We’re reading The Curse of the Bologna Sandwich (a Melvin Beederman, Superhero book). All superheroes have weaknesses (think Superman and kryptonite) and Melvin and his sidekick are both rendered powerless in the presence of bologna. Thankfully, bologna is the only type of cold cut that affects him in this fashion as he quite likes pastrami, another type of lunch meat.
In the photo above, you can see the fixins for a Melvin-Beederman-inspired sandwich: bread, dijon mustard, Jarlsberg cheese, and bologna and pastrami. At left, you’ll notice a can of root beer, which just so happens to be Melvin’s favorite soft drink. Not pictured: Miracle Whip.
In the preceding photo, we can see ClaireT expertly spreading mustard and Miracle Whip on her slices of bread. Below, LorettT adds slices of pastrami to the mustard side of her sandwich.
Should the bologna be on the mustard side or the M.W. side? What about the pastrami? Would the cheese be better off touching the mustard or perhaps between the two types of meat? Sandwich construction is largely a matter pf personal preference but, in class, we went with mustard, pastrami, cheese, bologna, Miracle Whip. Here’s CeciliaC giving us a great view of the cross-section of her finished sandwich:
When the sandwiches were ready, everyone (instructors included) dug in. Here are LorettT and Kevin about to take large bites of their creations:
Note: sandwich-making in Hong Kong almost always requires some compromises. Genuine whole-grain rye bread (or even actual rye bread, for that matter) is not so easy to come by and, on the day that we made sandwiches in class, the nearest CitySuper was completely out of regular bologna and pastrami so we had to settle for turkey bologna and turkey pastrami. Fortunately, the sandwiches were nearly as tasty as the real thing would have been!