So… she doesn’t slice the sandwich in half either, I take it?
It’s kind of impossible to eat a bagel without stuff squeezing out from somewhere (this is why I eat my bagels quarter by quarter, like a heathen or some more applicable insult, and also why I think it’s a terrible vehicle for a sandwich )
That’s funny, I just mentioned recently that I am of the unpopular opinion that bagels are not great for sandwiches except that a lot of bagels are terrible and don’t resemble a real one except in shape, so that’s why they get used for sandwiches when much better options exist for that purpose.
Along with hating runny eggs in said sandwiches as I feel runny eggs are for plates .
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(Keyrock the unfrozen caveman lawyer; your world frightens & confuses me)
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TIL the word/food/bread “bialy”. Thanks! I need to start looking at more Polish foods than just pierogi and some sausages, given it’s part of my heritage (I’m a mutt).
But these might be right up her alley as a bread-type vehicle for sandwiches, minus (in her particular case) the filling for the depression. We’ll give them a whirl.
I always did for the kids when I made them bagel sandwiches (first horizontally bisected per usual, I mean, then cut once across the middle vertically). But I don’t know what she’s doing now. But yeah, stuff’s going to squish out no matter what. My favorite (and a family favorite) is tightly rolled slices of hard salami. At least that way, when they try to squish out, you can “properly” poke them back in using just the pinky.
I got hooked on bagel/meat/cream cheese sandwiches about the time I was leaving the Army, and never stopped. Right out of the oven, I might eat one sliced with just some cream cheese, but next day or later, they’re sandwich vehicles as far as I’m concerned.
I think of bialy as a very New York/East Coast thing, though yes, Poland is the birthplace. Because they’re not boiled like bagels, they make for more manageable sandwiches, and what you use for the indentation can really add to the sandwich!