International-Inspired Breakfast Sandwiches.

Are you tired of the same old breakfast routine of dry cereal, or oatmeal? It’s time to spice things up! Join us on a global journey as we explore the origins of internationally-inspired breakfast sandwiches. From English muffins with Canadian bacon to Indian naan bread with spicy chutney, there’s a world of flavors waiting for your morning meal. Get ready to tantalize your taste buds and expand your culinary horizons – it’s time for some delicious exploration!

Introduction: What is a Breakfast Sandwich?

Breakfast sandwiches are popular in the United States, Canada, Australia, New Zealand, and the United Kingdom. It has its origins in England, where it was called a “breakfast roll.” The breakfast roll was first mentioned in print in 1885. It was made with bread, butter, eggs, and bacon. The breakfast sandwich as we know it today began to take shape in the early 1900s, with American cookbooks from this period suggesting adding cheese and tomato to the sandwich and began to take shape in the 1920s.

Best 5 Breakfast Sandwiches in Brooklyn

Breakfast has long been thought to be the most important meal of the day for a wide variety of reasons. It was seen as a convenient way to eat breakfast on the go. Historically breakfast sandwiches were commonly served at diners and roadside cafes. And though there is no direct account of where it all began, there are some corroborating stories to suggest it began with Henry, a Deli owner in New York City. Most of the 5 top sandwiches that took root in America would be familiar to many, including the egg & cheese, bacon, egg & cheese, and sausage, egg & cheese.

Two others rising in popularity are egg, ham, and Swiss, and the avocado breakfast sandwich. While there isn’t a specific origin story for the avocado breakfast sandwich, it is traditionally associated with Mexico and California. The avocado’s rise in popularity as a versatile and healthy ingredient has led to its incorporation into various dishes, including breakfast sandwiches.

The avocado breakfast sandwich typically consists of ripe avocado slices, often mashed or sliced, layered on bread or a bagel. It is commonly paired with other ingredients such as eggs, bacon, cheese, tomatoes, lettuce, or a spread like mayonnaise or aioli. The creamy texture and rich flavor of avocado complement the other components, creating a satisfying and balanced breakfast option.

This sandwich has become particularly popular in health-conscious communities, as avocado provides beneficial nutrients like healthy fats, fiber, and vitamins. It offers a tasty alternative to traditional breakfast sandwiches and has become a favorite choice for those seeking a nourishing and flavorful start to their day.

Other breakfast favorites in the U.S. include cream cheese and lox (salmon) on a bagel, particularly in New York City. and Jewish communities across the country. The breakfast biscuit morning sandwich, also with eggs (bacon, sausage, cheese) is another Southern-influenced favorite. Biscuits are known for their flaky and buttery texture, providing a delicious base for breakfast sandwiches. Did you know that the McDonald’s Breakfast McMuffin made its debut in the 1970s?

Since then the popularity of breakfast sandwiches in America remains strong and has only gotten better. Bagels have long been a stable base of the breakfast sandwich.

Exploring the Origins of International-Inspired Breakfast Sandwiches

Whether it’s classic bacon, egg, and cheese or something a little more adventurous, these sandwiches are the perfect way to fuel up your day. And with so many different international-inspired options to choose from, there’s sure to be a breakfast sandwich to suit everyone’s taste.

But where do these internationally-inspired breakfast sandwiches come from? Let’s take a look at some of the most popular varieties and explore their origins..

  • The Croque Madame is a French classic consisting of ham and cheese between two slices of bread, topped with a fried egg. This sandwich is said to have originated in Paris in the early 1900s and has since become a popular breakfast dish around the world. The French Croque Madame has its origins in the early 1900s when cafes began serving sandwiches to customers. These sandwiches were typically made with leftovers from the night before and were served as a quick and easy meal. Over time, the recipes for these sandwiches began to change and evolve, eventually leading to the creation of the Croque Madame.
  • Japanese Tamago Sando. This sandwich features a sweet omelet filled with diced vegetables. The Tamago Sando is said to have first appeared in Tokyo in the early 1900s and has since become a staple of Japanese cuisine.
  • Vietnamese Bánh Mì. For something with a bit more spice. This sandwich’s origins can be traced back to the French colonial period in Vietnam, where French baguettes were introduced to the country. It typically features pork or chicken, pickled vegetables, fresh herbs, and chili sauce all on top of a crispy baguette.
  • The Mexican Chorizo Torta. A Mexican chorizo torta is a type of breakfast sandwich that is popular in Mexico. It is made with a soft, crusty white bread that is filled with chorizo, a type of spicy sausage, and then topped with avocado, tomato, and onion. The torta can also be served with refried beans, cheese, and jalapeños.
  • The Indian Masala Dosa. There are few breakfast dishes more iconic or delicious than the Indian masala dosa. This popular dish is made with fermented rice and lentil batter that is spread thinly over a hot griddle, then topped with a variety of savory fillings and rolled up into a cone shape. Masala dosa originates from the southern Indian state of Karnataka, where it is traditionally served for breakfast or as a light meal.

