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Dec 10, 2011 08:48 AM

Favorite sandwich form a restaurant

So as a chef I am always looking to people for ideas and insiration. I am always asked what my favorte thing to make is, so I wanna know what are peoples favorites to eat. It may just end up on my menu if it intrigues me!
Thanks Jason

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    1. How about a nice braunschweiger on toasted marble rye with mayo, tomato and super thin sliced red onion.

      1. Honestly, I like simple sandwiches and prefer them hot.

        I know this is supposed to be from a restaurant, but I am going to share one or two that aren't. One thing I like to eat are mini-grilled cheese on cocktail rye. I use a deluxe American and cheddar, plus a little grainy mustard. They are perfect for dipping into creamy tomato basil soup. It's a really fun dish to serve and eat. I love grilled Ham and Swiss. My favorite ham and Swiss variation is is Croque Monsieur with a good Gruyere and super thinly sliced black forest ham. Reubens are another big favorite.

        My absolute favorite sandwich of all time is a grilled smoked Gouda pimento cheese with bacon and tomato on a good sourdough. There is nothing else like it in the world. I have had this at a local place, and I make it myself at home.

        For cold sandwiches, I love roast beef and cheddar with horseradish mayo, lettuce, and tomato (which I have had out. It is AMAZING made with prime rib.) I also like muffalettas (which I have never made myself, unlike all of the other mentioned sandwiches.)

        1 Reply
        1. re: sisterfunkhaus

          Honestly, I like simple sandwiches and prefer them hot.

          I agree with this. Restaurants often try to make a sandwich that has a lot of parts and a creative description...but fail miserably because they cannot maintain a high standard in quality or presentation. Destination restaurants or spots feature a a very simple formula.....meat on bread. In the midwest and south, many places have made a living of serving a pounded pork tenderloin deep fried cutlet on some form of roll or toast. It doesn't get much better than that in quality or simplicity . Maybe you could come up with a nice aioli to compliment it.

        2. once, while hitchhiking in the Natchez region of louisiana, near Kitsatchie national forest, i came across a shack on the side of the road, on the bank of a river.

          inside, the owner, left with a great deal of chicken skins from making gumbo, would deep fry a big handful of said skins and assemble it into po' boy fashioned sandwiches. lettuce, tomato, onions,pickles and a spicy mayo/mustard spread on excellent french baguette.

          it was, quite simply, the best sandwich i have ever had.

          2 Replies
          1. re: hyde

            This sounds like nirvana. I would never have imagined such a sandwich, but now I need one.

            1. re: Terrie H.

              just last week i had popeyes and a peice of amazingly crunchy skin came off, i placed it atop my honey dotted biscuit and it was beyond delicious!
              i want to try your sandwich even more!

          2. Fresh quality ingredients.

            Don't overstuff the sandwich. I like to be able to pick up and bite it without hurting myself. Sandwiches are (generally) not knife-and-fork endeavors

            Don't give your sandwiches fancy names. If it's a roast beef with horseradish mustard, just say so.

            1 Reply