Are you still making sandwiches on white bread?

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I don’t think I’ve had a slice of white bread outside of a barbecue joint in several years. And so each bite of a spongy slice is a bit like going back to whole milk — the sweetness is more pronounced, and the bread sometimes feels as filling as the barbecue it accompanies.

White bread will be in the news over the next several weeks, thanks to White Bread: A Social History of the Store-Bought Loaf hitting store shelves today. Writer Aaron Bobrow-Strain penned a piece for Salon that ran Saturday on how perceptions of the classic American loaf have changed over the past century.

Are you still making sandwiches on white bread or keeping a loaf around for old-time’s sake?