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Your Ultimate Sandwich

Hi all, I'm new here -- I've been lurking for some time and I finally decided to get myself registered!

So all that aside, I was curious what your ultimate sandwich is? Don't skimp on details!

I'll start:

Thinly-sliced roasted turkey and pistachio mortadella with extra hole-y Swiss and/or provolone, arugula, sliced boiled egg and pesto on toasted crusty sourdough.

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  1. This will be my first post too! I've been a lurker as well.

    Rye bread lightly toasted, spread with creamcheese that has been mixed with dill, then thinly-sliced lox, easy on the red onion, top it off with thin slices of tomato.

    1. Hi there, welcome!

      Oh, that's easy. A Monte Cristo. There are a million recipes, and I've yet to try making a version I can eat with my multiple digestive issues. Maybe the third year of restrictions is the charm and I'll work it out this summer?

      In the meantime, I can be appeased with a (gluten-free) baguette lightly toasted and smeared with grainy mustard and fresh mayo, then filled with roast chicken, thick tomato slices, avocado, and crispy bacon.

      1. Freshly baked sourdough Ciabatta, spread with creamed horse radish, paper thin slices of prime rib, avocado, provolone, thin slice of red onion and fresh tomato.

        1 Reply
        1. re: todao

          Thanks for the welcome, megjp! And welcome to you too, wildcat :)

          Oh man, those sandwiches all sound delicious!! I used to hate pickles, runny eggs and mustard when I was a kid. I have since seen the light and I'm excited to try a bunch of different sandwich combos when I'm back in the States (I'm living in Malaysia - on Borneo - so it is difficult to get some sandwich fixings. Better for now anyway since I've changed my diet a bit in the name of health. Bah!).

        2. Welcome NoodleQueen & wildcat869!

          Cold sandwich, thick slices of red tomatoe, red onion, herbed goat cheese and lox on marble rye.

          Warm sandwich, a black bean or veggie burger topped with avocado, sprouts and swiss cheese.

          1. Home grown...behind the house tomato....on white bread....slathered with Duke's mayonnaise, S&P.

            10 Replies
            1. re: Uncle Bob

              Oh yeah, a good sandwich usually involves tomatoes! I had a grilled cheese and tomato sandwich on toasted rye for breakfast this morning.

              1. re: HillJ

                Sounds delicious, HillJ. Unfortunately, a good tomato is hard to come by where I'm living now. The only satisfying ones I can get are cherry tomatoes.

                1. re: NoodleQueen

                  A few cherry tomtoes works for me in a sandwich! I envy your travel adventure!

              2. re: Uncle Bob

                Oh Uncle Bob, I knew I could count on you for this. I'd add a few slices of bacon to that if I felt like frying it, but yup, nothin' like a tomato sammich in the summertime.

                1. re: Uncle Bob

                  When I drive to Florida in Oct, I am buying Dukes Mayo! I keep reading about it and am determined to find it somewhere between home and Disney.


                  1. re: Jerseygirl111

                    In North & South Carolina, Georgia and Northern Florida you should have no problem finding it....
                    Recommend you locate it on the way down...pick it up on the way back.


                    1. re: Uncle Bob

                      Is it refrigerated or shelf stable till opened? Do you think I have to go to a grocery store or will they have it at Walmart?

                      Thanks for your help!


                      1. re: Jerseygirl111

                        'Tis. shelf stable till opened. ~ However, I was thinking maybe it may not be a good idea to have/leave it in a hot car for an extended period of time. ~ Walmart here doesn't carry it....I would think that in South Carolina it would be everywhere...even Walmart. ~ Maybe a little research before leaving would be in order.. so you could get off, make your purchase, and get back on without it costing you too much time. Then again, you'll need a 'Pit Stop' or two along the way! ~~~ Ahmmmmm... just realized you said "in October"...so heat prolly want be a big issue. ~~ just play it by ear. ~~ Do have fun & enjoy!!

                        1. re: Jerseygirl111

                          They definitely have it in all Walmarts in North Carolina. I have even found them in the Dollar Tree and different convenience stores here in NC.

