When making sandwiches for brown bag lunches, pack the bread and the
fillings separately. Putting them together at lunchtime will avoid soggy
French-toast your humdrum sandwiches by dipping the entire sandwich in a mixture of milk and egg. Fry it in butter or margarine until it's golden-brown.
Spread mustard or chili sauce on slices of cold meat, then place under broiler just before serving.