Best Sandwich in the World

[Soop]

Howdy folks. A couple of months ago I stumbled across the Reubens sandwich, which is probably my favorite sandwich now. I just wondered if there were any other top-grade sandwiches I didn't know about. What's your favorite? As a trade, here are some of mine:

Turkey/Chicken and coleslaw (good for xmas lefovers)
Turkey and stilton (ditto, but a little dry)
wafer thin ham (lots) and supermarket cheese and chive sandwich spread

Not particularly inventive eh? Bonus points for unusual ingredients or fish.

[AdinaA]

Many people, including Mark Bittman of the New York Times, claim that L’As du Fallafel on Rue des Rosiers in the Marais in Paris has the best falafel sandwich in the world.

http://travel.nytimes.com/2006/12/31/...

So i flew to Paris and ordered one. And it is wonderful. Superlative falafel. And a fun atmosphere, Parisians waiting in line to get into a falafel shop. It's that good.

L'As serves a falafel that is wonderfully creamy on the inside. I'm not at all sure what's in it. I've never had falafel like it. Also, they layer the sauces, salad, and falafel - which makes a bettter sandwich. And the bread is really fresh.

[mayaishi]

Would you fly to Portugal for Francesinha? Now that's the Queen of Sandwiches-that mysterious pale tower rising from its steaming orange lake of sauce. A slice through the melted cheese covering reveals the inner glory - layers of steak, sausage, shrimp, bacon separated by white bread. And the secret savoury sauce/gravy. It is said that it is only served in Porto. Some intel on what one should look for:

http://www.fortheloveofport.com/gener...

Here's a photo of the Francesinha that I enjoyed in Porto.

[alkapal]

that is a fun blog to look at. i was intrigued by the special sauce that supposedly "makes" the sandwich.

>>>>""""The hot sauce which framed the sandwich is a mix of red pepper, beer and ruby Port cooked together with a shrimp sauce for several hours at a high temperature. """<<<<<

does this sauce resemble anything in anyone's own family repertoire?

[FriedClamFanatic]

OMG..I do need to find my passport! I"m in love!

[Passadumkeg]

A chip buttee, a British French fry sandwich. Not

[magiesmom]

Yesterday I bought a gorgeous watermelon turnip, light green skin with bright pink inner. Sliced it very thin, smeared homemade whole wheat sunny bread with Kate's butter, salt, pepper and black sesame seeds. It was astounding.

[AdamD]

at home: open face tuna melt on an english muffin or ham, egg and cheese on a bagel with hot sauce
out and about: probably the eggplant and sausage combo at Franklin Giant Grinders in Hartford, CT

[EM23]

Today I made a BLT on white toast with fried eggs (just the runny yolks actually) and, even w/ January tomatoes, it was unbelievably delicious.
Dreaming about how great it will be w/ late summer tomatoes...

[bbqboy]

Would that make it a BELT? :)

[EM23]

I will probably need a bigger BELT if I make these too often :-) Now I want that sandwich again...

[Perilagu Khan]

I invented one recently that I think is pretty good: lightly toasted English muffin with deviled ham, thinly sliced x-sharp cheddar and HP Sauce.

[TheDewster]

Switch ham for turkey and I invented it! Copyright enfringement! What is Lebanon Baloney? I thought Muslims avoided pork? Druse are Christian do they make ham? Or is it a brand name?

[Perilagu Khan]

Heh heh. I'm about as Islamic as Andy Griffith.

[TheDewster]

referred question to Bigley sorry for confusion.....Andy ;)

[AdamD]

I havent even thought about deviled ham in 20 years.
That brings me back to my childhood.
So many great sammies, I dont think I could pick just one.

[Passadumkeg]

Withe the Deviled hame, you can name the sandwich the Upton Sinclair Special!

[Perilagu Khan]

Don't tell me he ragged on D-Ham in The Jungle!

[lalitamangotree]

I used to work at Shai's cafe in Kensington, CA, a really small exclusive town in the East Bay. I'm not a sandwich fan, but I craved for his sandwiches regularly and they made me want to go to work. His lemon roasted chicken sandwich and vegetarian sandwiches were the best. He made his own lemon roasted chicken. In the vegetarian sandwich, he also made is own hummus (which he is famous for), grill eggplant, and basil-dry tomatoes-mayonnaise. Every bite is OMG.

Shai sold his business about three years ago. I haven't been back to the place since. They might still making them. His family opened a Bed and Breakfast in Kona, Hawaii calls Lilikoi (means passion fruit). He is still making delicious meals daily.

[mariacarmen]

i used to live right by that cafe! i never had a sandwich there, bummer!!! i only ever ate at Inn at Kensington. But, i'm still in SF and in east bay a lot so maybe i'll go one day soon to see if they are still making good sammies.

[nyxpooka]

BAD DAY/PMS CURE SANDWICH....
I cut extra thin leaves of ham and carmelize it with brown sugar and butter til the ham gets a little translucent around the edges. Layer on some velveeta and grill on whatever bread is handy! I know velveeta is a cuss word on this forum, but to me, all food is someones invention and if you like it, eat it!

[Bigley9]

I make a similaar sandwich - I use lebanon baloney (I'm from Phila, I think it is a regional specialty), cut up and frizzled in a pan until slightly crispy around the edges and most of the fat rendered. Pile that on the bread that's handy with some slices of American Cheese, back in the pan (in the lebanon baloney fat) and grill til browned and the cheese melts!

[buttertart]

Oooh. Just oooh. Wish I had one handy.

[TheDewster]

What is Lebanon Baloney? I thought Muslims avoided pork? Druse are Christian do they make ham? Or is it a brand name? Beef Baloney?

[buttertart]

Lebanon as in Lebanon, PA, lots of German settlers, therefore cured meats a big thing.

[Passadumkeg]

Mmmm, Lebanon Baloney and ring baloney too!

[buttertart]

Baloney in general.

[wekick]

Swiss Meat in Missouri makes what they call sweet Lebanon balogna. I love it.

[Bigley9]

there is both sweet and regular lebanon bologna. Personally I prefer the regular, but I always prefer savory over sweet (and it isn't that sweet!)

[Bigley9]

and it is not like regular baloney - it is darker in color with little specks of white fat and spicy with just a hint of sweet - looks like I'm going to the store after work now...

[TheDewster]

now that sounds like a product I need!

[Bigley9]

https://www.seltzersbologna.com/Store...

[gaffk]

Lebanon bologna on good rye bread and some German spicy mustard. That has to be up there for contention as the best.

[Bigley9]

I dip my grilled sandwich in spicy german mustard

[gaffk]

Of course; as a fellow Philly Chow I expected that.

[Passadumkeg]

Don't forget the chow chow!

[gaffk]

And a nice slice of shoofly pie for dessert!

[nyxpooka]

My parents lived in Pottstown for a couple years and I make my dad shoofly pie for every birthday and fathers day....I wonder if he heard of this bologna delight? Mom would have remembered better but she passed away in October and we lost a lot of food memories with her :(

[gaffk]

Sorry for your loss ny:(

If dad's from central PA he most certainly knows what ring bologna and chowchow are.

I have a favorite uncle from Missouri (b. 1920), and I recently discovered sorghum for him. As a Philly girl I don't get it, but apparently in in his dementia, it takes him home. I love how food connects us all.

[nyxpooka]

Turkey ham almost works better for my PMS sandwich...it seems to soak in the butter and brown sugar better. So people of all beliefs can enjoy the satisfaction that only fat, sugar, salt and creamy can satisfy...ohhhh yeahhhh!

[nyxpooka]

Lebanon baloney sounds really interesting...gonna have to look that one up! Theres no chance I would find it around here but it sounds good!

[gaffk]

Must be eaten on hearty rye with spicy German mustard, potato chips and a dill pickle;)

[beethoven]

Grilled aged cheddar on good sourdough/french.

Peel it apart and insert bread-and-butter pickles.

[tdp]

All this talk of provolone....brings me to my favorite sandwich. Panini - with Montreal Smoked meat, sauerkraut and provolone with dijon mustard. You can get it at The Little Eatery in Whistler, BC YUMMY

[princeofthieves]

not seeing any love for the jersey-style meatball sub...Pizza d'Oro on route 23 in wayne, n.j and that other place up the road by the Stop-n-Shop...this was late 70's/ early 80's...but i can still taste the goodness...Packanack Lake styley...

[link_930]

Aside from my father's sandwiches, the Croque Madame. My father's sandwiches were based on the Korean food tradition of incorporating various flavors and textures to achieve a sort of harmony, and were so delicious! Unfortunately, though I know the ingredients, I can't seem to replicate them.

[blueingreen]

I actually just got back from the Po Boy fest in New Orleans so I'm in a sandwich state of mind

1. Fried oyster po boy
2. Muffelata- the ones from Central Grocery are still the best in the city
3. A good cochon de lait po boy with creole cole slaw
4. A bahn mi
5. Fried green tomatoes and shrimp remoloude po boy
6. Thin sliced steak and spicy mustard on a baguette

[Bigley9]

oh I spent the weekend listening to them talk about the Po Boy Fest on WWOZ...now my cravings and my missing NOLA are even worse.

[mamachef]

Pan Bagnat. And shaved rare roast beef with sharp horseradish creme fraiche and a roasted-tomato and basil jam, topped with arugula, on a pretzel roll.

[Passadumkeg]

Real NEPA of Jersey kolbasa sandwich on a hard or Kaiser roll w/ saurkraut and Polish mustard, w/ a Yuengling to wash it all down.

[gaffk]

Kielbasa and onions fried up and served on a hard roll with spicy mustard (German) and a cold Yuengling. That is a crisp October lunch at its best. I'll skip the sauerkraut.

Never had a McRib (and probably never will). McD's maybe once a year, on my worst days.

[soypower]

This is the first year I've ever tried the McRib. And all I can think about is when I'll get another one. Sad but true. McDonald's has conquered me with their porky goodness...

Let the flaming begin.

[ZenSojourner]

Is that so you can have a flame-broiled McRib?

A new partnership between the King and Ronald!

Sorry. Couldn't resist

[jester99]

too many awesome sandwiches to post, but my current favorite sandwich i have been making is:

either on rye, sourdough or pumpernickel
a nice slather of a blue cheese compound butter, kimchi and braised pork butt with melted swiss. Hot sandwich done up like a rebuen. I have been eating this for the past 2 months or so, and if im really craving it, I will make it for breakfast.

[JayL]

Three come to mind:

3. As mentioned already, a garden-fresh tomato sandwich is like a little bit of heaven. Plain, soft white bread with Helman's and salt & pepper. That's it. The only thing I might do on occasion is slap about three slices of warm bacon and some lettuce on it. Otherwise, it's just tomato.

2. As a native North Carolinian, I would say the bbq sandwich should be in the running for our official state food. Eastern style seasoned with just a hint of vinegar/pepper sauce. Serve that up on a cheap white bun with a spoon of mayo based, sweet slaw on top and you will fall out cold from the experience.

1. Leaving my southern roots we travel even further south...to the southern Caribbean to be exact. Go as far south as the island chain will take you and you'll end up in the sister island country of Trinidad & Tobago. Fly into Piarco and catch a ride going north. Keep going past Port of Spain and cross the mountains. From there you'll reach Maracas Beach. What a splendid place. In a lot across the road from the surf & sand you'll find vendors...several of them...all serving the same dish..........BAKE & SHARK. This is the best sandwich (and undoubtedly the best "fish" sandwich) you'll find the world around. There is nothing to compare it to. The shark is fried and served inside a fried bread called a "bake". Bakes are really nothing more than a certain roti dough that is deep fried. During the fry it puffs and forms a hollow center. You can then slice it open and fill it much like you would a pita. The shark is wonderful inside the bake...but the array of condiments you are faced to choose from is the piece de resistance. Every island condiment known to man lay before you and all you have to do is start spooning them on your sandwich. The possibilities are endless.

So there you go. Tomato sandwiches, bbq sandwiches, and Bake&Shark from Maracas Beach in T&T.

[TheDewster]

I forgot about bake and shark damn you are right on!

[JayL]

Amen, brother. Folks really have no idea what they are missing.

I'll add...I do like a good ruben also.

[ryback]

Ground roast leg of lamb garlic mayo, sweet relish mixed like lamb salad with arugula on a banh mi type baguette with plenty of black pepper. Nirvana.

[gaffk]

Pepper and egg sandwich. Two or three eggs scrambled with a handful of green peppers and a handful of red peppers. Onions are optional.

Growing up, mom always served these on white or wheat toast for breakfast, but most diners in the area serve them on long hoagie rolls for lunch.

[Bigley9]

There was a little place in my college town that took a bagel, spread it pretty thickly with cream cheese, topped it with alfalpha sprouts, covered that with swiss cheese and then broiled the whole thing. I haven't thought about that sandwich in forever - but I loved it!

[iL Divo]

How could I forget?
1. Egg salad sandwich
2. Reuben on deli rye w- Russian dressing
3. Patty Melt w-lots of grilled onions and cheese melting everywhere.
4. Provalone and Parma ham in Sorrento on Italian

[Retroh777]

I am of the opinion that there is NO one single best sandwich in the world. I consider myself a consummate sandwich maker. Why? Cuz they taste great. The problem with most places is too much bread, or the wrong type of bread. I was a ' breadman ' for nearly 20 years. Some of the simplest tastes are heavenly; i.e. Warm Syrian Pocket bread with butter, salt, pepper and ripe tomatoes. Then finish off with a perfect BLT. Fish Reuben is the bomb. Most times when chowing out at a restaurant I am forced to ditch one or both slices of the bread so I can taste what the chef was ' attempting ' to create! Seems the recession has killed decent portions. My last Mahi Mahi fish sandwich was a joke. Glad the waitress asked me......! The secret to a Best Sandwich in the World is to taste what's between the slices. If the bread must be tasted it'd better be great bread. Retroh

[phantomdoc]

Yes You must be wary of too much bread.

[Miri1]

I had a decent falafel last night at Glatt House on Pico here in Los Angeles. But it wasn't GREAT.

Gotta book myse;f a flight to Israel, just to get my hands on that falafel...

[alkapal]

that photo shows the cardiologist's dream!

[phantomdoc]

I would be willing to wager that 25% of cardiologists in NYC have had corned beef and pastrami. Maybe even this Woody Allen at the Carnegie Deli.

[BobB]

Only 25%? I would have guessed closer to 95%! Just not every day.

[ZenSojourner]

Eggplant sub. I think it was Eggplant Parmagiani on a hard crusty roll. Was served by the real Italians who owned the Real Italian restaurant where I went to college (the first time).

Now that I think of it, I have an eggplant in the fridge that I'd better cook pretty soon. . .

I developed a taste for some kind of pastrami sandwich that I used to get in Portland, OR. For some very odd reason, I don't seem to like it anymore. Kinda weird - the desire for it came on me suddenly and seems to have left without giving notice.

[bitsubeats]

Some of my favorites:

Rye bread, dijon mustard, refrigerator kosher dill pickles, sharp cheddar, all melted in a delicious amazing sandwich

Meatball banh mi at song que deli in Eden Center at Falls Church, VA. I usually do the combination deli meat (cold cuts, head cheese, etc), but there is something about warm crumbly ground pork that is so much more appealing than cold and rubbery deli meats. This tastes best washed down with an avocado bubble tea.

