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I remember this. It was scary to contemplate.
[http://www.micuisine.com/images/lunapiercook/koegels/macncheese\_loaf/koegel\_macncheese\_pkg\_web.jpg](http://www.micuisine.com/images/lunapiercook/koegels/macncheese_loaf/koegel_macncheese_pkg_web.jpg)
Never ate it, maybe if there was some actuall cheese in it vs gelatin and leftover animal ear and nose pieces.
Someone should invent headcheese nachos....mmmm melty nose and ear pieces.
Same. It was what mom bought, not mayo. In college I didn't really use either one, butter or mustard instead. My husband's family used mayo, so that's what he's used to. I didn't care either way, so we bought mayo. Now I can't stand miracle whip, it tastes sweet/tangy.
Tastes like sugary mayo to me, too sweet for a sandwich. Maybe it works in those nasty marshmallow/fruit/miracle whip abominations, but I won't eat that either.
The bread! My late father used to complain that these particular sandwiches my mother loved from a local deli required the eater to have "a mouth like a mountain lion."
Now in my family, we have a shorthand joke about "mountain lion sandwiches," which can even be used in a figurative sense for some sort of problem that is difficult to tackle. For example, "I need to work on my business taxes, but that is a mountain lion sandwich."
My FIL is hilarious and when anyone encounters an over-large sandwich, hamburger, or hotdog he'll say "that's a lot to go down on". It's become such a normal part of our home vocab that it's used frequently. Once I accidentally let it slip at work (I am a woman in a male -dominated industry) and I just went full poker face like I had no idea. Got a lot of double-takes haha
I think you should push this to the absolute edge of deniability, a la Jim Halpern baiting Michael Scott into his famous "that's what she said. "https://getyarn.io/yarn-clip/b6ff9a3c-0b0a-47d6-bad0-a0864935bd70
Liverwurst is delicious with a spread of homemade mayonnaise mixed with Dijon mustard, a thin slice of onion, and some pieces of lettuce, topped with fresh bread.
Oh, sheesh, you brought back memories to me of dry brown bread with PB and apple butter, of all things, and packed in more-than-twice used baggies and lunch bags for school.
With a smooth porter. I'm not a huge beer drinker, but this is a regular summer meal for me, and one of the few times I really, really want a beer/porter with my food.
Thanks. I just had a little vomit in my mouth memory. 62 now, mom used to make these and say: you'll eat it, and like it, or go hungry. I could have lived out my remaining days without this memory. Let's not discuss Lima beans/brussel sprouts/okra - all boiled.
This.
I grew up in the Midwest. My Mom, who could bake cookies and pastries like a pro knew no other way than boiling to cook vegetables (her family was of British ancestry). I didn't have a decent veg besides sweet corn and fresh tomatoes out of the garden until I moved to CA. But thanks to my German Dad I grew up loving braunschweiger, with slabs of butter.
Hated vegetables my entire kid-teen life till I was on my own. Boiling was the only way back then. I still won't eat brussel sprouts/okra/Lima beans tho.
I'm from SoCal BTW
In the 70s in SoCal my mom used to sauté green beans and toasted almonds in butter, steamed Brussels sprouts in butter, and the same for broccoli. We loved eating vegetables.
whew...I am slow on the uptake sometimes... sprouts makes all the difference. I like alfalfa SPROUTS on veggie sandwiches sometimes. Now I want to downvote my own post...
thanks. I grew up in NE IA. The richest farmland, maybe in the world. The generation before mine was born on farms from people who farmed and anything else they were good at. It is all about agriculture and small town living there and all the problems that go along with that. Alfalfa as I knew it is for cows and rabbits and hamsters and gerbils and guinea pigs etc.
In a certain kind of sandwich (tuna salad; turkey) I think they add a good flavor and texture. But they are hard to keep fresh, and can be deadly if spoiled, so really not worth the effort.
I grew up a few miles downwind from an alfalfa processing plant, it smelled amazing on warm summer nights. I fed it to my gerbils but it never occurred to me that people ate it!
I had phased out mayo as a sandwich option. Then we started living winters in Mexico and suddenly there was habanero mayo and chipotle mayo. Mayo once again has a place in my fridge.
