|This much cold does strange things to the brain.
||[Jan. 26th, 2014|12:46 pm]
I got so wild and crazy today that I cut two thin slices of bread for my sandwich instead of one thick one like God and nature intended.
Don’t worry. It was all right but not so grand that I’ll do it again tomorrow.
You two-bread people, you are a strange lot.
Maybe so, but we don't have mayonnaise on our noses.
(Okay, there's that one couple, but I think they use it for lube.)
I promise you, no mayonnaise was harmed in the making of this sandwich or any other sandwich I have ever made.
I guess I'm a traditionalist: if it doesn't have two slices of bread with the filling sandwiched between them, then it's not a sandwich. It's just a piece of bread with stuff on top of it.
(Oh, and a hamburger in a bun? Not a sandwich either. This appears to be a UK/US division.)
I seem to recall an episode of Mystery Science Theater 3000 which, commenting on a movie from the 1940's, deployed several times the phrase "hamburger sandwich with french fried potato garnish".
With that said, I agree with you on both counts.
Strangely it's buns that made me think of it. Buns have a certain integrity that made me think perhaps I would get less smell of gravlax and sriracha on my fingers from having a top to my sandwich. (Answer: not even slightly true.)
Well, damn. Gravlax and Sriracha, huh? I think I'd wear that as a cologne...
It really could be worse.
Now I'm curious what the M'ris working definition of "sandwich" is.
I am not much of a sandwich person, but when I want to make a sandwich, I get good bread and make a sturdy openface. Northern girl here.
The exceptions are twofold: 1) When I am using rolls rather than bread. Rolls are their own thing and need to be cut open rather than having stuff put either on or between them. 2) When I am going somewhere and the sandwich needs to go in a container (Ziploc or Tupperware) between its assembly and its consumption. In this case some kind of top bread is usually required so that the goodness of the sandwich does not get all over the container rather than into the Mris. I often am a "bender" sandwich maker in this case, where I will put the eggsalad, tuna salad, etc. all over the bread and simply bend it in half rather than using two pieces or slicing the single piece in half, since I am not that big an eater.
But most of my lunches take place at home, so smørbrød are my main sandwich model if I'm going to have a sandwich at all.
Smørbrød are nice.
Open-faced is a Northern thing?
It's nice to learn something every day.
Oh yah, if you go to any of the Scandinavian countries, the default sandwich will be open-face.
As long as it's one thick slice of sturdy bread, and not one thin slice of flimsy bread such that the toppings slide off the sandwich when one picks it up uncarefully. I am not a two-slices-of-bread purist -- often it's too much bread-to-filling ratio until the sandwich reaches Dagwoodian proportions -- but the Danish fascination with open-face sandwiches of the aforementioned structurally-challenged variety never much made sense to me either.
I generally feel that the reason for two slices of bread is so that you can spread two different spready things on them. Hummus on one side and marscapone on the other, for instance. Or peanut butter & mint jelly. Because trying to spread one spready thing on top of another is asking for disappointment and not being able to get the knife clean enough to use again next time.
But if all you want is bread with red pepper hummus & sliced cheese on top, a second slice of bread is more likely to lead to hummus oozing out onto your fingers while you're eating it.
Hah. And I also got all the way through expositing without spelling it "hummice" once. (I do this on shopping lists with some frequency, but never on purpose.)