whats your all time fav sandwich?

I just went on a mini-diet and was contemplating a tomato sandwich for lunch when I remembered this thread. My new favorite breakfast sandwich uses left over fried corned beef hash, ketchup and an egg fried over hard on white toast. Yum
 
I like to make roast beef sandwiches with lots of gravy and shaved beef on whole wheat bread.

Or chicken salad sandwiches with some onions and a generous supply of Mayo to hold it all together.

On the road, I enjoy Mr. Submarine. I will order a foot long on brown bread. Assorted cold cuts with all the standard toppings, with their secret sauce, mayo, and a shake of salt n pepper. Then I take it out to the truck, and pull out a pop from a case I store in the back- that way I always can have a pop anywhere I go.

Having a case of pop stored in the pick-up saves me a stack of money, as they overcharge for pop at the drive thru or any restaurant for that matter.
 
In recent memory, it has to be a sweet Lebanon bologna and hot pepper cheese sandwich on wheat grain bread, with some horseradish sauce. Got it at a farmers market up in Lancaster. Fresh baked bread, local deli meat and cheese, and homemade horseradish sauce. Like a circus for my tongue.
 
1.) Seeded Rye bread, 1/4 inch slice onion, slice of limberger cheese, and liverwurst. yellow mustard.
2.) Peanut butter and yellow mustard on white.
3.) BLT on toast, extra Mayo.
 
I have to update my old post from '04. The Ruben is STILL my favorite sammy, but a few days ago I had a toasted steak, onion, mushroom, & cheeze sammy from Quiznos, and that one is totally EXCELLENT!
 
Pittsburgh's own Primanti sandwich is absolutely the best. Two hunkin' slices of fresh bread, cole slaw(german style I think), french fries, tomatoe, meat of your choice(I like the ground steak), cheese and an egg(optional, but the original style). have to try one if you get the chance. Won't be disappointed.
 
Nowadays it's cheeseburgers! If I had a way back machine I'd go back to Knoxville Tenn in the mid 70's to a store called Handy Dandy. They made the best hoagies I've ever eaten!! Made darn good hotdogs too, called em smokey dogs cause they put smokey sharp cheddar cheese and chili on em, fantastic!
 
Muffalata, period.

Jason's Deli makes a good one. If in Houston, the Ragin' Cajun has the best around. In Louisiana...well, where ever muffalatas are sold of course!

(Shlotsky's is a take off of the muffalata but is a far cry from the real thing!)

Craig
 
C L Wilkins said:
Muffalata, period.

Jason's Deli makes a good one. If in Houston, the Ragin' Cajun has the best around. In Louisiana...well, where ever muffalatas are sold of course!

(Shlotsky's is a take off of the muffalata but is a far cry from the real thing!)

Craig
Click to expand...

Excuse my ignorance..... but what is a Muffalata? And is the Ragin' Cajun in Houston anywhere near the airport? I will be there in October for a dog show and if Muffalatas are a find, I would love to take some of my friends to get one.

Now if you are April Foolsing me about a Muffalata and it's a female genitalia thing.......uh..... please 'fess up so I don't embarrass myself more than normal.

Thanks!
 
Smoked salmon or lox, cream chease, cuke, tomatoe on black russian rye.

A close second is BLT's with home grown tomatoes and home smoked bacon.
 
Judy, here is a recipe for a muffalata from Emeril web site

Ingredients needed:

* 1 cup back olives, sliced
* 1 cup queen stuffed olives, sliced
* 2 tablespoons minced shallots
* 2 teaspoons minced garlic
* 2 tablespoons small diced celery
* 2 tablespoons chopped parsley
* 1 1/2 teaspoons fine ground black pepper
* 1/2 cup olive oil
* 1 10-inch Muffalata bun
* 2 ounces cotto salami, thinly sliced
* 2 ounces smoked ham, thinly sliced
* 2 ounces Genoa salami, thinly sliced
* 2 ounces Mozzarella cheese, thinly sliced
* 2 ounces Provolone cheese, thinly sliced


In a mixing bowl, combine the first eight ingredients together and mix well. Split the Muffalata in half and spoon half of the olive salad on one half of the bun. Place the cotto salami, smoked ham, Genoa salami, Mozzarella cheese, and Provolone cheese on top of the olive salad. Place the remaining half of the bun on top and slice the sandwich into fourths. Serve with Zaps.

Yield: 2 servings
 
Haven't had one of these in many years -- the diners in Jersey call it a "zebra": Taylor Ham (pork roll), sausage patty, homefries, onions, egg, and melted cheese on a bagel.

I also like hummus, avocado, sprouts, red onion, Russian dressing, and Havarti cheese on multi-grain bread.

Burgers are great -- 1/2 # of fresh ground sirloin cooked over an open flame and served nearly raw, with melted Swiss, melted Havarti, melted Gouda, mayo, onion, and about a half pint of ketchup on a sesame Kaiser roll.
 
I once had a shrimp po' boy at some little bar in Baton Rouge long ago. It was awful good! :D
 
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