I also enjoy the falafel (half only please) from Max's Kosher Cafe in Silver Spring, MD. I put different stuff in it every time, but the way the guy layers the flavors of all the condiments and add ins is truly mind blowing.

Tonkatsu sandwich: Leftover tonkatsu with shredded cabbage or ice berg lettuce on squishy white bread with tonkatsu sauce.

[jhopp217]

Your first sounds like a sandwich Jamie Oliver put together after a night out. It was nice thick crusty toasted bread, mustard, the dill pickes sliced in half, a few pieces (not slices) of cheddar and some potato chips. I made it one night (with the addition of a little mayo) and it was delightful

[milkyway4679]

Oh my...in the world? That's a tough one. But it's a close tie I think.
In my tiny tiny tiny college town there is a fantastic cafe that serves homemade everything. Their bread slices are an inch thick, and so soft and delicious...I am drooling just thinking about it! But their sandwiches...oh. my. goodness. They have a turkey club that is to die for. Just delicious.
That definitely ties with a burger that is sold at a local dive bar in a city near my hometown. The bar is run by a couple, who don't have a phone, and open when they feel like it. Their burgers are divine. I drool just thinking about it. I think I need to go home soon and have one of their burgers...

[laliz]

" a local dive bar in a city near my hometown. The bar is run by a couple, who don't have a phone, and open when they feel like it "

how wonderful :~)

[buttertart]

A novel in a few lines.

[iL Divo]

I know I posted my favorite sandwiches on some sandwich thread somewhere but looking here I don't see it.
In no particular order:
1. Peanut butter and jelly or honey or butter or brown sugar or Lyles Golden syrup
2. Thanksgiving Turkey sliced with mayo
3. BLT on the very best deli rye I can find
4. Philly cheesesteak, although I'm still looking for the ultimate and haven't come close to finding it
5. Andy's in Inglewood California, their classic Torpedo, sadly closed down years ago and WHY I ask
6. Grilled cheese
7. Meatloaf with mayo and horsey sauce
8. Tomato on the best whole wheat I can find with mayo and salt and pepper
9. Tuna on extra sour sourdough with mayo and Jarlsburg cheese

[Miri1]

Lots of great sandwiches have already been mentioned. And I love a good tuna sandwich or grilled cheese.

But my all time favorite is a fresh falafel sandwich from Moshiko on Ben Yehuda street in Israel. Fresh, soft pita stuffed with crispy just fried falafel balls, hummus, techina, tomatoes, cucumbers, sauerkraut, pickles and sometimes french fries. They are AMAZING! Of course, there are some good falafels in the US but nothing beats Moshiko's!

[iL Divo]

well shoot just how am I supposed to get there?
you're right about falafel's though.
my big sister used to make them all the time as they 'were' vegetarians.
she'd do the typical probably using garbanzos or chick peas dried then soaked or canned or even got the falafel mixture in the blister pack where you just add whatever, water I guess and it's the pasty version. she'd always use lots of great jack cheese to top it, they were wonderful but Id prefer your selection any day.......... :)

[TheDewster]

Mmmmmm Falafel aaaaadgggggggg. Homer sound ;)

[John E.]

I don't know if I would categorize it as the best sandwich in the world, but we recently had boneless beef shortribs, caramelized onions, sauteed mushrooms and shaved parmesan cheese on a crusty roll. I thought about adding more cheese, but realized it would make it too much like a cheesesteak and that's not really what we were going for.

[The 1st and only KSyrahSyrah]

Gyros from The Mad Greek in Baker, California
Tuna Melt on rye
A Balboa; mashed avacadoes thin sliced tomatoes, lettuce, sprouts and peanuts on a roll with mayonaise.
Lobster roll

[aynrandgirl]

> Gyros from The Mad Greek in Baker, California

Don't forget the strawberry shake to go with it! I've stopped there a couple of times and they were yummy.

[eclecticsynergy]

My Top Ten Sandwiches

"Magic Sandwich" - melted Provolone w/ mayo on good toasted semolina bread, with thin slices of ripe tomato & raw onion and Italian dressing

Smoked Turkey, American & thin slices of apple on a good roll with wasabi mayo or horseradish sauce, or with apricot mustard

Leftover Steak Sandwich - thick well-marbled steak sliced thin
on toast with mayo, Spike, and white American or mild cheddar

Classic Grilled Cheese
American, Cheddar, or Swiss, mayo on one side, mustard on the other, with or without thin onion, tomato, or a little good smoky ham

BLT made with good artisan bacon when the tomatoes are just right, on toast with Durkee's Famous Sauce

Hard Salami & Provolone with lettuce, onion & tomato
on good Italian bread with mayo (best made with smoked salami & good quality provolone)

Toast with Almond Butter & Honey - equal parts butter, honey & almond butter
mix first, then spread on hot toast to melt (or cashew butter- could even use P.B. instead, but it isn't quite the same)

~and lastly three that're perfect for hot summer days- these are the traditional 4th of July picnic sandwiches we would eat with Oma while waiting for the fireworks:

Cream Cheese & Olives
green olives w/pimiento sliced thin, with cream cheese on Freihofer's Canadian Oat bread

Cucumber Sandwiches
peeled & sliced very thin, on white bread with mayo & Herbamare

Curried Egg Salad with Olives green olives w/pimiento (3-4 per hard boiled egg), chopped & added to the mayo along with a pinch of curry powder

[BobB]

Just came up with a new candidate - I was in DC this week and ate at Zola, next to the International Spy Museum. They serve a veal cheek sandwich that is A-MAZING!

I'm a sucker for veal cheeks anywhere I find them, but this was one of the tastiest preparations I've ever had. Succulent braised veal cheeks served on a house-baked Kaiserish roll, topped with melted taleggio cheese and fresh arugula. The combination of rich meat and tangy cheese, complemented by the slightly sweet roll and slightly bitter greens was just perfect! No condiments necessary. Served with a stack of potato "coins" (1/8" thick hand cut fried potatoes) and washed down with a nice malbec - I was in sandwich heaven!

[FriedClamFanatic]

oh wow.that does sound heavenly! I gotta get to DC soon! (but not as an elected official.....lol)

[TheDewster]

Great description! Veal is really the king of sandwich meats, the Earl of Sandwich when creating the first sandwich used to use cold roast beef to tide himself over during long card games. But I bet he would go for your described sandwich in a heartbeat. Handy, easy to eat, and informal.

[theoreticalphenogroup14]

My favorite sandwich is chopped chicken liver (with chopped egg) on seeded rye and Dijon mustard and a couple of half-sours. Sometimes I ask for lettuce and tomato, also; however, this is unconventional.

[jhopp217]

Best sandwich I've had recently was a homemade pulled pork sandwich with cole slaw on a nice kaiser roll.
My childhood favorite is Tomato & Provolone with mayo on Semolina bread.
One of the best was a friends deli which sold a Thanksgiving hero. Fresh Turkey, stuffing, mashed potatoes, gravy and cranberry sauce. It was out of this world.
Best I've had out recently is a grilled chicken sandwich with lettuce, tomato, avacado and mayo on a crispy baguette.

[soypower]

When I finally got around to trying a Pan Bagnat about a year ago, I was immediately hooked. It's like a nicoise salad on a baguette. Insanely delicious in all it's vinaigrette soaked goodness.

http://www.sevenspoons.net/blog/2010/...

[braisinhussy]

I used to love sauteed baccala w/garlic, black olives, and broccoli rabe

Certainly not a true caesar salad, but I have fond memories of a small college wrap shop that used to add really well-marinated, pressed & pan-seared tofu to a garlicky caesar salad wrap.

Tomato sandwiches! Tomato, salt and pepper, and mayonnaise on challah or potato bread. Or, tomato, salt and pepper, fresh sweet basil, olive oil, maybe some fresh mozzarella, on garlic-rubbed slices of ciabatta or very dark, thick-crusted Italian bread

A refrigerator clean-out sandwich that has become an odd little favorite: garlic-marinated roasted red peppers and dal makhani over homemade veggie burgers (or Morningstar Farms original or tomato-basil burgers, in a pinch. I know, I know!).

Aaaand...now I'm hungry.

[braisinhussy]

Oh, and I can't claim them as a favorite b/c I've never had them, but if feasting w/the eyes counts, I'd throw some votes toward doubles: http://www.alwayshungryny.com/thought...

[jindomommy]

This French bakery by me does french ham, pate and brie on freshly baked baguette. It comes with thinly sliced onions, lettuce, tomato and cornichon. I also really like Phillipe's lamb french dip. One of my most memorable sandwiches was a tuna on white with artichokes. It was a gas station in Rome! It was cut into little triangles with the crust pulled off. When I worked at a high end restaurant, the chef made this blackened ahi sandwich on focaccia with roasted peppers, olive tapenade, baby greens, tomatoes and garlic aioli. Parkway Sandwiches in Nola has the best sandwiches.

At home I make rotisserie chicken, arugula, avocado, tomato sandwiches with Kewpie mayo (the best) and a dash of Cavendar's spice, I also do grilled teriyaki Kona kampachi fish sandwiches on brioche with guacamole. I also have roasted a lamb leg and then put it on a sandwich roll with chimichurri sauce, tomato and greens. I also love making sandwiches with leftover stracotto (Italian pot roast).

[Bigley9]

I LOVE the combo of Tuna and Artichokes! I blend the artichokes and mix them into the tuna and spread on thin toast - YUM (and I fell in love with the combo in a piazza in Florence

[elk]

My all-time favorite sandwich is one I had in an NYC restaurant a few decades ago. The place had a number for its name--like 1437 or something--probably its address. It was on pita bread and consisted of curried turkey salad with almonds, crispy bacon, and avocado slices. I have recreated this many times, but it's so rich that it can be a bit overwhelming sometimes. I think I usually use chicken salad instead of turkey, as it's not obvious how to produce perfectly tender and cartiledge-free chunks of white meat turkey in the smallish quantity that's called for. Some arugula or other greens would help to attenuate the richness of the concoction.

Some other perennial favorites:

grilled cheese with summer tomato slices--can put a little mayo next to the tomato
BLT at the height of tomato season, on brioche

Oh, and at Bayona in New Orleans, the duck, cashew butter, and pepper jelly sandwich was memorable. Recipe is online and can be found by googling.

[Florida Hound]

This thread has been going strong since 2008, and I'm nearly the 300th post- we love our sandwiches!
1.) Another vote for the great Reuben!
2.) Philly steak and cheese close second.

3.) From childhood...Mom's version of the Tuna Salad Sandwich. I tried to re-create her creation a few years back, and with some modifications came close to Mom's classic. For your consideration:
Prepare a jar of Onion Mayo in advance: 1 envelope if Onion Soup mix, mixed well into an entire 32 oz jar of regular mayonaise. Store it in the fridge for this recipe and many other uses. As its own sandwich spread, its pretty good.
For the tuna salad mix: 1 can tuna, drained,
1/4 Cup onion-mayo mix (per above)
1 carrot, grated in thin peelings, peelings cut to about 1/4" long
1 celery stalk, chopped
1 capful lemon juice
salt
pepper 1 teaspoon sweet relish
Sprinkling of Splenda (Mom may have used a little sugar, "back in the day.")
Mix it up well, spoon it onto your favorite bread or toast, and IMHO---> childhood tastebud heaven.
Memories include this concoction soaking through the bread and the wax paper by lunchtime at the Elementary School (and we didn't worry about refridgeration, I don' t think. Glad we are more aware and concerned about that these days.)

4.) The great stand-by, the B-L-T. I personally have given up regular bacon, and many turkey bacons are pretty terrible. But a while back, some Chowhounds suggested Beef Bacon, and that runs pretty close to regular bacon. The only brand of Beef Bacon I've seen once in a while is Gwaltney, in a blue package.
5.) Haven't been able to duplicate a roast beef on rye that I used to get 40 years ago at Rusnick & Zuck's in Yonkers NY. But I still enjoy trying- good quality roast beef, sliced thin, piled high. Find a variety that doesn't over-do the garlic seasoning. Slather lots of mayo on the rye bread, add a bit of lettuce. Don't forget to sprinkle salt on the beef. Make that pile of roast beef a little higher... about as close to that teenage memory as I can get on that one. Dill pickle on the side.

[tracylee]

I love muffalettas with finely chopped tepanade.

My favorite sandwich, which I had to force myself not to order more than once a week, was a grilled chicken salad sandwich at a restaurant that has gone out of business. It was chicken (probably canned) with mayo and lemon pepper, provolone cheese, honey mustard on the bread, white bread, buttered on the outside and grilled until hot, gooey inside, and crispy outside. I've tried repeatedly to replicate it, but haven't had much luck.

[qtip]

tomato, basil, and provalone toasted

[qtip]

martadella with pastachios in warm taosted french bagette

[mariacarmen]

Korbel Winery in Russian River has a deli that serves a tri-tip sandwich with caramelized onions and gorgonzola, and it is to die for when paired with their sampler of six beers - from pale ale to something thick and chocolate-y (sorry can't remember names.)

Used to be a place in Long Beach, CA that served a BLT with the addition of a giant grilled butterflied prawn, and the bacon was applewood smoked. FANTASTIC.

In Marseille, we would get a lamb gyro - known as doner kabab there - with "white sauce" and FRENCH FRIES.

Most recently, in the Mission, at Duc Loi Supermarket, the Mission Burger guy was making a fish sandwich - battered and fried cod, super light and crispy, not greasy at all, with jack cheese, dill, and nori chips on a brioche bun, with a malt vinegar mayo on the side. Hope they bring it back when they open Commonwealth.

My own version of a Cubano, with leftover pork Pernil, fontina cheese, mustard, and giardina peppers instead of pickles, on a french roll from a vietnamese bakery in Oakland, "grilled" in a grill pan with a cast iron pan on top for weight.

[TheDewster]

What's in a Cuban Sandwich? Its mentioned a lot on this site.

[mariacarmen]

Typically roast pork, ham, yellow mustard, swiss cheese, and pickles. grilled/pressed til melted, crispy and gooey.

http://en.wikipedia.org/wiki/Cuban_sa...
i'd never heard of it with salami.
i usually just use a french roll for the bread.

[Big Bad Voodoo Lou]

Genoa salami on Cuban sandwiches is a Tampa, Florida thing, where the "old-school" Cuban population from the '20s and '30s hung out with the Italians who were already living there. I grew up in Miami, where most Cubans didn't move there until the '60s, '70s, and '80s, and they do not put salami on Cuban sandwiches.

[mariacarmen]

interesting about the italian influence...

[Passadumkeg]

Maria, do saltenas count as sandwiches? If they do, then they are the best; Bolivia's other drug, albeit legal.

[mariacarmen]

hmmm, i guess if you define a sandwich as a breadish substance enveloping a filling... then yes!

[Passadumkeg]

A saltena is far and away the best sandwich in the world, then, Note: terribly addictive!

[chicaraleigh]

I wish I had thought of this but I didn't...the BEST sandwich I ever ate was at The Federal in Durham, NC. Still one of my favorite lunch spots but I have never found this sandwich repeated on their rotating menu. If it were legal to marry a sandwich I would have married this one.....

