What's your favorite sandwich?

T. Erdelyi

T. Erdelyi

Joined
Feb 3, 2001
Messages
32,359
I call 'em repast sandwiches, ( ya always find the makin's after the burial, when the families gather to remember and eat)

The sandwich is based on two slices of rye, provelone or swiss, deli sliced turkey, topped with a healthy spoonful of coleslaw.

What's your favorite sandwich?
 
BLT, with nice thick sliced homegrown better boy tomatoes, crisp green iceberg lettuce, on wheat toast, stacked high with thick home-cured pepper bacon, on thick homemade toasted wheat bread and mayo.
(Now I'm hungry:D)
lg_blt1855.jpg
 
Hm...Either an oyster po'boy or strip sliced rare peppered steak on grilled sourdough or french with horsey, tomatoes and red onion.
 
Pony, done New Mexico style:

Piece of bread, piece of grilled chicken breast, covered with french fries, and smothered in a green chili - cheese sauce.
 
citizensoldierNY said:
My traditional favorite is my after thanksgiving turkey, stuffing, and cranberry sandwich.
Click to expand...

Truly a classic! Don't forget the gravy :)

A reuben is hard to beat... and NO, ham on rye with kraut and 1000 island is NOT a reuben, it has to be real corned beef and good swiss cheese.

Meatloaf subs are pretty darn good.

Those Cuban sammies with pulled pork and pickles (no comments from the peanut gallery!) are mighty fine.

Hell, I like sandwiches in general... toast the bread, please.
 
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That's a tough one.
+1 on the Cubans and Rubens & BLT(&O)'s :D

Hard to beat a Liverwurst with mustard and onions on rye toast though.

The ultimate is having the Liverwurst sandwich above have a head on wreck with a BLT.
Liverwurst, bacon, onions, lettuce, tomato, mustard on a Kaiser roll.
Johnny's on 28th Street in Manhattan used to call it "The Berliner"
Oh yeah :D
 
Lots of thinly-sliced pastrami on rye. With Swiss cheese and a little Poupon mustard. Toasted, of course.
 
If we go on shear volume and number consumed in my lifetime thus far, including today....CREAMY Peanut-butter and jelly. There must be massive amounts of peanut butter, 3/4" at bare minimum, and most any jelly will do... but homemade is best. Toasting is optional, bread type can even vary, but thick with CREAMY Peanut-butter is a must.

Large glass of COLD milk must accompany this too.
 
Ruffles on the side or in the sammie? Don't laugh, I've known folks who insist on crumbled chips in their sandwich.

Tuna salad with garlic and onions in a hollowed-out tomato is awesome, but that's not a sandwich, so never mind.
 
Ruffles IN the sandwich, thank you very much.

The best restaurant sandwich is the pastrami on rye from Katz's Deli in New York city.

My go to comfort sandwich is creamy peanut butter and yellow mustard on white.

A real Chicago style "Garden on a Bun" Hot Dog or Polish trumps all others though.
 
a bagel, with mayo, preferably hot pepper cheese, and some type of lunchmeat. The bagel must be toasted, horseradish doesn't always work well. I usually go for sweet lebanon bologne, smoked turkey, canadian maple ham or old fashioned loaf.
 
Either corned beef on rye topped with cole slaw and Russian dressing or meatball sub with lotsa mozzarella and Parmesan.
 
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