Abstract:
The present invention relates to a sandwich assembly tool and methods of making a sandwich, which may be a hot or cold sandwich, quickly by pre-assembly of various sandwich components and simultaneous preparation of different parts of the same sandwich. The sandwich assembly tool is composed of a member preferably having one or two cavities for containing a quantity of garnish. The cavities are used for the assembly of the sandwich. The tool may have a raised ridge adjacent one or both cavities for placement against the hinge of a bread component. Methods of making a sandwich are disclosed. The methods may include one or more of the use of preassembled sandwich fillings, assembly of garnishes in advance of a customer&#39;s order or while other portions of the sandwich are being heated using the sandwich assembly tool, the simultaneous heating of a bread component and the sandwich filling, placing the bread component over the tool containing garnish, and inverting the tool and bread combination to deposit the sandwich garnish onto the bread component.

Description:
TECHNICAL FIELD  
       [0001]     The present invention relates to methods of making a sandwich. In one aspect, the invention relates to pre-assembly of sandwich components and simultaneous preparation of different parts of the same sandwich. In one aspect, the invention relates to one or more of the following: pre-assembly of meat and cheese; simultaneous toasting of a bread component and heating a pre-assembled meat and/or cheese filling; and assembly of sandwich garnishes and condiments on a sandwich assembly tool. In another aspect, the present invention relates to a sandwich assembly tool useful in the foregoing methods for preparation of a sandwich, including, for example, a made-to-order sandwich.  
       BACKGROUND OF THE INVENTION  
       [0002]     Hot sandwiches that are made to order and served quickly are desirable. Sandwiches with a toasted roll or bun, heated meat and/or cheese filling and cold garnish would be especially desirable if such sandwiches could be made and served quickly. One reason is that the toasting and heating creates preferred textures such as toasted bread and melted cheese. The heating also releases flavors in a way that does not occur in a cold sandwich. Finally, it would be desirable to provide to customers such a made-to-order sandwich, including a hot sandwich, neatly, efficiently and consistently prepared with the convenience and speed of quick service food.  
         [0003]     It is advantageous for sandwiches to be served when freshly made. Otherwise, when consumed, the sandwich may not have the sensory appeal of being “fresh.” For example, depending on the type of sandwich, portions may become undesirably cool, the sandwich garnish and condiments too warm, or the bread soggy after absorbing moisture from the sandwich filling and/or garnish and condiments. Thus, a need exists to quickly make sandwiches, on order demand, to maintain desired sandwich component temperatures and textures. In addition, a need exists to assemble different parts of the sandwich simultaneously or essentially simultaneously to make and serve sandwiches quickly especially if significant cooking or heating times are necessary for the bread or for the filling.  
         [0004]     However, the demand for such sandwiches peaks at lunch and dinner times and the demand can be relatively slow between these peak periods causing labor scheduling problems or causing the restaurant to be overstaffed or understaffed during the day. Consequently, a need exists to minimize the labor required during peak periods. A consistent sandwich preparation system, method and device is needed that maximizes achieving desirable sensory perceptions when sandwich garnishes and condiments such as, for example, lettuce, mayonnaise and tomato are cool, but other portions of the sandwich are hot, such as bread and/or meat and cheese.  
         [0005]     It is also advantageous to provide consistent sandwich quality and appearance, especially when they are purchased from a quick service restaurant. This consistency is important to achieve regardless of the person that makes the sandwich.  
       SUMMARY OF THE INVENTION  
       [0006]     In accordance with the present invention, novel methods of making a sandwich and novel sandwich assembly tools are provided. While the invention is suited for making practically any type of sandwich, the invention is particularly suited for making sandwiches in a commercial environment.  
         [0007]     As used herein, the terms “bread component” and “bread” are intended to have a very broad meaning and can be leavened or unleavened. “Bread component” and “bread” is intended to have a very broad meaning and includes, but is not limited to, for example, rolls, buns, sliced bread, croissants, bagels, pita bread, taco shells, and tortillas. Typically, a sandwich that has a bread component for its exterior or a portion thereof includes, but is not limited to, for example, a submarine or “sub” or “hero” sandwich, a hamburger or cheeseburger sandwich, a reuben sandwich, a hot dog sandwich, a wrap sandwich, and a burrito sandwich and can be eaten by hand and without any utensils. “Bread component” can refer to a bread product having several separate pieces like a hamburger bun or to one of those separate pieces. The terms “sandwich garnish material,” “sandwich garnish” or “garnish” are intended to have a very broad meaning and may be any suitable garnish for a sandwich. Thus, “sandwich garnish material,” “sandwich garnish” and “garnish” include, but are not limited to, for example, lettuce, onions, tomatoes, pickles, chili, coleslaw, giardinera, peppers, spinach, radishes, olives, egg, cooked bacon, and cheese. For purposes of this patent, a garnish which contains a mixture of garnish materials can be considered to be a single garnish material and may be pre-mixed. Examples include coleslaw, chili, and giardinera.  
         [0008]     “Sandwich condiment” is intended to have a very broad meaning and includes any material used as a sandwich condiment. The “sandwich condiment” or “condiment” includes, but is not limited to, for example, ketchup, mustard, mayonnaise, sauces, relish, oils, salt, pepper, barbecue sauce, steak sauce, hot sauce, dressings including salad dressings, yogurt, butter, margarine, and liquid or semi-liquid cheese. The sandwich fillings include, but are not limited to, cold cuts, steak, hamburger patties, chicken patties, sausage, hot dogs, meatballs in sauce, cured meats, pork, veal, turkey, cheese, eggs, fish, grilled vegetables, and vegetarian fillings not limited to imitations of meat, dairy or fish products. Often the sandwich filling is the source of the name of the sandwich, for example, ham sandwich, Italian sausage sandwich, beef burrito. Often the sandwich filling is the main source of protein in the sandwich.  
         [0009]     In accordance with one aspect of the invention, a sandwich assembly tool is provided. The tool can be used for the production of sandwiches, whether any or all components are heated, chilled or at ambient temperature, as desired. In one embodiment, the assembly tool is composed of a member for holding sandwich garnish material to be applied to a bread component, the member comprising at least one cavity. In one embodiment, the assembly tool may include one, two or more cavities, depending on the type of sandwich to be made. The at least one cavity is configured to contain sandwich garnish material therein and has a desired volume to contain a desired quantity of garnish placed therein. The garnish contained by the tool is considered in contact with the tool regardless of whether it is in direct physical contact with the tool or whether a liner, including a replaceable or discardable liner is between the garnish and the surface of the tool. If the assembly tool has two cavities, one cavity may be a heel cavity and the other cavity may be a crown cavity, corresponding to the heel and crown halves of a bread component. The cavities preferably generally correspond to the cross-sectional area and shape of the bread that is to be used with the sandwich assembly tool. When an assembly tool containing sandwich garnish material is inverted over or onto an open sandwich roll or other bread component, the sandwich garnish in the heel and/or crown cavities (if present) falls or is otherwise deposited onto the heel and crown of the roll without spilling over. In one embodiment, the capacity of the cavity or of each of the cavities of the sandwich assembly tool is in the range of from about 100 to about 375 cubic centimeters.  
