- start with quality ingredients. hearty artisan bread (ew, no Wonder Bread), flavorful cheese (yuck to American Cheese), grainy mustard, and fresh produce.
- make now? eat now! if you want to pack a sandwich for lunch, bring the ingredients and assemble when you are ready to eat.
- layer your sandwich using the following order:
- bottom slice of bread
- mayo -spread on the bottom slice. I think its gross but I guess this is where it would go
- cheese - you're not allowed to make sandwiches without it
- lettuce or spinach - to shield the tomatoes from transferring their wetness onto the bread
- tomatoes - they will make the bread soggy if not properly placed
- salt, pepper, oil, vinegar - the tomatoes need some seasoning
- onions - the meat tastes better when onions touch it (ha! that's what she said...)
- meat
- mustard - thin layer of mustard spread thinly on the top slice
- top slice of bread
Your sandwich should look something like this when completed:
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| Bread: F&E Green Chile Sourdough Loaf Meat: F&E Honey Roasted Turkey Cheese: New York White Garlic Cheddar (Henry's Deli Counter) Mustard: leftover packet from my desk (oops forgot to bring the good stuff to work) Tomatoes: Roma- they are less seedy and perfectly sized for sandwiches Yellow Onion Organic Spinach |
