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Your Perfect Sandwich

Inspired by the "Dream Birthday Cake" thread!

What's your ideal sandwich?

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  1. An oyster po' boy. Probably because I don't get to have them that often.

    I can't even begin to guess how many hamburgers I've eaten in my 51 years and I never get tired of them. If I had to pick one thing that I had to eat every meal for eternity, it would definitely be a hamburger.

    2 Replies
    1. re: kengk

      i share the same love for burgers. i'd rather a burger over a steak any day.

      perfect home made sandwich i guess would be turkey and avocado added to a blt on a croissant.

      1. re: kengk

        Yes, hamburger heaven! That was my first meal in a restaurant many years ago (too many) & I hope a juicy hamburger is my last meal.

      2. For making at home, my go-to sandwich(s) are: BLT, I usually add red onions and/or avocado when I have it, and grilled cheese, which I add onions, tomato and any leftover meat I might have.

        When dining out, Reuben or banh mi.

        1. I love a good BLT, on toast, with Miracle Whip (yes), great bacon, and a really ripe, flavorful tomato, crisp lettuce. Lots of M. Whip.

          1. Two slices of sour rye with caraway seeds, a little sauerkraut, some Pommery mustard, and about three inches of really juicy pastrami.

            1 Reply
            1. Pastrami on rye from Katz's. Sandwich nirvana.
              Smoked meat from Schwartz's in Montreal and Italian Pork from DiNic's in Philly are closely tied for 2nd place.

                1. Ham, thin sliced granny smith apple, and brie. Yum.

                  Turkey, avocado, bacon, bean sprouts, swiss cheese, lettuce and mustard (or ranch dressing).

                  I also never say no to a good cheeseburger!

                  1. Warm pastrami with chopped liver on seeded rye.

                    1 Reply
                    1. re: Veggo

                      All good selections mentioned here thus far....the BLT , Po boy and Italian Pork with Broccoli Rabe....I would add the Classic Cubano and Italian Cold Cut to the list aw well, but for Veggo's...

                      Warm pastrami with chopped liver on seeded rye...

                      I would further enhance it with Beef Tongue.

                    2. Chicago Italian beef. Thin shaved round roast dripping with beef juice piled into a chewy Italian roll, when an extra ladle of the oregano-scented juice ladeled into it so it's incredibly soggy on the inside but still crusty on the outside. Just a bit of hot giardinera on top and there it is, your perfect sandwich. It tastes even better if you eat it standing up or leaning over a lunch counter.

                      9 Replies
                      1. re: RealMenJulienne

                        The same Chicago Italian beef, but no giardinera. Add mozzarella. Yes to the dip.

                        1. re: jmcarthur8

                          Cheese on a Beef? Yikes. Where have you had something like that?

                          1. re: RealMenJulienne

                            Believe it or not, Michigan City, Indiana, my hometown, where Italian Beef is not quite as sacred as it is downtown Chicago.
                            Now, I could put cheese on a concrete post at the pier and call it delicious, so you'll have to forgive me, that's just how I like it!.

                            Down here in Georgia, I have to make my own Italian Beef. And it is excellent. And I always have it with mozzarella. Hubby has it with hot giardinera, but that's just too hot for me.

                            I am a purist on the Chicago dogs, though! Does that earn me some points back?!

                            1. re: jmcarthur8

                              Another Indiana boy here. I would give the cheese-beef at least one try if given the chance. If you are ever in Indianapolis, Big City Grill and Lemonade at 38th and Meridian has an OK Italian Beef, the best I have found in the city anyway.

                          1. re: RealMenJulienne

                            Ditto. Johnnies Beef would be my pick, with a nice Italian Ice afterward to cool off the peppers.

                            1. re: shell22

                              I like Johnnie's, they are a 10 out of 10 when they are on their game. Unfortunately they sometimes produce a mediocre Beef, which is a risk I can't take when I'm in Chicago so seldom these days. I kind of hate to say this but Portillo's is my go-to Beef place. They turn out a solid 9 out of 10 every time.