         [0010]     In one embodiment, the sandwich assembly tool has a raised ridge between the two cavities. The ridge preferably has a suitable length, width, and height so that the ridge restricts sandwich garnish from entering the hinge area (the region of the roll or bun that connects the head to the crown) of a roll or a bun when the sandwich assembly tool is inverted and the contents are deposited on the roll or bun. This facilitates the construction of a neat, uniform sandwich and helps to prevent the sandwich roll or bun from breaking apart in the hinge area when the sandwich is closed. Also, the sandwich has a greater tendency to remain closed obviating the need to tightly wrap the sandwich to hold it together thereby also reducing compression of the sandwich materials. Thus, the ridge can facilitate sandwich preparation and reduce sandwich preparation time while increasing consumer convenience because the consumer does not have to remove a tightly wrapped wrapper to eat the sandwich. In addition, the ridge provides a neater and uniform presentation of the completed sandwich because sandwich garnish material and condiments are not in the hinge region and thus do not tend to migrate from one bread half to the other.  
         [0011]     In accordance with one aspect of the invention, a sandwich assembly tool for making a sandwich composed of at least a bread component and sandwich garnish is provided comprising a member with two separate spaced apart cavities for holding sandwich garnish material to be applied to a bread component for a sandwich, each cavity having an opening located in substantially the same plane; and a quantity of sandwich garnish material contained in and in contact with at least one of the cavities. The cavities are of substantially equal size and volume. The tool may further comprise a peripheral planar area located adjacent and in substantially the same plane as the cavity openings and the planar area forming a peripheral region of the member and that is configured to permit a bread component to cover the cavities and overlap the planar area. The peripheral planar area has a width in the range of about 0.25 to about 2 inches and the planar area adjacent one cavity has the indicia “heel” and the planar area adjacent the other cavity has the indicia “crown.” The sandwich assembly tool has a ridge extending upwardly between the openings of the two cavities. The ridge has a width in the range of from about 5 millimeters to about 17 millimeters and a height in the range of from about 2 millimeters to about 20 millimeters.  
         [0012]     In accordance with another aspect of the invention, a method of making a sandwich composed of at least a bread component and sandwich garnish is provided, comprising placing sandwich garnish material on a sandwich assembly tool. The sandwich assembly tool has a region for holding sandwich garnish material to be applied to a bread component of a sandwich and the tool comprises at least one cavity. Sandwich garnish is placed in the cavity, a bread component is placed over and adjacent the cavity and thereafter the sandwich assembly tool is inverted while the bread is adjacent and covering the cavity to cause the sandwich garnish to be deposited from the cavity to the bread component. In a sandwich assembly tool having two cavities, sandwich garnish is placed in both cavities, and the sandwich assembly tool is inverted while a bread component completely covers both cavities to cause the garnish in the cavities to be deposited on the bread component.  
         [0013]     In accordance with another aspect of the invention, a sandwich assembly tool is provided, comprising a member having a single cavity for holding sandwich garnish material, the cavity having an opening located in substantially a single plane; and a peripheral planar area adjacent and surrounding the opening and in substantially the same plane as the opening. The peripheral planar area adjacent one region of the cavity is longer and wider than the cavity opening and has a width in the range of from about 0.25 to about 2.0 inches.  
         [0014]     The sandwich assembly tool and method of making a sandwich allows sandwiches to be assembled quickly, and uniformly, thereby reducing the amount of time and labor needed to make a sandwich. Also, garnishes, sandwich fillings, and condiments can be assembled in advance of an order for a sandwich as desired. Sandwiches can be made more quickly by allowing multiple tasks in the preparation of a sandwich to occur simultaneously or substantially simultaneously rather than sequentially. In particular, the sandwich garnish, condiments, and/or sandwich fillings can be assembled during a slow period of the day in advance of busy sandwich order periods such as lunch and dinner and stored in a desired environment, such as a heated or refrigerated environment. This gives restaurants much more flexibility in scheduling employees and makes restaurants more efficient. When sandwich garnishes and/or fillings are assembled in advance, preferably the assembled sandwich garnish and/or filling is stored in the tool in an environment maintained at a temperature safe for foods. Typically, the environment is chilled or heated. Typical temperatures for chilled and heated environments are 33 to 40° F. and 140 to 210° F., respectively.  
         [0015]     In one embodiment of the method in accordance with the invention, a sandwich assembly tool with at least one cavity is utilized. Sandwich garnish and/or condiment is put on the tool, the bread component placed over the cavity and thereafter the tool and the bread component is inverted over the bread component of a sandwich thereby depositing the sandwich garnish and/or condiment to the bread component. The bread component can be as desired and thus can be heated or unheated. Typically, a sandwich filling will thereafter be placed in the bread component of any desired type and temperature.  
         [0016]     In another embodiment, the method uses an assembly tool having two separate cavities. In this method, sandwich garnishes are put into one or both of the two cavities of the assembly tool and optionally a condiment is applied in one or both of the two cavities. Next the tool is inverted onto or over the bread component of the sandwich so that sandwich garnish from each cavity is deposited onto two different portions or halves of the bread component. The bread component may be placed over and adjacent the cavities with the bread component being inverted with the assembly tool while maintaining the bread component adjacent the assembly tool to cause the garnish and/or condiment to be deposited onto the bread component.  
         [0017]     In another embodiment of the invention, a sandwich filling is heated and/or a bread component is optionally heated separately from the sandwich filling. A condiment and/or a sandwich garnish may be placed on the tool prior to or while (or even after) the filling and/or the bread component is heated. Thereafter, the bread component, whether heated or not, is placed on top of the condiment and sandwich garnish combination. “Heating” is intended to have a very broad meaning and includes any method for cooking or increasing the temperature of a food. Thus, “heating” includes, but is not limited to, for example, grilling, broiling, steaming, microwaving, flash steaming, toasting, frying, conduction, convection, sauteing, boiling, poaching and searing.  
         [0018]     Sandwich preparation in accordance with the invention can include placing sandwich garnish and/or condiment directly on a piece of paper, a wrapper that is eventually used to contain the sandwich, the container used to hold the completed sandwich when it is presented to the consumer, or preferably a tool adapted for assembling and applying garnishes.  
