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What's your "perfect" sandwich ?

I was inspired by this thread: http://chowhound.chow.com/topics/922380

My apologies if this topic has been discussed before.

Mine would consist of (pretending I'm ordering at a sammie bar):

- Russian rye bread, not toasted
- a couple thin-cut (not shaved) slices of good deli ham
- a couple thin-cut (not shaved) slices of good deli chicken or turkey
- leafy or butter lettuce
- thinly-sliced cucumber
- alfalfa sprouts
- single thin slice of sharp cheddar
- modest amounts of mayo and regular mustard
- few shakes of coarse ground black pepper

What's yours ? :-)

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  1. Any sandwich I make is perfect. With the exception of onion and jalapeno, no veggies will ever appear on my sandwich because I want to be able to taste the pure, unadulterated main ingredient.

    2 Replies
    1. re: mucho gordo

      Although I'm safely an omnivore, I can't resist sandwiches where eggplant and/or legumes are the main attraction.

      I've spent a lot of time living in places where sandwiches weren't common (but if they were, they came with lots of mayonnaise and meat floss, or equally not worth the time, non-pork bacon), so in this case, I became used to eating vegetables instead of meat.

      1. re: mucho gordo

        This is a fun thread. To me, 'vegetable matter' really makes a sandwich, for the most part.

        1. Well, here's a topic that you've got to love! But just one favorite... not possible.

          When the hoagie craving hits, there's nothing like a Jersey style sub - ham, capicola, genoa salami and maybe sandwich pepperoni with provolone, lettuce, tomato, salt, pepper and oregano with a splash of oil and vinegar.

          But... when you're in beefy mood, nothing can touch a nice French dip with melted cheese and a tasty Au Jus! No condiments needed.

          While we're thinking, though, let's not forget the King of sandwiches, tasty anytime, that most glorious BLT. No less than six slices of bacon and a more than generous slathering of mayo on both sides of toast!

          Let's keep the foo-foo out of sandwiches!

          6 Replies
          1. re: scotdc

            You forgot the mortadella on your "Godfather" (what we most often call that sandwich (along with Italian combo) in Brooklyn.)

            1. re: scotdc

              We do BLT on croissant with swiss cheese. It's so good.

              1. re: sisterfunkhaus

                I believe any sandwich made with a Croissant ....would be good

                1. re: fourunder

                  I believe any sandwich made with Bacon ....would be good.

                  :-)

              2. re: scotdc

                My avocado trees are fursting, so I've been making a lot of BALTs (bacon, avo, lettuce and tomato on toasted whole grain bread with mayo and maybe balsamic vinegar mixed with the diced avocado). Sometimes I'll spread mango chutney on one slice of bread and mayo on the other.

                I've also been making plain old veggie sandwiches with avocado, tomato, cucumber, alfalfa sprouts, and Monterey Jack cheese, seasoning the avo with lemon pepper and slathering the bread with mayo. Chutney goes nicely with this one, too.

                Sometimes I substitute sour dough bread or half a bagel for the sandwiches. Toasted, of course.

                1. re: KailuaGirl

                  Ooooh! Ooooh! Ooooh! LOTS of avocados, you say? Then here's my favorite avocado with bread concoction. You might like it too.

                  Toast a Thomas' English Muffin, butter lightly, cut a large ripe avocado in half, remove the pit, and put a half of avocado on each English muffin half. Mash the avocado with a fork so it covers the muffin edge to edge. Sprinkle lightly with garlic powder, then "salt" it with the best black truffle salt you can get your hands on. I use "Fusion" brand black truffle salt. THEN take a kitchen torch and toast the top of the avocado until the peaks take on a nice charcoal color and taste. Enjoy...!!!

                  I discovered the glory of grilled avocados one day when I was making Panini sandwiches on my cast iron grill with a weight to hold the sandwiches down, but that method requires that you turn them over. A slice of avocado fell out and hit the grill. Instant char...! I thought, "Oh, yuck!" And then I tasted it... "Oh, YUM!" After that, the avocado on an English muffin was a no brainer, and the truffle salt really does give it "dimension."

              3. Grated farmhouse Cheddar, mixed with grated carrot. Needs nothing more.

                or

                the breakfast bacon sandwich. Needs nothing more than ketchup

                1. Cold: An Italian Cold Cut Combination with appropriate cheese.

                  Hot: Tough to choose between Pastrami or Fresh Ham/Pork

                  Breakfast: Taylor Ham, Egg and American Cheese on a Hard Roll.