                              1. re: RealMenJulienne

                                I have had always had a "10" experience myself - I frequent the Arlington Heights location. Portillo's on the other hand, while the gravy is very tasty, they can get real stingy with the beef portions and the cost is substantially higher. The ultra-efficient lines at Johnnies also makes for a stress free lunch hour.

                                1. re: shell22

                                  Maybe it is your Portillos location? I find that the one in Tinley Park overloads the sandwiches to almost Jewish deli standards, it gets kinda ridiculous!

                          2. My perfect sandwich is a lifequest - an ongoing, ever growing, often all consuming crusade for greatness. My perfect sandwich is my raison d'etre. At night, I don't count sheep, I imagine how I can fill bread with the most delicious combinations known to humanity.

                            Yesterday, I spent 8 hours barbecuing a corned beef brisket before slicing it, placing it on an hours old baguette smeared with grainy dijon, melting emmenthaler over the meat, and gilding the lily with some creamy-sour slaw. My new take on the reuben was fantastic, and I ate it in rapt silence. As I finished, I thought, "that was truly awesome." Moments later I began to wonder, "How could I make it better? Thousand Islands? Hot peppers?"

                            Last summer, I spent over 14 hours tending to the barbecue, overseeing the leg of lamb, pork shoulder, and beef brisket that would be the main attraction before the Independence Day fireworks. The sliced lamb, brushed with spicy-sweet sauce and decorated with sliced onions was terrific on thick slices of sourdough. The 12 ounce rare cheeseburger covered with tender shreds of smoky brisket, raw onion, and ketchup on a Jersey hard roll was amazing. Then there was the classic pulled pork. Yet, all the while, through every joyous bite, I kept thinking, "I can get better."

                            Then, there was that dry aged ribeye that set the stage for the perfect cheesesteak . . . .

                            The perfect sandwich, like the golden fleece, like the lost ark, may exist. I will continue to strive to encounter it, to satisfy the jones, to get the fix. I will drag myself across the county for just the right cut of meat, the perfect cheese, the proper roll. I will spend three days creating condiments. I will stumble out of bed while the sun is still hours from emerging from the Atlantic.

                            Ahhh, yes, thank god for the perfect sandwich. Towards nirvana I go on.

                            1 Reply
                            1. re: MGZ

                              I shall join you in the crusade for a perfect sandwich. Remember the song, "Searching for a Heart of Gold?" That is the haunting melody that plays in my mind as I click on one more web site that may contain just one more slice of heaven. Folks can have all the fancy dishes in the world, just let me taste one more bite of that perfect combination!

                              In the mean time, I content myself with a perfect hamburger. Your words rolled around in my mouth & the flavors were bursting forth as I read the next line of perfection. Word candy to tempt the soul!

                            2. Torta ahogada: fresh birote bread, fried pork. raw onions, avocado, swimming in chile sauce.

                              A fried oyster po boy from Johnny's Po Boys.

                              A muffaletta from Central Grocer.

                              A rare pit beef sandwich on a kaiser roll with raw onion, horseradish sauce, and cracked black pepper.

                              Roast pork, broccoli rabe, sharp provo from DiNic's.

                              My pulled/chopped pork butt, smoked for 18 hours over apple wood, slathered in pepper vinegar slaw.

                              1. +1 for a Schwartz' Smoked Meat, eaten at the counter in Schwartz. Worth the 5 hour drive to Montreal.

                                1. The day after Thanksgiving sandwich.

                                  Toasted whole wheat bread spread with Best Foods mayo; crisp iceberg lettuce leaf; cranberry sauce (the jellied ocean spray slice works great); a mound of my leftover stuffing; sliced dark meat turkey ~~ crisp bacon and/or avocado can be included; other slice of toast spread (very lightly with Best Foods). cut in half.