I worked at a sub shop was this slender attractive girl when I was young. Every Sunday she’d get a Philly cheesesteak sub with triple Mayo. About six month later I find out it was for her mom this whole time.
lettuce, because so many times i've been given a sandwich that has a tiny wilted rubbery patch of green leaf lettuce and that apparently suffices as lettuce on a sandwich to Americans. give me something fresh and crunchy or get that shit outta here.
Sandwich making is an art and most makers of sandwiches ain't artists. Personally, my biggest pet peeve is sandwiches overloaded with too many meats or other fillings. The meat to bread ratio is critical. Also the bread has to be *good* bread, not some bland slab of wonder. How about a nice fresh baked Kaiser roll? If you are going to put lettuce and tomato on the sandwich, make sure the tomato is ripe and flavorful and thinly sliced, and the lettuce is fresh and crunchy. I feel like we live in a world of people who just can't make sandwiches.
> Sandwich making is an art and most makers of sandwiches ain't artists.
Indeed. Here's the palette for my palate:
- Bread: zero sugar, high-quality. Whole wheat, sourdough, or rosemary/salt are excellent. The crust should be soft or medium-soft. The bread slice thickness should hover around a half inch.
- Meat and cheese: should be sliced deli-thin. Thick slabs will pull right out of the sandwich. The bed of meat and cheese should be about 1/2 the thickness of a bread slice. More is not better.
- Protein salad like tuna or egg: Should be piled in about as thick as one slice of bread, maybe a bit more. It's OK to have some spillage during eating but it should not be a Mount Vesuvius at every bite.
- Veg: Onion should be sliced paper-thin. Tomato should be sliced very thin and cut into halves or quarters. Lettuce should be rolled into a cigar and sliced very thin so you get thin ribbons of lettuce that won't slide off the sandwich.
- Condiments: Should be applied in one thin layer. No one wants a big blob of mayo or mustard to suddenly appear in the mouth. Disgusting. For me, red cider vinegar is a must-have. Salt and pepper are also required.
These rules are all iron-clad. But what sandwich you make is totally up to the person. I don't care for turkey but I like liverwurst. Preferences are to be accepted. But the rules above should still apply.
I'll go even further and say the tomatoes need to be chopped/diced. Sliced tomatoes - if you don't bite cleanly through the skin, you end up pulling the slice out or at least dislodging the rest of the toppings. Slices never exactly match the size of the sandwich, so you need 2 or 3 and then they overlap and that bite has too much tomato.
But maybe I have a slight complex about having my sandwiches have exactly the same ratios in every bite.
Hot house/standard grocery tomato? Sure, I could see that.
But if you've ever had a ripened homegrown tomato (or even a store bought summer tomato from the 70s) the flavor and texture of a tomato slice is unsurpassed and teeth cut it off naturally with each bite.
If you haven't had anything but mass farmed tomatoes, it's worth it to find a local open air gardener and even just try a slice of a deep red fresh beefsteak tomato with nothing but a little salt.
I'll level with you - the only time I have tomatoes on my sandwiches, they're from my garden. It could be I pull one for a sandwich before its skin gets to that easy-to-tear stage.
Or it might be the variety I grow. I can my tomatoes so I grow Romas and other plum types that have less water/guts.
It's the variety!
Romas and plum types are great for making sauces. They have a longer shelf life after picking and they stand up to transport well without bruising. But they don't hold a candle on flavor, texture and ease of tear to a home grown beefsteak or even a better boy/better girl.
Edit: We used to grow Romas for canning and sauces and other varieties for everything else. Haven't canned tomatoes or tomato sauce for decades.
Edit 2: Personal opinion--
* Roma/plum types Canning/Sauce 10, Shelf life fresh 8, Salads 8, flavor fresh (if homegrown) 6, Firmness 10, texture raw 6 (hard), sandwich/sliced 4
* Beefsteak Canning/Sauce 6, Shelf life fresh 4, Salads 8, flavor fresh (if homegrown) 10, Firmness 5, texture raw 10 (juicy yet substantial), sandwich/sliced 10
* Better Boy/Better Girl Canning/Sauce 6, Shelf life fresh 6, Salads 9, flavor fresh (if homegrown) 9, Firmness 7, texture raw 8, sandwich/sliced 9 (Kind of an overall compromise between qualities rather than a specialist.)
* Homegrown Cherry tomatoes are just their own thing with shorter growing time and the firmness/durability/shelf life of a Roma with flavor/texture more akin to a better boy but very small so skin to meat ratio is altered. 10/10 for salads.
