Growing up very near my Oma and Opa, the only sandwich she ever made me was a plate of sandwiches, all of them different. Always open faced, always from a loaf of French bread she sliced by hand. Always butter, never mayonnaise...some had various cold cuts, some had liverwurst, some had fresh sliced tomatoes on top of cold cuts or the latter, and some were just the tomato; some had thin slices of onion, some both, and all with black pepper. It was a cornucopia of delicious open-faced sandwich heaven.
I used to do it myself, but never in years. Now, with gluten free bread it's a cinch, and I feel absolutely great afterward. No heartburn, no coma. Plus, I'm very interested to know what levels of resistant starch might be in Udi's Gluten Free White Bread (given potato starch and tapioca flour as primary ingredients...and that it's frozen in distribution which ought form retrograde RS). I submitted a Q via their website, but typical fucking company: no response; not even a more typical bullshit response that begins and ends with "thank you for....and blablablablaBanalNoRealAnswer."
Fuck you, Udi's. You're lame. You're not paying attention to what matters, and particularly with a very legit sciency request, from someone who's been promoting your product to tens of thousands—and I even gave you the links to that, dumshits. Hope you go out of business and get supplanted by competent people. Don't put up a "Contact Us" link and invite inquiries unless you fucking intend to answer ever fucking contact, assholes. This was over six weeks ago.
...There, let's see if Google alerts can do its job and we can get an answer.
So, 4 slices for Bea & I, lightly toasted.
Half with a Kerrygold "Fat Barrier," Half Aged Cheddar
So that's a sliced round of liverwurst or low-sodium bologna from Shaller & Weber. I rarely have bacon anymore, but my mom & dad dog sat while Bea & I were in Santa Barbara for the weekend, and she left some in the fridge. Bam! 2 slices longitudinally sliced further, and nuked just right.
Then some thin sliced celery and thin sliced onion, and you've got yourself a deal. T'was wonderful. Don't forget the liberal sprinkling of black pepper. No salt. Plenty in the food.
...My Oma's diminutive for my Opa was Liebchen.