The question of whether soup served in a bread bowl can be considered a sandwich is one that has sparked much debate. At first glance, it may seem clear that soup in bread is not a sandwich – after all, sandwiches are typically made with sliced bread, with fillings stacked between the slices. However, upon closer examination, there are good arguments to be made on both sides of this culinary conundrum.
Defining “Sandwich”
To determine if soup in bread qualifies as a sandwich, we must first define what constitutes a sandwich. According to Merriam-Webster dictionary, the definition of a sandwich is “two or more slices of bread or a split roll having a filling in between.” Soup in a bread bowl is made by hollowing out a loaf of bread and filling it with soup, so it does not neatly fit this definition. The bread is not sliced, but rather formed into a bowl shape. However, dictionary definitions often lag behind innovations in cuisine, so a strict interpretation of the definition may not tell the whole story.
Common Sandwich Characteristics
Beyond the dictionary definition, sandwiches often share some key characteristics:
- They are portable – sandwiches can be picked up and eaten by hand.
- They combine bread and filling into a single dish.
- The filling is encased or nestled within the bread.
- They are a complete meal, often eaten for lunch or dinner.
Soup in a bread bowl shares many of these qualities. The soup is contained within the bread bowl, allowing it to be eaten by hand. The bread and soup together form a complete dish. And bread bowls are certainly portable. So by this looser definition, there is a strong case that soup in bread qualifies as a sandwich.
Arguments For Soup in Bread as a Sandwich
There are some compelling arguments that soup in bread should be considered a type of sandwich:
Sandwiches Don’t Have to Be Made with Sliced Bread
While many classic sandwiches like turkey, ham, and peanut butter and jelly are made with sliced bread, some types of sandwiches use bread that is not presliced. Consider a muffuletta sandwich, which uses a round loaf of Italian bread. The bread is cut open and filled with sandwich fillings like sliced meat, cheese, and olive salad. This is quite similar to how a bread bowl is prepared – the loaf is cut open and filled. So soup in a bread bowl could be thought of as an open-faced sandwich.
It Functions Similarly to Other Overfilled Sandwiches
Some extremely overstuffed sandwiches can end up looking more like a bread bowl. For example, a loaded cheesesteak or po’boy sandwich packed with meat, cheese, and vegetables may not have distinct slices of bread visible. The fillings push open the bread. Similarly, the large quantity of soup in a bread bowl essentially forces open the loaf. So in form and function, soup in bread works like some extra-full sandwich variations.
Customers Perceive Bread Bowls as Sandwiches
Additionally, customers seem to view bread bowls as a type of sandwich. Soup in a bread bowl is often listed on sandwich shop menus alongside more traditional sandwiches. Customers will refer to their “sandwich order” when purchasing a bread bowl soup. And many sandwich chains like Panera Bread and Au Bon Pain serve soup in bread bowls, implying they are part of the sandwich category. So the current culinary culture seems to accept soup in bread as a sandwich.
Arguments Against Bread Bowls as Sandwiches
However, there are also some compelling counterarguments that soup in bread should not be categorized as a sandwich:
Lack of Distinct Bread Slices
As mentioned, most classifications of a sandwich specify two slices of bread with filling between them. Bread bowls lack distinct slices of bread. The bread is carved out into a bowl shape, but not sliced in the traditional sandwich style. So they arguably do not meet the basic construction criteria to be considered sandwiches.
Absence of Standard Sandwich Fillings
Standard sandwich fillings are usually solid foods like meat, cheese, vegetables, or spreads. Soups are liquid-based and do not contain these traditional sandwich components. The filling of a bread bowl is soup – not an ingredient typically found in sandwiches. So the interior contents differ significantly from a classic sandwich.
Eaten with a Spoon, Not By Hand
Sandwiches are designed to be picked up and eaten with your hands. In contrast, a bread bowl requires a spoon to consume the liquid interior. The soup filling would spill out if you tried to pick up a bread bowl to eat it like a sandwich. So the eating method also differs from sandwiches.
Bread Plays a Secondary Role
In a sandwich, bread plays a starring role as one of two pieces of bread encasing the main fillings. With a bread bowl, the soup is the highlight. The bread serves as the container, but the soup remains the focus. So some argue that sandwiches require bread to be fundamental to the dish, rather than just a vessel.
Evaluation of Bread Bowl as Sandwich by Sandwich Criteria
Let’s examine how soup in a bread bowl stacks up against the common criteria used to define a sandwich:
| Sandwich Criteria | Bread Bowl |
|---|---|
| Portable | ✅ Yes, can be picked up and eaten while holding bowl |
| Bread + Filling | ✅ Yes, contains bread bowl and soup filling |
| Filling encased by bread | ✅ Yes, soup contained within bread bowl |
| Complete meal | ✅ Yes, can function as a light meal |
| Sliced bread | ❌ No, bread is hollowed out but not sliced |
| Standard sandwich fillings | ❌ No, contains soup rather than traditional sandwich fillings |
| Eaten by hand | ❌ No, requires spoon to consume soup |
| Bread plays primary role | ❌ No, soup is the star of the dish |
Based on an analysis of the typical sandwich criteria, soup in a bread bowl seems to meet some qualifications but not others. The portability, bread and interior filling combination, and completeness as a meal suggest sandwich status. However, the lack of sliced bread, non-traditional filling, utensil usage, and secondary role of bread imply it falls outside the sandwich category. There are good arguments on both sides.
What Bread Choices Make the Best Bread Bowls?