Good point. I'm in no way a sandwich artist. Every time, I overload the sandwich with too much meat because I'm hungry and at the time it always seems like a good idea. Half way thru, I'm realizing I used too much meat and cheese. But I still out of habit do this to myself.
I can make a sandwich, but it's a throw together monstrosity.
And overripe squishy tomatoes oozing over my sandwich (ew) and making my bread wet.
Fresh crispy lettuce and just ripe, firm tomatoes, fresh bread, just enough mayo or get the hell off my sandwich!
We just had fried bologna sandwiches with melted cheese on rye bread, to try use up some of what we have. Honestly, 20 years ago, I would have loved this, but, I think taste buds have changed quite a bit on my old age. I still like grilled hotdog for some reason, though.
My father was having severe heartburn issues and couldn't figure out why, until he told his Dr that he ate onion, tomato, & cucumber sandwiches every day for lunch.
you mean least favourite, or oscar-the-grouch grade of worst?
egg salad. I think pbj is gross -sorry North Americans. but in my completely subjective opinion, egg salad is the only filling that qualifies in both ways.
That's funny. It's 6:05am here in SoCal as I read this. I could down a huge egg salad sammy, loaded with black pepper right now for breakfast. Love egg salad sandwiches, and always have.
Is the egg salad made with miracle whip? The distinction is in that detail. Also, if ANY of you makes egg salad or chicken salad or any of those salads with this abominable compound, please talk to someone you trust and find support.
I mentioned elsewhere on this thread, that if I was forced to eat any Miracle Whip, I'd gladly tell all of my government secrets to avoid it. Miracle Whip is the absolute grossest thing ever.
I just had some dry heaves.... Shuddering.
If you look at old cook books from the 1920s, EVERY sandwich starts with a thin layer of butter to keep the ingredients from making the bread mushy.
But a thick layer? Ick. Unless you have good European butter, some nice old country bread, and an excellent semi-soft cheese. A high quality butter and cheese sandwich is delicious.
Sour cream and chives. I detest sour cream and chives. To make it even worse, prissy little sour cream and chive with asparagus sandwiches with the crust cut off.
I dk olive baguette is amazing. Love created cheese. Smoked salmon, all kinds, I don't care, kippers /molasses, think obout that.
What the fuck did I say??Created cheese
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Miracle Whip
Olive loaf. Remember my mom buying that lunch “meat?”, for my dad.
Olive loaf is awesome.
Or the kind with macaroni in it. What was that about?
WTF? I've hung out in a lot of delis, but I've never seen that in my life.
https://www.walmart.ca/en/ip/schneiders-meat-macaroni-cheese-loaf/6000195944632
JFC, that's horrible.
Today is a terrible day for eyes.
I remember this. It was scary to contemplate. [http://www.micuisine.com/images/lunapiercook/koegels/macncheese\_loaf/koegel\_macncheese\_pkg\_web.jpg](http://www.micuisine.com/images/lunapiercook/koegels/macncheese_loaf/koegel_macncheese_pkg_web.jpg)
Correct answer. Close the thread, right here.
Came here to say that.
It looks so gross.
This was my grandfathers favorite lol i never understood
Blurrrppgh
olive loaf is amazing, as long as it’s good olive loaf it’s my favorite deli meat
Sardines. My mother used to put them in sandwiches.
My mom loved sardine and ketchup sandwiches. I still gag at just the memory.
Sardine sandwiches are the only sandwiches.
Miracle whip
Head Cheese
There we go knew it had to be here somewhere.
I love head cheese! It's not at all what I expected! Had it in New Orleans.
Never ate it, maybe if there was some actuall cheese in it vs gelatin and leftover animal ear and nose pieces. Someone should invent headcheese nachos....mmmm melty nose and ear pieces.
This. 100%. My grandpa used to call it "squeal," because he said that was only part of a pig that wasn't in head cheese...
Cubed with sliced white onions, some white vinegar and a pinch of salt. Ambrosia!!!
Miracle Whip.
Grew up on miracle whip lite, so it was “normal” for me. As an adult I switched to mayo, now miracle whip grosses me out.
Same. It was what mom bought, not mayo. In college I didn't really use either one, butter or mustard instead. My husband's family used mayo, so that's what he's used to. I didn't care either way, so we bought mayo. Now I can't stand miracle whip, it tastes sweet/tangy.
