The WB is essential to that enjoyment for me. Grease and sauce sponge. Thing of beauty.
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You don’t fill up on the bread, it’s BBQ dessert.
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My wife is a chimichanga nut. We even went to the supposed place of origin to eat some. I had one. It is much better than a cold arse burrito.
(Cassoulet Americano 
)
That’s good! Mac and cheese with dogs, I knife and fork.
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Oh yes, I was a patron of such establishments. I think the commercial fisheries were more responsible than the private world. I remember seeing guys pull 100 of em on a good day. No limits, people will hoard. I pray things come back. Great fish. Just saw some at the IGA. Things are looking up, now that I no longer live by a great lake. Great river, now, good perch on the Miss the last few years. One of my favorite fish.
I mean I’ll admit freely that, as a German I’m just a fucking snob & also very specific about bread. I grew up on amazing, crusty, juicy, dense, fluffy, flavorful bread - all the different kinds to make all the different kinds of sandwiches work, but they are always, always an integral part.
And so, to me, wraps are an abomination. But then the whole lo carb craze brought that pest to us, so 
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Thanks for the ode to burritos.
I took my niece out for breakfast/early lunch yesterday on the beach and we split a delicious breakfast burrito. A cold tortilla is sad; this one featured a warmed fresh flour tortilla, sausage, eggs, well-seasoned beans and rice, multiple salsas to top, just right. I grew up on these things and probably cooked up a bazillion to feed my kids over the course of 20 years.
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Even where I grew up in Mwaukee, good bread, crusty out, soft in. Move to the country and it’s all sawdust white bread. Walmart is the best available, unless I make my own. I see, in Mwaukee, there’s really only one of the great bakeries left. RIP.
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What a difference a treated tortilla makes. I’ve made many a bfast burrito and quesadilla, too. My kids tore 'em up back in the day. Not trying to be a snob; just saying any cold tortilla, save for the pickle ham wraps, is out.
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I used to live in DC and there was a place called Horace and Dickie’s that sold fried whiting in huge chunks with slices of wonder bread and your preferred side. My side was usually greens but oh my, that wonder bread was the perfect way to deliver a near perfectly fried chunk or three of whiting. I do not think it would have been better with artisanal bread of any sort. Wonder bread was the proper delivery mechanism. Sometimes I would eat the whiting with just a splash of mumbo sauce but the bread pulled it all together, figuratively and literally.
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ZivBnd, the place for whiting DC now is Saint’s Paradise Cafeteria, a large basement cafeteria run by the United House of prayer. Easily the best soul food I the city. (show me a better. Please!).
And wonder bread, or other plain white breads, remain hugely popular for good reason. It’s hard to imagine a rib or pork chop or chicken leg sandwich on anything else. You should try some Dreamland Barbecue Sauce on white bread. You can send off for it.
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When any decent sauce and pork/beef fat melts into white bread, it becomes magic. My BLTs are usually on cheap white.
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There are many sandwiches that are best on plain white bread and for that matter hamburgers, hot dogs, barbecue are best on plain white buns. The BLY, Da Badger, is a perfect example. It’s a matter of texture and having a quiet platform for the main show.
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The nice thing about a BLT or Bacon & Tomato sandwich, is that it’s beautiful whether it’s on cheap bread or posh bread, made with garden variety bacon or posh bacon. The quality of the tomato is the deal maker or the deal breaker.
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And the mayo. 
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Okay, all bacon tastes good. But “posh” bacon is so much better than the stuff from the garden. A big thick 1/4” slab that has the right amount of chewiness is so much better than that paper thin over cooked crispy bacon shingle. At least it is for me.
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IMHO, there are certain sandwiches where “posh bread” is a bad choice because if the bread has too much “teeth”, biting into the sandwich causes the sandwich to fall apart. This is especially true of crusty bread.
And for a PB&J sandwich, while I would prefer it not to be on some run-of-the-mill white bread made by one of the large bread companies, there are times when standard white bread is the best vehicle for the flavor profile of the sandwich contents.
Lastly, the vast majority of the time when I order or make a BLT, I’ll toast the bread.
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I happen to like bacon and tomato or grilled cheese on many types of breads. I use whatever I have on hand. Sometimes I cut off the crust for another use.
I don’t like crusty breads that tear up the roof of my mouth.
A nice posh milk bread could easily replace a Wonderbread and vice versa. Challah is great for so many sandwiches, too.
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I agree. However, back when Smitty’s was Kreuz’s and there were no vegetables or sides to speak of, you could get white bread or half a sleeve of saltines. You could also get good cheddar cheese. Pull out your pocket knife and make crackers with cheese and their wonderful sausage. But not, too much. Save room for beef.
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You could wreck a perfect summer
Tomato and high quality Bacon on posh Japanese milk bread sandwich with the tangy zip of Miracle Whip.
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