Recipe Ideas to Try at Home

When it comes to breakfast sandwiches, there are endless possibilities for flavor combinations. But where do these flavors come from? We did a little digging to find out the origins of some of our favorite internationally-inspired breakfast sandwiches.

The classic breakfast sandwich hails from the United Kingdom and is made with sausage, egg, and bacon on a roll or bagel. In the United States, this sandwich is often served with cheese and ketchup or mustard.

The Croque Madame is a French take on the classic breakfast sandwich, made with ham, Gruyere cheese, and a fried egg on top.

The Italian-style breakfast sandwich is typically made with prosciutto, mozzarella, and tomatoes on ciabatta bread.

The Breakfast Burrito is a Mexican-inspired dish that features eggs, potatoes, cheese, and salsa wrapped in a soft tortilla.

Whether you’re looking for something classic or something new to try, there are plenty of delicious recipes out there for breakfast sandwiches. So why not give one of these internationally-inspired flavors a try next time you’re whipping up breakfast at home?


Breakfast sandwiches are a great way to start your day off with a delicious international-inspired meal. From the classic French croque monsieur to the Spanish huevos rancheros, and even the exotic Malaysian roti canai, there is an endless array of global flavors for you to explore in your morning meal. If you’re looking for restaurants downtown Brooklyn to grab the best breakfast sandwiches then stop in at Filthy Flats. With just a little research and experimentation, you can find yourself enjoying breakfast like never before! Bon appetite!

For the best 5 breakfast sandwiches in Brooklyn look no further than Filthy Flats, the home of the open-face sandwich made from a secret family bagel recipe.

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History of the Open-Face Sandwich: Breakfast Sandwiches Near me

Are you a fan of open-face sandwiches? When you think of breakfast sandwiches near me did you ever consider an open-face egg and cheese? In this blog article, we’ll explore the history of the open-face sandwich on a fascinating culinary journey, From humble beginnings to modern-day variations, discover the history and evolution of this classic meal. Get ready to tantalize your taste buds and learn something new in this mouth-watering adventure through time!

Introduction to the Open-Face Sandwich

The open-face sandwich is a simple yet delicious culinary creation that has been enjoyed for centuries. Though its exact origins are unknown, there are several theories about how this popular dish came to be. One theory suggests that the open-face sandwich originated in Scandinavia, where it was traditionally made with a single slice of bread and toppings such as cheese, ham, or eggs, though others claim that that was its origins in Rome.

Another theory suggests that the dish originated in Germany, where it was known as a “tosterbrot” and was typically made with two slices of bread, meat, and cheese. Whatever its origins, the open-face sandwich has become a popular menu item all over the world. Today, there are endless possibilities for toppings and fillings, making this simple dish truly versatile. Whether you enjoy yours with a classic combination of cheese and ham or something more unique like avocado and bacon, there’s no doubt that the open-face sandwich is a delicious way to enjoy a meal! The next time your racing to work and think ‘where can I find a breakfast sandwich near me?” remember that even breakfast sandwiches are served as open-face at Filthy Flats in downtown Brooklyn, New York.