                                  4 Replies
                                  1. re: laliz

                                    Wonderbread slathered with Hellmans and a little leftover gravy, homemad cranberry sauce (not jelly type), leftover stuffing, sliced white meat, salt and pepper and a little leftover creamed spinach.

                                    Best T-giving leftover sandwich ever!

                                    1. re: melpy

                                      Unfortunately, our Thanksgiving tradition has not inluded spinach, but that sounds
                                      great. Otherwise, my sandwich is basically the same except that I splurge for Duke's
                                      mayo for the occasion, and I doctor my whole berry cranberry sauce with a little grated
                                      orange rind and chopped walnuts

                                      Other favorite sandwiches include just about anything with corned beef and/or
                                      pastrami and a crab melt (variation on tuna).

                                      1. re: ferventfoodie

                                        I need to add mashed potatoes on mine. No mayo. Is that carb overload? Yes. Do I love it. Yes!

                                    2. re: laliz

                                      Fresh french roll, cold gravy on one side, mayo mixed with homemade cranberry chutney on the other. Sliced turkey (white or dark), oyster stuffing, and fresh arugula. Pair with a couple mimosas, pajamas, and whatever tv marathon happens to be on. Sheer heaven!

                                    3. Home made brown bread/home made 'thousand island salad dressing/a few very thinly sliced sweet onions a few slices of cold elk or caribou shoulder roast which has been braised then cooled then sliced and a bit of salt and pepper. (Lots of dressing)

                                      1. Found in the Dolomites of Italy.

                                        A round 1 kilo loaf of dense bread. Cut in half with the insides scooped out. Saturate the bread with olive oil and salt. On the bottom half a layer of giant bay leaves, then thin sliced peppery salami, thin sliced fairly hard yellowy cheese, another layer of bay leaves, and a sprinkle of balsamic vinegar. Wrap in plastic and let sit for a day on the counter.

                                        Sold on the ski slopes cut into wedges with a large plastic glass of red wine. It positively dripped olive oil.

                                        2 Replies
                                        1. re: INDIANRIVERFL

                                          I thought we weren't supposed to eat bay leaves.

                                        2. Broccoli rabe and hot Italian sausage sprinkled with Parm cheese on crusty bread.

                                          Half an Attman's corned beef and half a pastrami.

                                          Leftover med rare steak at room temp sliced on a baguette with a little mayo and salad of sliced romaine and diced tomato with oil/vinegar and Italian seasoning.

                                          1. Dry cured back bacon, Scotch roll, butter, brown sauce. Mug of tea to wash it down.

                                            2 Replies
                                            1. One word, lamb. I don't make it enough at home, and very rarely in quantities that would give me left over sandwich meat. There is a place near Pasadena that makes a fantastic lamb sandwich, with garlic aoili, caramelized onions and avocado. I love the food there, but almost never get anything else.

                                              1 Reply
                                              1. re: ocshooter

                                                Baccala Mantecato (spreadable salt cod mixed with olive oil), thinly sliced spanish chorizo, and olive salad on toasted country bread.

                                                Red wine Braised Shortrib, Taleggio cheese,roasted red peppers, on toasted bread slathered with garlic butter.

                                                Cinghiale Piccante (spicy salami), goatcheese on a toasted small roll with a glass of italian red.

                                              2. I have to pick one? Oh, I can't!

                                                An oyster po' boy, dressed of course

                                                Chicago style Italian Beef, with both gardinara and mozzarella.

                                                Day after thanksgiving, oh so good.

                                                But I think the best of all may be what my local deli calls a "Smokey Joe". Challah, cream cheese, fresh ripe wonderful tomato, whitefish salad, and lox. Oh it is delicious. The cold sandwich along with a hot potato knish is enough to make me want to swoon.

                                                1. A local resto makes a sandwich they call the Smokin' Mad Jack. It consists of thinly sliced smoked ham, crisp bacon, pepper Jack cheese, thinly sliced red onion, sliced pickled jalapenos and BBQ sauce on a toasted onion bun. I make this sandwich at home with my own personal BBQ sauce.