         [0019]     In another aspect of the invention, after an order for a sandwich is taken from a customer, a bread component is heated for less than about one minute in response to the order in a first heating device, and/or a sandwich filling is heated in a second device. Preferably, the sandwich filling is heated from 40° F. or less to 150° F. or more while the bread component is being heated, typically rapidly toasted in less than thirty (30) seconds, in response to the order.  
         [0020]     In another embodiment, an order for a sandwich is taken from a customer and a preassembled sandwich filling is heated from 40° F. or less to 150° F. or more within twenty seconds in response to the order. The preassembled sandwich filling may be a single or multiple food component and may have at least one slice or amount of a first foodstuff, which may be sliced, diced, shredded, grated, chopped, liquid and a quantity of a second foodstuff. For purposes of the patent, a foodstuff which contains a mixture of components is considered to be a single foodstuff when the garnishes are usually pre-mixed rather than being separate components which are added separately to a sandwich. Examples of this include chili; sausage, which may be made from several different animals, beer or wine, cheese, and spices; vegetable patties, which may be made from several different grains, small chunks of vegetables, and small chunks of cheese; and coated or breaded patties, which typically has a meat or meat-substitute and a bread coating. In a preferred embodiment, the preassembled sandwich filling includes a separator, typically in the form of a sheet or film, which makes the filling easier to handle. The separator may be a good conductor of heat, and can be a foil, parchment paper or polymer sheet or film material, for example.  
         [0021]     In another aspect of the invention, a sandwich filling and a bread component are heated. Prior to or while the filling and bread component are heating, a first sandwich garnish is combined with a second sandwich garnish. Next the heated bread component is placed on top of the sandwich garnish combination. In a preferred aspect, a hamburger is assembled using a clamshell container, which can be used to package the completed hamburger.  
         [0022]     In another embodiment, an order for a sandwich is taken from a customer and a bread component is placed onto a pre-heated, preassembled sandwich filling. The filling is made from two or more foodstuffs. Next the bread component and filling combination are inverted. 
     
    
     BRIEF DESCRIPTION OF THE DRAWINGS  
       [0023]      FIG. 1  is a perspective view of a sandwich assembly tool in accordance with the invention;  
         [0024]      FIG. 2  is a cross-sectional view of the sandwich assembly tool taken along lines  2 - 2  of  FIG. 1 ;  
         [0025]      FIG. 3  is a side elevation view of the sandwich assembly tool of  FIG. 1 ;  
         [0026]      FIGS. 4-5  are perspective views of garnishes placed in the sandwich assembly tool of  FIG. 1  in accordance with the method of the present invention;  
         [0027]      FIGS. 6-7  are cross-sectional views of condiment and garnish contained in the sandwich assembly tool of  FIG. 1 ;  
         [0028]      FIG. 8  is a perspective view of a bread component placed onto the tool of  FIG. 7 , ready for inversion;  
         [0029]      FIGS. 9-10  are cross-sectional views of the tool of  FIGS. 1-8  inverted on a bread roll with garnish and condiment therein and being deposited onto the bread component;  
         [0030]      FIG. 11  is a cross-sectional view of the bread component, garnish and condiments from  FIG. 10  after the tool has been removed;  
         [0031]      FIG. 12  is a cross-sectional view of the sandwich after the filling has been applied over the garnish and condiments in accordance with the method of the present invention;  
         [0032]      FIG. 12A  is a cross-sectional view of the sandwich of  FIG. 12  after the filling has been wedged against the roll hinge;  
         [0033]      FIG. 13  is a cross-sectional view of the sandwich of  FIG. 12  in an open position after the separator sheet has been removed;  
         [0034]      FIG. 14  is a perspective view of the completed, closed sandwich;  
         [0035]      FIGS. 15-17  are cross-sectional views of the sandwich of  FIG. 14  being wrapped in a wrapper;  
         [0036]      FIG. 18  is a perspective view of another embodiment of a sandwich assembly tool in accordance with the invention;  
         [0037]      FIG. 19  is a cross-sectional view of the sandwich assembly tool of  FIG. 18  taken along lines  19 - 19  of  FIG. 18 ;  
         [0038]      FIG. 20  is a perspective view of still another embodiment of a sandwich assembly tool in accordance with the invention;  
         [0039]      FIG. 21  is a cross-sectional view along lines  21 - 21  of  FIG. 20 ;  
         [0040]      FIG. 22  is a perspective view of another embodiment of a sandwich assembly tool in accordance with the invention;  
         [0041]      FIG. 23  is a cross-sectional view along lines  15 - 15  of  FIG. 22 ;  
         [0042]      FIG. 24  is a perspective view of yet another embodiment of a sandwich assembly tool in accordance with the invention;  
         [0043]      FIG. 25  is a cross-sectional view along lines  25 - 25  of  FIG. 24 ;  
         [0044]      FIG. 26  is a perspective view of another embodiment of a sandwich assembly tool in accordance with the invention;  
         [0045]      FIG. 27  is a cross-sectional view along lines  27 - 27  of  FIG. 26 ;  
         [0046]      FIG. 28  is a perspective view of yet another embodiment of a sandwich assembly tool in accordance with the invention;  
         [0047]      FIG. 29  is a cross-sectional view along lines  29 - 29  of  FIG. 28 ;  
         [0048]      FIG. 30  is a perspective view of still another embodiment of a sandwich assembly tool in accordance with the invention;  
         [0049]      FIG. 31  is a cross-sectional view along lines  31 - 31  of  FIG. 30 ;  
         [0050]      FIGS. 32-40  illustrate a method in accordance with the invention in which a hamburger sandwich having cheese and a middle bread component layer is assembled using the tool of  FIG. 31 ;  
         [0051]      FIGS. 41-49  illustrate a method in accordance with the invention in which a hamburger sandwich having cheese is assembled;  
         [0052]      FIG. 50  illustrates the sandwich assembly tool of  FIG. 1  containing sandwich filling and garnishes;  
         [0053]      FIGS. 51-52  illustrate another embodiment of a sandwich assembly tool in accordance with the invention;  
         [0054]      FIG. 53  illustrates the making of a sliced bread sandwich; and  
         [0055]      FIGS. 54-59  are flow charts for making different types of sandwiches. 
     
    
     DETAILED DESCRIPTION OF THE INVENTION  
       [0056]     Referring to the Figures generally, and in particular to  FIGS. 1-14 , where like reference numerals denote like elements, there is illustrated a sandwich assembly tool  10  and a method of making a sandwich in accordance with the invention.  
