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Slacker Gurl
I’ve been on a sandwich kick lately. They are cost
effective and easy to make in the morning before heading out the door to
deal with traffic. The problem was when lunch time finally came around I
was dealing with eating a soggy sandwich. The mustard and mayo
that is commonly spread onto the upper and lower portion of the bread
would soak into the bread or bagel and make for a soggy meal. Just
gross! After all, who even likes soggy nachos?
So I took a look at how I was building the sandwich
and came up with the
correction:
Layer 1: Bottom piece of bread or bagel
Layer 2: Sandwich meat
Layer 3: Mayonnaise, salad dressing, mustard,
vinegar, add yours here
Layer 4: Salt & Pepper
Layer 5: Veggies, Pickles, Jalapeno’s, etc.
Layer 6: Cheese
Layer 7: Top piece of bread or bagel
As you can tell from Layer 2 that having a tuna,
chicken salad or egg salad for lunch probably won’t work here but don’t
let that stop you. If you are putting cheese on it you can simply put it
between two layers of cheese. Ok, so healthy you are not. But you’re not
soggy either!
And if you are not one for cheese - Layer 6 - then
you can split up your sandwich meat by making that layer 2 and 6.
The key is to put everything that makes the
bread all soggy and gross between the barriers that won’t let it get to
the bread. That’s right; stop them dead in their tracks!
Put your now friendly sandwich in a baggie or
eco-friendly plastic container, take it to work, put it in the fridge
and by lunch you’ll have a fresh soggy free sandwich waiting for you. No
more carting everything to make the sandwich with you or keeping
everything you need at work to have your precious internet - I mean
lunchtime - eaten into by having to make the sandwich itself. Just a
fresh sandwich waiting for your consumption and your wallet will be
feeling better as well.
Enjoy!
Extra Tip: Skip the jar and buy fresh. A
single Jalapeño can cost as little as $0.08
and can last up to 3 or more sandwiches.
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