                                                  Don't know if it's my ideal sandwich, but it's sho' 'nuff right up there.

                                                  1. A little hippie dive here in town makes my favorite restaurant sandwich - the Jellyfish. It has grilled chicken, bacon, sweet onion, Monterey jack, tomatoes , cream cheese on home made foccacia.
                                                    Can't bring myself to order anything else, even though everything is wonderful there!

                                                    1. I cannot possibly pick ONE as the always-and-forever favorite/best possible sandwich. As Pogo's buddy Churchy Turtle used to say, "whatever's there is perty fav'rite to me!" It has been garlic bologna with lettuce, mustard and Hellman's on homemade white, or braunschweiger, sliced egg and swiss done the same way. I make meatloaf primarily for sandwiches, have been known to cook corned beef or a pork roast for the same end. A freshly fried pork chop can make a dandy sandwich. The concoction of olive oil, mortadella, salami, another salumi I can never remember the name of and provolone on crusty Italian roll at the Roma deli down the street, or the baguette with butter, cheese and saucisse de Toulouse at the Nice airport café. A kickass patty melt on grilled sourdough, sorry all you purists. There's no end; so many combinations, so little time …

                                                      1. Sandwiches: my favorite "food". Something so amazingly satisfying about quality ingredients housed between two slices of warm quality bread (I almost always toast my sandwiches).

                                                        Summer ripe tomatoes with just some salt n pepper, Best Foods mayo, and maybe a few chopped basil leaves on white bread.

                                                        Chopped hard-boiled eggs (at lease two) with Dijon mustard and capers on dark rye.

                                                        Avocado and monterey jack cheese, s&p, mayo and dijon on whole wheat.

                                                        TUNAMELTS!!! (I have an unalterable tuna salad recipe) on potato bread fried in butter with a mild cheese like jack, havarti, etc..

                                                        My favorite c/burger: medium rare with swiss, avocado, caramelized onions, mushrooms sauteed in butter/evoo/thyme/lemon. I almost LOVE what is known as a "pattymelt".

                                                        Grilled cheese!!!!!! But never using the processed cheese squares. Needs to be quality cheese, on quality bread, both slices buttered and sprinkled with smoked paprika before "grilling" (or frying). I like to add a thick tomato slice and sometimes caramelized onions.

                                                        Salami, arugula, provolone, sliced olives and jalapenos, mayo on a nice sub roll.

                                                        Falafels in pita pockets with tahini sauce. Tzatziki is also wonderful.

                                                        Flour quesadillas with nothing other than grated cheddar, diced tomatoes, and minimal avocado. Maybe a few drops of tabasco.

                                                        Rare roast beef on a french roll au jus with spicy mustard and horseradish.

                                                        Black forest ham, muenster, with lettuce, tomato, pickle, sprouts, the works.

                                                        Fresh wild sockeye salmon, cream cheese, red onion, tomato, capers, dash of s&p&lemon on toasted plain bagel.

                                                        Bratwurst (on a sub roll) with sauerkraut, raw white onion, and beer mustard

                                                        Classic 'Thanksgiving' sando - turkey, avocado, cranberry sauce, stuffing, etc.

                                                        Grilled eggplant and portabella mushroom


                                                        Chicken tarragon salad

                                                        Egg salad

                                                        AB (almond butter /peanut is good also) and J

                                                        AB, honey, banana

                                                        I could add a ton more but I'll stop here

                                                        14 Replies
                                                        1. re: circustance

                                                          Unalterable tuna salad...care to share with us?

