Condiments tell a cultural story. A classic burger demands ketchup, mustard, pickle, and onion—often in that order. These are not optional extras; they are a sacred formula.
A sandwich, on the other hand, invites chaos. Mayo, pesto, honey mustard, chutney, or a simple drizzle of oil. The rules are looser, driven by regional tastes or whatever is in the fridge. Freedom is a sandwich’s greatest strength.
Practical tip: If your filling is wet (like a tomato-heavy BLT), toast the bread. For a burger, always toast the bun’s inner face to create a moisture barrier. Structure prevents sogginess.
