A sandwich comprises at least two regions of bread which encompass a filling. The sides of the bread that face the filling have incorporated thereon a substance containing 4 to 40% fat. At least a portion of the regions of bread are bonded together to prevent the filling from escaping. The bonding is preferably carried out by radio frequency heat bonding. The sandwich is preferably sealed within a container, such as a toastable pouch, and subject to retort sterilization under controlled conditions. The sandwich may be stored for 60 days after manufacture and then be lightly toasted before eating.
