Sunday, November 8, 2009

I am not a big fan of Mayo or most things mayo based. Now I understand the need for fat to prevent the bread from getting soggy that is ussually played by the part of the mayo. So what can I use that is not mayo based that will provide the requisite fat to prevent the bread from getting soggy?
peikescookbook.blogspot.com

2 comments:

  1. What are you putting *in* the sandwich?

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  2. It is a general question to cover most wetter sandwiches. Greasy burger, BBQ beef, Italian beef, ETC

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