What do you put on your sandwiches? Are they simple or complex?

Whenever we use mayonnaise in foods we use a 50/50 mixture of Hellman's regular mayonnaise and Siggi's plain skyr yogurt. It has about half the calories and half the fat grams of plain mayonnaise, adds a gram of protein per Tbsp, and we prefer the flavor.
 

Tommy said:
Whenever we use mayonnaise in foods we use a 50/50 mixture of Hellman's regular mayonnaise and Siggi's plain skyr yogurt. It has about half the calories and half the fat grams of plain mayonnaise, adds a gram of protein per Tbsp, and we prefer the flavor.
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I dislike mayonnaise, I like the zingy taste of miracle whip, but I actually use very little.
 
Two slices of home-milled whole grain ( depending on my mood & these days what I have available) sourdough toasted bread, one slice buttered with avacado, the other with chickpea miso, garden tomatoes, sweet onion, and red bell pepper. We're lucky gluten isn't a problem for either of us.
 

Sourdough bread 2 slices, well buttered cold cooked chicken with a sprinkle of sea salt.

My friend reckons a sandwich with hard cheese -old cheese -mature cheese and onion will help fight of a cold. Has worked for me on many occasions. Just a cold mind you.
 
Nothing fancy here. Couple pieces of bread with mayo on both sides a slice or 2 of cheese (type varies) couple pieces of lunchmeat (type & size varies) 7 & a nice fat piece of head lettuce if I have it. *Licks Chops*
 
Fresh bread slices, miracle whip, cooked turkey or chicken, S&P .. maybe a little regular mustard. I generally don't care much for cold meat slices. Now and then, we go to the Deli restaurant for a lean pastrami on rye.
 
I haven't this year, but I usually have a pot of basil on the steps outside. A few leaves of fresh basil is nice on a ham or soppressata type salami sandwich. Pesto works too, but fresh basil is sooo good.
 
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