We are a commune of inquiring, skeptical, politically centrist, capitalist, anglophile, traditionalist New England Yankee humans, humanoids, and animals with many interests beyond and above politics. Each of us has had a high-school education (or GED), but all had ADD so didn't pay attention very well, especially the dogs. Each one of us does "try my best to be just like I am," and none of us enjoys working for others, including for Maggie, from whom we receive neither a nickel nor a dime. Freedom from nags, cranks, government, do-gooders, control-freaks and idiots is all that we ask for.
Our pal Assistant Village Idiot sounded inverse-snobbery about this fine lunch, but I still love it. I grew up with this thing, yes, at the Club. It was always turkey, not chicken. Always served with a little cup of extra mayo, and with kitchen-made chips and not french fries. My club still makes their own chips - heavenly.
At home, we had five basic sandwiches: Baloney with mustard and lettuce, the excellent BLT, Fluffernutter, BB&J, and Tuna Salad. That was Mom's sandwich repertoire.
In my house, I had two additional sandwich favorites:
1) Liverwurst with lots of mustard. Nothing else.
2) Peanut Butter & Iceberg Lettuce. This one I made up myself. It's delicious. Sounds bizarre, but the crisp of the lettuce pairs well with the peanut butter (sort of like celery and peanut butter). Also, if you don't want a super-sweet PBJ, this is a great replacement. I used to make this for my own lunch in elementary school.
One of my favorites I thought up as a kid was deviled ham with potato chips. Got tired of just the deviled ham so I started sticking potato chips in the sandwich to give it more pep and crunch. It's not bad.
Reminded me of one of my dad's specials, mock pate sandwich.
Take some high quality liverwurst, or preferably Braunschweiger from a good German butcher's shop.
Mash up about a pound of it with a some cream cheese - enough to make the mashed up liverwurst marginally spreadable, usually about a half pound. Put in a tablespoon of milk, a chopped up clove or two of garlic, couple pinches of chili powder and two or three splashes of Woostah sauce. Doesn't hurt to let it sit overnight in the fridge.
Spread the concoction on moderately buttered dark or light rye - dark is better.
Top with freshly cut shaved onions. Sharp white onions are best, red will do - something with some pop to it. Some chop onions and put 'em in but like my old man, I find it a bit more piquant this way.
Grind some black pepper onto the onions, to taste.
Down it with an ice cold beer or two and some chips, Cape Cod or Terells if you can find them. You can eat this on crackers too, if you're brave.