Bacon (everything is better with bacon - they cure their own or at least did at the time)
Arugula (my ultimate favorite green/herb)
Brie (what else needs to be said)

oh but it gets better...

Fresh local tomatoes (they were in season at the time)
Carmelized onions

served on.....

A pretzel dough baguette (made in house)

Simple, devine, delicious, mouth watering, crunchy, gooey....fine ingredients intelligently put together.

Best part - I walked out the door for less than $10.

[just_M]

My best sandwich in the world was a Club in Rota, Spain in 1991. Young and unsure I ordered my safety sandwich, but this was Amazing! The bread made fresh that day, sliced before my eyes and lightly toasted. Slathered with the most delicious mayo and layered with Serrano ham. Freshly roasted, thinly sliced turkey. A layer of thin sliced, not refrigerated tomatoes that had flavor. Crispy Spanish bacon, finely shredded iceberg lettuce and to top it all off a small, sunny side up egg on each half! Now I have to say at the time I was a little surprised by the egg and as I did not eat runny yolks at the time, a little put off. I obviously went for it and was rewarded by taste buds singing like angels on high.

I've tried many times to recreate it American style and of course while good its not the same. I do however love the addition of a farm fresh sunny side up egg, even if I don't have Serrano ham.

[bakersdelight]

Cafe Santropol in Montreal makes giant, generous sandwiches. Every so often I start to fantasize about this thing they do with cream cheese and black olives between slabs of Russian bread. Served with heaps of fruit and salad and things like pickled peppers.

[dekethedog]

Sandwiches are love. My favorites:

Italian sub, salami, copa, provolone, shredded lettuce drizzled with vinegar, oil, and oregano,. On good crusty Italian bread

Italian beef sandwich, but only in Chicago unless I make it.

Fried baloney.

Fried egg and bacon on toast.

Pimiento cheese on white.

BLT on three pieces white toast, summer tomatoes (seeded and cored, iceberg lettuce, and six slices of bacon. I spread Miracle Whip {I'm sorry. No I'm not} thickly on each piece, and lots of black pepper.

Crunchy peanut butter and sweet pickle or banana slices.

[JerryMe]

Dekethedog - We're on the same taste buds.

Fried baloney w/ crisp iceberg lettuce. BLT w/ MW and I'm not sorry either.

Crunchy PB and banana on toast. Seriously, that sandwich will fill me up for the whole day.

[margrave]

This sandwich was the strangest combo to me when I first saw it on the menu over 20 years ago at the Broome Street Bar in Soho NY. BUT--it is delicious! I get extra points for the fish:

Really good Pumpernickel or Black Bread, large sardines, cream cheese and fresh watercress. You spread the cream cheese layer with the large, skinless sardines, and top with freshly washed and dried cress. I have added slices of red onion and a few capers to the cream cheese. Great both ways! It is an interesting combination of flavors and textures!

[BobB]

That sounds really good! Seems to me it could be even better with some very thin, very crisp bacon on top.

(Counting the seconds now until someone posts, "Everything's better with bacon!")

[TheDewster]

Everything is better with bacon, smoked peameal or Canadian bacon is the best thing to add to any sandwich. I'm surprised nobody mentioned a breaded veal sandwich with provolone cheese with poached or steamed hot peppers and home made tomato sauce. In Toronto Canada California Sandwich is the one, location downtown and one in Vaughan are both incredible. At least once a month I drive an hour for one with a Brio.

[buttertart]

Side note: I wish they sold Brio in the States, there's nothing better with pizza. Love it. Glad to know it's still on the market "up home".

[wekick]

It is all in the preparation and the ingredients-any sandwich can be stellar. I think preparation may even trump ingredients. We had a torta recently that was spectacular. It was in the middle of Tennessee. The guy grilled each layer of meat and cheese so it browned on the grill and then assembled it. The bread was toasty. The lettuce and tomato were thinly sliced. So very good.

[cuccubear]

Care to tell us where this tasty sandwich can be found?

[decolady]

Hopefully somewhere that is not flooded.

[wekick]

It is in Manchester, Tenn. We were traveling, so I'll tell you how to get there. Off of I 24 take McMinnville Highway(55). Make a left on Hillsboro Blvd and it is on the right within a few blocks. We will be headed back that way in June and I will check it out again. I hope it hasn't closed or changed cooks! The handwritten menu was all in Spanish except "chicken fajitas."

[cuccubear]

This place is sounding better by the minute!

[wekick]

We tried to go there last trip and it was gone.

[tazia]

I'm a vegetarian and eat this sandwich at least 1x/week in the summer. My husband has been won over by it as well. Behold, the vegan BLTA:

-Hearty whole wheat bread, lightly toasted
-Veganaise (or homemade mayo if we have it) on both slices of bread
-Chopped avocado tossed with lime juice and salt
-Baby arugula
-Morningstar Farms bacon
-Sweet tomato slices (I esp. like some of the yellow varieties)
-A few grinds of S&P

I've tried alterations on this combo, but keep coming back to its original permutation. So much flavor for a vegan sandwich!

[marietinn]

The Morningstar Farms bacon that they carry in my grocery is not vegan. Is there a vegan version?

[BobB]

Not according to their Web site. The first ingredient in their bacon is egg whites.

[marietinn]

Thanks. That's what I thought. I just got a little confused when tazia said vegan BLTA. I make something similar with Smart bacon, which is vegan.

[tazia]

Ah yes, sorry about that. I often make it with either tempeh bacon or Smart bacon (both vegan), but had used Morningstar on the last iteration (which is of course not vegan). The veggie bacon is honestly the least important part, so the vegan/vegetarian issue does not compromise the yumminess.

[jgrigsby]

Tomato sandwich. It's a Southern thing.
Super ripe & juicy late summer tomato picked from your own garden.
Soft, squishy sliced white bread (not the good stuff. cheap right off the grocery store shelf)
Hellman's mayo.
Plenty of salt and black pepper

[decolady]

Ah yes. Heaven in your mouth. I make mine with whole wheat bread these days, though.

[buttertart]

It's a southern Ontario thing too, but with butter i/o mayo, at least in my family.

[alkapal]

the venerable tomato sandwich has an entire thread devoted to its deliciousness: http://chowhound.chow.com/topics/550332

[justlizikaria]

It's a pregnancy thing with me - the only cravings I have when pregnant is for tomatoe sandwiches just as described but with my own baked bread, home-made mayo and of course tomatoes from my garden,
Never eat them otherwise!!!!!

[VenusCafe]

Ahi tuna, lightly seared, maui onion slices, lotsa crispy Romaine, with a secret ingredient*, and a sauce of mayo, lemon, ginger, garlic, horseradish** a dash of soy and cayenne on a toasted sesame Kaiser roll.
* Secret add-on; a few basil leaves! scrumptious!
**or substitute wasabi for horseradish.

Shrimp Po'Boy. Slather French bread with garlic butter and grill over mesquite. Slather insides of bread with mayo sauce containing garlic, ginger, lemon, relish, hot sauce, and pepper. Fill sandwich with mesquite grilled shrimp, heirloom tomats, sweet Mayan onion, pickles. Top with nicely shredded lettuce so you will have plenty cold crisp for best proportions.

[amoncada]

THE PILGRIM is pretty amazing stuff!!! I came accross it in Cape Cod at a popular sandwich shop. The fresh baked bread was outstanding as well. Anywho, here are the star ingredients (think Thanksgiving):

Roast Turkey
Stuffing
Cranberry sauce
Plus your favorite condiments

YUMMM!!!

[boyzoma]

My favorite and DH's is the Garbage Grinder Sandwich. There was a little sandwich shop we went to for years and I finally figured out (fairly close) how they made it and now make it at home. Oh yum.

http://www.chow.com/recipes/27798

[Passadumkeg]

A lobster or crab roll.

[FriedClamFanatic]

To which, of course, I must add a fried clam roll (with bellies!). I don't really think of it as a sandwich............and it's nowhere as good as a full fried clam platter. But just clams, a softly buttered and lightly toasted open top Hotdog roll. Ok, enough, my mouth is watering

[BobB]

What, no tartar sauce? ;-)

[Passadumkeg]

We are going to Tracey's tomorrow night for lobster, crab & clam rolls as Sam's memorial and toast to him.

[BobB]

Sam? Oh my god, I just saw the news. So devastating.

[gritsngravy]

The hamburger is a sandwich too, people. It has earned our love. Favorite hamburger is a thread-worthy topic, covered many times before I'm sure, but favorite sandwich should include a burger or two.

[buttertart]

A real three-decker club sandwich on good white bread toasted and buttered- with sliced roast CHICKEN not turkey not grilled chicken - good crisp bacon, summer beefsteak tomatoes, and iceberg lettuce, Add nice ripe avocado if you have it. No mayonnaise necessary. I think no one mentioned this one before because what is served as a club sandwich these days violates the roast chicken only rule. A toasted chicken sandwich on its own, liberally salted and peppered, is not to be scorned either.

[BobB]

Not on this thread, but I did mention it here: http://chowhound.chow.com/topics/6184...

[buttertart]

Aha. The Platonic ideal, indeed. And what used to be the norm before the ascendancy of turkey over chicken followed by grilled chicken dominating the market.

[jeanmarieok]

There was this club sandwich that I loved, at a bar called 'Soble's' in Richmond VA. Gone since Paul Soble died, and the family sold out 15 years ago or longer. But their club sandwich was delicious, with a layer of dense chicken salad, replacing the chicken layer. It was so good, with perfectly cooked bacon, on rye bread. I could never get it to taste as delicious made at home. Soble's had my favorite bacon cheeseburger ever, too. And the handcut fries were delicious, too. Wow, I miss Soble's.....

[Squint]

Cibo Express Gourmet Market at LaGuardia and O'Hare (maybe other airports) has a proscuitto, mozzarella and fig jam on a baguette that is incredible. In December I changed planes at LaGuardia and picked this up and ate it an hour later in Syracuse. At 11:00 pm, after not eating since noon, it was one of the best things I've ever eaten. I tried to re-create it at home but have not been entirely sucessful. I hate flying through LaGuardia but may consider it just to get this sandwich. Luckily I've gotten it at O'Hare the last 2 times I've been there.

[alkapal]

i looked up cibo, and found this info about their places in other airports:
""OTG Management is an award-winning airport food & beverage operator with restaurants in JFK, LaGuardia, Boston Logan, Tucson, Washington National, Washington Dulles, and Philadelphia Airports.
OTG original concepts include Sky Asian Bistro, Jet Rock Bar & Grill, Deep Blue Sushi, Boar’s Head Deli, and many other full-serve and quick-serve restaurants.

http://www.otgmanagement.com/media/pd...
(announcing orlando location's opening).

in d.c.'s reagan national airport, cibo has an express and a bistro & wine bar (after security, near gate 12).

[jeanmarieok]

I eat at Cibo's in the Philly airport all the time - nice wine selection, too. I don't mind a layover where there is decent food and good wine.....

[alkapal]

i ate at cibo at reagan national in march, and was very pleased with the big salad i got -- very fresh. i was not so pleased with an $11 bloody mary!

[misterkot]

I'm eating a russian bbq sandwich made like this:

-cold, leftover 'shashlik' skewered meat
- homemade adjika
- homemade saurkraut
-raw sliced onion rings
-toasted bread

the layers are as follows: bread, adjika, meat, onions, saurkraut, bread. Yum!

[alkapal]

had to look up adjika -- sounds delicious. http://en.wikipedia.org/wiki/Adjika

[steamer]

I just remembered I wrote an ode to the sandwich for a Japanese newspaper some years ago, it's on my blog:
http://omoshirogourmet.blogspot.com/2...

[Soop]

AHhh!!!221

You can't dis the chip butty!!! OMG, it's a glorious thing, I tell you. You need butter though :)

waaugh... I could eat one now... with melted cheddar...

[steamer]

The chip butty is already insane, with cheddar cheese too? Leaves me speechless. I might just try one someday.

[decolady]

Shrimp Po'Boys from lots of places in Louisiana or made at home
Smoked Turkey Reuben on light rye from the Tin Angel in Nashville
Fish Tacos - I normally use tilapia or catfish and top with shredded cabbage, sour cream and a squeeze of lime.

[Perilagu Khan]

In Lubbock, Texas there's a restaurant that makes a sandwich they call the Smokin' Mad Jack.

It is comprised of smoked ham, bacon, red onion, jalapenos, Monterey Jack and BBQ sauce on an onion bun.

I've never had a better sandwich.

[decolady]

Do you recall the name of the restaurant?

[OCAnn]

http://lmgtfy.com/?q=Smokin+Mad+Jack+...

[Perilagu Khan]

Oh yeah. Gardski's Loft.

I'm making Smokin' Mad Jacks tonight!

[ghostpeppergirl]

It's going to sound strange but berbere ( African spice mix) or similar spices, cloves, allspice,cayenne or habenero etc. mixed with peanut butter spread on bread with mango jelly- mmmm mmm mmm- good in a tortilla too

[alkapal]

do you make the mango jelly? i've never seen it --jam, yes, but jelly, no.

i'll bet it'd be good with guava jelly, too.

[phantomdoc]

Just made a burger with bleu cheese and Worcestershire mixed in the meat. Fried on a cast iron pan with some hot white sliced onion, on well toasted multi grain bread, both of the ends, with a schmear of mayo and romaine lettuce. Can it be like my last good sandwich will always be my favorite? Sometimes a good burger can not be beat.

[Soop]

Yesterday I went to the store and got:
Camambert
Gouda
White bread
Pastrami (nearly got parma ham too - should have been 2 meats for £5, but it didn't register }:(
And at home I have bacon, tomato, fresh salad greens and some caesar sauce. I am in for some serious sandwiching!

[KristieB]

In Virginia Beach they have a chain restaurant called Villiage Inn. That chain serves a sandwich called a California Turkey Melt, (I think). Sourdough bread, pepperjack cheese, real roast turkey breast cut about 1/2 an inch thick, tomato, and avocado all grilled like a reuben would be. It is the only thing I've ever ordered at that establishment because it is so good.

[alkapal]

we had a village inn in fort myers, florida about 30 years ago.... wonder if it is the same chain?

anyway, that turkey and avocado combo is terrific -- esp. if it's smoked turkey. i'm gonna try that combo you mention, because i love pepperjack. especially with a good summer tomato.

[maple99]

I still remember a great sandwich I had 15 years ago at Cafe Lutece in Philly (23rd and Lombard - I think it is still there but I am not). Prosciutto, melted brie, walnuts and lettuce on toasted baguette. MMMM!

As a non-Philly-native, I found the cheesesteaks in that city to be kind of nasty greasy gristly things. I actually like them further away from Philly where people who don't know the authentic form use actual meat or steak instead of making them "properly" with whatever the thin-sliced crap they use in Philly is.