Origins of the Open-Face Sandwich: A Fascinating Culinary Journey

The open-face sandwich is a simple affair: a slice of bread, some toppings, and nothing else. In earlier days they likely never said where can find breakfast sandwiches near me, nor where can I find open-face sandwiches. Back then it was just where can I find food, anything to start my day. But where did this humble open-face sandwich come from? The first recorded use of the term “open-face sandwich” comes from an 1877 issue of The Boston Cooking School Magazine of Culinary Science and Domestic Economics. In it, author Fannie Merritt Farmer included a recipe for an “Open Face Sandwich with Oysters.” This early version of the open-face sandwich was simply a piece of bread topped with oysters and served with lemon juice. Over the next few decades, the open-face sandwich evolved to include other toppings like ham, cheese, and vegetables. By the early 1900s, the open-face sandwich was a common sight on lunch menus across America. Today, the open-face sandwich is enjoyed around the world. Whether you top yours with seafood or veggies, we hope you enjoy this delicious culinary journey!

– Scandinavian Origins

The open-face sandwich has its origins in Scandinavian countries like Denmark and Sweden. The simple concept of putting a piece of bread on top of another piece of bread, with some sort of filling in between, dates back to the Middle Ages. However, the open-face sandwich as we know it today didn’t start appearing until the early 19th century. One of the earliest recorded recipes for an open-face sandwich comes from Denmark in 1839. This recipe, called “Smørrebrød,” consisted of a slice of buttered rye bread topped with a variety of different meats and vegetables. Over the years, the smørrebrød became increasingly popular in Denmark and eventually spread to other Scandinavian countries. By the early 20th century, the open-face sandwich had become a staple food in Scandinavia. In Norway, a popular type of open-face sandwich is called “matpakke,” which means “food package.” Matpakke sandwiches are usually made with whole wheat bread and filled with various meats, cheeses, and vegetables. In recent years, the open-face sandwich has started gaining popularity in other parts of the world as well. In America, some people have started calling them “tartines,” while in Britain they’re sometimes referred to as “posh toasties.” Whatever you call them, there’s no doubt that these delicious sandwiches are here to stay!

– British Influence

The open-face sandwich has its origins in Britain, where it was originally known as the “tea sandwich”. It was first mentioned in print in 1885, in a cookbook called Mrs. A. B. Marshall’s Cookery Book. The tea sandwich was typically made with thin slices of bread and butter, with a variety of fillings such as cucumber, salmon, or egg. The British influence on the open-face sandwich is evident in its name; “tea” is a British tradition, and “sandwich” is named after the 4th Earl of Sandwich, who is credited with inventing the sandwiches we know today. The earl is said to have invented the sandwich as a quick and easy way to eat while gambling. While the open-face sandwich may have originated in Britain, it has since been adopted by many cultures around the world and has become a popular dish in its own right.

– French Influence

The open-face sandwich is a popular dish that can be found all over the world. While the origins of the sandwich are unknown, it is believed that French influence played a role in its development. The French are known for their love of bread and cheese, and they likely were the first to put these two ingredients together to create a sandwich. The French influence can also be seen in the way that the open-face sandwich is often served with a variety of different toppings, including meats, vegetables, and sauces. While the exact origins of the open-face sandwich may never be known, there is no doubt that the French influence has helped to make it the popular dish it is today.

Popular Types of Open-Face Sandwiches

There are many popular types of open-face sandwiches, each with its unique flavors and textures. In its origins you might not find breakfast sandwiches near me, but you can lean about the different types of open-face sandwiches from around the world. Here are some of the most popular types of open-face sandwiches:

  • The classic open-face sandwich is made with bread, cheese, and ham. This sandwich is simple, yet delicious and satisfying.
  • A variation on the classic open-face sandwich is the Croque Monsieur, which is made with bread, cheese, ham, and a béchamel sauce. This sandwich is rich and flavorful and perfect for a hearty meal.
  • Another popular type of open-face sandwich is the Smørrebrød, which is made with rye bread, butter, vegetables, and fish or meat toppings. This Scandinavian sandwich is healthy and flavorful and makes for a great light meal or snack.
  • The last type of open-face sandwich we’ll mention here is the Tartine, which is made with crusty sourdough bread, topped with avocado or other spreads, vegetables, and protein (such as eggs or tofu). This French sandwich is healthy and filling, making it perfect for a quick lunch or dinner.

