Bob Terwilliger wrote:
> It's more complicated for me, and depends on the turkey meat I'm using for
> the sandwich:
>
> 1. If it's white meat with skin attached, I like the sandwich to be on
> buttered wheat bread with cranberry sauce and a little zigzag of mustard.
>
> 2. If it's white meat with no skin, I like the sandwich to be on white bread
> with a generous spread of mayo and a sprinkling of salt and either pepper,
> coriander, or grains of paradise (any of which would be freshly ground)
>
> 3. If it's dark meat, skin or no skin, I like the sandwich to be in a
> toasted sesame sandwich roll with mayo and some kind of relish (or chutney).
>
>
> Bob
>
GRAINS OF PARADISE!!!! Gee, I have only used that in medieval
cooking.

--
Jean B.