When making sandwiches for brown bag lunches,
pack the bread and the fillings separately.
Putting them together at lunchtime will avoid
soggy bread.
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.
