This is one worthy of a new series where you take these mid-century horrors and remake them with real ingredients that aren't tainted by the old "better living through chemistry" ethos. In this case, you're halfway there, but that Velveeta has got to go.

Yeah. No. I'll eat a lot of things, but filters aren't one of them. (the other is cauliflower - and there are stories as to who I'll never let either liver or cauliflower cross my lips)

working for fox news or the white house must be so easy. any failing can be blamed on immigrants. "sorry for the late reply, an immigrant had my gmail password." "need an extension on this assignment, an immigrant deleted my file." "sorry i didn't pay the bill. immigrants."

Ugh. I don't go out there unless I need to make a CostCo run.

Which one?

This is a great one to use as a starting point for experimentation.

This is the kind of thing you make in bulk and then store in the freezer in a Tupperware tub with the layers separated with wax paper.

This, I have to try. You just may have found the only way I'd eat sardines. I really love fish; but, for some reason, I have a really difficult time with Sardines.

So, you made a good old fashioned bac'n'buttie.

You should do a revisit, where you correct the whole sandwich. I bet with a quarter tsp of black pepper, 5 dashes of Tabasco and half that number of jalapeño slices, that would be a pretty good sando, plussed up or not. I say that, because I would totally make and eat my version of this.