Condiments, Am I The Only One...
- Thread starter Old406Kid
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Hmm, I put them on the top and bottom so I get them from both sides. 
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?
Generally top for me and I like nearly all condiments.
if you want to see some funny stuff about condiments and sandwiches, check out the Hoagie Gurus group on FB.
I never knew mayo was voodoo versus vinegar and oil and there is an exact science on how to construct a proper hoagie. Veggies shouldn't be next to the bread, the bread needs a hinge, meat needs to be folded properly and don't call a sub a hoagie......Who knew making a sandwich could be so complicated?
SF
if you want to see some funny stuff about condiments and sandwiches, check out the Hoagie Gurus group on FB.
I never knew mayo was voodoo versus vinegar and oil and there is an exact science on how to construct a proper hoagie. Veggies shouldn't be next to the bread, the bread needs a hinge, meat needs to be folded properly and don't call a sub a hoagie......Who knew making a sandwich could be so complicated?
SF
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.
Old406Kid
Legend
I've been known to 'rebuild' as necessary.Turn it upside down?
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.
Old406Kid
Legend
Okay, toppings and condiments.
Well, the correct answer is both, but (and there is always a but), mustard (Dijon or yellow) and horseradish (if not using Dijon) must always be on the bottom, any mayonnaise or relish or other condiments must be on the top. If not done this way, it just won't taste right - if in a restaurant, sometimes have to go through a 5 Easy Pieces sort of routine to be sure they get it right.
For those of you not old enough to get the reference:
Enjoy your sammy!!!
For those of you not old enough to get the reference:
Enjoy your sammy!!!
Old406Kid
Legend
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?
It's a free country, and far be it from me to tell anyone what condiments to use, but in the interest of preserving civilized sandwich making evidently some folks are unaware of proper techniques, and I was just trying to be helpful.
I myself, made a turkey and swiss on Daves Killer Bread for my lunch this morning.
I can assure you my techniques were flawless in every regard.
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.
Substitute sauerkraut for the ketchup on that Costco dog. You have to ask for it........
SF