                                                          1. re: cstout

                                                            Sorry I missed this but here it is:

                                                            I buy Tonnino Tuna Ventresca (the best) in olive oil. Add 1 part sour cream to 2 parts mayo; never overdo this mix, just enough to bind the tuna together. Then add a LITTLE salt and a liberal amount of ground black pepper. THEN: chopped part of a celery stalk that includes the celery leaf, minced red onion, chopped italian parsley, chopped pimento stuffed (spanish) green olives, 1 or 2 chopped artichoke heart segments, small amount of chopped fresh dill (dried is fine too), a dash of sweet Hungarian paprika, a sprinkle of celery seed (not celery salt), and very minimal amount of lemon, really no more than 4 or 5 drops. Then you must take two slices of store-bought Milton's Potato Bread (found at Trader Joe's); on one slice you spread a thin layer of mayo (on the inside of what will be the bottommost slice of bread (the piece that connects with your tongue when you bite into the sandwich)) and on the other slice of bread, spread the inside with good Dijon mustard. Take the slice with the mayo on it and put a nice thick chunk of Iceberg lettuce on it follow by a healthy portion of the tuna mix. Then grate Monterey Jack cheese over this. Finish sculpting the sandwich by adding the slice of bread with the mustard on. Butter the outsides of both slices of bread (just like you were preparing for a grilled cheese) and sprinkle the buttered outsides with more sweet Hungarian paprika. Then fry in a skillet, making sure to cover when both sides are frying. <My unalterable tunamelt recipe.

                                                            1. re: circustance

                                                              How long did it take you to perfect this tunamelt recipe circustance?

                                                              1. re: Rachael5000

                                                                The tunamelt, I've decided, is my favorite sando. Probably one of the first sandwiches I was made by my folks as a youngin' so I've had 'em all my life, all the while experimenting with different ingredients and their ratios. So you can say it's taken me most of my life to achieve this perfection. I might add: for maximum flavor, leave the tuna mixture in the fridge for some hours (or overnight) so the flavors of all the individual ingredients blend well. derrr. lol

                                                              2. re: circustance

                                                                That tuna salad sounds really special. I would stop at the buttering and frying part. No offense o your recipe but tunamelts freak me out. Cannot say why.

                                                                1. re: circustance

                                                                  as a tip i heard recently (probably chowhound) i have begun to coat the exterior of sandwiches that will be grilled with a thin layer of mayonaise rather than butter ( it is, after all, just oil and egg) it gives a beautiful golden crust and crunch and i have not burned one yet. try sometime.

                                                                  1. re: hyde

                                                                    Just did this last night for my dinner with a grilled cheese and was left disappointed. The bread ended up being soggy (did I spread too much?) and I felt the mayo sorta detracted from the flavor of the super sharp cheddar I was using (Barbers 1833). Did I do something I should have done differently? Maybe grill the bread for too short of a time (although I can't imagine that's the problem, as all my buttered grilled cheeses come out perfectly and I'm no novice at making one).

                                                                    1. re: circustance

                                                                      if it works, stick with what you know. i had never thought of it before and like the way it comes out.

                                                                      you dont know lest youve tried.

                                                                      1. re: hyde

                                                                        When you do it, does your bread come out soggy (maybe that's the wrong word) or a lot softer/squishier than it would if you were to use, um, butter.?

                                                                    2. re: hyde

                                                                      Yes Mayo is better than butter for grilling

                                                                      1. re: Rachael5000

                                                                        Mayo for grilling - did not know this. Thanks.

                                                                        1. re: Rachael5000

                                                                          Than why oh why does my bread always turn out soggy when I grill with mayo. Please enlighten me.

                                                                          1. re: circustance

                                                                            First there need to be a light schmear of mayo, not to heavy. Also the pan needs to be pretty warm to create that initial brownness on the bread. The key to synchronizing the cheese melting and the bread browning is to make sure you use shredded cheese not sliced, a lid and in some cases a tid bit of water to create some steam. This is my strategy for a great grilled cheese as well.

                                                                            1. re: Rachael5000

                                                                              OK thanks. I think I may just be putting too much mayo on. HA

                                                                2. The BLT is not only the best sandwich of all, it is the Food of the Gods. Of course I make it myself, it's much tastier than in any eatery.

                                                                  The great pork banh mi with extra jalapenos at Ba Le on San Pablo Avenue.

