All the stuff about mayonnaise being a cause of food poisoning is wrong. It’s just a myth. The meat is more likely to make you sick than the mayo, and that’s sill unlikely if it’s just from morning until lunchtime.
Peoples’ obsession with refrigerators is silly. I work with adults who believe that things go yucky if they’re not continuously refrigerated. The ingredients leave their fridge for combination, enter into a freezer-packed lunch bag, and into the work fridge within an hour.
Reminds me of the debate I had with another co-worker who told me I was being cruel to my cat because I didn’t have central air conditioning (I live in Ontario, Canada).
Lady, do you know that air conditioning has been popular for about 75 years now, and we domesticated felines almost 10,000 years ago in the Mediterranean?
Thank you for listening to my rant! Very therapeutic!
You know where the concept of school recess came from? Back in the day, it was a time to have a quick memorial service for the children who had died the day before from eating warm sandwiches. In those days, there was no effective birth control, so the dead children were quickly replaced, thus there was no reason to put an icebox in the school for the pupils’ lunches.
We had recess twice a day, once at mid-morning and the second at mid-afternoon. So did that mean the morning recess was for kids who died the previous evening, and the afternoon recess was for kids who died at lunch that day?
Well do I recall a grizzled old doctor telling me:
“We’ve got smallpox licked, and polio is on the way out. But the Toll of The Warm Sandwich will be with us for many years yet.”
As he spoke another line of hearses made its way out of the school playground.
We only had mid-morning recess through 3rd grade. I guess the mortality rate dropped off significantly at age 8.
That’s what I figure. The sandwiches I carry around, those are always made with mustard.
So much mayo ignorance out there to fight, so little time . . .
I’m glad to have the mayo ignorance fought. I make my own from eggs my chickens lay. I have no reason to believe we have a salmonella problem, but I’ve always read that homemade mayo has a very short lifespan in the fridge, like a week, tops. So I’ve been cautious with it, tossing any that’s left after a couple-three weeks. (That’s cautious for me, I’m not paranoid much about food.) But it never actually appears bad after a few weeks. Smells and looks fine, and we don’t get crumbs in it. Anyway, thanks for the info, especially Smeghead.
Back in high school I had several sandwiches that stayed in my locker for weeks, and they didn’t explode or nothin’.
As I recall, cream cheese on date nut bread was especially stable. And after awhile, quite colorful too.
If my sandwich sits out for hour or so it gets dry and does not taste good.
It may be safe to eat 4-6 hours but it will be very dry.
It won’t be dry if you use mayo.
Wrapping it up also helps with the dryness problem, hence the frequent use of plastic wrap or, in earlier times, waxed paper.
I still strongly prefer my sandwiches wrapped in waxed paper. Keeps the bread moist enough but seems to prevent it from getting soggy.
I don’t usually do it however, since I’m making sandwiches pre-coffee and folding the waxed paper can frustrate me mightily. Also waxed paper can be hard to obtain these days. When I see it I buy a few rolls at a time.
ETA: O Frabjous Day ! I am soooobuying these!
Well, for all you people who have claimed mayo is good for all day: I did try that on Monday and have been laid low with food poisoning ever since. Thanks a lot. 
I’m sticking with mustard from here on out.