Hard to beat a BLT

This is the Moneyball approach to sammich making, and I reject it super emotionally.

 

Never put a tomato on a sandwich. Ever.

As a Jersey resident, this is the best time of year. We usually have tomatoes with every meal during the late spring through early fall. We add nothing more than sea salt. The local farmers market has great mozzarella, anchovies and sardines. Nothing better than sitting on the patio and pretending that you are in a town square in Tuscany.

 

HOly shit!
I never considered the layer of the ingredients. I am dumbfounded.

 

Club sandwich is usually my go to for a new restaurant for lunch. If you can’t make a decent club, the rest of your stuff probably sucks.

 

There's a story to be written about those who decide the physics, hydraulics, etc, of sandwich/burger making at major chains.

 

There sure is.

Why not take a run at it?

 

The McDLT would represent the nadir of the whole thing.

 

Incidentally, my ladyfriend just rented an apartment, and the current tenant, whom we both met, is a food scientist at Dare Foods, specializing in the ideal crunch and mouthfeel of crackers. She was super passionate about it. Spoke to her for quite a while. Thought it was a fascinating, weird little sub-universe.

 

Frisee sucks on a sandwich. It's weeds.
Avocado spread on a sandwhich is great.
Whatever happened to sprouts on a sandwich? Seems like they hit their peak like 25 years ago. I totally forgot about them.

 

I like sprouts. I also like a few potato chips, just for a bit of real crunch.

 

Haven't met a sandwich yet that's been improved by the inclusion of rabbit food.