[FriedClamFanatic]

Having just gotten back from a 3 week trip, I went rummaging as to what was in the fridge (no...the stuff hadn't been sitting there that long!). Decided to take the 2 last pieces of bacon and fry them up. Lightly toasted some PF Whole wheat and then took one slice out and left one for a "2nd toasting". Took the other piece and spread some Major Grey's Chutney on it. Cut the cooked bacon in half and put it on the chutney, followed by some sliced smaller tomatoes and then topped with some Gouda cheese. All this went under the broiler until the chesse was melted and then topped with the other piece of toast.. Was very nice

[alkapal]

chutney, cheese and bacon. yes, sir!

sometimes i'll use branston pickle (fine cut) with cheddar on dark bread, and grill it till melted. i've also used cotswold cheese with the branston pickle. i think half branston with half major gray's would be a good balanced combination. the branston pickle can be a wee bit overpowering if you overdo it.

[Soop]

Made a great sandwich with parma ham, fresh picked greens, sliced tomato, and caesar sauce on ciabatta. Some parmesan shavings would have been sublime, but it was nice.

[alkapal]

cotswold grilled cheese on whole grain. love that cheese! http://entertaining.about.com/cs/cheesevarieties/p/cotswoldcheese.htm

herein is a recipe for Crunchy Salad with Warm Cotswold Cheese Dressing
http://www.cheesemonthclub.com/pastne...

[JimmyC]

veal parm italian hot dog rare roast whitehouse subs special langers pastrami primanties tuna sub cappicola sub or italian cheesesteak and one more veal parm

[saltnseltzer4me]

Anyone else love plain cream cheese and tuna salad on a toasted plain bagel as a sandwich? LOVE that!

[schrutefarms]

I love the combo of roast beef and cream cheese--here are my two sandwiches....1) Roast beef, cream cheese, sprouts, sliced black olives, and yellow mustard (French's) on pita bread, taken from a sandwich shop on 2nd street in Belmont Shores (Long Beach, CA) that my mom used to go to in the early '80's, and 2) Roast beef, cream cheese, avocado (all smushed up so it doesn't fall off), sprouts, tomato, peperchinis (the yellow pickled rings), and yellow mustard (again, French's) on a soft french roll, taken from Seacliff Liquor on 17th st. in Huntington Beach, Ca. (Although I invented it!) Francisco's French rolls work the best.

[alkapal]

schrutefarms, maybe i posted this upthread, but do the (rare) roast beef on pumpernickle, with green pimento-stuffed olives chopped into the cream cheese. then grill till cream cheese is melty.

[schrutefarms]

Ohhhhh that sounds good. Can I put it in the panini press??

[alkapal]

yep! what time may i "drop in" for lunch? http://www.gifs.net/Animation11/Sport...

<must. get. to. airport....>
{;^P

[Gustavno Rivera]

Any sandwich from Luigi's in Whitehill, Oregon. The Hawaiian Grinder with extra onions is my favorite.

[steamer]

A pretty long thread and nobody has mentioned a BBQ beef sandwich on a french roll sloppy with BBQ sauce, maisen tonkatsu sand in Tokyo, or a beef dip.

[Kate is always hungry]

I listed "French beef dip" and "BBQ beef." Of course I prefer the BBQ on a french roll. The tonkatsu is all yours. I'm guessing it's a pork cutlet sandwich?

[steamer]

Ooops Kate, I missed that, the maisen tonkatsu sand is a breaded fried pork cutlet on crustless white bread that is half soggy from tonkatsu sauce, sounds strange but everyone likes it.

[kchurchill5]

Not that I'm sure ... or hope you didn't read all 198 posts. Yes. A traditional BBQ with coleslaw on top of a nice toasted roll is one of my faves. Absolutely. Also, some thin sliced onion. Tradition when I grew up.

Good choice

[umbushi plum]

a great sandwhich which relies mostly on the bread is- essene rye sprouted grain bead topped heavily with butter then just a thick layer of cottage cheese and salt and peeper optional extras include tomato, avacado and a really good tuna in oil but just the cottage cheese is sublime a slight variation is thick butter and a good hunk of cheese ive been eating essene bread sandwhiches since i was little if you haven't tried it please do you will be pleasantly suprised.

[Anonimo]

A BLT: Bacon (thick sliced, hickory smoked); Lettuce (fresh, crisp, well dried Iceberg.—Maybe a few leaves of arugula—); and Tomato (red ripe, just picked Jersey or Arkansas home-grown tomato); bread: lightly toasted white or buttermilk, preferably home made.
Mayonnaise: Best's or Hellman's if possible.

Bread 'n butter pickle slices on the side.

[kchurchill5]

For a twist, I do a herbed goat cheese, sundried tomatoes, proscuitto, arugula, and some fresh mozzarella. Put it on some focassia grill it and weight it down. Sorry no panini press, just use my cast iron. Much cheaper and just as good. It is sort of my Italian BLT, I like both. I grew up with BLT's and with was just a change. Same flavor with a twist.

FYI, I like a couple of thin onion ring slices on my BLT, Dad used to do it and it caught on. I love onion anyways.

Nice pick on the BLT, a bowl of good soup and dinner is served for me! We always used to have soup and salad one night every week during the summer at out cottage

[alkapal]

BLT sandwiches were my treat when i was a kid.

[twisterp]

Fresh from the garden thick sliced tomato on fresh white bread w/ mayo and lots of salt & pepper, eaten over the sink of course!
Tuna salad w/ chopped dill pickle and lots of chopped boiled eggs and chunks of celery & onion.
Good grainy bread w/ a smear of mayo topped with cream cheese & lots of veggies..cucumber, sprouts, grated carrot, red onion, salt & pepper with a side of a creamy broccoli soup for dipping.
Also love warm sliced brisket w/ mayo, spicy barbeque sauce and sliced onion on white bread. Yum!

[bbqboy]

bbq sauce & mayo? Wacky! I'll have to try it :)

[alkapal]

twisterp, i'm coming to your house!!! tip, i learned last july 4 that carrots dipped in cattleman's bbq sauce + texas pete hot sauce are really good. http://chowhound.chow.com/topics/535586
i'm wondering how it would taste if you blend that cream cheese (for the veggie sandwich) with bbq sauce and texas pete -- or frank's (just a bit, to start)?

and i "get" the bbq and mayo thing with the brisket ('cause i'm a southerner. mayo is gooood!). that sandwich has to be on white bread. do you use sliced *red* onion? -- or do you like the "bite" of a "regular" onion?

[kchurchill5]

I actually like the BBQ mayo too, but definitely not white bread, I like a good toasted whole what ... I know not traditional but good. And yes, I do use onion, but ... white onion, maybe because that is how I learned. Red would be good too.

I do like a veggie sandwich on thick whole grain bread , lots of sprouts, I add chopped olives, roasted red peppers to a mix of mayo and chive sour cream for the spread, then add avacado, tomato and onion ultra thin slice, a little cabbage mixed with BBQ (just bagged coleslaw mix) and then sprouts. Great sandwich!! I haven't added the hot sauce but it would be good. I had this probably 20 years ago with a friend. Still enjoy it. Most people think I'm nuts, LOL.

[Soop]

That tomato sandwich sounds great. Sounds like it's served open... and I can just imagine chunks of buffalo mozzerella in there too.

[alkapal]

andouille sausage on a crusty french baguette with remoulade and shredded lettuce. maybe a shot of frank's hot sauce.

[kchurchill5]

I have five favorites (not in any order)
- A good Po Boy with a killer remoulade sauce and topped with fresh coleslaw
- BBQ'd Pork topped with coleslaw, thin sliced onion on a toasty thick homemade roll
- Reuben of course (even a turkey reuben which is almost as good)
- Salmon panini (smoked salmon, a few slices of shaved shallot, herbed cheese,
arugula, served on a good Italian baguette and pressed), simple and great
- And KK's which is my sandwich. I make it for some of my catering events and always
had great reviews. Sometimes for catering I use small individual rolls or smaller bread
for presentation. Same flavor however.

Good honey roasted turkey, spicy ham, pumpernickle bread (or I have also used a good onion roll), lightly sauteed onions, sweet bibb lettuce, and a spread I make my self (a mix of sour cream, herbed cheese, diced olives and sundried tomatoes). Spread each side of the inside bread slices with the sauce, top with turkey, then onions, ham, and lettuce.

[Soop]

Can I ask, if I was making a po' boy, how many oysters would I need, and how do I cook them? Deep fry? How do I know when they're done, and what garnish is normal?

[kchurchill5]

I actually make 2 po boys, one with oysters ... one with shrimp. I definitely deep fry, I use a traditional beer batter but lots of comments on which is the best. That is just my favorite. A bit lighter and tender. I cook mine in a deep cast iron skillet. Mine is about 4 inches deep but I add about 2" but it isn't that wide. I don't have a deep fryer. This seems to work fine. I use canola oil I add a bit of the oil and if it bubbles and turns brown in a few second it is ready. You don't want high, probably medium high works for me. I fry 6 or so at a time, no too much. After a minute I flip them, then another 30 seconds or so check them. Brown on both sides and they should be done. They don't take long. The shrimp a bit longer. Just brown but not dark brown. Just think of browning a chicken breast in a pan that was breaded same thing. Just 2-3 minutes tops. Remove and drain, season with salt. I like to serve with either a nice coleslaw or a piece of nice tomato and lettuce and a remoulade sauce. Very similar to a tarter sauce but better. Tarter will also work. Some swear by Mayo as well. I guess just how you first had them. A remoulade sauce is is great with lots of fish. I make it and then usually keep it for a week or so and purposely serve some nice steamed cod in a white wine and herbs and serve the remoulade sauce. Serve the whole thing over a Tomato and cheese crusted baquette. Healthy, easy, simple and quick. I buy a tomato Jam or you can you a fresh tomato but the jam is great, melt some gruyere and top with the steamed cod and a little remoulade. Great dinner. Serve with sauteed spinach and fresh cucumber, olive, dill and sour cream salad. Inexpensive, healthy and quick for a week night.

Please email me if you have any questions regarding the Po Boy but I'm sure you would get hits galore on a blog. There 1,000's of different recipes and favorites. In LA, I went to 3 or 4 great fish shacks, best place to try an original po boy ... well all were different and all within 2 hrs of one another... go figure.

ENJOY!

[Soop]

Thanks for taking the time to respond - I think that answers all my questions!

[dale_]

If anyone lives in the sothern Etobicoke area I found a great place for shawarma snadwiches and other dishes. Its called the Kohbab House, the price is great and the food is excellent. Located on Lakshore and 8TH.

[cuccubear]

I'll never say "no" to a Fried Oyster Po-boy.

Another favorite is the "Virginian" - roast beef, turkey, ham, Swiss and Russian dressing on an Everything bagel - from Mr. J's Bagels and Deli, a local place out here in the sticks.

And then my own creation of grilled cheese, with turkey and bacon.

[alkapal]

cuccubear, slather that bread with some baconnaise!
see the bacon salt thread: http://chowhound.chow.com/topics/554325#4287332
btw, i just bought some mccormick's "smokehouse pepper". haven't tried it yet, but it sounds like it'd be good on your sandwich, cuccubear. http://www.mccormick.com/Products/Herbs-and-Spices/Spices-A-to-Z/Smokehouse-Ground-Black-Pepper.aspx

their other smokehouse pepper recipes look tasty, too: http://www.mccormick.com/MCC/Search/S...

[cuccubear]

Baconnaise? What will they think of next? Oh, they already have - Bacon chapstick Hwoo-doggie!

That smokehouse pepper sounds good. I already used Hickory Smoke salt sometimes on my popcorn. :-)

[mrbigshotno.1]

Rare angus roast beef on a fresh kaiser w/ mayo, red onion, S&P.

Char roasted and peeled red bell pepper, anchovies, thin sliced onion & mayo on true NY kosher corn rye toasted, oh baby!

[bbqboy]

Not sure it is the best in the world, but, as a KC expat, the one i miss the most is
an Italian Steak Sandwich, (in Chicago called just a breaded steak.)
Pounded steak, breaded and fried, covered with marinara and Italian cheese of some type on a long roll.
Don't know whether they exist anywhere else besides those 2 cities, but certainly not on the menu here in Oregon.

[BobB]

That sounds very similar to a veal parmigiana sub here in Boston. Same animal, just younger. Of course, most sub joints use chopped-and-formed frozen "veal patties," but when you find one that uses real veal it's a treasure!

[aynrandgirl]

Pastrami on rye. I recently took a trip to LA and had a fabulous one at Izzy's Deli in Santa Monica. Now if only I could just fine a suitable substitute here in So FL.

Cheesesteaks are pretty good, too.

[hotteacher1976]

1) Philly Cheese steak. I'm a Philly native (from the city limits) and any "cheese steak" outside of Philly is just wrong.

2) Italian hoagie

3) Give me a good ham and cheese sandwich any day.

4) French Dip

5) "The Original 1762" from Earl of Sandwich - it's a roast beef, horseradish, and cheddar cheese sandwich.

[sasha1]

So many good ones!

Cold italian or caprese (tomato, fresh mozzarella, basil, balsamic, evoo) from Bay Cities, Santa Monica.
Fried chicken breast on Portuguese muffin w/tomato, mayo from EBAs, Hanover NH
Good chicken parm, from anywhere
Fried scallop sandwich (on fresh white bread w/tartar sauce), little fish market in San Diego called Point Loma Seafood.
Hot ham and cheese (w/ kraft singles and a hamburger bun) from jr high cafeteria.
Grilled marinated pork w/onions, lettuce, pickled jalapenos and garlic mayo from Paseo, Seattle.
Mixed white and dark turkey on wheat w/mayo and cranberry sauce, Bakeman's, Seattle
Good roast beef dip, anywhere
Good burger, anywhere
Hot pastrami at Langer's, Los angeles
Smoked whitefish on onion bagel, any good Jewish deli
Chicken liver pate on rye bread, at grandpa's house
Arby's roast beef (don't laugh)
Incredible smoked tuna sandwich from the Ferry building FM, San Francisco (the stall that only does 3 kinds of smoked fish sandwiches and is too expensive!)
Gyros, pretty much anywhere, extra tzaziki sauce
Grilled cheese w/extra sharp cheddar, piping hot.
Edit to add - curried chicken salad w/diced apples on date nut bread, Clementine, Santa Monica

[tasaday]

LOL, I'm laughing here, sorry about that...but its only because I really like the roast beef from Arby's too! I just wish they had one somewhere close to me!

[cimui]

Oh no, you did NOT just mention EBA's!!

Ah the memories... I guess I shouldn't knock it, though, since I have no idea what it tastes like sober. ;)

[Passadumkeg]

UNH? My wife worked at a Curham food truck and a clam shack on Badger's Island.
A fried full belly clam roll w/ tartar sauce.

[sasha1]

I wasn't much of a drinker, so I had it sober. But late at night. Does that affect tastebuds :) My palate was certainly not as refined then, but EBAs rocked! Three portuguese muffins w/butter and grape jelly just satisfied their delivery minimum, so when I wasn't feeling flush...

[cimui]

*beam*

honestly, that memory made me so happy! did you ever breakfast at lou's? they had the loveliest (greasiest) grilled cheese sandwiches. and some of the best homemade strawberry jam in the world on the table.

my SO and i are contemplating having our wedding in hanover, since we both went to college, there. we really must have eba's cater the reception -- or at least the late night snacks.... ;)

passa, nope, not UNH, but the cross-state 'rivals' (i use the term loosely considering game scores) UNH regularly trounces in football.

