Sandwhich Making 101

Sheila, my cook, likes to combine Indian and Continential dishes. I really enjoy the variety this creates especially since she frequently makes pasta dishes with Indian vegetables and spices (pasta isn't usually part of Indian cooking). Another specialty of hers is veggie sandwhiches. I like these sandwhiches; they are simple and a nice change of pace (and truth be told they remind me of the US since I basically live on chicken and turkey sandwhiches there).

The problem with the sandwhiches is she makes them at 10:00 am. By the time I get home the tomatos have soaked the bread and I have a pile of mushy bread and vegetables. As many people know, I will eat almost anything from escargot to dumpster pizza (that's a different story), but I am real fussy about food texture; I just don't like mushy stuff. I can't eat bananas that are getting just a little brown, I buy tomatos that are underripe so they are firm and apples have to be completely crisp and I've never liked pudding; that unholy concoction that can't decide if it wants to be liquid or solid.

Anyway, to solve this problem I left a note for Sheila saying "Sheila I really like the sandwhiches but the bread is soggy by the time I eat them. Please prepare all the indredients but don't assemble them. I'll do that when I get home."

The next time sandwhiches were on her menu that is exactly what she did....with a twist. She also left me assembly instructions. So if you ever want to make a killer veggie sandwhich using 3 slices of bread here is "Sandwhich Assembly 101":

Hi Sir,
Sir to assemble the sandwhiches first sread egg mayonnaise (white sauce) + cucumber + tomato + bread + leaf + cucumber + egg + bread.

After successful sandwhich construction I think I am ready to try my hand at pasta....