The Ultimate Sandwich?

I just finished what may be the single best sandwich I've ever had in my life.  I haven't the faintest idea how I could improve upon it.  Here's how I made it:

• Bread:  Two slices of Dudley's rosemary-olive oil bread, toasted until it just began to brown.  If you're from the San Diego area and you don't know Dudley's bakery, then you're unnecessarily missing out on a simple pleasure.  If you do know about Dudley's, well, then, you know what I'm talking about!
• Mayonnaise: A freshly opened jar of real mayonnaise (not that “salad dressing” garbage) – not homemade, true, but still very good.
• Avocado: A Californa Haas avocado, perfectly ripe, blemish free, sliced.
• Tomato: An Imperial Valley tomato, ripened in our window until it smelled wonderful, sliced thickly.
• Lettuce: A few leaves of crisp, dark green iceberg lettuce – for the crunch and the burst of moisture as you chew.
• Salami: A half-dozen slices of top-notch genoa salami.  There's a huge variation in quality of Italian cold cuts at our local stores.  Albertson's carries several that are particularly good, and this was one of them.

I ate it with a tall glass of cold milk.  As we like to say: “It was so good that it made my brains fall out.”.

Never thought I'd say this, but I'm going back to work on the taxes with a smile upon my face.  Nothing to do with the taxes, of course...