[sasha1]

Yeah - my so and I met/dated/got engaged at the big green too. I didn't do Lous much, but did lots of Molly's Balloon, the Indian place, subway, B&Js, Panda House (did you ever drink your whole glass of water before they refilled?), and Mrs. Ous. Don't know about when you were there, but in the mid 90s, Mrs Ous used to serve dumplings at the med school on Thursdays (I think) for lunch. Big bunches of us would regularly go to "Dr. " Ous for those...

[cimui]

Gosh, I don't remember Mrs. Ou (looks like she left in 1996, which was a bit before my time: http://thedartmouth.com/1996/01/16/ne...), but I'm happy to report that we did carry on the great tradition of the Panda House Challenge (as well as the Ledyard Challenge). I am also happy to report that I successfully completed both.

Your fried chicken breast / portuguese muffin sandwich is on my radar for my next visit, sasha!

[sasha1]

Huh - then it didn't last long, because Mrs Ous only opened in maybe 92, 93. The chicken sandwich was probably one of the most popular thing on their menu - enjoy that, and the upcoming nuptuals! My roomate got married at Rollins chapel (to the boyfriend who used to sleep with her on the top bunk - yea, me on the bottom - oh yea college days) and it was beautiful. Good memories - sitting on the Inn's rocking chairs, hiking the trail behind the golf course... Good to reminisce with a fellow D.

[Passadumkeg]

We have a 1927 poster of a triangular winter sports meet, w/ UNH. Dartmouth and Amherst on the wall in our entry way. My FIL is pictured on the ski team.
Have a wonderful wedding.

[BamiaWruz]

Not much of a sandwich person .. nothing gourmet but these are some of my favourites..

Grilled Cheese - On pumpernickle, not too oily or too sharp of a cheese (mild mimolette is perfect)
- Tuna and onion on rye, all toasted in a triangle toaster. (dry tuna from the can yes, no mayo)
- Same but mackerel instead of tuna, the whole fish canned.

-Launghing cow cheese on freshly baked naan, all rolled up. (from childhood)

- Bologna toasted on white toast (this is from childhood too)

- a nice spicy tomato sauce on a baguette with cheese, mushroom and arugula (as soon as it comes out of the oven)

Roasted red pepper, zucchini, eggplant, carmalized onion on a nice crusty cornmealy bread.

[Bossa_Nova]

Real sliced turkey (not deli), chopped liver, onion and chicken fat on rye

Kosher salami, pretzels and mustard on onion rye

Grilled cheese with bacon and tomato

Roast beef, pepperoni, fresh mozzarella, sundried peppers, lettuce, tomato, onion, oil and vinegar on a long sesame seeded italian roll

Roast pork on garlic bread w/ chinese duck sauce

[jfood]

BN

Substitute a slice of ripe tomato for the onion in #1 and jfood will split that sandwich with you anytime.

[1sweetpea]

Homemade faves: avocado, smashed garlic, tomato, cucumber and alfalfa or broccoli sprouts, salt, pepper and a squirt of sriracha in a multigrain pita; toasted sprouted grain bread spread with my pesto (basil, spinach, anchovies, lots of garlic, olive oil), slices of tomato and those tiny slightly smoked sardines (sprats) in olive oil; tuna and white bean with olive oil, wine vinegar, red onions, parsley, red peppers and celery on a crusty wholegrain bun.

[alkapal]

SOOP!

i now understand why you had trouble getting u.s-deli-style "corned beef" in the u.k. -- 'cause there it's called "salt beef". http://www.savethedeli.com/2007/11/18... <thanks to mr. alka for the insight!>

[Soop]

Heh, yeah it's nuts. I can't remember when exactly I learned that - I think it was the Reubens thread or something. I was like "corned beef? yuk!"

[alkapal]

just a tip, it is a "reuben" sandwich. if turkey is used instead of the "salt beef" then it is a "rachel." good, biblical names, those.

[dukepiotter]

ahhhh butcher shop home made summer sausage, vidalia onion, old style sauce (hard to find) nuke fresh bread 5 seconds to warm- add ingredients- munch with a side of kettle chips...and a vernors...cheap eats

[Jacey]

Chicken schwarma sandwich with lots of white sauce at 3am in the East End of London after the clubs close. Heaven!

[WINDELLA]

I have several "favorite" sandwiches:
1.Turkey breast(preferably home roasted or Boar's Head oven gold) on sourdough with mayo,tomatoes,dill pickles,thin sliced cucumbers and thin sliced red onion.
2.Lox on an egg bagel,cream cheese,tomatoes,capers,dijon mustard,red onion,dill pickle on the side.
3.Homemade meatloaf,mayo ,dill pickles and catsup
5.Tuna salad(made with mayo,pickles,green onion,minced carrot,hardboiled chopped egg) on wheat or sourdough,potato chips.

[alkapal]

this beef sandwich recipe has a nice mustard you can make: http://www.my-easy-cooking.com/2008/1...

[Kate is always hungry]

In no particular order:
Italian Beef with bell peppers
French Beef Dip
Sloppy Joe
Left over turkey, sliced cold on white toast with lettuce and mayonnaise
Corned Beef on Rye or a Kaiser roll
Hot Beef with mashed potatoes and gravy
BBQ Beef
Souvlaki
Vegetarian Colossus
Lox and Cream Cheese on a Bagel
Smoked chub on butter bagel with tomato
Grilled Cheese--I'm so hungry right now, please excuse me while I make one for lunch.

[jouleman]

I don't know about top-grade, but I had an over the top sandwich once called "The Monte Cristo". It was white bread stacked like a club with ham, turkey, swiss and american cheeses. Then it was battered, deep-fried and covered in powdered sugar served with a side of honey for dipping., served with side of fries. I do remember it being pretty good. Should of called it: Heart attack on a plate!

[BobB]

The Monte Cristo is a classic, mentioned several times above in this thread.

[jouleman]

Wow...Thanks for the scolding. I must have overlooked the post's.

[alkapal]

it happens with long threads..... fuggedaboudit!

[Sophia.]

like so many of you:
- muffaletta
- Italian sub
- croque madame
-Italian beef

and then some that haven't gotten as much love:
- tuna salad (traditional, mayo/celery/relish) on toasted wheat
- hummus on olive bread
- fried egg, cheddar cheese, and fried ham (or sausage) on an everything bagel

[FriedClamFanatic]

You were doing fine until you mentioned the relish in the Tuna Salad. That's one of those regional things, I think. I never liked relish in my tuna. And Gawd forbid someone decided to make it with Miracle Whip!....LOL

[Bill Hunt]

I had not given it much thought, but my wife does try to add relish to the tuna salad. I *think* that might be her only use for relish. We're from the same general environs in/around New Olreans, and I like my tuna-salad to be about 95% tuna, then mustard. The rest, egg, relish and the like, just do not do it for me. I am also a big tuna-salad (the simple way) fan.

I'd almost say a familial thing, rather than regional. I'd guess that my wife experienced tuna-salad with the extra condiments, while I did not, though we grew up only 75 miles apart, and at about the same time.

Hunt

PS I'm an albacore fan, and little else works so well for me. If it's a tad dry, I'll add more mustard, or more mustardS.

[FriedClamFanatic]

As I get older, I find I'm using less and less "stuff" with my tuna, ending up with a sandwich that is about 98% tuna and 2% mayo. Although I still like the occaisional tuna melt

[Panini Guy]

Better yet, IMO, is no mayo at all. Can of tuna in olive oil, drained well, mixed with minced capers, chopped marinated chokes and some tapenade. Add back a teaspoon of good olive oil, put on good bread with some sharper Italian cheese and caramelized fennel or similar for a bit of crunch. You could skip the cheese, but I like the flavor and textural balance.

[Bill Hunt]

Now that does sound good. I will find all sorts of excues to use capers, or caper berries, in many dished. We do a smoked salmon spread with them atop. Goes great with Champagne!

I'd never have thought of the artichokes, but will think about it. I'm also a pushover for tepenade. Sounds great.

Thanks for sharing.

Hunt

[Bill Hunt]

The tuna salad is one of the few dishes that I will actually put mayo into. Still, the mustard is in the overwhelming majority. If my beautiful wife gets to it, there WILL be more mayo, but I still love her.

Other than some NOLA-influenced sauces, I do not do much mayo personally. Nothing really against it, but I'm more of a mustard-dude.

Hunt

[KevinB]

Where's the "salad" in that? Mom always added chopped celery and minced onion to her tuna salad, and always served it with lettuce (either on its own, or with lettuce on the sandwich), or in a hollowed out tomato.

[iluvtennis]

My mom does the relish thing...we're from Louisiana.

[lindsley]

There's a great little place in Galveston, TX, The Mosquito Cafe - still closed after Hurricane Ike, but hoping to open soon - that does an amazing BLT - maple cured smoked bacon, sundried tomatoes, butter lettuce, rosemary mayo on a light delicate croissant...add a couple of thick slices of avocado...sublime.

[JanPrimus]

My all time favorite was a Apple/Chicken Salad sandwich with Lightly toasted Oat Bread with Smoked Bacon, Lettuce and Heirloom Tomato slices.

As for Standards....
A well prepared Ruben. Russian Dressing over 1000 Island, The corn beef is paramount and second comes the Jewish Rye and good Swiss cheese.

[Soop]

Made it :) It was really good. The steak was cooked to perfection, and I almost didn't want to stop eating it. Then I made the sandwich with provolone dolce and shallots :) it was fantastic.

[othervoice]

www.outpostfarm.net/menu

The absolute best turkey sandwhiches in the world, ......and if you don't feel like cooking order the whole meal.

Turkey,swiss,cranberry sauce, lettuce, tomato on whole grain, with lots of mayo. I can't make them at home this good.

[Soop]

Ok, it's taking a while, but last night I picked up 2 great looking ribeyes. The plan is to try not to eat it all at once, and slice some for a steak sandwich. I have the provolone, onion, steak and a baton. One question:

The provolone; I made a salt beef sandwich with the piccante, and it didn't melt much at all. Should I be using the dolce provolone?

*edit* wait, just remembered, I have some shallotes. I reckon some quartered shallotes would go better than diced onion. Mirite?

[alkapal]

diced onion.

[Soop]

Really? Ok, I guess I'll take your word for it. Although the last shallots (spelled right this time?) I had were cooked in duck fat, and were sublime :P Just the thing with roast duck.

[alkapal]

well, try it both ways. you'll get a different flavor profile from the minced onions vs. the quartered shallots. it is also an issue of the ratio of onion to meat, and even dispersion.

if you like roast duck, have you ever had the thai salad that uses shredded duck? oh man, it is fantastic -- though it'll scorch your mouth with the spice/chile heat. but you like it spicy, right? "Yam Ped- Yang ** tender slices of honey roasted duck, chunks of pineapple, tomatoes, onion, and thai herb and spices together with our special spicy lime sauce" -- a local restaurant's description. hard to find a recipe on the web. anyone? here's one that looks close to what i've had -- and loved: http://www.manic.com.sg/recipes/duck.html

or this recipe for thai salad using minced duck: "larb" http://www.chow.com/recipes/13001

oh, this one looks good, too: http://www.bellaonline.com/articles/a...

(i think i need to start a duck salad thread....)

[Soop]

augh... "tender slices of honey roasted duck, chunks of pineapple"

See the 'foods you wouldn't eat for money' thread - sweet in savoury and honey are both on there!!!

But the rest sounds nice though - that's what I love about cooking for myself, I can make EXACTLY what I want ^_^

[alkapal]

yeah, but that is only one local restaurant's description. the actual recipes don't have that.....

you don't like cumberland sauce with game?

[Soop]

Don't know what that is. I don't like:

Pork and apple sauce
Cranberry and turkey (a danger at this time of the year)
Cranberry and brie
Sultanas in curry
Pineapple on pizza
Duck a l'orange
Lemon Chicken (actually I do if it's done right - last time eating out, it came out like freaking lemon curd, and I took my napkin to it to get the delicious chicken beneath.) Lemon chicken should be lemon-buttery, not lemon curdey.

[alkapal]

from al gore's amazing internet (!): http://en.wikipedia.org/wiki/Cumberla...

[FriedClamFanatic]

I used to love Cumberland sauce with my pork, but now I make up a different version:

pineapple chunks
mandarin oranges
garlic
red currant jelly (or better, Chinese plum sauce)
Marsala wine (or port)
ginger
a good shot of Sirriacha

cook it down a bit

And thank you, Al Gore for inventing something that allows me to waste so much time.........LOL

[christie21]

For those of you who live in Philly or who have been to Citizens Bank Park where the Phillies play, How about the Shcmitter: cheesesteak served on a kaiser with fried salami, tomatoes and onions with a special sauce(kind of like Russian dressing). So good.
Also, the ham and cheese baguettes that are the street food of Paris. So good, so simple: ham, emmenteler cheese, butter on a crusty baguete.

[jouleman]

I go to a place in Tulsa, Oklahoma occasionally when I am going through there. It is called SteakStuffers. They make it with the Amaroso roll, onions, sliced beef, provolone. Plus, they add the notably controversial melted cheez-whiz on the sandwich. Man it is is good! I love me some cheez-whiz on my Philly cheesesteak!

[Bill Hunt]

What is the half-life of Cheeze Whiz®? No, just kidding. My ex-partner used to use this all of the time, when we had clients out on location. It did keep pretty well in the ice chests, and when heated did not do that badly. Now, if only I could have gotten him to use decent "deli-cuts," instead of "luncheon meat... "

Remember, I'm just kidding on the Cheese Whiz®, even though I do not believe that we've ever had a jar of it in our home. I hear that it makes for good nachos, with some sliced jalapeños.

Hunt

Hunt

[jouleman]

I expect the half-life of Cheeze Whiz is close to forever. I would never have thought to use it like that, but it does make the sandwich. I saw a show on Food Network that filmed at a couple of "real" cheesesteak stands in Philidelphia. They both commented on the local preference of a genuine cheesesteak made with cheeze whiz or without. One famous stand uses it, another doesn't. The argument can be solved by your own taste I guess. : )

[Bill Hunt]

Thanks for the info on the Philly Cheesesteaks. When I spent some time in Philadelphia, I never got myself around these sandwiches. Still, I see so many requests for the "best Philly-style Cheesesteak sandwiches" in some odd places, like Hawai`i. They are very popular and have some ardent followers. Back in the late 60's I never found one that did much for me, though I tried. Maybe I just did not know where to go back then, though some locals did offer recommendations. I'd chalk it up to my palate. No offense to the Cheesesteak Sandwich intended.

Hunt

[jouleman]

I go to a place in Tulsa, Oklahoma occasionally when I am going through there. It is called SteakStuffers. They make it just that way. Plus, they add the notably controversial melted cheez-whiz on the sandwich. Man it is is good! I love me some cheez-whiz on my Philly cheesesteak!

[alkapal]

i'm about to make a chili sandwich! the ground beef and chili peppers kind....

[Soop]

You could post up a photo... :D

Also, what bread? IMO, a baton/sub style is the best for loose, moist fillings, simply so they can't escape between slices of bread

Oh, if you have some strong cheese you could shave some of that on top

[Bill Hunt]

I agree. A New Orleans French baguette would work well, as the crust is solid enough to hold it all. Some SF-style sourdough could also work nicely.