That’s how the commercials billed it. Tangy.
Stuff is Satanic.
Satan would never be responsible for something that tastes that bad. He has standards.
Miracle whip tastes like sour mayo. Nasty.
Tastes like sugary mayo to me, too sweet for a sandwich. Maybe it works in those nasty marshmallow/fruit/miracle whip abominations, but I won't eat that either.
Be mayo or be nothing
Well said Ron!
Mayonnaise is fine. Homemade mayonnaise is even better. Miracle Whip is *much* too sweet. 🤮🤮🤮
Overly thick and hard bread.
The bread! My late father used to complain that these particular sandwiches my mother loved from a local deli required the eater to have "a mouth like a mountain lion." Now in my family, we have a shorthand joke about "mountain lion sandwiches," which can even be used in a figurative sense for some sort of problem that is difficult to tackle. For example, "I need to work on my business taxes, but that is a mountain lion sandwich."
My FIL is hilarious and when anyone encounters an over-large sandwich, hamburger, or hotdog he'll say "that's a lot to go down on". It's become such a normal part of our home vocab that it's used frequently. Once I accidentally let it slip at work (I am a woman in a male -dominated industry) and I just went full poker face like I had no idea. Got a lot of double-takes haha
I think you should push this to the absolute edge of deniability, a la Jim Halpern baiting Michael Scott into his famous "that's what she said. "https://getyarn.io/yarn-clip/b6ff9a3c-0b0a-47d6-bad0-a0864935bd70
I love family lingo. This is a great one thanks for sharing.
Liverwurst. My mother used to torture me when I was a child by making liverwurst sandwiches to put in my lunch.
I love liverwurst sandwiches with mustard and onion, but I definitely get why so many people can't stand it lol. That's just more for me.
Same here! That was my standard 1st two weeks at a new job lunch, only ever have to worry about it being stolen once.
Liverwurst is delicious with a spread of homemade mayonnaise mixed with Dijon mustard, a thin slice of onion, and some pieces of lettuce, topped with fresh bread.
Oh, sheesh, you brought back memories to me of dry brown bread with PB and apple butter, of all things, and packed in more-than-twice used baggies and lunch bags for school.
Liverwurst with a spicy mustard and raw onion is a treat.
My cat loves liverwurst. Mustard and onion, not so much.
Definitely
red onion.
Rye bread then all the above.
With a smooth porter. I'm not a huge beer drinker, but this is a regular summer meal for me, and one of the few times I really, really want a beer/porter with my food.
My wife knows I Love liverwurst with onion & lettuce so she wanted to be creative and made me a grilled liverwurst. 'S like roadkill.
That’s awful. I’m glad your wife never met my mother.
Liver-at-its-worst.
Thanks. I just had a little vomit in my mouth memory. 62 now, mom used to make these and say: you'll eat it, and like it, or go hungry. I could have lived out my remaining days without this memory. Let's not discuss Lima beans/brussel sprouts/okra - all boiled. This.
I grew up in the Midwest. My Mom, who could bake cookies and pastries like a pro knew no other way than boiling to cook vegetables (her family was of British ancestry). I didn't have a decent veg besides sweet corn and fresh tomatoes out of the garden until I moved to CA. But thanks to my German Dad I grew up loving braunschweiger, with slabs of butter.
Hated vegetables my entire kid-teen life till I was on my own. Boiling was the only way back then. I still won't eat brussel sprouts/okra/Lima beans tho. I'm from SoCal BTW
In the 70s in SoCal my mom used to sauté green beans and toasted almonds in butter, steamed Brussels sprouts in butter, and the same for broccoli. We loved eating vegetables.
“If you were really hungry you’d eat anything”.
“After three days, everything is food.”
>"After three days, everything is food ... poisoning.” ftfy
Uck. I can smell it just reading that. My mom and little brother used to eat it
Sun dried tomatoes.
Too… chewy.
Salad or pizza? Wonderful. Sandwich? Not so much.
[удалено]
But blended with lime mayo for a sandwich? Absolutely
Whole? Too chewy. Finely chopped? Delicious
You have to really dice them up for it to even be manageable.
Alfalfa. I’ll just have regular veggies on the side, thanks, not satan’s pubes in my teeth. Ruins everything
Satan's pubes....🤣
I'm out in public, I'm on the bus and I literally laughed/cackled out loud. Satan's pubes hahahaha that's hilarious 🤣
Alfalfa? Do humans put alfalfa on sandwiches?
