Sandwiches

Mostly horizontally because I like to eat the two crust corners first and have the best bit (the fat fill centre bit) last.
I’m not beyond leaving some of the crust so I can finish on the optimal mouthful.
You’ll have to cut me some slack on that because in general gluten free bread crust (particularly the top) is not good and doesn’t bring the same joy as real wheaty bread.

But it also depends on the contents. If there’s something like a runny egg in there I’ll usually cut it avoiding cutting through the yolk and that also depends if I’ve put one egg in there or two.
 
I like my grilled cheese in triangles. I rarely eat square sandwiches. I usually put my sandwich fixins on round buns and they are small slider buns or the smallish burger buns generally, so no need to cut them (and they are going to be the same shape no matter where you slice into them). But, my scrambled egg sandwich I usually only eat a half sandwich on untoasted bread, so I just put the mayo on, plop the eggs on one half, add pepper (salt goes in while cooking), fold it over and it's ready. So that's rectangular just for simplicity's sake.
 
Barriehie said:
I cut like triangles. That way if the sandwich is really thick I don't get it all over my beard trying to move my mouth in to get a bite. It's logically neater, cleaner, and faster. 😁
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I haven't had triangles since I was diagnosed as a coeliac and buffet food became a no no, so over 20 years.
Thats it next sandwich will have to be triangles!
 
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Here's a sandwich I found when I was looking up another food item on the series The Sopranos. Which I just binged a year or two ago.
Apparently it is mentioned in the show quite a bit on account of the deli where they hang out.

Pepper and egg sandwich

Cook some onions and large chunks of green bell pepper until soft. You want a little bite in the peppers.
I use a lid to help them steam.
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Mix your eggs up in a bowl and pour them over the veggies.
To scramble everything you want to push the spatula through in long strokes and turn the mixture over. Resist scrambling in small circles and by using the edge of the spatula to chop at things. You want the eggs to hold together in large pieces.
Like this. And that's done just pushing the spatula through and turning over now and then. It's like scrambling in slow motion.
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Hollow out your bun of choice so it can hold more without becoming too fat.
It's juicy enough that I never add mayo or anything to the bread.
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For added points, roll the sammi up in some aluminum foil and let it steam and warm the bread for 5 or 10 minutes :)
 
An interesting point is the use of mayonnaise v. butter (or plant based spread) to coat the bread in sandwiches. I think that in the UK and possibly Europe as a whole, butter would be the norm. In the USA mayonnaise seems to be the norm.

I've never actually made a sandwich using mayonnaise as the bread covering. And that is not only because I'm not that keen on mayo. I may have added mayonnaise to a sandwich but the bread would still be spread with butter.
 
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