But the beauty of a sandwich, according to Mason Hereford of Turkey and the Wolf in New Orleans, is that it can accomplish things a regular plate of food can’t. “If you have a plate of food, there is a lot of opportunity for the diner to choose their own adventure,” he says. Diners might put too much sauce on each bite, or avoid one ingredient altogether. But in a sandwich, “the bite is preordained. If it’s 10 or 20 bites, each one gets to be determined by the creator of the sandwich,” Hereford explains. “You get to balance everybody’s bite for them.”