         [0000]     Sandwich Assembly Tool Adapted for “Sub” Rolls  
         [0057]     A preferred sandwich assembly tool  10  for making a sandwich is depicted. In the illustrated embodiment of  FIGS. 1-14 , a sandwich S is made with a bread component B that has a crown or top portion C and a heel or bottom portion H connected to each other by a hinge portion  12 . Preferred sandwich assembly tool  10  has two cavities  14 C,  14 H and a raised ridge  16  between cavities  14 C,  14 H. Each cavity  14 C,  14 H has opposing sidewalls  18 , end walls  20 , and bottom wall  22 . Cavities  14 C,  14 H can be used for the assembly of sandwich garnishes.  
         [0058]      FIGS. 1-3 ,  18 - 19 , and  51 - 52 , which are hereinafter discussed in greater detail, illustrate various sandwich assembly tools in accordance with the invention that have protrusions for facilitating discharge of the garnish and/or condiments on their sidewalls.  FIGS. 24-29  illustrate cavities that do not have protrusions.  FIGS. 22-23  illustrate a sandwich assembly tool that has protrusions on its sidewalls only. Some protrusions protrude inwardly into the cavity and some protrusions protrude outwardly from the cavity. The protrusions can be any desired shape and size.  
         [0059]     As illustrated in  FIG. 1 , protrusions  24  protrude downwards from the bottom of tool  10  and can engage hollows  26  of a support  28  as illustrated in  FIG. 3 . When the protrusions  24  engage hollows  26 , tool  10  tends to stay in the same position as garnishes and condiments are placed in cavities  14 C,  14 H. In  FIG. 3 , support  28  is a wire rack and hollows  26  are the spaces between the wires of rack  28 .  
         [0060]     Support  28  can be a support such as a tabletop or a top for a food preparation workstation (not shown). Additionally, support  28  can be located in a heated or chilled area, or in a heating device. Hollows  26  can be short grooves, which limit tool  10  to a given location or to a finite set of locations. Preferably, hollows  26  can be longer, uniformly spaced grooves in a support that allow tool  10  to be slid along the length of the grooves. The hollows can be long enough to hold three or more tools simultaneously. Thus, the hollows can exceed 0.5 m in length. This allows multiple tools to be queued up, used, or stored in an orderly manner.  
         [0061]     Cavities  14 C,  14 H may be of any size. To ensure greater consistency in the amount of sandwich garnish used, it is preferred that cavities  14 C,  14 H have a volume approximately equal to the desired volume of sandwich garnish to be used. Alternatively cavities  14 C,  14 H may have an indicium or indicia  30  indicating the desired volume or level of sandwich garnish to be used. Indicium  30  may be a groove, a rib, the top of a protrusion as illustrated in  FIGS. 1 and 3 , or any other kind of suitable indicator. In a preferred embodiment, the capacity of cavities  14 C,  14 H is in the range of from about 100 to about 375 cubic centimeters. In a most preferred embodiment as illustrated in  FIGS. 1-14 , cavities  14 C,  14 H have a capacity of approximately 230 ml. Bread component B for which the most preferred embodiment of  FIGS. 1-14  has been optimized is a roll B that is approximately 5.1 centimeters tall, 7.6 centimeters wide, and 16 centimeters long with a hinge thickness of approximately 2.5 centimeters. Top or crown half C and bottom or heel half H of roll B are approximately the same size. Cavities  14 C,  14 H may be labeled or have indicia thereon or adjacent thereto with, for example, “Crown” and “Heel” (for the crown and heel of the roll that is to be placed adjacent thereto, respectively). Cavities  14 C,  14 H may have different capacities. In that case, it may be important to have indicators  32 C (“Crown”),  32 H (“Heel”) for cavities  14 C,  14 H, respectively. As shown in  FIGS. 1 and 2 , indicators  32 C and  32 H are located on the peripheral planar portion  33  that is adjacent and in substantially the same plane as cavity openings  14 C′ and  14 H′ of openings  14 C and  14 H, respectively, and planar portion  33  may have a width as desired, for example, from about 0.25 to about 2 inches. Indicators  32 C and  32 H allow cavities  14 C (crown) and  14 H (heel) to be matched up easily to heel H and crown C of bread component B.  
         [0062]     Preferably, cavities  14 C,  14 H have an opening whose shape is similar to bread component B. For example, for sub roll B, the preferred shape of the openings  34  of cavities  14 C,  14 H is elongated, in this case rectangular. In a most preferred embodiment, opening  34  is approximately 17 centimeters long (along the elongated dimension) and 5.2 centimeters wide. Preferably, opening  34  is approximately the same size as bread component B minus the area occupied by the hinge  12 . For applying garnishes to both sides of a sub roll B, preferably tool  10  has two elongated cavities  14 C,  14 H whose elongated axes are substantially parallel to each other. If the elongated axis is more than about 20% longer than the perpendicular axis, the opening is considered elongated. If the opening is rectangular and the elongated axis is less than about 20% longer than the perpendicular axis, the opening is considered to be generally square. Thus, the length of tool  10  may be slightly longer or shorter than the length of the bread component. Typically, the bread component will be slightly longer than the length of the tool.  
         [0063]     Sandwich assembly tool  10  adapted for sub roll B preferably has a raised ridge  16  between cavities  14 C and  14 H. Preferably, ridge  16  has a height in the range of from about 2 millimeters to about 20 millimeters, a width in the range of from about 5 millimeters to about 17 millimeters, and a length in the range of from about 5 centimeters to about 25 centimeters. In a most preferred embodiment, ridge  16  has a height of about 5 millimeters, and narrows slightly from bottom to top having a ridge width of about 1.5 centimeters, to about 1.2 centimeters at the top and at the base a width of approximately 1.3 centimeters at mid-height level, and a length of about 12.5 centimeters at mid-height level. Ridge  16  is meant to be placed against hinge  12  of sub roll B or similar bread component B while tool  10  is inverted over bread component B in order to place sandwich garnish  36  onto bread component B. Thus, ridge  16  prevents sandwich garnish  36  and condiment from entering hinge  12  of roll B and prevents garnish  36  in heel cavity  14 H from being placed on crown C of roll B. Ridge  16  preferably extends substantially the length of hinge  12 . Ridge  16  provides several benefits. First, it provides a neater appearance. Second, it prevents garnish from accumulating in hinge  12 , which may obstruct the closing of bread component B. Third, it allows filling  38  and garnish  36  to be better distributed so that biting into sandwich S does not result in a mouthful of bread B and sandwich garnish  36 , but no sandwich filling  38 .  
         [0000]     Alternate Sandwich Assembly Tools  
         [0064]      FIGS. 18 -31  and  51 - 52  illustrate other embodiments of sandwich assembly tools in accordance with the invention. As shown in  FIGS. 18-19 , a first alternate embodiment of sandwich assembly tool  110  has a single cavity  112 , a ridge  114 , sidewalls  116 , end walls  118 , bottom wall  120  and a plurality of protrusions  122  and  124 . Tool  110  also includes a flat platform area  126  against which may rest a heel or crown portion of a bread component, for example, a bun or a roll where no condiment or garnish is to be applied. Opening  130  has a generally elongated rectangular shape. This embodiment is adapted for applying garnish to, for example, a heel or crown of a split roll or one half of a hot dog bun.  
