What is the physical and/or chemical property inherent in a sandwich that makes it undeniably tastier when cut diagonally?
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Diagonal cut also decreases the crust:no-crust ratio of each sandwich halve, which some might find more appealing.
It's a myth perpetuated by those companies that sell the diagonal sandwich cutting jigs.
Mayans always preferred triangles. It carries over into sandwiches.I believe cutting diagonally creates 2 triangles which is a much stronger sandwich structure than a rectangle. This leads to better much more enjoyable sandwich experience.
What is the physical and/or chemical property inherent in a sandwich that makes it undeniably tastier when cut diagonally?