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Ode to a Perfect Sandwich

A perfect sandwich must start with the bread,
Pumpernickel or Sourdough or Baguette instead,
If intending Pastrami use Rye, dark or light,
And then to the mayo which must be done right,
Mayo must be thinly and evenly spread,
So each inch is coated and showing no bread,
Mustard comes next, and must be stone ground,
Or Dijon with Honey if stone ground’s not found,
No more than a teaspoon spread with precision,
So it mixes with mayo and then the next decision,
Munster or cheddar, which is cheese is choice?
In this decision the meat must have voice,
If corned beef or pastrami it must be sharp cheddar,
But if roast beef or turkey then musters much better,
The cheese may be thickly but evenly cut,
Then shaped to size and on the bread put,
Lettuce is next, but one leaf only,
Preferable romaine, or a green leaf variety,
Then comes Tomatoe an eighth inch thick,
Fresh off the vine or hydroponic,
Onion tops it in pieces thinly sliced,
And it’s accompanied by chips and RC cola that’s iced.