Two sandwiches. Strong opinions.

There are two grilled cheese sandwich camps: add mayo or not.

My mother-in-law is in the former, so now, when I fry up a grilled cheese and serve it to my three little urchins, there’s a whiff of disappointment. Something’s missing, reads their faces, but they’re not sure exactly what. On the other hand, when I bite into one whose inner layer has been prepped with mayo, I’m taken aback. The hot creamy tang is distinct, no doubt addictive for those who grew up with it. But give me the stripped-down version where butter-crisp, pan-fried bread and hot melted cheese are the front and center fats.

Speaking of simplicity, here’s a thought on that gloriously Southern summer sandwich: chicken salad. The range of recipes is wide, but recently, when I had a version concocted by my Georgia aunt, I remembered how it’s often texture, not stuff, that creates a stand-out. Hers featured two things: shredded, poached chicken and mayo, and, when spread on toasted whole grain bread with torn Romaine, it was absolute heaven. For years, I’ve polluted chicken salad with pecans, celery, grapes, celery seed and other appropriate sundries, but when I sampled this one, I realized how homey and comforting it is when mayo is allowed to penetrate soft chicken, itself nicely flavored from the onion, celery, salt and pepper in good poaching liquid. I could have had no teeth and still enjoyed it. It went down like a great childhood memory.

Eat on, and let’s hear your thoughts on your favorite sandwiches.