Now, even I am conflicted about my cold sandwich construction. I prefer my mustard and mayo seperate, but I also like some butter touching the meat because I’m aperently endeavouring to be 300lbs. I also think for cold cuts, if you are using pickles you shouldn’t also use tomatoes, and vice versa, but I often do it anyway. You could take mustard out of the equation completely, but sometimes you really need it. Also, what’s the lettuce even doig? Is it just for looks? It barely adds anything but a protective barrier from mayo to meat. Theres got to be a better way!