         [0065]     As shown in  FIGS. 20-21 , a second alternate embodiment of a sandwich assembly tool  160  has two cavities  162  and ridge  164 , sidewalls  166 , bottom walls  168 , end walls  170  and hinge  172  that defines a ridge  164 . Opening  176  is generally square. This embodiment is readily made from any suitable material, such as cardboard, paperboard or a rigid or semi-rigid foam material, and may also function as the container for the completed sandwich. Thus, the method in accordance with one aspect of the invention allows the sandwich to be assembled in the sandwich container that is provided to the consumer of the sandwich. This embodiment is adapted for applying garnish to, for example, both halves of a split roll or a hot dog bun.  
         [0066]     As shown in  FIGS. 22-23 , a third alternate embodiment of sandwich assembly tool  210  has two cavities  212 , but no protruding ridge. Cavities  212  have an oval elongated opening  214 . Cavities  212  have protrusions  216  that are rib like. This embodiment is adapted for applying garnish to both halves of a sub-type roll. For example, the protrusions may be relatively thin or relatively wide. The protrusions could also be round, for example. The protrusions can provide rigidity and strength to the sandwich assembly tool without adding significant weight.  
         [0067]     As shown in  FIGS. 24-25 , a fourth alternate embodiment of sandwich assembly tool  260  has two cavities  262  and ridge  264 . Cavities  262  have an elongated rectangular opening  266 . This embodiment is adapted for applying garnish to both halves of a sub-type roll.  
         [0068]     As shown in  FIGS. 26-27 , a fifth alternate embodiment of sandwich assembly tool  310  has two cavities  312  and ridge  314 . Cavities  312  have an elongated, generally rectangular opening  316 . This embodiment is adapted for applying garnish to both halves of a sub-type roll.  
         [0069]     As shown in  FIGS. 28-29 , a sixth alternate embodiment of sandwich assembly tool  360  has two cavities  362 , but no ridge. Cavities  362  have a circular opening  364 . This embodiment is adapted for applying garnish to a circular bun that has no hinge, or in other words has two separated halves.  
         [0070]     As shown in  FIGS. 30-31 , a seventh alternate embodiment of sandwich assembly tool  410  has two cavities  412 C,  412 H, but no ridge. Cavities  412 C,  412 H have a square opening  414 . This embodiment can be made of any material, now or hereafter developed. For example, the material includes, but is not limited to, polystyrene foam; corrugated or plain cardboard; single-ply, multi-ply, and corrugated paperboard; clear plastic; earth shell which is a foam made from calcium carbonate, wood fiber, and starch. This embodiment can be used for packaging completed sandwich S in which case the tool does not have to be designed for long-term use. This embodiment is adapted for a bun that has no hinge, or in other words has two separated halves. This embodiment is particularly adapted for making hamburgers and cheeseburgers.  
         [0071]     As shown in  FIGS. 51-52 , an eighth alternate embodiment of sandwich assembly tool  460  has one cavity  462  and no ridge. Cavity  462  has an elongated rectangular opening  464 . Tool  460  can be used for sandwiches where garnish is applied to one half of a bun, typically crown C. Also two tools  460  can be used in combination when hot and cold garnishes  36  are applied to different halves of bread product B.  
         [0000]     Method of Making a Toasted Deli-Style Sandwich  
         [0072]     Reference should be made to  FIGS. 1-17  for this example.  
         [0073]     In response to a customer order, roll B is opened and suitably toasted, such as by placing on the conveyor of a toaster (not shown). Preferably, the toaster toasts using both hot air impinging on roll B and infrared heaters to achieve toasting times substantially less then a minute to minimize customer wait times. While roll B is toasting, a preassembled sandwich filling  38  is suitably heated, by, for example, heating in a flash steamer (not shown). Preassembled sandwich filling  38  generally has at least one layer of meat  40  and one layer of cheese  42  covering approximately one half of the layer of meat. It is to be understood that in general the sandwich filling may be composed of any desired material and may be composed of, for example, cheese, meat, vegetables, eggs and any combination thereof. Generally, meat  40  has already been cooked so meat  40  only requires heating. However, heating can include cooking. To ease handling, preassembled sandwich fillings  38  are separated from each other by a separator layer  44  that typically is larger than filling  38 . The larger size of separator  44  allows it to be easily handled and peeled away. If desired, separator  44  may be a good conductor of heat so that separator  44  does not significantly slow the heating of filling  38 . Separator  44  may be any suitable material as desired and may be, for example, aluminum foil, parchment paper, coated paper, polymer sheet or film, for example.  
         [0074]     Flash steamers are well known in the art. The steamer has a drawer. When the drawer is closed, steam is created by flashing water off of the hot bottom of the drawer. The steam heats the sandwich filling to a desired temperature, which may be in the range of from about 120 to 110° F. relatively quickly, such as in less than about 30 seconds and more preferably in less than about 25 seconds and most preferably as quickly as possible.  
         [0075]     While roll B is being toasted and sandwich filling  38  steamed, sandwich garnishes  36  and condiments  46  are assembled or an assembled sandwich garnish  36  is retrieved from storage. Preferably sandwich garnishes  36  are assembled in a sandwich assembly tool  10  adapted to the assembly of sandwich garnishes  36  for a specific bread component B. Most preferably, the preferred embodiment of tool  10  as described earlier is used. A variety of different sandwich garnishes and condiments can be assembled in the sandwich assembly tool depending on the type of sandwich being made. If there is a preferred order for the sandwich garnishes when a sandwich is prepared sequentially, that order is inverted when using tool  10 . For example, if it is desired that the lettuce be on top of a sliced tomato in completed sandwich S, the lettuce is placed first in the sandwich assembly tool and the tomato on top of the lettuce. Generally, condiments  46  are placed on top of assembled sandwich garnishes  36  because condiments will tend to stick to sandwich assembly tool  10 . If the assembled sandwich garnishes  36  are to be stored for later use and stacked on top of each other, it may be preferable to apply the condiments  46  after the assembled sandwich garnishes  36  are retrieved from storage if the condiment is likely to contact the bottom of another sandwich assembly tool during storage.  
