Open sandwich spread. In Great Britain, open sandwiches are rare outside of Scandinavian delicatessens. Instead, there is "on toast" (e.g., cheese on toast). However, this is not considered a sandwich. The open sandwiches found in Great Britain are the Welsh rarebit and the Scotch woodcock, an open sandwich served historically at the colleges of the University of Cambridge and University of Oxford and in the refreshment rooms of the House of Commons of the United Kingdom as late as 1949. In North America an "open faced sandwich" may also refer to a slice of bread topped with warm slices of roasted meat
Toast a significant food trend in upscale American cities like San Francisco, where some commentators decried the increasing number of restaurants and bakeries selling freshly made toast at what was perceived to be an unreasonably high price. Toasted bread slices may contain Benzo["a"]pyrene and high levels of acrylamide, a carcinogen generated during the browning process. High acrylamide levels can also be found in other heated carbohydrate-rich foods. The darker the surface colour of the toast, the higher its concentration of acrylamide. That is why, according to the recommendations made by the British Food Standards Agency, bread should be toasted to the