Greek yogurt mixed with cucumber and put on a sandwich.

chicken cucumber sandwich with ranch

i actually made a banana PB&J once. It was amazing.

What kind of sandwich? One chooses the flavors to all go together.

On many sandwiches, I top them with lightly pickled red onions--as long as the summer crop of red onions lasts.

Too broad a question to ask. Like others have said, it depends on the contents of the sandwich.

What I want to know is how do most of you cut your sandwiches, assuming that we are using a relatively square piece of bread and not a roll, although rolls are usually cut as well; okay let's include rolls, but not really tiny ones because they can get stuffed into your mouth in one bite where you have to nod your head to people who suddenly jump from behind a pillar to ask you a question rather than waiting for you to finish or, if you're dainty, three small bites, so unless you could cut your tiny roll into even thirds (not the easiest task) you would have three uneven pieces and that wouldn't count since symmetry is what life is all about and keeping the oral feng shui in order is critical to a healthy, nutritious lifestyle.

^^^ oral feng shui :-D LOL

I cut a square sandwich into 4 triangles because everyone knows triangles taste better ;-P

I rarely cut a sandwich, I just let the mayo/mustard/whatever ooze out the sides of my mouth. When I was a kid I ate a sandwich into different shapes or letters but never in front of my Grandma who was a Victorian-age stickler for impeccable table manners. As for what I put on a sandwich, the list it too long and varied to even go there.

Must have cuccumber sliced long way on my after TDay turkey sandwich. Mayo and lettuce, no cranberry or stuffing. On rye with seeds.

Collenoz, I agree, could not eat a grilled cheese not cut into 4 triangles.

This is how I cut and present a sandwich:

A turkey club, however, MUST be cut into quarters. End of story ;-)

Whatever happens to be in the frig and sounds good in combo with the base ingredient!! Could be mustard, mayo, ranch or caesar dressing, "secret sauce" (aka thousand islands dressing), tartar, hummus, tzatziki, cream cheese (plain or herbed/flavored). And usually something piquant - caramelized onions, chutney, cranberry relish, pickled peppers, pepper jelly, etc. Usually some sort of cheese. And whatever veg is on hand or that would suit. Sometimes even fruit!

What gets included in a sandwich is only limited by one's creativity and particular taste buds - I seldom make the same sandwich twice........maybe with the exception of egg salad, which I prefer with just butter and the egg mixture - nothing else.

Peppadew peppers are delicious in sandwiches.

cheese on meatball sandwich

lettuce tomato on tuna sandwich

yellow mustard on corn beef and beef tongue

Tea sandwiches (i.e., flat ones, to be mixed and matched), get cut in different shapes. E.g., Cucumber and leban on cracked wheat might be done with a circle cutter to take advantage of the shape of the battard, watercress and butter on egg bread in long sticks, chopped egg and dill on whole wheat in triangles, smoked salmon and cream cheese on rye in trapezoids.

For a lunch sandwich, however, is usually on whole grain from a boule. Those I just cut across the middle, usually on a slight angle.

Just about anything might go in a sandwich. A rushed, thought free sandwich could be cheese with sriracha or salsa picante, sliced turkey with mustard and mayonnaise, and kale. or fried egg and baba ganouj. But that's just grab and go. If I'm making a proper sandwich for a meal, there will be a whole composition.

I make a special roasted Habanero sauce (using Habanero chilies, bell peppers, and garlic grilled over mesquite wood/charcoal), and mix some of that with mayonnaise, which is my favorite condiment. You can buy some smoked Habanero sauce, but it will not be as good as what you can make yourself.