BullwinkleII wrote:
My two favorites are...
Lightly toast your bread under a grill... (that thing that's hot that shines down from above in your oven if you are from a different part of the world)
Buttered baguette with crappy tinned tuna in olive oil, crappy store bought (shelf stable until opened) mayo, good parmesan cheese (I only ever have reasonable stuff), and cracked black pepper. [EDIT - and baby capers are crucial]
Buttered baguette, with thinly sliced salami, alfalfa shoots, crappy mayo, and salt and pepper.
Either of those can include lettuce.
Does anyone have anything else I need to know about?
Lightly toast your bread under a grill... (that thing that's hot that shines down from above in your oven if you are from a different part of the world)
Buttered baguette with crappy tinned tuna in olive oil, crappy store bought (shelf stable until opened) mayo, good parmesan cheese (I only ever have reasonable stuff), and cracked black pepper. [EDIT - and baby capers are crucial]
Buttered baguette, with thinly sliced salami, alfalfa shoots, crappy mayo, and salt and pepper.
Either of those can include lettuce.
Does anyone have anything else I need to know about?
Sounds awesome, I usually upgrade all my sandwiches to 'funeral sandwiches', or more correctly put 'samiges'. Basically take any standard sandwich, cut it in quarters on the diagonal (noobs usually stuff this bit up). Then turn and place on plate with crust side down, then hot damn the samige is born. Some thing about the increased surface area exposed to the atmosphere is turely a thing to behold.
