Put Mayo on Both Slices of Bread, Cranks
Most people are shy about mayonnaise, but not me. I’m loud, if not totally obnoxious, about this. It’s no secret that I’m very white (and sort of southerner) and my enthusiasm for the pale emulsified seasoning comes naturally to me. (We match!) I have a lot of mayonnaise tricks , but the first original mayonnaise trick that got into my brain was taught to me by my grandmother when she told me to make her Bolognese mayonnaise sandwich on both slices. I learned this method at such a young age, I just assumed everyone was doing it. (Spoiler alert: Not everyone does this.)
While this may shock you, it turns out that not everyone sprinkles mayonnaise on both slices of bread when making a sandwich, which I think is very silly. Mayonnaise will not only keep your sandwich from feeling dry on the palate, but it will also add a savory, creamy flavor – it will also prevent your bread from getting soggy.
Mayo is an emulsified fat and water hates it. Spreading mayonnaise on both sides of your sandwich creates a hydrophobic layer between the wet filling and dry bread, delaying the sandwich’s unpleasant odor. It’s not that important if you’re eating a sloppy sandwich over the sink at 1am, but it can really make a difference for a packed lunch.
Plus, the fat tastes good and you don’t need a lot of mayonnaise – just a gentle touch on each piece of bread is enough. If you’re a true hater of mayonnaise – and I know some – you can always use a different fat like butter or, if you’re a real freak, Miracle Whip. (With the exception of peanut butter, I add mayonnaise to almost every sandwich I get in my mouth, even my breakfast sandwiches .)