I love the NOLA French bread (different shapes to suit), because I love a flavorful gravy with most items, and the crust holds it together. Otherwise, one just gets a soggy mess, that needs to be eaten with a fork.

Hunt

[Bill Hunt]

Well, my favs come from the deep past, and do not exist anymore.

Going back into the late '60s thru the '70s, there was a deli on Decatur Street, New Orleans, named Frank's. Frank Gagliano was a NYC Italian, who had moved to New Orleans with his family. In 1968 he opened a deli, across from the French Market. He did most of the heavy-lifting in the restaurant, with steam tables in the window, but it was his mother-in-law, who usually put my sandwiches together. Their roast-beef po-boy was absolutely to-die-for. The spices were perfect. The swiss cheese was cut fresh from a block, that he bought that morning. The bread was perfect NOLA French baguette, and his mother-in-law would put it all together with freshly shredded lettuce from the French Market (was a "farmer's market" back in those days). The gravy was perfect, and they kept a jar of Gulden's hot mustard behind the counter, just for me. As a side-note, her muffalettas were the best in NOLA. Alas, Frank is no more, and neither is his mother-in-law. The restaurant has now gone upscale, and the steam tables are long gone.

Back in the '70s, I was photographing the old Volvo Grand Prix tennis circuit around the South. The Fontainebleau Hotel on Tulane Ave, New Orleans, hosted a week of preliminary matches, leading to the big event in Superdome. I was shooting the qualifying matches and broke for lunch. I chose the open-face turkey sandwich at the main dining room. It was toasted "white bread," something that I do not normally order, with mashed potatoes, cranberry sauce and an au jus gravy on the mashed. Absolutely wonderful. Succulent breast meat, covered with a thin, but flavorful au jus gravy. The mashed potatoes were simple, but the au jus gravy was the perfect foil for the otherwise plain potatoes. The cranberry sauce/relish had a wonderful tang, but it went wonderfully with the rest of the dish. I had this for three days, and flat fell in love. On the fourth day, I had convinced about four other photoraphers how wonderful this dish was. We retired at lunch to the main dining room and all ordered the open-face turkey sandwich plate. Imagine my horror, when we were presented with "turkey roll," "rubber mashed potatoes," from a friggin' box, a canned "cranberry sauce" and Swanson's turkey gravy. It was horrible. We could have done better with a TV dinner! "What the heck is this?" I asked. "Well, the corporation fired the chef, and this is what we are now serving," was the reply. I had just lost three peer friends, and forever. At least I had experienced the ultimate, if only for a few days. The Fontainebleau Hotel is now only a shell of its former self. I think that rooms rent by the hour. Still, I found a tiny window to a great sandwich, if only for moments.

Lagniappe: in Denver (actually in Lakewood, CO officially) there is Goldstein's Deli on Colfax, Ave. This is your normal Jewish deli and is only open for lunch. Back "then," there were two ladies, in the deli, Mrs. Goldstein and her harried helper. I was shooting a long-running project in the area, and went there for lunch most days. I'd order a "turkey Ruben," and, depending one who took my order, would usually get a traditional Rueben, but with turkey, instead of pastrami. If Mrs. Goldstein took the order, she'd halt, look into my eyes, and say, "there is no such thing as a turkey Ruben sandwich... " Her helper would whisper, "just make your Ruben, but substitute turkey." Mrs. Goldstein would mutter something in yiddish, but make the sandwich. If it was the other way, I'd hear, "tell him that there is no such thing as a turkey Ruben... " to which the helper would issue the instructions. Over six months, I probably dined there every other day, and ordered the same thing, because it was wonderful. Still, every day, the same general conversation would ensue. Still, every day, I'd get a great turkey Ruben, regardless of what Mrs. Goldstein thought. Every day, she'd make the same comments, but the sandwich would be excellent. They too are probably long gone, but I still relish those "turkey Rubens."

Hunt

[Soop]

Great stories, everyone!

Right, I got some provolone (piccante and dolce) and made myself a delicious saltbeef sandwich last night. But my girlfriend took me out for a meal, where I saw a steak sandwich; let me describe it.

It was served on a chopping board with a small bowl of chips and some delicious onion gravy to dip them in.

The sandwich was served in a crusty french roll, with the top removed, and some of the fluff scooped out. Inside were mushrooms, cheddar cheese, and some tasty strips of steak. I'm not doing it justice, it was incredible. (then, it should be for £10).

[Bill Hunt]

Hm-m-m, that even hits a note with me, and I'm less of an onion fan, except for soup, and as a seasoning. Still, it makes me hungry. Let's see, what's in the 'fridge? OK, it's leftovers, but good leftovers...

Thanks,

Hunt

[lulubelle]

Corn beef, pastrami, swiss and thousand island dressing, warm on fresh rye.

Samuel's deli in Chicago, which recently closed after a long and illustrious career, made the best one ever. it was called the Number 1, and I've probably eaten over a hundred in my lifetime.

[Passadumkeg]

Kolbasa w/ saurkraut and mustard on a hard roll.

[tinymango]

my favourite sandwich is simple- honey roasted turkey, thinly sliced, on whole grain bread with lots of duke's mayonnaise mixed with chopped chipotle in adobo, avocado, sprouts and smoked gouda. yum. that is my ultimate sandwich.

i also love whole wheat with cream cheese, capers, thinly sliced cucumbers, thinly sliced red onion and smoked salmon or lox.

and like everyone else, i have a total soft spot for a pastrami reuben with lots of 'kraut and swiss on rye. yums.

[chicgail]

A totally seasonal favorite:
real sliced turkey on a hearty homemade bread with cream cheese and cranberries.

Italian beef with sweet and hot peppers on a crusty french roll.

Oyster po'boy.

Fine lobster roll.

Hot, slightly fatty corned beef on very fresh rye with seeds, and a little yellow mustard.

[chicgail]

I left out my preferred variation of the reuben. Corned beef piled high on rye or a good kaiser roll, topped with coleslaw and Russian dressing.

[Querencia]

1) Hot roast pork with sweet red peppers. 2) Deli roast beef with sliced avocado and lots of chipotle mayo (jar mayo mixed with jar chipotle sauce). 3) Roast chicken with bacon and a mayo that's been juiced up with tahini, garlic, mint, lemon juice, and a little cayenne. I would say all of these are best on a heavy multi-grain bread. Any sandwich at all that's slathered with skordalia. Thank God for sandwiches. May I continue to the dark side? White Castle hamburgers. My grandmother's fried egg sandwiches loaded with salt and pepper and bacon grease, served on Wonder Bread.

[Panini Guy]

As the screen name indicates, I eat a lot of sandwiches, as well as make them professionally. I have a lot of excellent sandwiches in my life, but the most consistently great sandwich and the one I always think about as the ideal is the sirloin tip with provolone on lightly garlicked bread at The Fours in Quincy. Chased with a Harpoon IPA.

I'd also give the eggplant parm at Big Jim's in Pgh a shout out.

[vtnewbie]

Good quality gut-casing weisswurst, grilled, in half a pita, with sweet mustard and choped onions.

[chocolatebirthdaycake]

Any sandwich from "Crosby Connection @Parisi Bakery" in New York at 290 Elizabeth Street.
Joey is a doll!

http://gothamist.com/2008/02/05/crosb...

[phantomdoc]

Pastrami and corned beef with coleslaw and Russian on garlic bread.
Turkey BLT club.
Peking Duck. (yes it is a sandwich)
Reuben from Kelly's in Neptune NJ.
Nova and cream cheese with tomato and onion on fresh bagel.
Italian sub from Whitehouse in Atlantic City. (Good for breakfast the next morning)
Rare roast beef with roasted red pepper and horseradish blended into Hellmans mayo on a flat bagel.
Grilled chicken breast prepared same as roast beef above.
Moo Shu Pork.
Philly Cheesesteak with provolone and onions from Gino's in Philadelphia.

[duckiedog]

Milanesa- breaded, very thin beef on a french roll w/ a picked jalapeno spread (mayo/tomatoes). Tito's in El Monte, CA makes the best.

-----
Tito's Market
9814 Garvey Ave, El Monte, CA

[KevinB]

Love so many of the sandwiches cited above: reubens, montreal smoked meat, muffaletta, po'boys, turkey after Thanksgiving, veal or meatball , clubs with chicken salad instead of turkey, Italian subs on a crusty bun, burgers (was there ever so simple a sandwich with so many variations?), even the humble PB&J.. my two additions:

Triple decker PB&J with banana - crunchy PB and J of your choice on one side, crunchy PB and banana on the other, all on good whole grain bread. With ice-cold milk, it's almost good for you!

And no one has mentioned the venerable open face sandwich - hot beef or turkey, smothered in gravy with horseradish or cranberry, respectively, with mixed veg and (please God!) real mashed potatoes. On a frosty February Friday (coming soon to a place near me), this is wonderful comfort food.

[my3cflvi]

For me, Chicago style Italian beef and sausage combo with hot and sweet peppers, juicy is the ultimate sandwich.

[Passadumkeg]

Lija Pirrakka y Kakksi Nakkia. Finnish for a meat pastry with 2 hot dogs; kinda like a Finnish version of New Jersey's Italian hot dog. The meat pastry is deep fried, filled w/ ground beef, rice and I think allspice. Cut the end w/ scissors, throw in 2 hot dogs (nakki) and add your favorite condiments. I usually got raw onion, mustard and relish. My favorite was right at the Helsinki train station.
The open faced sandwiches, smorbrod, of the Nordic countries, are another wonderous sandwich creation.

[lrostron]

My current favorite: grilled roasted turkey (not deli) and dill havarti cheese with real mayo on sourdough. It's been dinner for a few nights running now.

[dcdavis]

I went through the same thing a couple of weeks ago. I did have deli turkey but really good quality. It was great on whole grain as well! Slice of fresh off the vine tomato added a lot. Now I wish I had planted dill in the garden this year. I am not sure if the AZ desert and dill work together.

[lrostron]

I suspect that the dill would not agree with the Arizona clime. Maybe in a pot in the kitchen? I think that's a big maybe too.

[Sherri]

I garden in AZ and dill does most assuredly grow in the Phoenix area -- just not when you'd expect it to if you gardened in "normal" places before moving here. Mine is producing right now. What I also found is that it may or may not reseed effectively. Some years, yes while in others it does not.

[dcdavis]

I'll get a pot this weekend and try a winter crop!

[epicureous eggplant]

Spaghetti Sandwiches - One piece of white bread (no need to toast) folded over homemade spaghetti :)

[Davwud]

I've made lasagna sandwiches in the past. Usually on a nice soft kaiser or similar bread.

DT

[epicureous eggplant]

uugggghh... sounds amazing!!!!

Check out the link... I have not tried them..but how creative :P
http://www.torpasta.com/index.php

[bnemes3343]

The best sandwich in the world is a sausage, roasted red peppers and fresh hand-made mozarella from Fiore's in Hoboken on Adam St.. Only available on Wednesday.

[mshpook]

I used to work for a company located in Jersey City and we would often go to Fiore's for the wonderful sandwiches with their amazing homemade mozzarella. Luckily i now work not too far from Leo's Latticini in Corona, Queens - where they also have amazing homemade mozzarella. The sisters who run the place say that Fiore's is owned by their relatives.

[equinoise]

Fiore's is truly one of the best. Many like the roast beef with gravy (Saturdays only, IIRC), but I prefer fresh "mutz", prosciuotto di parma, and house-marinated, oily sun-dried tomatoes. Simply magical.

Others near the top: cheesesteak from Jim's in S. Philly; midnight cuban from Paseo in Seattle; banh mi from Pho Cyclo in Seattle; oyster po' boy from People's Grocery in New Orleans; porchetta from Salumi in Seattle.

Man, if hamburgers and flatbread-oriented sandwiches (i.e. gyros, doner kebap) are included it gets very difficult,

[alkapal]

hi soop! glad you are loving your reuben sandwiches. did you find a good kosher or jewish deli to get proper corned beef there in london? try it with pastrami, too.

(btw, many of this thread's recommendations are purely american in sourcing the products. you might edit your chow profile to indicate that you live in london.)

non-kosher: rare roast beef, on pumpernickel bread spread with cream cheese (with pimento-stuffed green olives chopped into the cream cheese), grilled till cheese is melty.

and try arugula instead of lettuce in sandwiches, for a different kick. also watercress. both are good with roast beef. aioli is great on just about anything!

[Soop]

Hey, that's a good idea (about the profile). Yeah, there are some awesome ideas I'll try out on the weekend. I don't like in London, but there's a great Deli I just thought of, and they definitely do pulled pork (I bought a slice and ate it straight up).

Thanks to everyone on this thread so far; I've learned loads!

[BobB]

If you had a slice, it wasn't pulled pork in the US sense. That's a slow-cooked (most would insist, slow-smoke barbecued) pork that's then shredded and mixed with sauce before being placed on a bun.

[Soop]

Oh. It was called porccini or something I think, and it said it was pulled pork. Maybe it was the pork before it was shredded.

Yeah, it's Porchetta: http://en.wikipedia.org/wiki/Pulled_pork

[bbqboy]

soop, ever eaten here?
http://www.bodeansbbq.com/

[Soop]

nope, looks good though

[BobB]

Porchetta is great stuff too! Very different from pulled pork though.

[Cinemaverite1]

The porchetta sandwich I had at SF Ferry Building farmers market- sliced porchetta, carmelized onions, arugula, sea salt, and crackles of pork skin- was so good it honestly was a factor in my decision to move to SF.

[Missyme]

On a fresh bagel, in this order: butter, baked salmon, sliced tomato, lettuce, mayo. When I was a kid, and we always had baked salmon in the house, this was a common lunch. Now that the salmon is a little harder to come by, it's a real treat.

[Kelli2006]

Is a Falafel or Shawarma a sandwich?

If those aren't proper sandwiches I would have to say a pastrami Reuben, beef on Kimmelweck, or a loaded Chicago beef would be the top of my list.

GMTA, steinpliz.

[steinpilz]

I've thought of another... Buffalo NY beef on "weck "(sliced roast beef on a salted hard roll with caraway seeds au jus). A perfect sandwich.

[Big Bad Voodoo Lou]

I love them all:

Pulled pork with cole slaw and sweet sauce on garlic bread
Barbecue brisket on thick grilled Texas toast
Reubens
Cubans
Gyros
Medium-rare burgers with the works (ideally from Fuddruckers)
Hot pastrami with mustard on a club roll (from Katz's Deli in Manhattan)
Muffaletta (from Central Grocery in New Orleans)
Sloppy Joe on an onion kaiser roll
Italian subs with genoa salami, provolone, prosciutto, lettuce, tomatoes, onions, roasted red peppers, and balsamic vinaigrette on good Italian bread
Philly cheesesteaks (never had one on an Amaroso roll, though)
Patty melts from a great greasy spoon diner
Softshell crab with lettuce, tomato, and mayo on a toasted bun
Fried oyster po'boys
Toasted bialy piled high with lox and cream cheese, a slice of tomato and a slice of onion
Mexican tortas, especially torta de chorizo (sausage) or lengua (tongue!)
Spicy Italian sausage with grilled onions and peppers on crispy sub roll
Meatballs smothered in marinara and provolone

Damn... almost all of my favorite meals (or possibly foods in general) are sandwiches!