                    2. re: Uncle Bob

                      Just add a few strips of crispy bacon

                    3. I've somewhat given up on cold cuts, so my go to sandwich lately has been, nice thick Italian bread with mayo and a little dijon mustard on the bottom, thick slices of tomato, thin slices of red onion, thin slices of a nice sharp cheddar, then medium slices of avocado, then the top is coated with some mayo and a little Sriracha. Sometimes, if I'm really hungry, I'll add some grilled chicken to the mix.

                      When I was a kid (and it's still one of my favorites). Tomato and Provolone on huge slices of fresh baked semolina with a slathering of mayo and some fresh basil

                      2 Replies
                      1. re: jhopp217

                        jhopp, what a lovely childhood experience - I would love to try it! I don't think I've ever had semolina bread, myself.

                        1. re: NoodleQueen

                          And we used to get it from the Bakery that was featured in Moonstruck (long before the movie). Camarerri's on Brooklyn

                      2. Tuna & Hummus Sandwiches.

                        I've posted about these before and they continue to be our sandwich of choice, especially now the weather is warmer and they can be enjoyed al fresco.

                        Now I realize this may sound like a bit of an unlikely combo but I promise you they’re delicious!
                        Hummus is spread atop grilled country bread then topped w a lemony tuna salad with some radishes added as the final touch.

                        Here's the recipe from Ina Garten just in case this appeals:


                        If you happen to have some Chardonnay in the fridge, you might want to pour yourself a glass to wash this down. I’m just sayin’…

                        3 Replies
                        1. re: Breadcrumbs

                          I love hummus and I am rather fond of tuna. Sounds like a good combo to me! I'll try it when I can, thanks for the recipe. I do like me some Ina Garten.

                          1. re: Breadcrumbs

                            I gotta say. I will try pretty much everything, but this ain't gonna be one. I love tuna salad and I love hummus, but even the thought of eating them in the same hour, let alone together, downright scares me.

                            1. re: Breadcrumbs

                              oh yea BC, that one is the best :)

                            2. Forgot to include one of my vegetarian favorites: Roasted vegetables (red bell peppers, onions, eggplant, zucchini... whatever else I have laying around) on toasted crusty bread spread with plenty of garlicky hummus.

                              1 Reply
                              1. re: NoodleQueen

                                That's almost like my favorite, but I spread the crusty roll with goat cheese (the kind with fine herbes) and put a few halved black olives on the cheese, pile on the eggplant, roasted red bell, a slice or 2 of tomato, some fresh basil leaves and then whatever I feel like. Onions (preferably cooked), a couple of strips of anchovy (if I didn't have to open a new can) or a few capers. If fresh tomatoes are used, they need a sprinkle of salt and a sprinkle of balsamic vinegar. Mash it down good. The bread I use for this sandwhich is called a "miche" at the bakery I patronize here in Mazatlan. I think Miche normally is a big loaf, but here they sell a round about 5 or 6" in diameter, maybe 1" thick, very crusty. It is perfect for this sandwich!

                              2. A long-time favorite sandwich:

                                Slices of roasted chicken breast, slices of very ripe tomato, a few pieces of good crispy bacon, a shmear of mayo, a little salt & pepper on good fresh bread.

                                It's simple & easy - quality ingredients make all the difference! (Obviously this sandwich is best in tomato season.)

                                1. Oh gosh! Ultimate..absolute favorite? Can I have a few, please!?

                                  My FAVORITE summer sandwich consists of perfect and beautiful sliced tomatoes, several thin slices of extra sharp cheddar cheese and mayo on sourdough bread.

                                  Liverwurst on rye with Plochman's mustard and shaved onions.

                                  MY egg salad on soft, white slices of bread.

                                  My tuna sandwich creation ;) Which is tuna salad (olive oil based, w/ dab of mayo, chopped Serrano peppers, S&P) placed on top of thick avocado slices which are on top of a piece of thick toast and sprinkled with diced cherry tomatoes. It HAS to be this bread called Seven Seeds from our local farmers market, cut thick and toasted well - open face style eaten with a knife and fork!

