Sure. I was more addressing @Tahoe claim about taxes always being political. 
True! But I think the struggle over who pays taxes and who does not is political.
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Ditto. And I say that as someone who has served and eaten chip butties (they’re kind of a thing in Pittsburg, though not by that name). They can be very tasty as long as the fries are extremely fresh and the sandwiches are served and eaten within about 30 seconds. I like potato chips in sandwiches better.
At some point I’d gotten in enough “What does X really mean?” discussions that I finally started to accept that words don’t, can’t, and shouldn’t have precise definitions, and the only relevant question is “Will saying this word paint the right picture in the mind of the people I’m talking to?” I rarely find it useful to call a hot dog or a quesadilla a sandwich, but I have no objection to it.
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Okay. Let them eat Cake.
Well, there’s a variant that’s quite common if you extend the definition of “cake” to brioche 
In spite of what people are saying in the thread, there’s nothing obviously sweet about most plain brioche, and you don’t need to use sugar to make it. I think the big appeal has more to do with the amount of butter (and egg). At this moment though, every brioche recipe I can dig up does include at least a little sugar.
Anyway, here in France at least, the common sort of “cake sandwich” is a hamburger–better restaurants often use a brioche for the bun. They don’t taste sweet at all to me, but in the context of this thread, it occurs to me that the restaurants might be trying to duplicate the sweetness of a (North) American hamburger bun but using a better quality of bread.
(Tip: if you want terrible bread in France, the best place to look is in a place that serves hamburgers–you may get the nice brioche, but you might also get a bun that ranks alongside the worst of the hamburger buns a Canadian or USian grocery store will sell you).
Besides that, Asian breads have been mentioned a couple of times. As far as I can tell (note: not an expert baker!) the various pork buns and curried-beef buns are very much modeled on a brioche made with quite a lot of sugar but with a savoury-sweet filling.
ETA: Once about ten (?) years ago, I had some very early-morning thing to go to, and I picked up a sandwich from McDonalds. I thought it was the basic sausage-egg-english-muffin affair. But when I bit into it, I found that instead of english muffin, the “bread” part of the sandwich was two incredibly sweet pancakes 
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It’s an infinite multiple of the sugar I add to my bread, because I don’t add any.
Flour, water, yeast, salt; nothing else required. Nom nom nom.
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i have a couple of basic bread recipes that use only the sugars available in the flour. i pointed to my baguette and dinner roll recipes because they are closest in texture to a sandwich roll type bread.
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Yeah, the McGriddle. It has syrup crystals baked into it, i’m personally not a fan but then again i don’t care for McDonalds breakfast offerings. The only thing i tolerate is the hashbrown because you can’t really fuck up potatoes though its pretty greasy.
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I don’t know about that particular commercial, but on the packaging sold in stores, they are NOT:
That shit is absolutely not cheese, and people who know real food know it.
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Subway doesn’t call its bread American bread, because there is no such thing as American bread, unlike cheese, where a type of cheese is commonly known as American. Kraft can say its cheese is American cheese, because it is. I’m facepalming so hard over here, I think I just gave myself brain damage.
Reminder:
the people who think bread should be 10% sugar also bought the world this
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Is there a lot of really bad “American Slices” out there to trick people into buying fake products? Yes.
American Cheese does exist, it tastes very good, and it melts like nothing else. What you posted is not American Cheese. It is “American pasteurized prepared cheese product” which is not American Cheese or, well, cheese. Yes, Kraft is expensive: it’s still fake.
Look for products labeled “American Cheese” or " Pasteurized process cheese". For certain textures or melting characteristics, “Pasteurized process cheese food” (which is American cheese with additional dairy ingredients to soften it) may also be acceptable. The devil is quite in the details here.
American cheese has the same relationship with this crap as real chocolate bunnies have with chocolate flavored solid with puffed rice Easter shapes. Of course you might think Chocolate was crap if you only ever ate the cheap, bad imitation stuff.
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