Is it weird that I actually find Men’s magazines more interesting than Women’s magazines?  Maybe it’s because I eat real food in real portions and workout more like a guy?  I mean, you wouldn’t find an article about lifting heavy to run faster in Glamour.  Instead you’ll find this little gem about how to alter your workouts to fit whatever stage you are in with your cycle.    I like the first one much more (cause it’s something I find is true).  I don’t even know what to think about the second one (really?  What?  Wow…).

Regardless, this latest article from Men’s Journal caught my eye. It was about building the Superior Sandwich.  I like sandwiches.  In it, Michael Voltaggio (one of my favorite Top Chef winners, from my favorite Top Chef seasons) mentions using mayo not butter when toasting the bread.

Seriously guys…I could not wait till dinner time to test this out.

Tonight, I made myself a sandwich.

First, I made some sweet and sour onions by slicing up a small red onion, sauteeing in a pat of butter and drizzle of olive oil for 5 minutes, adding a teaspoon or so of brown sugar, then five minutes later a drizzle of balsamic vinegar and three minutes later, done.

Then I assembled my sandwich.  I used some sourdough bread slices.  Spread a good layer of mayo on the outsides, then carefully layered up some slices of munster cheese, very thinly sliced heirloom tomato, turkey, another layer of munster then the sweet and sour onions.

Toasted on the pan, mayo sides down till golden brown and crispy.

Slice in half and eat.

I am now always going to toast my sandwiches with mayo.  It has this awesome crispyness and butteryness, and every so slight mayo tang.  Making the onions is worth the effort since it really lends that extra flavor profile to what otherwise would be kind of a drab lunch box sandwich (apart from the toasting).

Can’t wait till the next sandwich for dinner tomorrow night!