Typical is hard because I like to mix it up so it’s probably not very often two sandwiches are really the same.

I guess a base of ham and cheese is pretty regular for me, but then where the tang, heat, crunch and moisture comes from is very much up for grabs based on what’s in my fridge.

I had a prosciutto cotto, Gouda, chopped black olive, standard coleslaw and english mustard on toasted sourdough earlier in the week—that one slapped pretty hard even if it was a bit messy.