Teh Art of the Sandwich

When I'm home, I have usually but one recourse in the field of sandwich engineering.

Take one bagel - preferably whole wheat. Slice lengthwise and toast mildly. This is also better than a microwave for heating up frozen bagels.

Take one can of tuna. Drain most (but not all) of the juice. Put it in a bowl. Add mayo and a bit of spicy brown mustard. I prefer a healthy amount of both; personal preference should dictate amount. Mash up the tuna, mayo, and mustard with a fork until well distributed.

Apply tuna stuff onto bagel, enjoy with good potato chips and a glass of milk.

I have a penchant for Jimmy John's subs. #7 with no tomato... mmmmm.... I think Jimmy has made enough just off of my wife and myself to retire happily by now and then some.

Rye bread with butter and cheese, anything more is a bonus. When you have a bread that tastes of something, you dont need that much on top of it.:yes:

how about a traditional northern Portuguese sandwich?...

let´s have a Francesinha

http://www.gastronomias.com/receitas...as/rec2018.jpg

it is the only sandwich I´m aware off that you absolutely must eat with a knife and fork

Wiki details here

tasty!!! :yes:

The whole point of eating a sambwidge (lol) is to not use utensils. Your sambwidge is self defeating.