> I used to like roast beef and Boursin on dark
>rye. Lots of beef and lots of cheese of course.

Close! One of the great sandwiches in my life, prepared by Joe's Sandwiches
(subsequently Joe's Upstairs) in Providence, Rhode Island, back in 1974, was a
layered thin-sliced roast beef and cream cheese--about six alternating
layers--on dark rye bread, with no further condiments or seasonings. With a
cool Ballentine Ale alongside, it still remains a standard of high-cholesterol
pleasure for me.

I haven't attempted to repeat the experience, either for fear of the
cholesterol or for fear that I can't make it work as well as Joe did.

Neil