If we accept soup in bread as a member of the sandwich family, it brings up another question – what type of bread works best? The optimal bread bowl has a crispy outer crust and soft, chewy interior to soak up the soup. Here are some top options:
French Bread
With its crispy crust and light, airy center, French bread is one of the most popular choices for bread bowls. The interior has plenty of room for soup and the crust provides a nice crunch. Sourdough French bread bowls are particularly delicious.
Italian Bread
Focaccia, ciabatta, and other artisanal Italian breads also make excellent soup vessels. Their robust flavor and sturdy chew stands up well to hearty soups. Italian bread bowls are ideal for minestrone, tomato basil, or other chunky vegetable soups.
Rye Bread
For a twist, try making your bread bowl with rye bread. The dense texture and tang of rye is perfect for soaking up rich broths. Pumpernickel bread bowls pair nicely with creamy chowders and bisques.
Whole Wheat Bread
Whole wheat bread adds extra nutrition and earthy flavor to bread bowls. The wholesome taste complements vegetarian soups and chilis nicely. Hearty whole wheat rolls create nice personal-sized bread bowls too.
Gluten-Free Bread
Thanks to improved gluten-free baking, bread bowls can also be enjoyed by people with gluten intolerance. Look for gluten-free bread with a binding agent like eggs or xanthan gum to give it more structure for hollowing and filling. Hearty gluten-free breads like rolls or focaccia work best.
The possibilities are endless when choosing breads for your soup bowl. Just be sure to pick a bread with an internal texture that will soak up your broth.
Top Soup Choices for Bread Bowls
Assuming that soup in bread constitutes a sandwich, what soups work best? The soup provides the personality of your bread bowl sandwich, so choosing complementary flavors is key.
Clam Chowder
New England style clam chowder – full of creamy broth, potatoes, clams, and bacon – is a heavenly match for bread bowls. The thickness clings nicely to the bread interior. Sourdough bread bowls are the perfect vessel.
Broccoli Cheddar Soup
Another pleasing pairing is broccoli cheddar soup tucked into a whole wheat bread bowl. The bold cheddar and mild broccoli flavors come together nicely. Plus you get an extra crunch as you dig into the crust.
Tomato Basil Soup
For a lighter and brighter soup bread bowl, you can’t go wrong with tomato basil. The rich tomato base and flavorful basil shine when accompanied by a chewy Italian bread bowl. Try using focaccia or ciabatta.
Loaded Baked Potato Soup
Starch on starch equals utter comfort. Laden with potatoes, cream, bacon, and cheese, loaded baked potato soup is an indulgent yet delightful bread bowl filler. Pair it with sturdy sourdough to stand up to the hearty soup.
Vegetable Chili
Vegetable chili makes a satisfying plant-based soup bread bowl. Beans, tomatoes, peppers, onions, and spices simmer together for a fiber-filled meal. Serve it in a rustic rye or whole wheat bread bowl.
The options are limitless when selecting the perfect soup to pair with your favorite bread bowl. Play around with contrasting flavors and textures.
Tips for Making Bread Bowls
Once you’ve settled the sandwich debate in favor of bread bowls, it’s time to start creating these edible bowls. Here are some tips:
Choose day-old bread
Fresher loaves may collapse more easily when hollowed out. Day-old or 2-day-old bread has firmed up and will hold its shape better.
Cut off the crusty top
Use a serrated knife to slice off just the very top of the loaf, about an inch down. This will create the opening for filling.
Dig out the interior
Use your hands or a spoon to gently pull out small pieces of the interior bread to create a bowl shape. Go slowly to avoid breaking through the sides.
Brush with butter or oil
Coat the entire surface, inside and out, with melted butter or olive oil before baking. This ensures a nice crispy crust.
Bake upside down on a sheet pan
Placing it upside down on the pan allows the sides and bottom to brown evenly for better bowl structure.
Bake before adding soup
Pre-baking the empty bread bowl for about 10 minutes ensures it sets properly before adding hot liquid.
Allow soup to cool slightly
Add soup that is warm or slightly cooled so it doesn’t soak into the bread too quickly.
Dip and dunk
As you eat, dip the bread bowl edges into the soup for added flavor and texture.
With the right techniques, bread bowls can be simple to make at home for a comforting sandwich-soup hybrid.
The Verdict on Bread Bowls as Sandwiches
So should soup in bread be considered a sandwich? There are fair arguments on both sides of this debate. However, based on the criteria analysis, a soup-filled bread bowl aligns more closely with the concept of a sandwich than it differs. Its portability, enclosed fillings, hand-held form, and completeness as a meal all echo sandwich characteristics. While not a traditional sandwich preparation, classifying soup in bread as an open-faced sandwich variant seems reasonable. In the broader culinary landscape, bread bowls have certainly been adopted as part of the sandwich tradition.
A Sandwich by Another Name…
Even if soup in bread technically falls outside the precise dictionary definition of a sandwich, bread bowls have been whole-heartedly embraced by sandwich shops and consumers alike. So at the very least, this dish inhabits the sandwich world in spirit and practice, if not by strict terminology. The sandwich label may be up for debate, but the appeal of these edible vessels is undeniable.
So while the classification is still somewhat subjective, the verdict among most soup and sandwich lovers seems clear – bread bowls are delicious, comforting, and sandwich-esque enough. Whatever name you choose to call it, soup in a bread bowl is the perfect pairing that brings together two beloved foods in one handy, hearty dish.