It’s Easy to Make a Sandwich

by S.L. Bickley

You know what goes into each variety — you’d better, you’ve gone over it enough times. You know what’s in each of the recessed boxes in the counter.

Meats: Salami, pepperoni, roast beef, turkey, tuna salad, meatballs, chicken salad. Bacon’s in the narrow coffin-like depression, dead center.

Cheeses: American, white American, pepper jack, Colby, provolone.

Vegetables: lettuce, tomato, cucumber, shredded carrots, peppers (red bell, green bell, jalapeño, banana), black olives, pickles.

Sauces: mustard, mayonnaise, chipotle mayonnaise, Italian, light Italian, ranch, all in upside down squeeze bottles. Oil and vinegar in cruets. Shakers of salt-and-pepper, oregano, Lawry’s Seasoned Salt.

It’s a lot to keep track of. At least, it’s a lot for the mind to keep track of.

It’s easy to make a sandwich if you switch off your mind.