It is worth mentioning a few points if the sandwich is to be memorable and worthy of its accompanying glass of champagne.
The meat should be sliced thinly. Thick chunks of cold meat are far from appealing.
You can never be too generous with the salt when serving cold meats and poultry.
Bacon – crisp, streaky and smoked – is pretty much essential.
Cranberry sauce, redcurrant jelly, chutney and slices of cold stuffing all have their place, as do crisp salad leaves.
The mayonnaise is particularly good when seasoned with any of the following: capers, chopped gherkins, tarragon, lemon zest, lemon juice, dill, chilli sauce, paprika, wasabi paste, grated fresh horseradish, crème fraîche and chives, or seeded mustard.
If the bread isn't as fresh it might be, then it is best lightly toasted.