>One of my uncles retired after working for Oscar Mayer most of his life. He would not eat anything made by that company and told everyone in our family that if they had to eat something made by Oscar Mayer, only eat the pure beef bologna or hot dogs, nothing else.

Anyone who ever worked in any food processing plant will never eat the food they worked with. Once you see how it's made and what goes into it, you'll never eat it again. I'm the same about ice cream parfait since I worked in a very exclusive club where we made and served it when I was a kid.

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>One of the absolute best summer lunches is a tomato sandwich - tomato, salt and pepper, mayo, on toast. :o)

Try peameal bacon sandwiches with tomato, a little salt and pepper and mayo. Can't be beat.

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>>>What REALLY goes on a cucumber sandwich? Bread, mayo, and cucumbers and salt and pepper? Are they supposed to be toasted or just on fresh bread?
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>>Well the ones we made on the ships were just v. thin slices of cucumber on buttered bread. Personally, I'd have black pepper and mayo in them (now - not back then) as I put that on practically every sandwich. I can't imagine WHY you'd toast the bread for such a sarnie.
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>>>We eat that at my house but then we also have tomato sandwiches as well in the summer. My daughter and her friends love fried bologna sandwiches (yuck yuck yuck!!!)
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>>I thought Bologna was a bombed Italian city from WW II!
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>>Over here we don't come across all the Italian sausage types like you do over there: bologna, baloney, pastrami etc.
>>Salami yes (esp. on pizzas). Sure we have deli's (even one in our village) but not many, and it's more a yuppie thing over here.
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>>To be honest I had my 1st patrami sandwich ever a few months ago (really good!)
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>>I can't see how frying them can help the flavour - I'm ambivalent about fried chorizo, for example.
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>>...