I read this and dashed to the kitchen to make myself a midnight snack.
It was actually remarkably good. Had much of the crunch of a fish finger sandwich (an old favourite of mine).
It got to be a trifle dull towards the end but I think that could be down to my attempt to be moderately frugal with butter (a small concession to the fact that I'd already had a dinner this evening).
I'm not sure it is quite on par with a crisp sandwich (I just checked Wikipedia to remind myself that the majority of HN readers probably know them as 'potato chips sandwiches').
It's fake mayonnaise essentially. From Wikipedia:
"Current primary ingredients are water, soybean oil, vinegar, sugar, modified corn starch, eggs. Ingredients making up less than 2% of product include salt, mustard flour, paprika, spice, natural flavor, potassium sorbate, enzyme modified egg yolk, and dried garlic."
That sounds vaguely like what I know as "light mayonnaise", essentially mayo cut with more oil & water and some emulsifiers, and less egg. Is it a matter of degree, e.g. some proportion is "light mayo" and another proportion is "salad cream" or "miracle whip"?
Yeah, it is, essentially. But then, if you call a slice of toast between two slices of "bread" a sandwich, I can imagine how you would think that mayonnaise is something that should be put on a salad. ;)
Local view: The sort of bread I've seen people abroad use for toast sandwich, is essentially what we call "toast" in Germany too.
Specifically, "toast", in Germany, refers to mostly pre-cut, soft bread with a squarish cross section so bland in taste and so deprived of nutrient content that only toasting will turn it into "food". Nutrient content is just as absent, after toasting, but at least the burned parts help digestion. :]
So here, a toast sandwich is a slice of (toasted) bread between two untoasted slices of the same bread, more or less.
I've never seen any native eat sth. like this, in Germany.
On the other hand, we do have gustatorially misguided contemporaries here, too, that do think that mayonnaise-derived stuff belongs on a salad.
Just yesterday I had a fish finger and salad cream sandwich for lunch, followed by a crisp sandwich for dinner. These tasty snacks - along with Pot Noodle sandwiches - fuelled me through university many moons ago, and are delicious enough that I'm still making them now that I'm married with two children.
I must admit that I'm not totally sold on the plain recipe for a toast sandwich, though I could see it being tasty with a bit of garlic butter rather than just plain butter.
May I urge you with some force, to upgrade from Pot Noodles to a superior brand of instant noodles? There are many blogs devoted to reviewing the many variants of this versatile form of nourishment. e.g.: http://www.theramenrater.com/tag/ramen-review/
My current personal favourites are the Indomie 'Hot and Spicy' or 'Spicy Beef Rendang' or the Mama 'Pork Tom Yum'. I also hear good things about Sapporo Ichiban if you prefer something with a little less heat.
First thing I thought of: add salad cream (either as dip or spread on one or both layers), and a light dusting of white pepper or cayenne pepper, to make the perfect after-beer culinary delight. Must try tonight instead of oven chip butty + ketchup.
It was actually remarkably good. Had much of the crunch of a fish finger sandwich (an old favourite of mine).
It got to be a trifle dull towards the end but I think that could be down to my attempt to be moderately frugal with butter (a small concession to the fact that I'd already had a dinner this evening).
I'm not sure it is quite on par with a crisp sandwich (I just checked Wikipedia to remind myself that the majority of HN readers probably know them as 'potato chips sandwiches').
With salad cream of course.