Sunday, January 30, 2011

The Art of Sandwich-Making

Sandwich-making is a useful skill; but for pity's sake do it right!

Let your efforts go into a New Orleans-style po-boy. First off, don't call it a submarine or hero sandwich, you heathen! 12 inches for guys or fat chicks; 6 inches for chicks.

Use a French-style baguette; crisp. It's a loser with squishy bread.  Do it right: a good sandwich is a sacrament.

What you put in it? Freshly fried oysters are always good. Or, for a change in pace, roast beef and gravy.  Maybe a good ham and cheese sandwich sometime.  Actually, meatballs and tomato sauce are a good change of pace. You can be creative.  Sandwich-making should allow for free expression.

What to put on it as dressing?  Tomatoes, lettuce, banana peppers, artichokes, pickles -- you're free, Baby!  I prefer mustard and Tabasco sauce; but candyasses can go with mayonnaise.  But if you're going perv on me, at least let it be Hellman's.

Warm that sucker! Sandwich-making is an act of love.'_boy


Atomic Dog said...

You gave me an appetite. But I don't have any French bread.

Deena said...

Fried oysters? re they okay in months that don't have an r?

eViL pOp TaRt said...

I sometimes cheat on that rule.

Anonymous said...

I agree. Using French bread makes for better sandwiches.

Svejk said...

Isn't that basically what they make at Subway?

eViL pOp TaRt said...

Svejk: No, Subway's sandwiches uses softer loaves. The French baguette is crispy. French bread doesn't have a long shelf life.