Ok bawlers, today I was flying blind into lunch... No preconcieved menu for the day. It was improv time. upon opening the fridge, I noticed I still had salami left from the Texas Tornadoes. I also had hamburger buns from burgers. But we won't get into burgers just yet, theres a heated debate as to which family our flame broiled brothers belong to (repeat three times fast.) I also had shredded mexican cheese. It was toaster time.
I toasted the salami under the cheese because I was using a bun, which garuantees that the bottom won't be soggy. On a side note, I also seperated every slice of salami before laying it down. I don't know if its placebo or actually tastes way better when you do that. Feel free to comment on this. I think it has something to do with the air seperating it and the density of the sandwich. Fast forward:
I luckily had the three wisemen on hand; onion lettuce and tomatoe. Now, French's yellow mustard and salami is a holy matrimony like Danny Devito and Rhea Perlman. Exquisite... Down to the last bite!