Dementia runs much too close for comfort in my family, so when First born saw me spread mayonnaise on the OUTSIDE of my lunchtime sandwich yesterday, she could be forgiven for her moment of concern — and the laugh she quickly squelched.
I was trying a new way of making my favorite sandwich, an idea I first saw promoted at thekitchn.com. Spread mayo, not butter, on the outside of a sandwich to be cooked in a non-stick skillet, and enjoy a “delicious crust” with a “rich, slightly tangy flavor.”
Did it work? Most emphatically, yes. Watch your heat, because mayo browns bread more quickly than butter. But I liked the result well enough to make my favorite sandwich this way two days in a row.
That favorite sandwich happens to be slices of smoked turkey and pepperjack cheese on Italian bread spread (inside) with hot pepper jelly and mayo. Extra happiness can be yours if you include a couple slices of cooked bacon leftover from breakfast. Spread the exterior of the sandwich with a thin layer of mayo, and cook in a preheated, non-stick skillet over medium-low heat until golden brown on both sides.
(The Duke’s mayonnaise in the photo just happens to be what’s in my fridge this month, and it’s good. Use the mayo you like best, but not a salad dressing-type condiment that contains corn syrup, i.e. that miraculously-named stuff. I can’t be responsible for fried corn syrup. As always, this blog contains no paid endorsements. Sometimes I wonder why the heck I keep writing it.)