                                                                  Grilled cheese...

                                                                  Bacon breakfast hoagie...

                                                                  Bacon cheeseburger...

                                                                  NY pastrami on rye...

                                                                  Cream cheese and black olives...

                                                                  Egg salad...

                                                                  Etc, etc etc...

                                                                  And is not the sublime Eggs Benedict merely an open-face sandwich?

                                                                  So many great sandwiches out there!

                                                                  PS As an addendum to the nearby Guilty Pleasures thread, I'll add a marvelous Chicken Carbonara sandwich I once had at Quizmo's in Oakland -- about 3,000 calories, and decadent in all the very best and worst ways. I just love carbonara, anytime!

                                                                  1. Peanut butter and jelly on toasted bread so the pb gets melty. Or straight up is awesome too

                                                                    1. SMOKED wild sockeye salmon, cream cheese, red onion, dill, capers, tomato, dash of s&p & lemon on toasted plain bagel

                                                                      AB&J (favorite jam is probably an apricot-raspberry mix)

                                                                      PB, sliced banana, honey on toasted multi-grain english muffin (Bay's)

                                                                      1. The classic: Perfect baguette, unsalted European butter, thickly sliced high-quality ham.

                                                                        1 Reply
                                                                        1. EVERYTHING works with Pepperidge Farms Raisin Bread: Pastrami, Chicken Salad, Ham & Cheese are just a few examples....anything salty with mayo on sweet raisin bread. Enjoy!

                                                                          1. Swiss cheese,heirloom tomato with plenty on black pepper and mayo. I'm thinking "out sandwiches' don't count...


                                                                            1. I'm probably unusual in that I really prefer to only eat hot foods, so I don't do cold sandwiches unless I have to.

                                                                              My two favorites:
                                                                              Grilled ham and cheese on sourdough - Ham, swiss and cheddar, some garlic and caramelized onions.

                                                                              Probably going to get blasted for this, but my time working at summer camp has instilled a deep love for the chicken patty sandwich in me, dressed up with camp salad bar fixings. So - cheap chicken patty, covered with Franks hot sauce, on a bun with Swiss cheese, ranch dressing, and some french fried onions from the can.

                                                                              1. That is a question only Dagwood Bumstead could answer!!! So many sammiches, so little time!!

                                                                                1. LeCroissant in San Rafael does a nice toasted cheese melt one they call a MAC - Mushroom, Avocado, and Cheese. Definitely not one to mention at your next Weight Watchers meeting.

                                                                                  1. Ahh, the perfect sandwich - I so love this topic. I recently waxed on a new entry to consider in the sandwich universe - pan fried mortadella: http://chowhound.chow.com/topics/847014

                                                                                    Then, there's also the glory of a soft shell crab, crispy fried and placed on toasted sourdough bread, a slice or two of still warm from the sun summer tomato, a crisp leaf of lettuce (or, as suggested by another 'hound, a few blades of arugula), some freshly concocted tartar, oh, and, I know it might be total blasphemy, but let me suggest a slice of Swiss cheese (I know, your mind thinks "yuck," but then your belly chimes in "I don't know . . .").

                                                                                    Oh, and then there's the glorious potential of egg and bread and cheese and whatever else you may crave as the proper way to start a Sunday (especially a Sunday morning following a gin-soaked Saturday night)? I mean, here on the NJ shores of the Atlantic, pork roll is the meat of choice for such a breakfast sandwich, but having lived in various spots along the Eastern Seaboard, I learned to love the beauty that is scrapple or a fine ground and seasoned butcher's sausage. Hell, man, give me six or seven crispy slices of thick bacon and a runny egg with some melted sharp cheddar on a croissant and I'll gladly mow your lawn or weed your garden, or climb on the roof and clean your gutters . . . . (you get the idea) later in the day.

                                                                                    Oh, yeah, the Perfect Sandwich . . . . .