                                  2 Replies
                                  1. re: tiffeecanoe

                                    What goes into your egg salad? I'm a sucker for it (and chicken salad).

                                    1. re: NoodleQueen

                                      it's more like what doesn't, lol.

                                      I like a super basic and simple smooth egg salad... eggs, mayo, plenty of dried dill (or fresh!), s&p and a little dap of hot sauce.

                                      No onions, no celery, etc. - just nice and smooth egg salad!

                                      I made an excellent and fun chicken salad the other day too actually w/ a mayo and bbq sauce base. Mixed in chopped cilantro, sliced red onions and green onions and served on sourdough w/ avocado - was delicious!

                                  2. The one I make the most... Sliced turkey, carmelized onions, raspberry preserves and cream cheese on a healthy toasted bread.

                                    Also, just about any sandwich where I can put salami at the top, heat it up, and let the fat render unto the rest of the ingredients.

                                    2 Replies
                                    1. re: kevin47

                                      A deli near me has the most delicious Calabrese Salami. They do an egg sandwich with two eggs on a roll, with provolone and the salami. Just like you said, the fat renders and mixes with everything and it's the most amazing flavor.

                                      1. re: kevin47

                                        " The one I make the most... Sliced turkey, carmelized onions, raspberry preserves and cream cheese on a healthy toasted bread. "

                                        Sounds wonderful!

                                      2. depends on the day and my mood:

                                        grilled cheese
                                        olive and cream cheese
                                        radish and clotted cream


                                        1 Reply
                                        1. re: iL Divo

                                          Thanks for the link - totally missed it when I was searching for old threads. I'll be reading for hours (with delight!).

                                        2. I love them all.....but absolute favorite:
                                          Sliced Tomato
                                          Bacon (Smoked and Thick)
                                          Creamy Horseradish Mayo
                                          on Chibatta or sliced sourdough

                                          and Welcome to all the NEWCOMERS!!!!

                                          1 Reply
                                          1. re: othervoice

                                            Thanks for the welcome! :D

                                            Your sandwich looks awesome, and a sinus-clearing mayonnaise sounds enticing. Gotta give that a go someday!

                                            1. re: MGZ

                                              Didn't see that - thank you! I'll enjoy reading it! :)

                                            2. Pork banh mi! Roasted pork or deli ham, head cheese, liverwurst, kewpie mayo, carrot daikon raddish slaw, cilantro, fish sauce, and fresh jalapeno on crispy french bread.

                                              Don't get me wrong, I still love grilled cheeses with provolone, basil, and tomatoes or a good reuben.

                                              1. There's nothing like a good Italian sub. Genoa salami is the most important and only necessary meat, but it could also include spicy capicola (gabbagool), pepperoni, prosciutto or serrano ham, any other kind of cured or even smoked ham -- all sliced thin, please! Then load it up with provolone cheese, lettuce, tomato, thinly-sliced onions, a variety of sweet and hot peppers, oil and vinegar or a liberally-applied vinaigrette, parmesan cheese, and I like a shmear of deli mustard as well.

                                                A crusty (but not so crusty that it shreds the inside of your mouth) foot-long sub roll is ideal, but I'll eat a sandwich like this on anything, from an onion kaiser roll to crispy garlic bread. (Don't knock it until you've tried it!) The sandwich has to be served cold (although it's okay if the bread alone is warm), and ideally it should sit just long enough for everything to get nice and juicy and drippy. That's a perfect sandwich.

                                                1 Reply
                                                1. re: Big Bad Voodoo Lou

                                                  You said one thing I agree so wholeheartedly with and one I disagree with (well two, but you like the mustard and I know people who feel the same about a dollop of mayo on it). First the disagree. Pepperoni is a huge no-no for me on an Italian Combo. I love it, but it completely dominates the sandwich I feel.

                                                  Now for my agreement. You said let it sit. I don't like the bread toasted, but I feel it actually needs to be made in a deli and not at home, because what's so great is when they wrap it tightly and the oil and vinegar meshes with all the meats and cheese and soaks into the bread. That is, IMO what makes it work.

