What's your favorite sandwich?

My lunch was ham, sharp cheddar, and some good sweet and spicy mustard on wheat bread.

Sometimes simple is the best.

In reply to BlueInGreen - Jon (Forum Supporter) :

Mine was shaved honey ham with lacey swiss, horseradish, mayo, and a slice of tomato.  A little black pepper on the mayo side.

Mike (Forum Supporter) said:

I'm really on a veggie sub kick lately, and a ruben is a fave, but I want a good french fry poboy fully dressed, or a muffaleta soon.

On the other hand, I recently learned that the Chicago Italian Beef can be had fully dipped in au jus and given a hefty load of giardinera, and there's a vegan joint nearby to sell me one. They have my attention.

Wanna know a great vegetarian sandwich? 

Giardinera, preferably homemade for this, mayo, and tomato on good white bread. It is just tremendous. Add bacon to make it non-vegetarian. Substitute guacamole or tahini for the may to make it vegan. 

Wally (Forum Supporter) said:

In reply to NOHOME :

That really looks good. Is it like a pastrami? 

Similar, but don't dare ask that question if you're in earshot of Quebec

barefootskater (Shaun) said:

Alls I know for sure, and I'm prepared to take the heat,

berkeley a Reuben. Sauerkraut is the most evil thing to ever come out of the fatherland. Yes, you read that right. 

Have you had proper sauerkraut?

It's not meant to be eaten out of the jar. It needs to be cooked, preferably 4 or more hours with small cubes of speck, a type of bacon, that has been fried with onions first

EastCoastMojo (Forum Supporter) said:

Hot dogs lol.

Actually I have become quite addicted to Firehouse Subs' Hook & Ladder here recently.

Smoked turkey breast, Virginia honey ham, and melted Monterey Jack, served Fully Involved. Fully Involved – Loaded complete with mayo, deli mustard, lettuce, tomato, onion, and a kosher dill pickle on the side.

This is a good sandwich. 

A guilty pleasure of mine and I'm not sure it's legally food- wawa's hot turkey bacon ranch on a pretzel roll or whatever it is. Get it in the case where breakfast food is. Probably about a week's worth of sodium. 

Wally (Forum Supporter) said:

In reply to vwcorvette (Forum Supporter) :

I love.a good deli sandwich so much of the country seems deprived of good delis.  I used to go to work on my dad's 7up truck whenever school was out and he'd lay out his day on where he and his helper wanted to get lunch.  My favorite was when they wanted Italian. We stopped at this Italian deli/grocery in Elmont that made a great Chicken Parmesan hero.  It was probably a pound and a half and they'd throw in a bunch of little cookies they baked in the bakery next door. 

Thank you for saying HERO. Leggio's is the little shop by my high school that still turns out a fine hot italian hero. My dad and younger bro both worked there. Many in my family have worked deli. We all have scars from the slicer to prove it. Haha

Wally (Forum Supporter) said:

In reply to David S. Wallens :

Like delis, I can't believe Dairy Barns aren't more widespread. Why should I have to get out of my car just for milk, oj and ice cream? 

I remember the Dairy Barn by the Babylon train station.

Wally (Forum Supporter) said:

In reply to NOHOME :

That really looks good. Is it like a pastrami? 

Remarkably similar, but don't ever say that to a Quebecois(e)

Pastrami is a brisket (usually) with more of a pickling brine, then partially dried, then steamed and smoked.  Viande Fumee' (montreal smoked meat) is more of a salt and spices brine, then just smoked.

Corned beef typically includes preservatives and was more of a means of making the meat last longer.  It included Saltpeter (potassium nitrate) to inhibit bacterial growth, and therefore gained popularity beginning in WW1 as a more stable way to make the meat last longer.

Think of it this way.  Pastrami was originated by Romanians and kinda adopted by Jewish peoples when Romanian Jews brought it to the states in the 1800s.  Corned Beef is the Irish/UK version.  Montreal smoked meat is the Eastern Canadian version.

In truth, most of them have nitrates/nitrites now for several reasons.  First, it doesn't really change the flavor much, but it does stave off bacterial stuff so in the eyes of the supply chain and liability, it doesn't hurt.  Secondly, it converts the myglobin in the meat to some nitro-myoglobin (the name is escaping me right now) which gives it the pink/red color that people have come to associate with the meat.  Not using the nitrates makes the meat kinda gray and unappetizing, especially in the case of Pastrami which is often steam-cooked.

Maybe this belongs in the ghetto cuisine thread but...

Grilled mahi-mahi steak (under a buck each at Costco) on a toasted French roll w/ alfalfa sprouts, sliced black olives, sesame seeds, and a chili powder / mayo mix.      

Lonza and provolone on fresh cut Italian bread. 

In reply to Peabody :

I'm pretty sure I've had it prepared correctly, by my grandmother. I'd be willing to try it again, if you caught me in the right mood. 

Around here, most sandwiches are easiest to get in sub form from pizza/sub shops. Other areas call them hoagies, torpedoes, etc, but they are subs here. My go-to is usually the Chicken Parm sub at my local spots. Toasted. If they do it right with real chicken cutlets instead of tenders, they are cool in my book. 

Other favorites include the Italian Cold Cut sub (has to be with real deal Italian meats, crusty Italian roll, and the oils/spices, none of that imitation BS), pulled pork and coleslaw sandwich on a bulkie, and the Thanksgiving/Pilgrim sub (turkey, stuffing, cranberry sauce, and mayo with a side of gravy to dip it in).