         [0076]     Assembling a Toasted Turkey BLT sandwich will now be described with reference to  FIGS. 4-17 . In crown cavity  14 C of tool  10 , sliced pre-cooked bacon  48 , sliced tomatoes  50 , and sliced lettuce  52  are placed in order. In heel cavity  14 H, bacon  48  and lettuce  52  are placed in order. Mayonnaise  54  is applied to assembled sandwich garnish  36  in both cavities  14 C,  14 H. Next toasted roll B is placed on and aligned with tool  10  with ridge  16  placed against hinge  12  of roll B and heel side H of roll B over heel cavity  14 H. The food worker then inverts sandwich assembly tool  10  shown generally by arrow X in  FIGS. 8-10 , where the garnish and condiments fall by gravity onto roll B after inversion. Thereafter, the food worker removes sandwich assembly tool  10  leaving the assembly as shown in  FIG. 11 .  
         [0077]     In general, the food worker removes the sandwich filling  38 , which may be cold or unheated, from a refrigerated source, for example, from the flash steamer and places it on top of sandwich S optionally with cheese  42  over crown C and separator layer  44  away from sandwich S, as shown in  FIG. 12 . The food worker wedges sandwich filling  38  against hinge  12  of roll B as shown in  FIG. 12A  and discards separator layer  44 . As illustrated in  FIGS. 15-17 , completed sandwich S is then closed, placed into the pouch  56  of a wrapper  58 , loosely wrapped in a wrap sheet  60  of wrapper  58 , and sealed with a sticker  62 , which identifies sandwich S, and served to the customer who ordered sandwich S.  
         [0000]     Method of Making Various Toasted Deli-Style Sandwiches  
         [0078]     A method of making a toasted Italian sub- or hero-type sandwich will be described with reference to  FIGS. 50-51  and  54 - 55 .  FIGS. 50-51  and  54 - 55  are generic because they apply to many different sandwiches even though the ingredients for each sandwich vary. In step  502 , an order for an Italian sub-type sandwich is taken. In step  503 , a french roll is opened and placed on the conveyor of a toaster. While the roll is toasting, a preassembled sandwich filling is placed in a flash steamer in step  504 . For this sandwich, the preassembled sandwich filling has several slices of each of ham, salami, mortadella, and provolone cheese and a separator sheet. The cheese may be sliced, shredded, diced, liquid or grated and, for example, a slice or slices of provolone are layered on only one side of the sandwich filling. While the filling is being steamed, a decision has to be made whether an assembled sandwich garnish should be retrieved or the sandwich garnish should be assembled.  
         [0079]     If the order arrives during a busy period, an assembled sandwich garnish is retrieved, if there are any, in step  512 . If not, the sandwich garnish is assembled in the tool. In step  516 , an assembly tool is placed on a support. In step  518 , a first garnish is placed in the crown cavity of the tool. For a toasted Italian sub-type sandwich, sliced tomatoes are placed in the crown cavity in step  518 . Because tomatoes can be optional or not used in the recipe below, the sandwich filling in the completed sandwich, step  520  would be omitted. In step  520 , giardinera is placed in the heel cavity. Nothing occurs in steps  524  and  526 . In step  526 , onions are placed in the heel cavity. Nothing occurs in step  530 . The fourth and final garnish to be used is lettuce. Lettuce is placed in the crown and heel cavities in steps  566  and  568 .  
         [0080]     Next, Italian dressing is applied to the garnish in both cavities in step  570 . There is no second condiment in this recipe, so nothing occurs in step  572 . Next, the toasted roll is placed on the tool with the hinge against the ridge and the crown of the roll over the crown cavity in step  574 . In steps  576  and  578 , the food worker inverts and removes tool  10 . In step  580 , the food worker removes the heated sandwich filling from the flash steamer and places it on top of sandwich with the cheese over the crown and the separator layer on top. In steps  582  and  584 , the food worker wedges the sandwich filling against the hinge of the roll and removes and discards the separator layer. In steps  586 ,  588 , the completed sandwich is then closed, wrapped, sealed and served to the customer.  
         [0081]     A method of making a beef sandwich will be described below. In response to a customer order, french roll B is opened and placed on the conveyor of a toaster. While roll B is toasted, preassembled sandwich filling  38  is placed in a flash steamer (not shown). Preassembled sandwich filling  38  has several slices of both roast beef and provolone cheese. While filling  38  is steaming and roll B is being toasted, sandwich garnish  36  can be assembled or a preassembled sandwich garnish  36  can be retrieved from chilled storage. Sandwich garnish  36  is assembled or pre-assembled by placing in order giardinera and lettuce in crown cavity  14 C and onions and lettuce in heel cavity  14 H of tool  10 . Next, Italian dressing is applied to garnish  36  in both cavities. Next, toasted roll B is placed on and aligned with tool  10  with ridge  16  placed against hinge  12  of roll B and heel side H of roll B over heel cavity  14 H. Then the food worker inverts and removes tool  10 . The food worker removes heated sandwich filling  38  from the flash steamer and places it on top of sandwich S with cheese  42  over crown C and separator layer  44  away from sandwich S. The food worker wedges sandwich filling  38  against hinge  12  of roll B and removes and discards separator layer  44 . Completed sandwich S is then closed, wrapped, sealed and served to the customer.  
         [0082]     A method of making a reuben-style sandwich will be described below. In response to a customer order, a rye roll B is opened and placed on the conveyor of a toaster. While roll B is toasted, preassembled sandwich filling  38  is placed in a flash steamer (not shown). Preassembled sandwich filling  38  has several slices of both meat and Swiss cheese. The meat can be turkey or corned beef. On one half of the filling is swiss cheese and on the other is sauerkraut. Next, reuben sauce is applied to both halves of toasted roll B. The food worker then removes heated sandwich filling  38  from the flash steamer and places it on top of roll B with cheese  42  over crown C and separator layer  44  away from sandwich S. The food worker wedges sandwich filling  38  against hinge  12  of roll B and removes and discards separator layer  44 . Completed sandwich S is then closed, wrapped, sealed and served to the customer.  
