I just made some cheese and tomato sandwiches, and some silly thoughts whilst making them. I thought I'd share with the rest of you.
1) The first thought was about storage of them, I keep mine in the fridge, I know apparently they taste better if kept at room temperature, but I prefer them cold (possibly because my mum used to do that), does anyone else do/prefer that?
2) When I got the tomatoes out of the fridge I noticed one of them was mouldy, beyond redemption mouldy. In the past, I might have thrown away the whole bag because of this (the spores will be all over the others), but I had already buttered the bread, and sliced cheese, and really wanted cheese and tomato sandwiches! So I washed the rest of them and used them in my sandwiches
3) When making a sandwich which involves slicing something, how do you do it? I often end up with 2 or 3 plates on the go, but do you use one plate? a chopping board? the side? I've never really been a chopping board type, and would never use the side to chop something, so it's always been a plate for me, I don't recall having to use three plates when making sandwiches even 5 years ago, but now it seems to be more common (one for chopping, one for the base of the sandwiches and one for the tops of the sandwiches)
5) I don't like cheese, apart from in 3 specific situations 1) cheese and tomato (or cheese and other salad things too) 2) Cheese on Toast (the cheese has to be starting to go brown) and 3) Dairylea on crackers (or individual triangles is fine too) Even then, when I have 1 or 2 it has to be the mildest cheddar you can get. My wife gets very annoyed when I say that I don't like cheese because of those exceptions.
6) I thought I had one more, but I don't, however I also jumped from 3 to 5, just because I once saw someone do that in a magazine and every time I do a list, I think about skipping an entry on purpose because of it!