[Bill Hunt]

Oh, I completely forgot my ultimate pulled-pork in Hendersonville, NC. How could I?

Looking for a good Carolina breakfast, we were driving north out of Greenvile, SC on the old US 25. Nothing was open, as it was Sunday morning. We drove on, and on. When we hit Hendersonville, NC, we had the sunroof open and the windows down. All of a sudden, a wonderful aroma overcame us. We followed our noses, and came upon Johnny's No 1, a roadside diner. The smell was coming from there. We pulled off the highway and into a tiny parking lot. The "Open" sign was in the windwo, so we exited the auto. We were greeted by a "granny," in a gingham dress and bonnet. "Are you open?" we asked. "Yes, just opened," was the reply. "Are you still serving breakfast?" "No, on Sunday, we are opened for lunch only." "OK, what do you have, that smells so good?" "BBQ is what we do, and we just took some pork off out of the smoker," she offered. "Tell us about your pork," we pleaded. "It's pulled pork, and we smoke it daily. Sit down, and we'll get you some." Well, we ended up eating three pulled-pork sandwiches each. The buns were nothing special, but the pork was out of this world. Each sandwich was served with a chipped, dry slaw, and a tiny thimble of sauce on the side. "The sauce is only for the tourists," we were told. Because of that admoniton, and because we WERE tourists, we sneaked a tiny pour, when the lady's back was turned. We kept ordering these, until the place filled up with folk returning from church.

Throughout the Carolinas, and elsewhere, we've had other pulled-pork sandwiches, but none like Johnny's No 1. Alas, it seems to be gone, though I have tried to find out details on it - nothing. No one else remembers the great pulled-pork sandwiches there. At least we have OUR memories.

Thanks for bringing them back,

Hunt

[tinymango]

so how was the sauce?

[Bill Hunt]

We only used a tiny bit as the "granny" was looking over our shoulder. She knew we were tourists and wanted to make sure that we did not use much. It was great. I'd guess that it was tomato and vinegar-based, with a tiny bit of both heat and spice, though not at all "hot." The entire dining experience was also a learning experience. We'd had "Carolina" BBQ before, but these folk were purists and we were their students. Now, had the gaze been averted, I'd have used a bit more of the sauce, but I did not wish to incur the wrath of a "granny."

Hunt

[duck833]

I love a good pulled pork samach on a potato bunl, but even better is a great slow smoked brisket sandwich on a potato bun.

[MEH]

This will sound truly sad, but something about sandwiches brings out my inner child! I love peanut butter and strawberry jelly on (untoasted) white bread with a glass of chocolate milk.

-Mary
www.BestinKitchen.com

[steinpilz]

My favorite is a shrimp sandwich recipe from Harry's Bar in Venice: briefly saute around a half dozen peeled shrimp in olive oil, add a bit of Worchestershire sauce to deglaze the pan, and serve on toast with majo. Decadent and good.

[laliz]

I agree with many on here, but I didn't see the oh so wonderful day after Thanksgiving sandwixh.

Wheat bread, toasted. Spread lightly w/Best Foods Mayonnaise, a leaf of crisp lettuce, a slice (or two) of jellied cranberry sauce, a scoop of stuffing and sliced turkey meat.

[mogo]

For me, it is no contest.
The legendary Montréal smoked meat sandwich, from Schwartz's:

http://www.schwartzsdeli.com/index_en...

It is a glorious, glorious thing. To think that heaven could be found between two slices of bread... Sadly, I live an 8-hour drive away, and there is nothing remotely comparable here where I live.

[maple99]

no kidding, this is something else - really a huge pile of meat with only a nominal amount of bread

their dill pickles are perfection, too

[FlyerFan]

I grew up in Pittsburgh so there will always be a soft spot in my heart for a Primanti Bros.-style sandwich. Thick slices of Italian bread topped with your choice of meat and cheese, tomatoes, coleslaw, and fresh-cut french fries. Heaven (and a heart attack) on a plate!

[ktmoomau]

Couldn't believe this was mentioned so far down... sooo good.

[Davwud]

A friend once said to me, "Sometimes there's nothing like a good sandwich" to which I replied, "ALWAYS, Always there's nothing like a good sandwich."

I think that bread is the greatest food ever and as such, love sandwiches. So I'll add a new one and echo the sentiments of some others.

Muffaletta. And I haven't even had the paradigm yet.

Hamburger. With or without cheese, bacon or whatever, the bottom line is, it's still a sandwich and it's an all timer. So very simple yet so very hard to make incredibly well.

DT

[Cameraman]

On the rare occasion I have access to a real Jewish deli at breakfast I'll order a bialy with baked smoked salmon and the onions from creamed herring. That's off the hook!

[Soop]

I make my own hamburgers with diced onion, garlic, olive oil, egg, and chopped casserole steak. Always good with a dolop of gorgonzola on a crusty roll

[Sherri]

The Los Angeles Country Club makes a delicious version of a turkey sandwich on rye that I've never had elsewhere -- thinly sliced turkey, Russian dressing and caviar.

Dijon mustard slathered on thickly sliced sourdough bread, topped w/ ground beef mixed w/ diced onion & worchestershire sauce and broiled. This can be improved by adding crumbled Roquefort cheese to the mustard.

I have never had a bad soft shell crab or fried oyster sandwich, love 'em all!

[coney with everything]

I didn't see shawarma in here anywhere--absolutely fabulous, especially with the garlic sauce that seeps out of your pores for 3 days after eating it!

[OCAnn]

It was there as my runner up....

[coney with everything]

I see now! And yet another mention lower on the board.

[cimui]

i'm in the keep it simple camp. my top five are:

1. a perfect grilled cheese made with melted gruyere and smoked gouda, sweet butter, and good sunflower seed bread fresh out of the oven, served with ripe tomato slices, with the mushy, seeded innards intact;

2. cucumber tea sandwiches made out of thin sliced white bread, mayonnaise and hothouse cucumber. i won't lie and say the bread and mayo have to be good quality. even wonderbread works;

3. sandwiches like my mother used to make out of mantou suffed with thinly sliced five-spice roast beef with scallion and toasted sesame oil;

4. sandwiches of smoked herring on rye with pickled red onion;

5. and how could i forget: ice cream sandwiches! in singapore, these are literally served as a sandwich with a slice of bread around the ice cream. but i prefer the commercially mass produced kind in the US made out of good ice cream between two cookies softened after prolonged contact with the ice cream.

p.s. cayjohan's post reminded me. in the fancier sandwich category, one of my favorite fillings is roasted garlic. spread a few, roasted cloves of garlic on your bread before you make a sandwich to really up the ante.

[Soop]

Oh! That reminds me! Bruchetta :)

Slice a baton in half in the middle, then again lengthways. Toast in the grill. Thile that's going, chop fresh basil and baby tomatoes, pour olive oil over both, then a little cracked sea salt.
Then when the bread is golden, drizzle with olive oil, and add the mixture. Divine :)

And While I'm here, Garlic bread in a similar way; chop up **** loads of garlic, and then add it to a fryingpan of too much butter to be healthy. Melt on a low heat to infuse the two. Then get a quarter of a baton (as above), and spoon the butter and garlic evenly before toasting in the grill.

The only garlic bread I've liked more is when it's made of pizza dough.

[cimui]

ah yes--garlic bread!! perfect breakup food. buttery, comforting and you don't have to worry about having minty fresh breath for anyone. ;) GREAT.

[bbqboy]

gotta throw in the classic BBQ beef sandwich, as executed by Arthur Bryant's and others.

[otps]

Home made bread fresh out of the oven, sliced thick with a ton of butter. Sometimes with fresh strawberry jam, honey or whatever you like.mmmm

[cayjohan]

Man, aren't all sandwiches great? :-)

Okay, the BLT and banh mi really get points with me. Then there's my addiction to a garlic, PB and tomato sandwich: toast bread, scrub with garlic, lightly film with creamy PB, then top with good tomatoes and finish with a little kosher salt. I could eat these forever.

My current purchased sandwich fling is with a delectable concocton from my co-op's deli: The Avocado Monster. Avocado slices, Muenster cheese, pesto cream cheese, baby greens, onions and red bell peppers on onion focaccia. Oh. My. The co-op closes in 4 minutes, so I don't think I can get there and beg for one. A truly heavenly combination.

Cay

[gordeaux]

chicken bothi in paratha

Gyros

I'm also a HUGE rueben fan. Sometimes (actually most times) I like to substitute roasted real turkey (NO "deli" style turkey, please!) for the corned beef to cut down on the sodium.

Lobster rolls - yes, plural. Two or three of them for me.

Toasted bagel, cream cheese, real turkey, tomato, and fresh ground black pepper.

Grilled salmon, avocado, tomato, red onion and mayo (do I need to say REAL mayo?) on french bread.

Grilled peanut butter and jelly.

Torta Milanesa

And of course, the Italian Beef sammich with hot giardiniera

[JungMann]

I am going to resist the temptation to echo my favorite sandwiches which have already been mentioned (bánh mì đặc biệt! Italian beef!) and go with some new sandwiches:
1) Chapli kebab paratha - spicy minced lamb patties with onions, cilantro and lime, dressed with mint chutney or yogurt sauce and wrapped in a buttery paratha.
2) Horseshoe Sandwich - Toasted sourdough topped with ham or hamburger, french fries and a tangy cheddar-horseradish sauce. Served open face.
3) Cemita - Beef milanesa, sliced avocado, melted white cheese, tomato, onions, cilantro and chipotles on a fluffy sesame seed roll.
4) Bun kabab - A spicy hamburger patty of beef and ground lentils served on a bun with lettuce, tomatoes and chutney.
5) Chicago-style Hot Dog - Steamed poppy seed bun with one Vienna Beef dog, pickles, tomatoes, sport peppers, neon green relish, celery salt and a squirt of mustard.
6) Ripper - Deep fried hot dog topped with coleslaw and spicy chili. Served in a plain hot dog bun.

[newJJD]

Oh,

The list would be incomplete without the addition of

Fried Calamari Sandwich - with tzatziki and diced tomato

Franceshina - I was served this once at a Potuguese place in Calgary, Alberta and it blew my mind. http://en.wikipedia.org/wiki/Francesinha

[hotdoglover]

An Italian Hot Dog (2 fried beef hot dogs with sauteed or fried peppers, potatoes, and onions stuffed inside a half moon of pita shaped pizza bread) is the absolute best thing in the world to eat! At least for me. I also like reubens, cheesesteaks, Jersey Sloppy Joes, Italian subs, and grilled cheese, in that order.

[hotdoglover]

View here: http://www.youtube.com/watch?v=9gQHPM...

[LaLa]

Fried bologna with green onion out of the garden ,a splat of mustard on the freshest white bread...yum!

http://stores.ebay.com/The-Slippery-M...

[newJJD]

This far along and I have yet to see PULLED PORK, I'm shocked!

Besides that, I also like

Beef Dip (aka French Dip)
Reuben
Banh Mi (Black Pepper Beef and Satay Rib are my faves)
Tuna Melt
Shrimp and/or Catfish Po'Boy
Chicken Shawarma
Schnitzel Sandwich w/ kraut
Meatball Sub
Chicken Salad Clubhouse (Imagine a turkey club, but chicken salad instead)
Braised Lamb Shank with Goat cheese and caramelized onions
Croque-Senor (Croque Monsieur but with serrano ham and Manchego)
Grilled Cheese

Being in Canada, I have yet to have a good muffaletta or Louisville Hot Brown.
Soon, I hope.

[Davwud]

Your best bet on a Muffaletta up here is to make one yourself. You won't get the bread just right but it's almost like an oversized hamburger bun.

I make my own and have had them on a number of different mediums. The worst I had was at a local NOLA place here which served it on a kaiser. Not right.

DT

[KevinB]

I just go to my neighbourhood Italian bakery, and get a round Calabrese loaf. Cut it about 1/3 down from the top, hollow out the bottom, and layer in your own meats, cheeses, and olive salad. Not the same as Central's, but pretty darn good just the same.

[Soop]

This reminds me of something I want to try again; get a loaf, cut the top off (your lid) then layer with salad and treats like olives, artichoke, sundried tomatoes, artichokes, meat etc. layer them wet/dry/wet/dry with a little seasoning and olive oil. Then wrap in celophane and store in the fridge overnight

[KevinB]

Don't forget to weight it all down with a brick or frying pan - that forces the layers into one solid filling.

[tasaday]

There are lots of great sandwiches listed in this post, but I can't beleive no one mentioned the Monte Cristo! I love those at brunch!

[cimui]

There's a place near where I live that makes challah monte cristo out of challah french toast. It's absolutely junky and delicious fresh off the griddle.

[iluvtennis]

The first half of a Monte Cristo is one of my favorite sandwiches in the world...but if i finish a whole one, i usually end up feeling a little sick. It tastes so good that i usually forget this fact until it is too late.

[jpc8015]

A Monte Cristo when done well is one of the best things in the world. When I say done well I mean not deep fried and not flavored like French toast. The batter should be just eggs and salt. Thats it. Then grilled lightly and served warm. Sublime.

[wrldsworstcook]

Oh yeah! Monte Cristo is my fave!

(Also love plain old day-after-Thanksgiving turkey sandwich and I make my own Chicken Caesar wraps (strips of chicken, fresh parmesan, romaine, caesar dressing sprinkled with finely-crushed croutons, wrapped in a soft tortilla and nuked for a minute or so)

[iL Divo]

Any idea if rice paper (wrappers) would work?
Not the nuke part and less amounts in the ingredient list.
Seems like it could.

[Cameraman]

I would have said Katz's pastrami a month ago, then I went to Central Grocery in NO. So as of this moment it's their muffaletta. Delicious bread, first rate cold cuts, good cheese and great olive salad. BTW, I'm also glad the McRib is back and I'll be looking to score one before they dissapear. I hope that doesn't undermine my credibility.

[jfood]

Here is jfood's favorite sandwich

http://www.seriouseats.com/2007/08/se...

followed by
- Katz Pastrami
- Central Grocer Muff
- Cheese Steak in Philly

[marietinn]

Fresh mozzarella, juicy ripe tomatoes, pesto, and spinach on ciabatta bread. dear lord, so good. cold or grilled.

[Joanzing]

I used to work at 50 Rock and the ean and Deluca there had a turkey, bleu cheese and granny smith apple sandwich on raisin bread that was amazing....

[im_nomad]

I'll play !

Some of my favorites:

-falafel sandwich
-lobster roll
-any kind of grilled/roasted vegetables with goat cheese on good bread, or in a wrap

And you haven't lived if you have not sampled a Moustachio sandwich from the St. Lawrence Market in Toronto, and I can only attest to the eggplant only version.

A place nearby where I used to live, used to have a fresh baked pita bread stuffed with various fillings, my favorite was the caesar salad version. I still love caesar salad wraps.

[swsidejim]

lobster roll... a great addition, I cant believe I didnt include it on my top sandwich choices.

[Passadumkeg]

Maine crab roll, fried clam roll, scallop roll, fried shrimp roll and I miss a Taylor Pork Roll???? But don't eat the Italian sandwiches or hot dogs or pastrami!

