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Last updated on March 6th, 2018 at 12:30 am
Tasmanian reader Anthony notes that Sydney’s heat and humidity work against optimum sandwich construction:
A truly good sandwich must be designed, constructed, and consumed in a cooler climate—such as that of Tasmania.
Maybe one day technology will allow you to replicate perfect sandwich conditions. Until then, be content with looking at my basic Hobartian combination of meats, cheese, and lettuce, with a slight bit of wasabi:
UPDATE. Anthony responds to sustained sandwich criticism.
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