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As Jefromi already mentioned in a comment, the sandwich bread common in the Western part of the world is soft and often sweet, ready to eat. When you search online for 'indian sandwich bread' you will only get images of roasted bread with various fillings. I think the bread you refer to is in a half baked form, which you can find in supermarkets here ...


2

For meatball parm I do this: Cut sandwich filling lengthwise down the center, trying not to cut through bottom bread. Lay sandwich on baking sheet open, so heat can get at the cut center Bake at 425 F for about 5-10 minutes. This method preserves the bread's crispy texture (microwaves turn bread soggy -- great for softening stale bread in a pinch though) ...



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