Careful preparation is the key to a good sandwich

THERE ARE FEW THINGS as satisfying as a really good sandwich when hunger strikes. If I am cooking all day and nothing else appeals to me, a sandwich still looks good. But not just any old sandwich. It must be made with care.

When I operated a restaurant in Drayton I was steadfast with the sandwich-making rules. Fresh bread. Mayo or butter spread all the way to the crusts. Cold cuts sliced thin and piled thick. Fillings spread evenly out to the crust. Crisp, dry lettuce. And cut it carefully with a bread knife! When we had seniors arriving by bus for lunch they often requested soup and sandwich. We usually made three kinds: ham and cheese, egg salad and chicken or tuna salad. People raved about those sandwiches ... “they are soooo good!” They were ordinary sandwiches, but they were made with care.

This past weekend my favourite uncle and aunt dropped by. It was amusing to listen to my uncle and my nephew argue about who makes the biggest and best sandwich. All I can say is it runs in the family – we

Gingrichs know how to make a sandwich.

Salmon Salad Sandwiches

3 oz. cream cheese, softened

1 Tbsp. Miracle Whip

1 Tbsp. lemon juice

1 tsp. dill weed

1/4 tsp. salt

1/8 tsp. freshly grated black pepper

1 – 6oz. sockeye or pink salmon, drained 1/2 cup shredded carrot

1/2 cup chopped celery Lettuce leaves

2 Kaiser buns

Beat cream cheese, Miracle Whip, lemon juice, dill, salt and pepper until smooth. Add drained salmon, carrot and celery; mix well. Spread half of salmon mixture on each Kaiser bottom. Top with lettuce and Kaiser top.

Makes 2 servings.