Andybev01 wrote:Any fried lunchmeat is tasty!
I prefer mayo, but there are a lot of great mustards out there.
When I was a kid I would make sandwiches with nothing but slices of raw, sweet white onion on white bread with mayo.
I prefer mayo too, but was out.
I still do, if I have Vidalia sweet onions. Blue Plate is better than Hellmanns imho. Don't forget the salt and pepper. I don't care what my doctor says.
Also do the same thing with red ripe tomatoes. Around here that's called a 'der-mater-samich'.
But if you really want to be a first class Gore-Met; you fry up a slice of baloney, fry an egg, over easy, put a slice of cheddar cheese on a lightly toasted piece of bread, then add the baloney, then add the egg. Put a large heaping gob of Blue Plate mayo on the other piece of lightly toasted bread, spread it around. Plenty of salt and pepper on the mayo. Serve with a glass of cold tomato juice and you're good for about 8 hours.
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