Sandwich dilemma!
Posted by yabbitgirl on May 09, 2007 · Member since Apr 2006 · 14266 posts
How do I incorporate sliced tomatoes in my sandwich without them making all the fillings slide right out of the bread the minute I bite into it! What's the secret?? Do I need to make very thin slices of tomato, or embed them in some kind of condiment, or what? Help! I love tomato on sandwiches (esp avocado and black olive!) but am so sick of my bread "spitting" its fillings out at the first bite.
Either I'm a pig, or Spanish pitas don't have enough capacity to suit me. Can't hardly get enough fillings in to bother before they come apart at the seams like a hysterical actress. I've even tried opening just a little at the top, but they come apart anyway.
I read a Victorian English cookbook which recommends for train travel, cutting a very thick slice of bread from "a brown loaf", slitting it to make a pocket and filling it with whatever before wrapping in parchment paper. Voila, the first European pita!
Ever thought of just eating, say, 5 or 6 of them? Should compensate for the size thing ;)
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