                                                  The salumeria near me, makes one the size of a house. Genoa salami, cappi, proscuitto, mortadella, serrano ham, provolone, lettuce, tomato and O&V. If you request, they will put grilled hot peppers on it, but it takes away from the taste of the meats IMO.

                                                  There's another place that does an Italian Panini with Calabrese Salami, Proscuitto, Serrano Ham and provolone and roasted peppers. It is amazing and very spicy

                                                2. This to me is pretty simple:

                                                  Good thick sourdough bread. Almost Texas Toast thick.
                                                  Fresh tomatoes
                                                  Good green bib lettuce
                                                  Thick cut bacon, the kind that dang near looks like ham
                                                  Homemade Mayo or even Garlic Aioli.

                                                  Yep, the BLT. Nothing beats it for simplicity or for taste. It's the greatest sandwich ever invented.

                                                  1. Toasted crusty French roll, spread with roasted tomato/garlic mayo, layers of thinly-sliced rare smoked tri-tip, caramelized onions, melty sharp cheddar, and fresh sliced ripe tomatoes. OMG.

                                                    1 Reply
                                                    1. re: mamachef

                                                      You had me at "toasted crusty French roll" -- heaven!

                                                    2. Prosciutto, fresh mozzarella, arugula on brushetta.

                                                      1. A BLT with high-quality products is perfection: thick, center but bacon. Summer tomatoes. Homemade mayo (though to be fair, I'm just as happy with Hellmans). Good sourdough or country white bread. My partner ordered a BLT yesterday on whole wheat, which I thought was a travesty.

                                                        1. Hello... First, my sandwich philosophy: for ultimate satisfaction, I only want/need to taste three things: 1) the bread, 2) the filling, 3) and a condiment. Example: a crusty roll, filled with perfectly ripe thick-sliced heirloom tomato, and a good aoili. The bread for texture, the tomato for sweet/savory substance, and the aioli to marry the bread to the tomato. Just three elements. Another example: real french baguette, salty french jamon, and the freshest french butter. none more tasty...

                                                          5 Replies
                                                          1. re: silence9

                                                            I grew up in a household where any meat sandwich required butter and mustard on one slice of bread, mayonnaise on the other. That was the Word of Mom. My favorite of these, then and now, was an almost-accidental concoction of braunschweiger, Swiss cheese, and sliced hard-boiled egg, preferably with a leaf or two of lettuce. This has to be on either rye bread or a nice firm white.

                                                            Against that is the French or Italian sort that silence9 prefers, which I first encountered - surprise! - in France and Italy. There's a deli near me, here in Pasadena, run by an elderly Sicilian who makes just one sandwich as a rule; you walk up to the counter and ask for "a sandwich", and he slices a crusty roll lengthwise, drizzles it with a good green olive oil. Then he starts slicing meat and cheese: four slices of salami, three or four slices of his heavenly mortadella, three or four slices of provolone, several slices (depending on how much he likes you at the moment) of coppa. That's it. He wraps it up, hands it to you, asks if you want anything else. $5.50. The word is out now, so he's gotten flexible enough to (grudgingly) make a turkey version if you don't eat pork, but I have no good reason to have anything but this.

                                                            1. re: Will Owen

                                                              Will, what is the name of the deli & where is it in Pasadena?

                                                              1. re: laliz

                                                                Roma, NE corner of North Lake and Mountain. Look for "Sandwich Roma Deli" on the LA Board - there's a loooooong thread I instigated (always starting something!) with more info than anyone can possibly use.

                                                                1. re: Will Owen

                                                                  I used to live on Earlham between Lake and El Molino many many moons ago (1970s), and that name sounds familiar.

                                                                  And your description sounded familiar. I will go read the thread on LA Board. Thanks.

                                                                  1. re: laliz

                                                                    Oooohh, it was SCARY there then! Or at least that's what Mrs. O told me whenever we'd come for a visit. Old Town was just beginning to get un-scary, but north of the freeway? Yikes! Of course her family lived down by CalTech …

                                                                    Roma Market is the actual name of the store. The owner/deli man is Rosario.