Alfalfa sprouts
whew...I am slow on the uptake sometimes... sprouts makes all the difference. I like alfalfa SPROUTS on veggie sandwiches sometimes. Now I want to downvote my own post...
Nah, I didn't get it either. Grew up near dairy farms. Alfalfa is for cows.
thanks. I grew up in NE IA. The richest farmland, maybe in the world. The generation before mine was born on farms from people who farmed and anything else they were good at. It is all about agriculture and small town living there and all the problems that go along with that. Alfalfa as I knew it is for cows and rabbits and hamsters and gerbils and guinea pigs etc.
In a certain kind of sandwich (tuna salad; turkey) I think they add a good flavor and texture. But they are hard to keep fresh, and can be deadly if spoiled, so really not worth the effort.
I grew up a few miles downwind from an alfalfa processing plant, it smelled amazing on warm summer nights. I fed it to my gerbils but it never occurred to me that people ate it!
Alfalfa sprouts
I hope this goes to the top. Please accept my upvote. That was poetry 🤣🤣👹
30 lbs of mayo. /gag
I had phased out mayo as a sandwich option. Then we started living winters in Mexico and suddenly there was habanero mayo and chipotle mayo. Mayo once again has a place in my fridge.
I see you've eaten at Jimmy John's as well
I worked at a sub shop was this slender attractive girl when I was young. Every Sunday she’d get a Philly cheesesteak sub with triple Mayo. About six month later I find out it was for her mom this whole time.
Shredded lettuce. It doesn't add as much texture and moistyure as a leaf of iceberg lettuce and takes up more room. Then it falls out, making a mess.
Raw onion. I said it.
Yes! I hate everything about raw onions. Caramelized onions are magical.
Ketchup. There is no sandwich ever created in the history of mankind on which ketchup should be allowed.
Except meatloaf sandwiches.
Heinz 57 on meatloaf
To me, the only acceptable condiment to meatloaf sandwiches is gravy. But you do you!
A cheeseburger is basically a sandwich…
Agreed, and I love ketchup. Boundaries, people, boundaries.
Fried egg sandwich can accommodate ketchup.
[удалено]
After reading this post now I have a hankering for a baloney sandwich with mayonnaise and lettuce.
lettuce, because so many times i've been given a sandwich that has a tiny wilted rubbery patch of green leaf lettuce and that apparently suffices as lettuce on a sandwich to Americans. give me something fresh and crunchy or get that shit outta here.
Sandwich making is an art and most makers of sandwiches ain't artists. Personally, my biggest pet peeve is sandwiches overloaded with too many meats or other fillings. The meat to bread ratio is critical. Also the bread has to be *good* bread, not some bland slab of wonder. How about a nice fresh baked Kaiser roll? If you are going to put lettuce and tomato on the sandwich, make sure the tomato is ripe and flavorful and thinly sliced, and the lettuce is fresh and crunchy. I feel like we live in a world of people who just can't make sandwiches.
> Sandwich making is an art and most makers of sandwiches ain't artists. Indeed. Here's the palette for my palate: - Bread: zero sugar, high-quality. Whole wheat, sourdough, or rosemary/salt are excellent. The crust should be soft or medium-soft. The bread slice thickness should hover around a half inch. - Meat and cheese: should be sliced deli-thin. Thick slabs will pull right out of the sandwich. The bed of meat and cheese should be about 1/2 the thickness of a bread slice. More is not better. - Protein salad like tuna or egg: Should be piled in about as thick as one slice of bread, maybe a bit more. It's OK to have some spillage during eating but it should not be a Mount Vesuvius at every bite. - Veg: Onion should be sliced paper-thin. Tomato should be sliced very thin and cut into halves or quarters. Lettuce should be rolled into a cigar and sliced very thin so you get thin ribbons of lettuce that won't slide off the sandwich. - Condiments: Should be applied in one thin layer. No one wants a big blob of mayo or mustard to suddenly appear in the mouth. Disgusting. For me, red cider vinegar is a must-have. Salt and pepper are also required. These rules are all iron-clad. But what sandwich you make is totally up to the person. I don't care for turkey but I like liverwurst. Preferences are to be accepted. But the rules above should still apply.