                                                                                    2 Replies
                                                                                    1. re: MGZ

                                                                                      Couldn't you try to show a little passion?!


                                                                                      1. re: Perilagu Khan

                                                                                        Yeah, I like a sandwich, now and again. You should join me some time when I'm half way through my first martini and start getting poetic about the second one.

                                                                                    2. So many delicious options, so little time.

                                                                                      For breakfast, a fried egg sandwich on whole wheat toast, dripping with melted cheese and butter.

                                                                                      Any other time of day: a muffaletta with extra olives; a Chicago Italian beef, dripping juice; a patty melt on rye with blue cheese dressing instead of thousand island; a gooey, buttery grilled cheese; a short rib and caramelized onion panino; a BLT made with oven roasted tomatoes; Schawarma with extra toum; gyro with extra tzaziki; and finally, any sandwich involving my homemade bacon jam.

                                                                                      How is it possible that I just had dinner but I want to go make myself a sandwich? ;)

                                                                                      3 Replies
                                                                                      1. re: biondanonima

                                                                                        I just finished eating it. A porchetta sandwich from Roli Roti (a truck)in San Francisco. A whole pork loin is coated in salt and herbs and spices then wrapped in a whole pork belly and cooked on a rotisserie until the skin turns into cracklin's then sliced warm and served on a ciabatta roll with arugula or cress and sweet onion relish $9.50 and worth every penny.

                                                                                        1. re: little big al

                                                                                          I've seen them on TV. Soooo jealous of you right now. Did you get the potatoes too?

                                                                                        2. watched tvfoodnetwork Canada last night.
                                                                                          they featured on rye bread:
                                                                                          sliced/peeled GS apples
                                                                                          sliced Brie
                                                                                          toasted walnuts
                                                                                          crisp cold lettuce
                                                                                          sliced tomatoes
                                                                                          sliced red onions
                                                                                          sliced avocado
                                                                                          garlic aioli

                                                                                          I'll be making it after I buy a big new round of Brie

                                                                                          1 Reply
                                                                                          1. re: iL Divo

                                                                                            Triple creme cheese with apples, nuts, and onions on rye or pumpernickle is glorious! Enjoy the treat you intend to make - it sounds fantastic.

                                                                                          2. I like a split croissant, one side buttered, one side spread with Dijon mustard, ham, dilled havarti and minced chives, wrapped in foil and baked until the cheese melts.

                                                                                            1. split a decent 10' presano or country loaf in half width-wise and pull out some of the inside leaving a 1" shell. spead a cup of home-made olive salad on one of the halves, and then layer with, roasted red peppers, hard boiled eggs, greens, chopped scallions, cucumber and sliced tomatoes. put top on, wrap whole sandwich in plastic wrap, then tinfoil, put a plate on top and weight with several pounds of anything and leave for a couple of hours. unwrap and cut into 6 wedges, right through the plastic to keep together. bask in the glory of freinds who will love this sandwich.

                                                                                              actually while hitchhiking near kitsatchie national forest in the late 70's, i happened across a dumpy shack on the bank of a river. inside the owner made me a fully dressed fried chicken skin po' boy. i ate outside at a picnic table in the shade with a couple of cold dixie beers.

                                                                                              deep fried chicken skin, remoulade, lettuce, bread, beer, louisiana heat, no internet or chattering phones or even televisions. quite simply of the best things i have ever eaten.

                                                                                              almost 40 years ago and i still think about it.

                                                                                              3 Replies
                                                                                              1. re: hyde

                                                                                                A 10' loaf of Paesano? Wow. That wouldn't fit in my oven when I make my Paesano pizzas. The loaf sliced in half horizontally and toasted in the oven a couple of minutes. Both slices smeared with marinara, topped with roasted vegetables: cubed eggplant, sliced zucchini, sliced onions, sliced garlic, grated pecorino Romano over top. Back into the 400F oven to bake till cheese melts.
                                                                                                (Actually any country loaf of bread will do and any combination of veggies...)

