Irish sandwiches tend to be quite thin by American standards. In general, we don’t like hugely overstuffed sandwiches, preferring thin and savory fillings on thin-sliced bread. The difference is, we eat a lot of them at once! Here are some standard Irish sandwich fillings, to be made on white, brown or granary (multigrain) pans (or sliced commercial loaves). The bread is usually buttered first and nearly all sandwiches are cut diagonally into two triangles, never two rectangles.