Everybody enjoys eating different types of food, it's a fact. But who doesn't enjoy a really good sandwich? I don't know anyone who turns their nose up at a really well constructed and flavoured 'sarnie'.

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I suppose the point is that each person has their favorite, and each nation has their most famous. For example, I love a homemade lightly toasted multigrain slice filled with mayonnaise, tomato, cucumber, spinach and smoked peppered mackerel. But my mother prefers a simple shop-bought prawn mayonnaise on oatmeal bread. In the UK, we prefer to have oursandwiches on slices of freshly baked bread, rather than in rustic baguettes like the French or in a grilled Panini like the Italians.

Of course, it all begins with the main ingredient: Alaskan salmon. There are different ways to get it, but if you really want to treat yourself and your family, use only fresh salmon. Dab each side of your filets with olive oil and commence grilling. Prep some green onions so you will be ready to grill them about 2 minutes before the salmon is finished. A fresh piece of salmon should only take about 4 or 5 minutes on each side. Once you have fish set on the grill, drop the green onions. 

Chicken salad is a popular dish on its own but there is no good reason to not put it between two slices of white or whole-wheat breads. Most common variation features chicken leftover bits, boiled or cooked chicken breast fillets.

A greasy sauce is used to keep the creation together, usually a mixture of mayonnaise and grease. Chicken breasts are light meat on their own, but combined with the greasy sauce it would be too heavy for a balanced sandwich, some bitter lettuce is advised. 

Still others put on a little stuffing, gravy and use a whole wheat type bread - Sure this works fine too, a mini-taste of the Thanksgiving Supper between two slices of bread. Many people who customize their Turkey Sandwichestell us that, they get almost as much joy in anticipation and making it, as they do eating it. Myself, perhaps like you really just like to eat the Turkey Sandwiches the best. 

Today I want to go back to basics. I want to make a simple white sandwich bread that has enough structure to hold the filling without falling apart. A bread with a fairly soft crust but also not too absorbent so that it doesn't become a soggy mess when loaded up with all the goodies. This type of bread is typical of a North American bread, having some fat, sugar and enriching agent that makes for the perfect sandwich loaf. I am not talking about Wonder Bread, here, BTW. I mean, it's a wonder that it is still called bread. I mean, really! I am looking for a loaf that will hold the goods and stay edible for a few days. Forget that it will disappear probably the same day. It should have 'shelf life' of a few days at least.

Saute onions in butter until soft. Add mushrooms and saute another two minutes. Add nutmeg and garlic. Sprinkle flour over mixture and gradually stir in half and half. Cook sauce over medium heat until thick. Chill. Cut crusts from bread. Spread mushroom mixture over bread and roll. Lay sandwiches in a shallow pan. Brush the tops with melted butter. Bake in a 375-400 degree oven until hot and slightly brown. Serve immediately. Makes 6-8 sandwiches.