Do you favor Bertman’s Original, or Stadium Mustard? I have about six bottles of each in my pantry, because everyone who visits from my hometown brings me some.
When I was a little kid going to Indians or Browns games at Cleveland Municipal, we always called it “stadium mustard” because you could only get it at the stadium. Some people would bring jars in and steal it from the pump jugs.
That stuff is great on franks or kielbasa, but doesn’t really work for me on a cold sandwich.
The frostbacks really seem to know their mustard, so my vote for #1 goes to Kozlik’s Canadian mustard, especially the eye-wateringly-good horseradish version.
Both but not at the same time. For some reason if it’s a regular lunch meat type sandwich I’m mustard all the way. For Thanksgiving leftover sandwiches I like butter, mayo, and lots of pepper on the mayo.
Shudders at the thought of defiling any sandwich with either of those vile substances.
I do not understand the whole “it’s too dry without it” concept. If a sandwich can accurately be described as “dry” putting repulsive goop on it will not help.
A lot depends upon the bread. If I’ve got Pepperidge Farm hearty white, then it’s miracle whip (that’s right, I said it!!) and yellow mustard. That’s the classic just-like-Mom-made-em after Thanksgiving sandwich. And it’s the only time of year I want miracle whip.
But if I’ve got a good seeded multi-grain, then it’s Duke’s mayonnaise and hot brown mustard. Maybe occasionally just the mayo, but never just the mustard.
This makes absolutely no sense. Nobody just eats plain bread and thinks, this has just the right amount of moisture. They butter it, they fry it, the dip it in soup. Mayo, mustard, butter, salad dressing, lettuce, avacado, tomato all make it moister. Lean meats, some veggies and peanut butter can make it dryer.
Going off-topic; but – I being a railway enthusiast – I’m used to thinking of Brive-la-Gaillarde as a moderately important junction on the French rail system. I do believe that this is the first time I’ve ever heard the place mentioned in any other context.
P.S. As regards sandwich stuff: I’m British – (almost) all of you are insane :eek: .
For the thinly sliced deli counter kind-of-tastes-like-turkey - mayo on one of the bread halves (kaiser rolls are my current favorite) and Dijon on the other half
For real turkey-tasting turkey like Kentucky Legend, Marie’s Thousand Island Dressing lightly spread on both bread halves. Add a little more crunch and bite with pickle slices or even some well-drained pickle relish. The relative blandness of the turkey cries out for a little taste of acid-y pickle.
Turkey pastrami can get the full mustard treatment - see “Dijon” above, mayo on one of the bread halves is optional.
I find turkey to be so mild that putting something as bland as mayo on it is pointless. So spicy mustard is my preference. I’m not a big fan of mayo in general due to its blandness. It’s best used as a conveyance of more flavorful ingredients.