Of course-surround the meat!Hmm, I put them on the top and bottom so I get them from both sides.
Turn it upside down?
Wait, are you calling lettuce and tomato condiments? I don't think of those as condiments. I think of them as toppings. Which, if you put them on the bottom, that is a little confusing.
I've been known to 'rebuild' as necessary.Turn it upside down?
Okay, toppings and condiments.Wait, are you calling lettuce and tomato condiments? I don't think of those as condiments. I think of them as toppings. Which, if you put them on the bottom, that is a little confusing.
So...would that be divide and conquer?Placed on both the top and bottom of your bread or roll is the correct way to use condiments.
Other ways are incorrect, and are to be avoided.
Especially if the top is well lubricated with generous mayonnaise.I've been known to 'rebuild' as necessary.
The real slippery slope is when they stack two big tomato slices together and each bite results in the contents sliding out the opposite side.
No respectable sandwich maker would leave any part of the roll or bread unadorned with the condiment of their choice.So...would that be divide and conquer?
If it's a hamburger, ketchup & mustard on the bottom, mayo on top. If it's the ham and cheese sandwich I just had for lunch, it was mustard on the bottom and mayo on top. If it's roast beef or pastrami, I sometimes substitute horseradish for the mustard. I had a Costco hot dog yesterday, and it was ketchup, mustard (that slovenly plain yellow kind), and relish wherever I could squish it in. I'm not persnickety like Mossback, but I do have my preferences.
Mustard snob... I like it.(that slovenly plain yellow kind)