         [0000]     Method of Making a Two Patty Hamburger Sandwich with a Middle Layer of Bread  
         [0083]     A method of making a two patty hamburger sandwich with a middle layer of bread will be explained with reference to  FIGS. 32-40 . A food worker places sandwich assembly tool  410  on a table right side up. The food worker places, in order of insertion, first a slice of cheese  42 , then shredded lettuce  52 , then onions  64 , and finally sauce  66  in heel cavity  412 H, and, in order of insertion, sliced pickles  68 , lettuce  52 , onions  64 , and sauce  66  in crown cavity  412 C. Assembled sandwich garnish  36  can be used immediately to make a sandwich S that has been ordered or it may be stored in a chilled storage area if desired, which is most preferably maintained at 33-40° F. for later use. In response to an order from a customer, the food worker begins toasting hamburger bun B that includes a crown C, a club CL, and a heel H. While bun B is toasting, sandwich garnish  36  can be assembled or an assembled sandwich garnish  36  can be retrieved from chilled storage. Next toasted heel H is put on top of assembled sandwich garnish  36  in heel cavity  412 H and toasted club CL is put on top of assembled sandwich garnish  36  in crown cavity  412 C. Next sandwich assembly tool  410  is inverted while club CL and heel H are held on top of assembled sandwich garnishes  36 . Tool  410  is removed or dressed heel H and dressed club CL are placed into tool  410  for further assembly (not shown). Next, a cooked meat patty  40  is added to the top of dressed heel H and another cooked patty  40  to dressed club CL. Patty  40  can be a patty that has been grilled on a griddle or broiled in a broiler that has a conveyor. Patty  40  can be cooked to order, or cooked and stored in a heated storage area that is designed to keep patty  40  hot without drying it out as is well known in the art. Dressed club CL is then stacked on dressed heel H. Finally, hamburger S is completed by placing crown C on top. If sandwich assembly tool  410  was a hamburger sandwich container such as a clamshell container as illustrated in  FIGS. 30-36 , hamburger S can be placed inside container  410  as illustrated in  FIG. 39 , and container  410  can be closed and given to the customer who ordered the sandwich.  
         [0000]     Method of Making a Hamburger Sandwich with Cheese  
         [0084]     A method of making a hamburger sandwich with cheese having a single hamburger patty  40  will be explained with reference to  FIGS. 41-49 . A food worker stacks, in order, cheese  42 , onions  64 , and a sliced pickle  68  on a staging area  142  of a hamburger sandwich wrapper  140 . The staging area may be marked by indicia  142 ′ as shown in  FIG. 41  to assist the person who assembles the sandwich. Alternatively, for example, a sandwich assembly tool in accordance with the invention may be utilized, such as sandwich assembly tool  10  with a cavity, or in a clamshell sandwich container or box. Sandwich assembly tool  10  is generally preferred for use if assembled sandwich garnish  36  will be stored for later use. Wrapper  140  is preferred if assembled sandwich garnish  36  will be used immediately. In response to an order, the food worker begins toasting crown C and heel H of a hamburger bun B (not shown). While bun B is toasting, sandwich garnish  36  can be combined as described earlier or an assembled sandwich garnish  36  can be retrieved from chilled storage. Next ketchup  70  and mustard  72  is applied to sandwich garnish combination  36 . Next toasted crown C is put on top of combined sandwich garnish  36 . Then the bread and sandwich garnish combination  74  is inverted while the food worker presses the crown C and the wrapper  140  or sandwich assembly tool  10  together. For a breadless sandwich leaf lettuce may be substituted for the bread crown and heel. Thus, in this sense the term “bread” or “bread component” also includes leaf lettuce or similar materials used as or in place of bread or a bread component. Inverted bread and sandwich garnish combination  74  can be placed onto a support  28  or onto hamburger wrapper  140 . Then single cooked meat patty  40  is added to top of bread and sandwich garnish combination  74 . Next, toasted heel H is placed on top of patty  40  and completed sandwich S is wrapped in wrapper  140  and inverted.  
         [0000]     Method of Making a Hamburger Sandwich with Two Hamburger Patties and Cheese  
         [0085]     A method of making a hamburger sandwich with two hamburger patties and two slices of cheese will be explained with reference to  FIG. 56 . In step  602 , an order for a double cheeseburger sandwich is taken. In step  604 , a french roll is opened and placed on the conveyor of a toaster. If the order arrives during a busy period, an assembled sandwich garnish is retrieved, if there are any, in step  610 .  
         [0086]     If not, the sandwich garnish is assembled in the tool. In step  612 , a hamburger clamshell container or box is placed on a support. In steps  614 ,  616  and  618 , a food worker stacks a first slice of cheese, sliced pickles and sliced onions in one cavity of the box. In step  620 , ketchup and mustard are added. In steps  622  and  624 , the toasted bun is retrieved from the toaster and the toasted crown is put on top of the sandwich garnish assembled in the hamburger box. Then the box and contents are inverted while the food worker presses the crown and the box together in step  626 . In step  628 , the box is removed, placed on the support, and the crown and garnish combination placed in the box. In steps  630  and  632 , a cooked meat patty, a second slice of cheese followed by a second patty in step  633  are placed on top of the crown and garnish combination. Next the toasted heel is placed on top of the second slice of cheese in step  634 . In step  636 , the sandwich is inverted and the box is sealed over the sandwich.  
         [0087]     As can be appreciated, similar sandwiches can be made by replacing the hamburger patties with a single hamburger patty, cheese, a chicken patty, a chicken breast filet, a fish patty, a veggie burger patty, etc. to make cheese sandwiches, chicken sandwiches, fish sandwiches, veggie burgers, etc.  
         [0000]     Method of Making a Hot Dog  
         [0088]     A method of making a Chicago-style hot dog will be described. When an order is received, a bun is placed in a heating device, preferably a grill or a toaster. Cooking of the hot dog may also be started at that time or it may be heated in advance. While the bun is heated or in advance of the order, chopped cucumber, hot peppers, onions, tomatoes, celery salt, and a dill pickle spear is placed into the cavity of a tool. Yellow ballpark mustard is applied onto the assembled garnish in the cavity. When the bun and hot dog are sufficiently heated, the hot dog is placed into the bun and the tool is inverted onto the bun and the hot dog. The hot dog is closed, packaged, and served to a consumer.  
         [0000]     Method of Making a Hot Sandwich with Hot Garnishes  
         [0089]     A method for making a hot sandwich with hot garnishes a tool will be described with reference to  FIGS. 57-59 . Hot garnishes commonly used in sandwiches include grilled peppers, grilled onions, sauerkraut, cabbage, and chili. This list is not meant to limit the kinds of garnishes that can be served hot.  
         [0090]     The method will be illustrated by showing how an Italian beef sandwich, an Italian sausage sandwich, and a diced chicken sandwich can be made. In step  702 , a customer places an order for one of these three sandwiches. In response, heating of a bread product for the sandwich begins in step  704 . Toasting is generally preferred so that the bread product has a toasted texture. If the order was placed during a busy order period and preassembled fillings are available, the preassembled filling is retrieved from storage in step  710 . Preferably the storage area is heated. The heated storage or holding area may be heated in any suitable manner, such as, for example, but is not limited to, a holding area heated by heat lamps, an oven, or a heated holding cabinet. Preferably the storage area is maintained at a temperature of 140 to 210° F.  
         [0091]     If the order was not placed during a busy order period or preassembled fillings are unavailable, a filling has to be made. The assembly of the filling is described in  FIG. 58 . The assembly of the filling is generally very similar to the preassembly of the filling. In fact, if preassembled sandwich fillings run out, it may be optimal to simultaneously prepare sandwich fillings for immediate use and for storage.  