                                                                                                But, my favorite/perfect sandwich is summer sweet tomato, fresh Genoa salami, aged provolone, on Italian bread dripping with EVOO and red wine vinegar with a scattering of shredded basil or fresh oregano. Second best is lobster between 2 slices of lightly toasted white bread smeared with Hellman's.

                                                                                                1. re: hyde

                                                                                                  @Hyde sounds like an all time great food experience. Im sure youve been chasing that dragon ever since.

                                                                                                  1. re: FoodExpression

                                                                                                    its a dirty job, but SOMEBODY has got to do it.

                                                                                                  1. re: ericthered

                                                                                                    eric, I gotta get there one day.
                                                                                                    they look wonderful.
                                                                                                    it's all about the wheck right? or is it the beef or au jou?

                                                                                                    1. re: iL Divo

                                                                                                      Yep, it's all about the wheck with the kosher salt and the caraway seeds and the thin sliced beef but the au jus brings it togather. A close relative and just as good is the Maryland Pit beef.

                                                                                                      1. re: ericthered

                                                                                                        hey eric, where is the wheck beef sandwich. I know they wear only white outfits, seen it on television but not remembering where it is. Boston, New York, Connecticut, New Hampshire Maine? oh, there's really nothing as delightful as caraway seeds, love 'em

                                                                                                        1. re: ericthered

                                                                                                          Oh, lord. Maryland Pit Beef is indeed epic. Rare on a kaiser roll with raw onion and horseradish.


                                                                                                    2. "D'mater sammich". ~~ Home grown on fresh white bread...Slathered with Dukes mayonnaise...S & P

                                                                                                      3 Replies
                                                                                                        1. My perfect Sandwich is hard, because I love all things handheld ;)
                                                                                                          So here are my top:
                                                                                                          A Panini on foccacia w/Burrata, Bacon, Carmelized Onion and Avocado.
                                                                                                          A Med-Rare 1/2lb Burger w/ 'shrooms, mozarella, and a fried egg
                                                                                                          A Carnitas Torta w/all the fixins

                                                                                                          1. I'm a simple man. A just picked tomato with swiss and mayo on Health Nut bread is other worldly in my book. The best store bought sandwich I've had is the muffaletta from the Central Grocery in NO.

                                                                                                            1. Cold weather...the After Thanksgiving sandwich (details given earlier in this thread)

                                                                                                              Warm weather...Lightly sauteed Chesapeake Bay soft crab, sliced Maryland tomato, crisp lettuce & mayo, all on soft wheat bread (white for the purists).

                                                                                                              1. Really good white bread, homemade lemony mayonnaise, sliced garden-grown ripe tomato, salt and pepper, and a bread topper. OMG. Just thinking about it makes my eyes roll back and my toes curl.

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                                                                                                                1. re: mamachef

                                                                                                                  "Just thinking about it makes my eyes roll back and my toes curl."

                                                                                                                  A tot of turpentine will produce similar results.

                                                                                                                2. back in the day, another city, another town, a different house and different friends a girlfriend and I used to go out to lunch about 2 times a week for our lunch hour. there were a few choices but she'd always get the same thing and my eyes would roll. not sure why as I love tomatoes as much as the next guy but she'd always order a 1/2 tomato sandwich. I didn't get it, oh, on wheat bread. I found myself thinking how boring. I'd get tuna or turkey or roast beef or pastrami or corned beef or a huge ole salad, there she was with her 1/2 a boring tomato sandwich.

                                                                                                                  boy was I ever wrong, honestly nothing better......................

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                                                                                                                  1. re: iL Divo

                                                                                                                    I love tomatoes. This sounds like something I need to try. :)

                                                                                                                  2. Right now, my own answer to this would have to be a dripping roast beef sandwich with melted provolone. Maybe with banana peppers.

                                                                                                                    1. Stelmaria, I'd love your sandwich and yes do include those banana peppers.

                                                                                                                      I hope to discover a new one today, we'll see.


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