I can do thick or thin meats. Different textures, different bite, but, to me, equally delicious.
I don’t usually ask for mustard, but I did this time, and it’s interesting how they applied it: if you look closely, the mayo and mustard are given their own separate sections, and the oil and vinegar are put into the veggies. The separation means that, depending on how you choose to bite into the sandwich, you can arrange for different combinations of flavors in your mouth.
True, mustard isn’t a traditional part of an Italian sub, but it goes well with cured meats in general. I happen to like it. [:)] I also understand the iffyness about mayo, but I’ve found that mayo combines with oil and vinegar to form a delicious sauce. For that reason, I usually include it.
The defense rests.