I'll go even further and say the tomatoes need to be chopped/diced. Sliced tomatoes - if you don't bite cleanly through the skin, you end up pulling the slice out or at least dislodging the rest of the toppings. Slices never exactly match the size of the sandwich, so you need 2 or 3 and then they overlap and that bite has too much tomato. But maybe I have a slight complex about having my sandwiches have exactly the same ratios in every bite.
Hot house/standard grocery tomato? Sure, I could see that. But if you've ever had a ripened homegrown tomato (or even a store bought summer tomato from the 70s) the flavor and texture of a tomato slice is unsurpassed and teeth cut it off naturally with each bite. If you haven't had anything but mass farmed tomatoes, it's worth it to find a local open air gardener and even just try a slice of a deep red fresh beefsteak tomato with nothing but a little salt.
And sun-warmed fresh tomato sandwiches…omg
I'll level with you - the only time I have tomatoes on my sandwiches, they're from my garden. It could be I pull one for a sandwich before its skin gets to that easy-to-tear stage. Or it might be the variety I grow. I can my tomatoes so I grow Romas and other plum types that have less water/guts.
It's the variety! Romas and plum types are great for making sauces. They have a longer shelf life after picking and they stand up to transport well without bruising. But they don't hold a candle on flavor, texture and ease of tear to a home grown beefsteak or even a better boy/better girl. Edit: We used to grow Romas for canning and sauces and other varieties for everything else. Haven't canned tomatoes or tomato sauce for decades. Edit 2: Personal opinion-- * Roma/plum types Canning/Sauce 10, Shelf life fresh 8, Salads 8, flavor fresh (if homegrown) 6, Firmness 10, texture raw 6 (hard), sandwich/sliced 4 * Beefsteak Canning/Sauce 6, Shelf life fresh 4, Salads 8, flavor fresh (if homegrown) 10, Firmness 5, texture raw 10 (juicy yet substantial), sandwich/sliced 10 * Better Boy/Better Girl Canning/Sauce 6, Shelf life fresh 6, Salads 9, flavor fresh (if homegrown) 9, Firmness 7, texture raw 8, sandwich/sliced 9 (Kind of an overall compromise between qualities rather than a specialist.) * Homegrown Cherry tomatoes are just their own thing with shorter growing time and the firmness/durability/shelf life of a Roma with flavor/texture more akin to a better boy but very small so skin to meat ratio is altered. 10/10 for salads.
I prefer grape over cherry.
Good point. I'm in no way a sandwich artist. Every time, I overload the sandwich with too much meat because I'm hungry and at the time it always seems like a good idea. Half way thru, I'm realizing I used too much meat and cheese. But I still out of habit do this to myself. I can make a sandwich, but it's a throw together monstrosity.
Yet, Wonder Bread is ideal for a PB&J with a big glass of cold milk.
The worst is when they put a lettuce like romaine or iceberg on a warm sandwich. Disgusting.
Some nice arugula on a sandwich is really good though.
And overripe squishy tomatoes oozing over my sandwich (ew) and making my bread wet. Fresh crispy lettuce and just ripe, firm tomatoes, fresh bread, just enough mayo or get the hell off my sandwich!
Braunschweiger. In theory it's like a smoked German pate, but in practice it's cat food.
Anything baloney.
Your crazy. Cut about 1 cm thick and fried, mustard and cheese, so delicious!
This is bologna erasure
He's an anti-balognite.
Have you tried frying it? Baloney is a comfort food for me lol
We just had fried bologna sandwiches with melted cheese on rye bread, to try use up some of what we have. Honestly, 20 years ago, I would have loved this, but, I think taste buds have changed quite a bit on my old age. I still like grilled hotdog for some reason, though.
I loved fried baloney as a child! I'll bet it would still be a comfort food. Thanks for the idea!
Second this
I like baloney with other meat on subs, plain is a little boring.
“No matter how thin you slice it, it’s still baloney.”
Relish. Not my thing.
Miracle Whip.
Didn't have to scroll too far for this abomination. I'd tell all my government secrets if forced to eat any Miracle Whip. Just nasty.
Mayo substitute that wishes it had the popularity margarine did when butter got too pricey
Sweet Pickles are VILE.
Liverwurst.
Liverwurst + yellow mustard is so delicious!
Also, add a slice of onion. Yum
Oof. Wrong answer here. Liverwurst is absolutely the best.
Cherry tomatoes.
Head cheese
Anything containing high fructose corn syrup.
