Many consider me a master chef (especially on varmit night when I work over the grill flippin’ squirrel parts so they don’t get overdone). Well, I was in the kitchen today and had kind of an epiphany (which is French for “damn good idée”). It’s quick and very economical. That part being perhaps timely considering the State of the Onion as it were.
Here’s the deal:
- Toast one slice of bread and butter it thickly on both sides (that way, if you drop it, it doesn’t matter);
- Take two untoasted slices of bread and give ‘em a good spread of mayonnaise.
- Put the toast between the two pieces of mayo’d bread, and there you have it!
For variations on the theme, you can try putting bacon, banana, pimento cheese, (or all the above) on the toast as garnishments to the sammich. For the adventuresome, put butter in a skillet and fry ‘em. There’s nothing like a good ol’ Grilled Toast Sammich (trademark pending). There could be franchise opportunities here. You know what they say about “…build a better mouse trap”, and I’ll bet mice love Toast Sammiches!