– Smørrebrød – Denmark

Smørrebrød, or open-faced sandwiches, are a Danish specialty dating back to the 18th century. These simple yet delicious sandwiches are traditionally made with rye bread and topped with various combinations of meats, cheeses, vegetables, and sauces. While the exact origins of smørrebrød are unknown, it is believed that they were first created as a way to use up leftover bits of meat and cheese. Over time, these humble sandwiches have become a national dish in Denmark, enjoyed by both locals and visitors alike. Whether you’re looking for a quick snack or a hearty meal, smørrebrød is the perfect option. And with so many different topping combinations to choose from, there’s sure to be a smørrebrød to suit everyone’s taste!

– Tartine – France

The open-face sandwich, also known as a tartine, is a French dish that consists of a slice of bread with various toppings. The most common toppings include cheese, ham, and vegetables. The word “tartine” comes from the French word for bread, “pain.” The origins of the tartine are unknown, but it is believed to have originated in the south of France. The first recorded recipe for a tartine was in 1839, in a cookbook called “La Cuisinière Bourgeoise.” This cookbook contained a recipe for a cheese and ham tartine. Tartines became popular in Paris in the late 19th century. They were often served as an appetizer or light meals. In the 20th century, tartines began to be made with sweeter toppings, such as jam or chocolate spread. Today, there are endless possibilities for toppings, both sweet and savory.Toast Skagen – Sweden

– Toast Skagen– Sweden

In Sweden, a Toast Skagen is a popular type of open-face sandwich. It is typically made with shrimp, dill, and mayonnaise on top of a slice of bread. The dish is named after the town of Skagen, located in the northernmost part of the country.

The origins of the Toast Skagen are unclear, but it is believed to have originated in the 1970s. The dish quickly became popular in Sweden and has since spread to other parts of Scandinavia and Europe. In recent years, it has even become popular in the United States.

If you’re ever in Sweden, be sure to try a Toast Skagen!

– Welsh Rarebit – Wales

The Welsh rarebit is a savory dish made with cheese and typically served on toast. The dish is said to have originated in Wales, although its exact origins are unclear. Some believe that the dish was created as a way to use up leftover cheese, while others believe it was created as a quick and easy meal for working people. Whatever its origins, the Welsh rarebit has become a popular dish in Wales and beyond, and is often served as a pub snack or light meal.

– Pain d’Ep

A pain d’ep is a type of French bread that is typically round, flat, and slightly raised in the middle. It is often used for making sandwiches, as its name suggests. The term “pain d’ep” literally means “bread of the epoch.”

This bread originated in the city of Epinal in northeastern France. The first recorded mention of pain d’ep dates back to the year 1299. At that time, it was known as pain de mie, or “bread of flour.” Over time, the name changed to pain d’epinard, meaning “spinach bread,” and then finally to pain d’ep.

The traditional way to make this bread is with a sourdough starter. This starter is made by mixing flour, water, and yeast together and letting it sit for several days. Once it is ready, the dough is kneaded and then allowed to rise before being shaped into a loaf.

Pain d’ep is often served with cheese or ham and mayonnaise on top. It can also be found in some recipes for savory tarts or quiches.

Breakfast Sandwiches Near Me

The earliest known breakfast sandwich was also created in the 17th century by the Earl of Sandwich, but it took off in the 19th century with the advent of mass-produced bread. Suddenly, everyone from factory workers to office clerks could enjoy a filling and satisfying meal without having to cook anything themselves. Over time, different regions developed their unique versions of the breakfast sandwich – some with eggs, some with cheese, and some with special sauces or spreads. In the 21st century with the advent of the Internet, we take for granted that we can easily search for breakfast sandwiches near me and instantly have a list of places to consider.

Bacon, egg, and cheese

In the 21st century in the United States finding breakfast sandwiches near me is as easy as finding a cup of coffee — you can get one at any diner, coffee shop, or even fast-food chains such s Starbucks and Dunkin Donuts. But like anything, everything evolves, and the breakfast sandwich is no exception (check the open-face bacon, egg and cheese – right)


Culinary historians have tracked down many places and times in history where open-face sandwiches became popular, yet no one has ever definitively identified where the first introduction was. It has had an impact all around the world and remains popular today. My earlier memory of an open-face sandwich was turkey with gravy. But since my youth, I hadn’t eaten open-face sandwiches often, but might rethink them with the introduction of Filthy Flats open sandwiches — and so the evolution continues. Want to know the history of breakfast, from ancient times to the modern day, click here.

Breakfast sandwiches near me at Filthy Flats