I came from a mayonnaise family. My husband Ed’s family was all about ketchup. Honestly, his parents used to buy bottles of Heinz in bulk long before anyone ever heard of Costco and BJ’s. And so did he, based on what I spotted in the cupboards of his single-guy apartment the first time I looked.
Opinions run high on stuff like this, just like with politics.
Imagine Michelle Bachmann discussing Hellman’s versus Heinz with Al Gore.
It’s not really such a big deal though because when it comes to something like a roast beef sandwich we can each put whatever we want on the bread, right?
But no, right after we were married and might be making sandwiches on a Sunday afternoon, we would each slather the bread and then taunt each other about how the sandwich we were eating was so much better than the other one’s.
Over the intervening years for one reason or another we have each cut down on our favorite condiment. Although I still love a summer tomato sandwich with mayo. And he still pours a blob of ketchup on his plate when I serve grilled steak.
He has tried to convince me that olive oil tastes better on that summer tomato sandwich, but I am not convinced.
I think there ought to be a law against eating ketchup with a good grilled steak.
We both agree that you have to use mayo, not ketchup, for egg salad, but that ketchup, not mayo, is best for meatloaf.
And of course, we can always choose that loving combo of — ketchup PLUS mayo.
A nice compromise. It often works to the good.
Like on a hamburger.
Or in this turkey sandwich recipe, which you might want to consider for your leftovers after Thanksgiving.
6 tablespoons mayonnaise
2 tablespoons ketchup
1 tablespoon finely chopped jalapeno pepper
1/2 teaspoon finely grated fresh lemon peel
6 sesame seed buns
6 pieces of lettuce or a bunch of watercress
sliced, leftover turkey
2 avocados, sliced, optional
12 tomato slices
6 slices Monterey Jack cheese, optional
Combine the mayonnaise, ketchup, jalapeno pepper and lemon peel in a bowl, mix well and spread equal amounts of this mixture on one side of each of the sesame seed buns. Cover with lettuce or watercress. Top with slices of cooked turkey, optional avocado, tomato and cheese. Cover with the remaining bun half.
Makes 6 sandwiches