         [0092]     Assembly of a sandwich filling for an Italian beef sandwich will be described first. First the sandwich filling has to be heated in step  802 . This step may involve simmering pre-cooked and pre-sliced beef in “au jus” or beef stock. In step  804 , strips of sweet pepper are grilled, typically on a grill common in restaurants. Because no other hot garnishes are usually in an Italian beef sandwich, nothing occurs in steps  806 ,  808  and  818 . In step  820 , a tool with two cavities is placed on a support. In step  822 , the heated Italian beef is placed in the heel cavity. In step  824 , the grilled peppers are placed in the crown cavity. Because no other hot garnishes are required in this recipe, nothing occurs in steps  826 ,  828  and  840 . In step  842 , some “au jus” is poured over the Italian beef in the heel cavity.  
         [0093]     Assembly of a sandwich filling for an Italian sausage sandwich will be described second. First the sandwich filling has to be heated in step  802 . In this step, Italian sausage is grilled. In steps  804 - 806 , strips of sweet pepper and slices of onion are grilled or sauteed until soft. Because no other hot garnishes are required, nothing occurs in steps  808  to  818 . In step  820 , a tool with two cavities is placed on a support. In step  822 , the grilled sausage is placed in the heel cavity of the tool. In steps  824  and  826 , the grilled peppers and onions are placed in the crown cavity. Because no other hot garnishes are required in this recipe, nothing occurs in steps  828  to  840 . Nothing occurs in step  842  because no hot condiments are used for this sandwich.  
         [0094]     Assembly of a sandwich filling for a diced chicken sandwich will now be described. First the sandwich filling has to be heated in step  802 . In this step, diced chicken is cooked on the grill. In step  804 , onions are cooked on the grill. It is preferable in the cooking process if the chicken and onions are mixed and cooked together. Alternatively, the chicken, sausage, onions, or any other food component may be precooked, in which case only heating is needed if the sandwich filling is to be heated. Because no other hot garnishes are used, nothing occurs in steps  806  to  818 . In step  820 , a tool with one or two cavities is placed on a support. If a single cavity tool is used it is preferred that it be similar to the embodiment illustrated in  FIGS. 51-52 . A tool with two cavities may be preferred when the chicken is being cooked to order. A single cavity tool may be preferred when the chicken is being cooked and stored for later use. In steps  822  and  824 , the diced chicken and grilled onion mixture is placed in the heel cavity of the tool. Because no other hot garnishes are required in this recipe, nothing occurs in steps  826  to  840 . In step  842 , a sauce is poured over the chicken in the heel cavity.  
         [0095]     Returning to  FIG. 57 , a tool with hot fillings and garnish has been placed on the support in step  710  or  712 . The diced chicken sandwich requires cold garnishes (step  714 ) so a cold garnish has to be assembled (step  716 ). The Italian beef and Italian sausage sandwiches ordinarily do not use cold garnishes. Assembly of the cold garnish will be described with reference to  FIG. 59 . If the diced chicken was assembled in a tool with one cavity and there are preassembled cold garnishes available (steps  900  and  902 ), a cold garnish is retrieved from storage and placed side by side with the tool containing the diced chicken in steps  912  and  918 .  
         [0096]     If not, the cold garnish has to be assembled using either a new single cavity tool or the tool containing the diced chicken if it has two cavities (steps  900 - 906 ). In steps  908 ,  910 , and  914 , shredded lettuce, tomato, and cucumber are placed sequentially into the crown cavity.  
         [0097]     Returning to  FIG. 57 , cold and hot garnishes have been assembled as appropriate. In step  722 , appropriate condiments are applied to the contents of the cavities. Alternatively, the condiments could be applied to the assembled sandwich or the consumer could be allowed to apply his preferred condiments to the completed sandwich. For the Italian sandwiches, appropriate condiments include mustard and ketchup. For the diced chicken sandwich, a mint yoghurt sauce or other condiments are applied to the cucumbers in the crown cavity.  
         [0098]     In step  724 , the toasted bread product is placed over the tool or tools with the crown over the crown cavity and the heel over the heel cavity. If the bread product has a hinge and the tool has a ridge then the hinge is placed against the ridge. In steps  726 - 768 , the tool and bread product are inverted; the tool removed; the sandwich closed, packaged, sealed and served to the customer.  
         [0000]     Method of Making an Egg Sandwich  
         [0099]     A method of making an egg sandwich will be described. Eggs are cooked. They can be cooked omelet style and folded or sunny side up in a mold to minimize the footprint of the egg filling. Slices of Canadian or regular bacon are cooked. When the cooking is completed, the bacon is placed on top of the eggs. Then a slice of cheese is added to the top. Alternatively, the egg is placed on top of the bacon and then the cheese is placed over the egg. The egg combination is then transferred to a hot holding area. Often the combination is completed in advance of a busy order period in sufficient number in advance of a particular order.  
         [0100]     After an order is received, a bread product is toasted or is obtained from a hot holding cabinet. The bread product may be a muffin. An egg combination is taken from the hot holding area and placed on wrapper, box, or tool  10  with the cavity facing-up. The crown of the bread product is placed on the egg combination. The bread and egg combination is inverted. The heel is placed on top of the combination and the completed sandwich is packaged and inverted. If a wrapper or box was used during the assembly, it is preferable that the wrapper or box be used to package the completed egg sandwich.  
         [0000]     Methods of Making Novelty and Cocktail Sandwiches  
         [0101]     Methods of making novelty and cocktail sandwiches will be explained with reference to  FIG. 53 . Tool  10  with two cavities can have contents in one cavity that are not meant to be mixed with the contents of the other cavity. For example, a “baked Alaska” sandwich can be made by putting hot jam or fruit  152  in one cavity and ice cream or another material  154  in the other cavity. A slice of bread B, which could be suitably configured and sweetened for a dessert, could be placed over both cavities as illustrated in  FIG. 53 . The tool and bread could be inverted and a second slice of bread placed on top.  
         [0102]     Alternatively, cocktail sandwiches can be made. Cocktail sandwiches are typically quite small. All the cavities of tool  10  could be filled with the same garnishes, condiments, and fillings. Like the baked Alaska sandwich, a first slice of bread could be placed over the tool, the combination inverted, and a second slice of bread placed on top. Finally the larger sandwich can be cut up into smaller pieces. Preferably the tool would have four or nine generally square cavities arranged in a matrix. The tool offers great efficiencies for making cocktail sandwiches because the sandwiches can be assembled simultaneously rather than sequentially.  
         [0103]     While the invention has been described with respect to certain preferred embodiments, as will be appreciated by those skilled in the art, it is to be understood that the invention is capable of numerous changes, modifications and rearrangements and such changes, modifications and rearrangements are intended to be covered by the following claims.