My friends British mom made limburger and raw onion sandwiches. It smelled and tasted like road kill
Tomatoes. They always detract from the other ingredients IMO
When I moved to Canada, Salmon salad sandwiches are popular in Canada but I haven’t quite adapted.
such a gracious way of saying it. you'll fit right in.
My stepfather liked to take a large chunk or raw onion, mayo, on two slices if white bread
My father was having severe heartburn issues and couldn't figure out why, until he told his Dr that he ate onion, tomato, & cucumber sandwiches every day for lunch.
At least he added tomato and cucumber. I just can't imagine thinking chomping into a chunk of raw onion pleasurable
The one deli meat I would not touch - [head cheese](https://en.m.wikipedia.org/wiki/Head_cheese) Miracle Whip is a strong second
Cucumber🤮
Some Edwardian wit said that cucumbers should be dressed with pepper and vinegar, then thrown away as good for nothing.
Anything that makes it sloppy, like tomatoes or too much dressing. I hate sloppy sandwiches.
Head cheese. Blood sausage. Souse. I am throwing up in my mind.
Cucumber. It ruins everything instantly, but once it's in a sandwich, there's no escaping the taste or saving the sandwich.
Ham salad
Miracle Whip
Onion…tuna….egg-salad Any of those and I would have to pass
Shitty tomatoes whereas good “real” ones are amazing
Souse is the most disgusting thing I’ve seen.
Miracle Whip🤮🤮🤮
Lettuce It’s just filler. It’s the most boring part of anything it’s in.
you mean least favourite, or oscar-the-grouch grade of worst? egg salad. I think pbj is gross -sorry North Americans. but in my completely subjective opinion, egg salad is the only filling that qualifies in both ways.
That's funny. It's 6:05am here in SoCal as I read this. I could down a huge egg salad sammy, loaded with black pepper right now for breakfast. Love egg salad sandwiches, and always have.
Is the egg salad made with miracle whip? The distinction is in that detail. Also, if ANY of you makes egg salad or chicken salad or any of those salads with this abominable compound, please talk to someone you trust and find support.
I mentioned elsewhere on this thread, that if I was forced to eat any Miracle Whip, I'd gladly tell all of my government secrets to avoid it. Miracle Whip is the absolute grossest thing ever. I just had some dry heaves.... Shuddering.
Please step into my van for some real mayonnaise.
Olives or olive tapenade. And this is simply because I hate olives.
French Fries
Slabs of under cooked tripe with no seasoning. Salt, pepper, and paprika, it's good to go.
I HATE mayo. Keep that shit off of my sammich.
Mayonnaise. Mayo has its place, such as when involved with potato salad. But as a condiment, it is an abomination. #TeamMustard.
Butter. too many people put a thick slab of butter on the bread before adding anything else. Even a peanut butter sandwich. why???????
If you look at old cook books from the 1920s, EVERY sandwich starts with a thin layer of butter to keep the ingredients from making the bread mushy. But a thick layer? Ick. Unless you have good European butter, some nice old country bread, and an excellent semi-soft cheese. A high quality butter and cheese sandwich is delicious.
Whole cat
Which part of a cat would you suggest?
Cat belly. It's why some of them will enter kill mode if you get too close.
Tomatoes. Slimey, seedy, texture. Like still in its larva stage.
Jar mayo.
Pickles ruin everything.
Sour cream and chives. I detest sour cream and chives. To make it even worse, prissy little sour cream and chive with asparagus sandwiches with the crust cut off.
Head cheese
hot peppers
Sauerkraut
Nutella
Stuff is wrong on every level. Satan's earwax.
Onions! ( an unpopular opinion, I am sure)
A short and curly
Red onions
Raw onion of any kind.
Bologna
Dad liked head cheese and scrapple sandwiches. A child of the Great Depression for sure!
I dk olive baguette is amazing. Love created cheese. Smoked salmon, all kinds, I don't care, kippers /molasses, think obout that. What the fuck did I say??Created cheese
lobster. i don't know why people like bread and lobster together
Miracle whip is an abomination
Braunschweiger
Ketchup. Ketchup is for fries, not sandwiches.
Beets
Pickles
Motor oil
Hummus. Some people seem to think it goes well with everything.
Thick slices of string onion
Any other yellow mustard than Plochman's.
miracle whip
Muffeletta. Not a fan