                                                          2. Years ago here in Richmond, VA there was a place called the NY Deli (not the NY Deli that is now in Richmond). They made a Reuben that had their own spin and while I've tried to duplicate, have never gotten it 'quite' there.

                                                            Lightly toast two slices of Rye. On each slice spread a smear of tomato paste (you are reading that correctly). On one slice pile with pastrami and corned beef and top with a slice of sharp cheddar and a slice of Swiss. Broil until super melty and the cheese has a crusty edge. Add sauerkraut and top with other slice of bread.

                                                            I miss that sandwich :-(

                                                            3 Replies
                                                            1. re: Janet from Richmond

                                                              You have officially caused me to be lost in my own Reuben Revelries. OMG how good that sounds!!

                                                              1. re: mamachef

                                                                It is wonderful.....I think I started eating it around the age of 6.....lol.

                                                                It's the only thing I would ever order...breakfast, lunch or dinner.

                                                                Then the sold, closed, reopened with new owners and my beloved sandwich became a distant memory.

                                                                1. re: mamachef

                                                                  The first time I heard of a Reuben sandwich was when I was in high school in Ohio (a long time ago!). My next door neighbor taught us how to make them - and I've never had a Reuben since that could touch these. I never order them out as that is a recipe for disappointment. Here's how we made them to the best of my memory. I never make them anymore as they are calorie bombs.

                                                                  Two large slices of thin-sliced Pepperidge Farm rye bread (or whatever rye bread is the best you can find in your area). Spread both slices thickly with horseradish mayo sauce on one side and butter on the other. Pile on some corned beef (ages ago, we used canned - now I'd love to make this with proper corned beef). Put a thick layer of shredded pepper jack. A layer of sauerkraut, another layer of shredded pepper jack, then top it with the second slice of bread. Put in skillet on medium low, butter side down. Toast about 5 mins. or so on each side, until the bread is browned and the cheese is melted.

                                                                  It's the pepper jack and the horseradish mayo that make this version so delicious. Russian dressing and Swiss cheese just don't cut it!

                                                              2. Mine's simple, but I'm picky about the way it's made. Rye bread, good quality, thin sliced ham, swiss cheese and tomato. Toasted up in a skillet with with half butter/half mayo on the outside. Heaven!!

                                                                1. hmm...there was a thread just a few weeks ago about perfect sandwiches and I contributed a lengthy list of personal favorites, but I will just add one for this thread:::

                                                                  black forest ham, muenster cheese, sprouts, lettuce, tomato, red onion, avocado, mayo, dijon mustard, salt n pepper on a soft french roll.
                                                                  I enjoy sandwiches more than any other 'food' probably and I could list tons more.

                                                                  1. Shoot. Scratch that last sandwich, my ULTIMATE is either the tuna melt (with jack cheese) or the all-american cheeseburger.

                                                                    1. This is not one I make myself, but my favorite lately has been a BLT Fried Shimp Po Boy with Fried Green Tomatoes.

                                                                      The shrimp is blackened cajun style and there are chunks of good bacon, just the right texture and crispness, the roll is soft to hold in everything but still the shrimp nearly spill out when I try to lift it at first. I don't think there is any mayo or dressing, the shrimp and lettuce and bacon and green fried tomatoes bring a lot of taste to the table.

                                                                      Not healthy

                                                                        1. re: aynrandgirl

                                                                          Wow I can't believe nobody has chimed in with a fried bologna sandwich. A thick slice or two from my local deli fried so the edges are nice and crispy, good bread and a squirt or two of Bertman's Ballpark Mustard (what can I say I'm from Cleveland). Simple but so satisfying.

                                                                          1. re: pushbinlou

                                                                            A nice German bologna sandwich with mustard on toast is a great sandwich. I always cut a slice in the bologna to keep it from curling while it fries, butter is my fat of choice. If you are going to enjoy a fried bologna sandwich then go big or go home. Yummy. I haven't had one in ages but I want one right now.

                                                                              1. re: aynrandgirl

                                                                                Aynrandgirl? I would assume that the only favourite sandwich you have is the one you make yourself.