Ha. I just watched the PBS episode of Poirot, The Sad Cypress.
I took a double think on sandwich paste.
I get the feeling it’s similar to deviled ham.
I love bagels. I love sandwiches. A bagel sandwich is an abomination because chewing off a hunk of the bread is too hard and the required energetic eating tends to spray the contents all over the room.
Unless the “bagels” you’re using are the mushy frozen grocery store (or common grocery store bakery) garbage my late wife used to call “Fakels”. IOW, a parkerhouse roll in a torus shape.
A real bagel is so stiff and heavy it takes 2 or 3 aggressive chomps and some serious pulling to tear off a single bite.
Nah, it’s much pastier than deviled ham, which at least has a little texture. But those sandwiches looked so unappetizing.
I loved in Massachusetts until I was almost 9. Fluffernutter’s were my favorite.
I’ve made a few at home. But there’s too much sugar. I know they aren’t healthy.
I wouldn’t eat Fluffernutter’s regularly. One a year is enough.
Olive loaf shudder, that has always been nasty. I hated it in my childhood.
Same thing with Pimento Cheese Sandwich. I always disliked them. Hopefully they’ll eventually be forgotten and future generations will be spared the sour stomach and heartburn.
According to some accounts, it includes bacon, and is fried.
If it ain’t sloppy, there’s no point in calling it a Sloppy Joe. At least 25% filling spillage. And that’s why it must be served open-faced (and why it doesn’t qualify as a sandwich. I’d say IMHO, but objective facts aren’t opinions. And I reject the opportunity to deliver them with humility).
I agree a Sloppy Joe must be sloppy. But losing 25% of an overfilled sandwich and losing almost all of it are two different things. They can’t be picked up and eaten neatly, nor would I want to. But they can be picked up and eaten effectively.
As to Sloppy Joes served open-faced and eaten with knife and fork, why wreck perfectly decent not-quite-chili with a mound of useless tasteless nutrition-free carb-spiking white bread? Far better at that point to just eat a bowl of the filling with a spoon.
If (rhetorical) you insist on serving it over bread eaten with a fork, at least have the decency to call it a chili size.
A nice bowl of chili, perhaps with some corn chips to scoop it up, is very nice. Unlike a sloppy Joe. 
Take Hormel Chili, the kind without beans- nuke it with a large handful of grated cheese- and scoop to your heart’s content.
“Bloater paste” sounds like some alchemy ingredient you harvest from a monster in an RPG
It’s not chili without beans. (Yeah, i know. I don’t care. I also don’t eat anything in the capsaicin family, so i don’t eat most chili, since it’s typical to add green peppers and chili peppers and such. A surprising amount of stuff sold as chili is mostly seasoned with cumin and turmeric, though, both of which are delicious.)
If i am eating it as a meal- I concur. The added fiber and protein makes chili more nutritious. But as a snack or a condiment- no beans, please.
And i dont like spicy foods either.
It’s not just “spicy”. I have some weird sensitivity to cooked (and fully ripe) peppers. Cooked green pepper makes food inedible, and it’s hard for me to eat when sitting near people eating a stuffed pepper, due to the odor. I don’t eat hot sauce, but i don’t mind other people at my table dousing their food with hot sauce, because it has much less odor.
I’d sure trust a chef named Ptomaine Tommy!
This is delicious.
‘If it doesn’t get all over the place, it doesn’t belong in your face.’
This is important.
Who wouldn’t?
Nooooo. Pimento cheese is one of my favorites.
We make Pimento cheese, grilled cheese sammiches.
They’re great.
The stuff on the grocery shelf is not as good…by far…as homemade.
So don’t judge by that.
Hillbillies I know use an abomination called Kraft Sandwich spread
Oh my god,
I hate the smell of that crap.
I dislike commercial tartar sauce for the same reson.
We make finger sandwiches when we do an English tea, and among the other varieties of finger sandwich we assemble, we almost always do coronation chicken. (It’s an inner filling recipe; finger sandwich is what you assemble it as, so a sandwich can be both)
That’s my favorite luncheon meat and I do experience it as hard to find in the grocery deli, but I’ll buy a 1/4 lb or 1/2 lb every once in a while.
Those sound like really bad bagels.
Mock ham sandwiches?
My mother would get out the meat grinder and mount it, grind equal parts bologna and sweet pickles, and then add just enough mayo to hold it all together. A dash of vinegar kept it from being boring. No hard-boiled egg, no celery, no onion…
I still do the same thing, except that I use Spam instead of bologna and use a food processor instead of a grinder. Best sandwich filling ever!