[OCAnn]

My top 3:
1. tea sandwiches, my trio: the cucumber, egg salad and smoked salmon
2. BLT+onion
3. PB&J

Runners up: hot pastrami, roast beef dip, croque monsieur, tomato sandwich, shawarma, Japanese croquette sandwich.

[MattInNJ]

New Jersey Sloppy Joe
Ham, Sal, Prov, w/ everything
Pastrami on Rye w/ mustard

[Passadumkeg]

For current and recovering Jerseyites:
Taylor Pork Roll w/ egg & cheese on a Kaiser roll
Soft shell crab sandwich
Italian hot dog
Italian sausage

[Bigley9]

mmmm...taylor pork roll

[buttertart]

WRT yours on roast pork sandwiches, the one I had from the Reading Market is one of the best things I've eaten this year. That pork is really something. And Bassetts coffee ice cream afterwards didn't hurt either.

[Emmmily]

Fresh mozzerella, basil, tomato, salt, pepper, & olive oil on rosemary foccacia, hands down.

I just finished a sandwich with smoked turkey, turkey salami, spinach, sharp cheddar, and pesto on toasted Italian bread, which was surprisingly good.

Another recemt delicious discovery: grilled cheddar cheese on rye with apple and bacon. Yum.

[Emmmily]

Take the grilled cheddar, apple, & bacon and add caramelized onions & a very thin layer of maple syrup. Either seeded rye or throw some caraway in with the onions. OMG good.

[cuccubear]

Stop! Stop! You're making me salivate!

I haven't checked this thread for awhile, and when I read both those posts, my glands went haywire! Now I know what's for dinner tonight, thanks :-)

[alkapal]

i concur with cuccs -- that's some amazing sandwich!

i'm longing to find a good strong rye bread here in northern virginia.

[cuccubear]

Hey Emmmily and alka... did this Sat. night for dinner, without the onions cuz I forgot, and they were very good and a delicious and unique change from typical grilled cheese. Used a fresh seeded rye from a local baker and a very sharp cheddar.

[alkapal]

it is hard to get a "rye-y" rye bread around here!

apples and cheddar have a magical 2+2= 10 relationship.

[Emmmily]

Glad you liked it! :-D I don't usually have rye around either but I do keep a jar of caraway in my pantry for emergencies, and it's almost as good.

[braisinhussy]

Sounds wonderful!

One of my favorites is caramelized onions & apples w/smoked cheddar & dijon mustard on rye bread - but even as someone who doesn't eat pork I can easily see the advantages of bacon & maple syrup!

[PegS]

Bahn Mi or hot pastrami. I'm not all that fond of cold sandwiches, period, but the soft but crusty bread and the flavor combinations in a good bahn mi make for a delicious exception.

[Rick]

Banh Mi are my current favorite. Just had a really good one with roasted pork.

[bywatertim]

My favorite Banh Mi is chicken livers with pickled carrots. Delicious! Best sandwich though is either roast beef or oyster po-boy

[ajs228]

A good tuna melt can be amazing.
A fried egg, with a slice of cheese and a slice of ham, on an english muffin.
Thick-cut pastrami, sharp cheddar, spicy-sweet mustard, red onion on rye bread.

[Soop]

*looks around* No fish sandwiches yet. Aren't the Jewish and polish big on that dried fish? Maybe that's a possibility... Or anchovies. Yum.

[Sloth]

Oyster po'boy, dressed.

[swsidejim]

po' boy, another one I forgot on my list. good call.

[TampaAurora]

Fried grouper sandwich.

[KAZ]

In no particular order:

The pork with sharp provolone and rapini from Tony Luke's in Philadelphia. Roasted pork on an Amarosso roll but the sharpness of the cheese and the rapini set it off.

The Bolito from the market in Florence Italy. Boiled beef belly with a great spicy pesto sauce on a soft roll. Absolutely fantastic.

Crabcake from Faidley in the Lexington Market in Baltimore. Baltimore is the crabcake kingdom and Faidley is the king of the crabcakes.

All attempts to re-create in my own kitchen have fallen well shy of all three.

[swsidejim]

crabcake sandwich is a good call.

[Soop]

This provolone is definitely something to look into!

[Bigley9]

The provolone on a cheesesteak vs the provolone on a roast pork sandwich are generally two different things. For a steak sandwich, deli sliced provolone is generally used as it melts better, but even deli provolone can vary in sharpness. On a roast pork you use sharp provolone from a cheese store - aged, drier, not particularly ameniable to melting and you get "shards" of it on your sandwich which contrast nicely with the warm smooth pork and the bitter rabe. Guess I know what's for dinner tonight! (happily Phila is home)

[steinpilz]

Entirely agree about Faidleys, what a memory.

[oldbaycupcake]

Had a crabcake at Faidley's this week! Still one of my favorites!

Another great Baltimore offering is Pit Beef sandwiches. Piled high on an oversized bun.

Herb Rubbed Mahi Mahi sandwich at Pusser's in Annapolis. Mahi filet with Key West herbs and topped with LTO and mango corn relish. yum.

[kmcarr]

BLT, hands down (IMHO).

[Soop]

Yeah, I love a good BLT :3 Crispy bacon, fresh cold mayo (or caesar sauce!) and the finest tomatoes and lettuce. On toasted white bread... Man I had one about 2-3 weeks ago with propper dry-cured bacon, and it was stunning. I just went to the fridge, and it was all there!

[FriedClamFanatic]

If I can't get a great fried clam roll (with Bellies!), then a BLT is heaven!

[steinpilz]

can't argue with that... now I'm off to find a clam roll!

[FriedClamFanatic]

Well, if you're from my current neck of the woods (PA), you'll have to look far and wide.......and probably end up driving at least 150 miles each way! Alas.

And if you happened to grow up in SE Mass, a Portuguese Linguica sausage sandwich with just a touch of sauce was nirvana!

[ML8000]

Indeed, a good BLT with really good bread, fresh tomato and bacon is hard to beat. Even in less then ideal situations, like in the middle of nowhere, the bacon and toast will still you get you much of the buzz. Safest road food ever IMO but done right..sublime.

The club sandwich, Italian beef and fried oyster sandwich can also be very good. My current favorite is the torta al pastor. Done right it has some of the same qualities of the Italian beef...but pork and a nice kick of salsa.

p.s. a fresh BBQ tri tip sandwich can also be exceptional.

[SD_Livin]

I go overboard w/the bacon and oven cook a batch sprinkled heavily w/brown sugar and TONS of cracked black pepper

Adds immesurably to the classic BLT

[swsidejim]

1) Philly Cheesesteak
2) Italian Beef
3) Rueben
4) Muffaletta
5) Italian Sub(Mortadella, salami, capicola, provolone, italian dressing)
6) Banh Mi

[krisrishere]

All of the above including, Patty Melt and classic Hot Pastrami on rye with mustard.

[Soop]

That's some good sandwich. I had to look a couple of them up, bhan mi seems to be more of a genre of sandwich than a specific recipe. Any particular one?

Also, what's in Italian beef?

[swsidejim]

The Banh Mi varieties I have had have been pork, or chicken, I like the ones with a fried egg on top.

Italian Beef? A Chicago specialty. Thin cut roat beef served on an italian roll, and either dipped in, or ladeled with the "juice". Served with hot giardinara(peppers in oil) on top

[Soop]

Dude, that sounds great. Next time I get steak, I think I'll end up making sandwiches with it!

[chicgail]

Just be aware, Soop, that an authentic Italian beef sandwich is a rump or round roast braised tender in a specific blend of seasonings (predominantly oregano), sliced very thin and piled on a crusty French roll or slice of baguette. It's topped off with the juice and then spicy and/or sweet green peppers finish it off.

I can't vouch for the authenticity of this recipe (the bell peppers are missing) but it will give you an idea: http://www.bigoven.com/160441-Italian...

[JungMann]

I wouldn't even allow for the baguette. Without the French roll, it's just a sandwich.

[BobB]

Don't forget the Cuban (or Cubano)! http://en.wikipedia.org/wiki/Cuban_sa...

[Soop]

Cool, what's cuban bread like? Looks to be a bit fluffy - almost bagel-like

[BobB]

Not as chewy as a real bagel, closer to an unseasoned foccacia.

[RealMenJulienne]

If you had asked me a week ago I wouldn't have had an opinion. But since then I have eaten a Philly Cheesesteak made with top loin steak, griddled onions, provolone cheese - and most important of all - an Amaroso roll. The sliced beef, onions and cheese melt together into a succulent mass reminiscent of French onion soup, and the crusty Amaroso roll soaks up the sandwich juices while somehow retaining a crusty outside and pleasing chewiness. I can't imagine a more perfect sandwich combination.

I got this sandwich from Balboa's in Indianapolis and I can't recommend that place enough.

[Soop]

That sounds nice. I had one once in a chain bar, but I'd forgotten it until now. What's provalone? Ever since Frash and Wild closed by me, it's a bit of a pain to find decent cheese. Anything else that might work?

Also, what's Amaroso?

[swsidejim]

White American.

The place I worked at used shaved Ribeyed for our Philly's.

[RealMenJulienne]

Soop, I find that the Philly cheesesteak is only worth eating at the higher levels of quality; that's why I was indifferent to them until last week! So if you had one at a chain bar I suggest you give it another try at a place which specializes in them.

Provolone is a sharp white cheese. You can get an OK version at any grocery store, but a cheese shop is much better.

Amaroso rolls are made in Philly by a local baking company. Before actually eating one I had always smirked at the glowing testimonials of this roll from Philly natives, but I know better now. The crusty, chewy texture is essential to hold together the drippy steak, onion and cheese.

[alkapal]

i must be getting crummy provolone, but i don't associate provolone as a sharp cheese. maybe i would describe it as having almost a meat-like savoriness, or ... well, i'm stuck. nuttiness? ah, from the venerable wiki, i learn that the taste of various provolone can vary widely. "Provolone is a semi-hard cheese with taste varying greatly from Provolone Piccante (piquant), aged minimum 4 months and with a very sharp taste, to Provolone Dolce (sweet) with a very mild taste." http://en.wikipedia.org/wiki/Provolone

this says provolone can be from buffalo or cow's milk, and ranges from mild to sharp (piccante): http://www.recipezaar.com/library/getentry.zsp?id=662

i wonder if sharpness is due solely to age, or is regional?

this buonotavola provolone is described as sharp, too. http://www.murrayscheese.com/prodinfo.asp?number=20019700000
-- nice cheese website -- searchable by various criteria

i'd love to do a taste test, but i need to find a cheesemonger with a few varieties -- not my local italian deli that only has one type in the deli case. maybe i should look again.

i love it on the italian subs i get, though! thanks italian store! http://www.italianstore.com/

[VenusCafe]

I would describe provolone cheese as having an almost sweet and sour taste.
Provolone cheese is to American cheese as sour dough bread is to white bread.

[VenusCafe]

Provolone. It is really good, slightly smoked, rich, tasty, stand alone cheese.

[BobB]

Provolone can be smoked, but is not always. The smoked version is a more standalone cheese, the unsmoked is better on sandwiches.

[laliz]

I like provolone cheese very much, do not like smoked provolone at all

[Angelacason]

Most provalone I've ever had sliced was rubbery and bland. Not calorie worthy. Would havarti work?

[gaffk]

Was it the pre-sliced packaged provolone or deli provolone? Pre-packaged is pretty bad, but in my area most delis have a good variety of provolones ranging from mild to sharp that are definitely calorie worthy.

I'm surprised a shop in Indi would have Amoroso's rolls. They're a staple cheesesteak & hoagie roll here in Philadelphia. Or maybe Amaroso is just a take on Philly's Amoroso?

[bbqboy]

Our guy Johnny here in Southern Oregon has em shipped in all the time. :)
http://www.johnnysofgp.com/About_Us.php

[Passadumkeg]

Gaff, cheese whiz or prov.?

[gaffk]

Provolone. Never had a cheese whiz steak. I guess I'm old . . .whiz wasn't an option at the spots I went to as a kid. I don't see why you'd ruin a steak with that processed junk.

I've never had Angela's problem of a rubbery, bland provolone, but then Philly has some great provolone . I think the trick is that the prov has to be placed on the steak as it's cooking, so it melts properly.

[Passadumkeg]

Never taken an artifical whiz either, I want a big natural provelone movement. Peppers and onions too; keep the canned mushrooms.

[gaffk]

Philly is too close to Kennet Square to even fathom canned mushrooms. Take a short, pleasant drive through the country and you can get any type of mushroom you didn't even know you craved.

[Passadumkeg]

Young lady, Kennett Square and I have been well acquainted since 1967. The Mushroom Capitol of the World. I did some work there and for several nights found this great bar that all the entres were made w/ mushrooms. The shrooms, did not help my dart game, however.

[iL Divo]

Easy ^^^ to find if you're in Philly?
So many shrooms I can't get at home.
Would love to find some specialty ones.

[just_M]

IMHO, havarti almost always works :-) Yes, I just love that stuff!

[mickie44]

What could substitute for an Amoroso roll? (I'm a long way from Philly.) Most Google results say "there IS no substitute!" but I'm hoping a Chowhound could suggest something.

[hotdoglover]

I've only been to Philly once for a cheesesteak (Steve's Prince of Steaks) and they keep the roll a secret, although I've heard that it comes from a bakery whose name begins with a V. I know from reading many posts here and on Roadfood that Amoroso's rolls are popular and common in Philly. I've also read that many cheesesteak afficionados consider Sarcone's rolls not only a substitute or alternative to Amoroso's, but superior. I believe that Holly, of http://www.hollyeats.com considers sarcone's to be better. What do those of you who have had both think?

[mickie44]

Looks like Sarcone's bakery is in Philly too. Can anyone describe the roll so I could substitute it here on the west coast? Would a kaiser even approach the apparent heaven that exists in Amoroso and Sarcone rolls? We have some decent bakeries but I don't know what to look for.

[captelliot]

For anyone from Philly there really is no substitute however a good Itailian loaf soft inside with a bit of crisp on the outside will work. I've even tried a French Baggette here in florida. Rather than buying something in plastic bags which keep the rolls too soft buy them out of the bin and keep in a paper bag.

Steve's Prince of Steaks makes an excellent sandwich comparible to the famous Geno's which I like betrer than the originator Pat's across the street.

Shaved rib eye will work for anyone making the sandwich at home however, Geno's and Steve's uses thin sliced rib eye. DICED grilled onions adds to the sandwich as the diced holds the sweetness more than sliced. Almost always these onions are better at the steak places as they sit on the grill and absorb all the jucies from many steaks.

When visiting South Florida in Delray Beach on Altantic Ave in town is Big Al's Steaks. He uses the same suppliers as Geno's and brings in the same Philly Roll so this is the real thing.

[alkapal]

"DICED grilled onions adds to the sandwich as the diced holds the sweetness more than sliced."
---------
odd, but true in my experience, too.

[buttertart]

For what it's worth Peter Reinhart has a recipe for cheesesteak rolls in his "Artisan Bread Every Day" - he's from Philadelphia and says they're as close as he can get to the holy grail.

[crispycritter]

Word! Totally agree. Nice folks as well! And always ask for the cheese whiz!