Abstract: A mold for forming sandwich rolls, buns and the like which creates a contoured, multi-level cavitied interior for improved sandwich construction. Said mold having a first level cavity to compatibly receive an anticipated primary sandwich component (e.g. hamburger patty or other entree), under which is a plurality of second level cavities designed to systematically receive all or most of the anticipated secondary sandwich components, including some of the potentially messier ingredients like sauces, condiments, cheeses and veggie toppings. Furthermore, said molds adaptable for simple baking sheet application as well as high-speed automated bakery production lines for reducing baking raw material, time and costs.