Honorable mention: a sub shop in my hometown used to do one called the "Lucky's Special", which was turkey, roast beef, and bacon with provolone, mayo, lettuce and tomato on a sub roll. I have no idea what they did to it (especially the bacon) but it was amazing. I make an approximation of that thing sometimes, but it's never as good. 

I would do unspeakable things for a good Dagwood Sandwich.

In reply to EastCoastMojo (Forum Supporter) :

That is probably my favorite sub from a chain. When I lived in KC MO, my favorite was a chopped burnt ends sandwich with KC style sauce. A favorite from where I grew up was a horseshoe sandwich, but it stretches the definition of a sandwich because it is an open-faced sandwich. It is traditionally, two slices of thick toasted bread with ham, french fries, and smothered in cheese sauce.

Fried soft crab with mayo or curry mayo on most any kind of white bread or bun.

mtn (Forum Supporter) said:

Mike (Forum Supporter) said:

I'm really on a veggie sub kick lately, and a ruben is a fave, but I want a good french fry poboy fully dressed, or a muffaleta soon.

On the other hand, I recently learned that the Chicago Italian Beef can be had fully dipped in au jus and given a hefty load of giardinera, and there's a vegan joint nearby to sell me one. They have my attention.

Wanna know a great vegetarian sandwich? 

Giardinera, preferably homemade for this, mayo, and tomato on good white bread. It is just tremendous. Add bacon to make it non-vegetarian. Substitute guacamole or tahini for the may to make it vegan. 

This is likely to happen, sooner rather than later. 

Penn Station has a really good Philly Cheese Steak sandwich that's amongst one of my favorites.

When it's my turn to do the cooking I'll often make a sandwich of some sort.

One of my favourites is this.

Get a can of chipotle in adobo sauce. Dump it in a bowl and use a hand blender to break it up and blend it into a paste. Cut open a nice bun, whatever kind you prefer. Slice it and toast it under the broiler. Spread the chipotle spread on like it's mayo, add a generous amount of nice sliced or shaved ham, and top with slices of avocado. The smokiness of the chipotle along with the saltiness of the ham works beautifully with the avocado

Or,  Cook a couple of slices of bacon in a grill pan. The better quality the bacon, the better the sandwich will be. Flatten a chicken breast and season with cumin seed and oregano. Cook it in the same grill pan, in the bacon fat. Toast your bun, add the breast, the bacon slices, and top with guacamole.

Big fan of philli cheesesteaks but living in Ohio these days it's hard to find a good one. So I default too meatball or classic ham and cheese with Mayo, tomato, onion and peppers 

Curtis73 (Forum Supporter) said:

Wally (Forum Supporter) said:

In reply to NOHOME :

That really looks good. Is it like a pastrami? 

Remarkably similar, but don't ever say that to a Quebecois(e)

Pastrami is a brisket (usually) with more of a pickling brine, then partially dried, then steamed and smoked.  Viande Fumee' (montreal smoked meat) is more of a salt and spices brine, then just smoked.

Corned beef typically includes preservatives and was more of a means of making the meat last longer.  It included Saltpeter (potassium nitrate) to inhibit bacterial growth, and therefore gained popularity beginning in WW1 as a more stable way to make the meat last longer.

Think of it this way.  Pastrami was originated by Romanians and kinda adopted by Jewish peoples when Romanian Jews brought it to the states in the 1800s.  Corned Beef is the Irish/UK version.  Montreal smoked meat is the Eastern Canadian version.

In truth, most of them have nitrates/nitrites now for several reasons.  First, it doesn't really change the flavor much, but it does stave off bacterial stuff so in the eyes of the supply chain and liability, it doesn't hurt.  Secondly, it converts the myglobin in the meat to some nitro-myoglobin (the name is escaping me right now) which gives it the pink/red color that people have come to associate with the meat.  Not using the nitrates makes the meat kinda gray and unappetizing, especially in the case of Pastrami which is often steam-cooked.

This is pretty much the best explanation of corned beef/pastrami/smoked meat anyone could provide short of writing an entire cookbook. Bravo, sir.

First time I ever had smoked meat was in 2017 when I was in Montreal for the Civic Type R press launch. It rivaled the Civic for the most impressive thing I experienced on that trip. I am still baffled to this day that good pastrami is not more widely available and that smoked meat hasn't made it to the US in wider distribution. Smoked meat sits very neatly at the intersection of deli and bbq. It has the saltiness of pastrami, but replaces the acidy flavors with smokier, sweeter flavors. It just seems like somethign that Americans would be all over.

Mine is a reuben.  This is funny because I do not particularly like pastrami, corned beef, rye bread nor sauerkraut.  But the combination of flavors blends to make something greater.  Many of the local breweries in Colorado serve them and also have very nice porters.  This makes them even better.  Damn, now I want one.

The original club sandwich-  Turkey, ham, Bacon with iceberg, pickles, american cheese and mayo (tomatoes are cool too, if you're into them).  3 slices of toasted white bread, cut into triangles. 

There's nothing better, fight me. 

OK.

The original club has neither cheese, or pickles

914Driver said:

My favorite is my next one!   Sorry. 

I agree. In about 10 minutes that will be herbed roasted turkey, munster, tomato, & lettuce on whole wheat with Dijon mustard.