A variety of texture — that's what makes a good sandwich. . . . I am not a great fan of the fluffernutter. That's just mush.
”— James Spader, in the January 2010 issue of Esquire. (On an unrelated note, I dined near Spader at a restaurant in Chicago on my 21st birthday; the kitchen caught on fire, and we all had to evacuate.)
A variety of texture — that's what makes a good sandwich. . . . I am not a great fan of the fluffernutter. That's just mush.
”— James Spader, in the January 2010 issue of Esquire. (On an unrelated note, I dined near Spader at a restaurant in Chicago on my 21st birthday; the kitchen caught on fire, and we all had to evacuate.)
You take a thin slice of pizza (like the kind you get at bars), then you wrap it around a chicken finger (like the kind you get at bars), then you dip it in ranch dressing (like the kind bars give you to dip your chicken fingers in), then you eat it. Then you take a big gulp of beer (like the kind you get at bars). Then you restart your diet on Monday.
”— A friend describing her favorite late-night sandwich, which gives the KFC Double Down a run for its money.You take a thin slice of pizza (like the kind you get at bars), then you wrap it around a chicken finger (like the kind you get at bars), then you dip it in ranch dressing (like the kind bars give you to dip your chicken fingers in), then you eat it. Then you take a big gulp of beer (like the kind you get at bars). Then you restart your diet on Monday.
”— A friend describing her favorite late-night sandwich, which gives the KFC Double Down a run for its money.
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