Day One Hundred and Sixty-Four - Vanity Food

I have been to New York before, but I have never gone into one of those delis [that I imagine are packed with tourists] where the name sandwiches after celebrities. It does seem very touristy and probably pretty meat-tastic. The closest I have come to this phenomenon is @ Papa Ceo's in Toronto - a pizza place that in combination with Miss Vickie's Sea Salt & Malt Vinegar Chips, cheese salsa, full-fat Coke and Haagen-Daaz, helped to keep me alive through three years of university residence food. They name pizzas after Italian celebrities and I find that to be dorky/cute.

Knowing that a trip to NYC is not a possibility in the near future and also accepting that society is very unlikely to name a sandwich after me, I decided to take the bull by the horns and today I created a sandwich and named it after myself. [okay, grammatically that sentence is a mess, but I'm in a bit of a food coma @ the moment and therefore not feeling entirely intellectual]. I have been wanting to do this Extraordinary Thing from day one, so I am excited to have finally done it.

So - you are craving a Shelby? Here's how to make/serve a Shelby sandwich.
- the bread should be either marble rye or caraway rye - it should be lightly toasted [really lightly - more like just kinda warmed]
- a generous amount of spicy deli mustard [grainy] should be applied to one of the slices of bread
- the sandwich filling should include: wild albacore tuna [the water packed kind, not oil], crumbled Danish blue cheese [preferably a creamy variety], small cubes of avocado [half an avocado], 1/4 of a red onion, minced as small as possible without being too fussy about it, freshly ground black pepper
- the filling should be mixed together using real mayonnaise - probably around 3 teaspoons
- it should be served with regular ruffled potato chips [I prefer Ruffles brand and I am a bit of a brand ho about this], two dill pickles and a glass bottle of Coke Zero [if you can get your hands on a glass bottle]

Enjoy!