All cold cuts should be as thin as possible and then either rolled or folded. Are there ultra thin meats in the UK? Something by Budding perhaps? If so, start with a nice piece of whole wheat, some of that 9 grain stuff with the sunflower seeds in it is nice. Pour a huge dollop of ranch dressing on one slice and cover with the other slice. Count to ten, flip it over and count again. Then seperate the bread again. Apply fresh lettice, I like romaine but crisp white leaves of iceberg is good too. Top this with tomato, then roll up a pack of thin meat and place the rolls next to each other. If there are enough rolls place a second row on top perpendicular to the first row, if not then just scarf down the remaining rolls. Add a slice of swiss of cheddar (lately there has been an abundance of Jarlesburg swiss so I’ve been using that) and replace the top bread. Mind the bottom so the ranch dressing does not drip out. Enjoy with a tall glass of iced sweet tea. I would drive many a mile for such a sandwich right now, perhaps after work…
Recipe given to me by a friend:
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Roast a whole head of garlic at 400 degrees for 30 minutes. Drizzle with olive oil and wrap in foil before baking.
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Remove garlic goodness from the hull.
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In a small bowl, combine a 1/2 cup of Alfredo sauce (store bought jar stuff is fine). garlic cloves, about 1/4 cup of ranch dressing and parmesan cheese to taste. Use a fork to mix and mash this into a paste. It’s yummy, so lick the fork.
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Spread a thin layer of this paste on one of the bread slices and then make a grilled cheese with your cheeses of choice. I like to mix it up and use at least 3 cheeses, because cheese is good!
Ok, so here’s the next super fun variation… I LOVE burnt cheese… so when I’ve browned both sides, I pull out the sandwich and throw in a slice of cheese. It will start to bubble and boil… yumm… I wait a little bit, until the cheese starts to brown and then I set the sandwich right on the cheese. This will stick it all over one side… wait til the edges a burnt to your satisfaction and enjoy!
Unfortunately, I can no longer make this at home as my husband is on a post-heart attack diet regimen 
and this hardly qualifies. But it is soooooo good!
I am a fan of the “leftover spread” sandwich.
The spread should be made out of leftover roast meat – pork roast, turkey, beef – chopped or ground fine and mixed with mayo, mustard, horseradish, salt, and pepper. Mash it all together, adjusting the seasonings to harmonize nicely with whatever meat you used. You could use leftover salmon, mixing it with mayo and dill, for instance.
Spread your spread on bread (I like a chewy roll or baguette) and garnish with lettuce, tomato, pickles, leftover stuffing and cranberry sauce, whatever.
This can be incredibly delicious – I particularly like it with pork – and part of the satisfaction is that you’re making something new and yummy out of leftovers.
I realized that I forgot an ingredient–durrrr! Once more with feeling!
Saute a boneless skinless chicken breast over low heat with a bit of olive oil, sprinkle with some garlic salt.
In a bowl, smush up one ripe avocado until nice and creamy. Add finely chopped red onion and cucumber (seedless preferably, and the firmer burpless type optimally.) Add a goodly amount of bottled creamy Caesar dressing (Newman’s Own is the best, IMO) to make the whole mixture into a lovely smooth spread. Mix in some finely shredded asiago cheese (parmesan or romano would work as well.) Add salt, pepper and dill weed to taste. Chill in the fridge for 10-20 minutes to allow the flavors to meld. Toast onion buns with a bit of butter and garlic salt. Evenly distribute a nice thick layer of the avocado mixture on each piece of bun. Slice the hot chicken breast thin and pile all over the buns.
Nom nom nom!
Norris slices seasoned with Rambo peppers, Banderas salt, and a small amount of Willis sauce.
Serve in Bauerdough bun.
Can of Whoop-Ass (of your choice) to wash it down with.
[quote=“Shot_Clock, post:38, topic:462924”]
[li]No more than seven minutes should elapse between “Gee, I’d like a sandwich” to “Gee, this is a good sandwich”.[/li][/QUOTE]
This. FTW.
Turkey with cream cheese, sliced cucumbers and a sprinkling of salt and dill weed on white (pref. sourdough) bread.
Ham, American cheese and a slice of pineapple on a hamburger bun, toasted until melty.
Hamburger with cream cheese, a slice of onion, yellow mustard, on a bun.
Roast beef (not the deli kind, the real stuff) on white bread with a thin sliver of dill pickle and salt…oh, my god, I’m hungry!
(Veggie) Sammich O’Death
Toast and butter one salt bagel. Put on as much (soy) bacon as you like. Enjoy!
Cold Roast Turkey, Cranberry Sauce, and Mustard on Rye. (Maybe a bit of sage stuffing from the bird to fill, as well)
Corned Beef Hash from the can fried up and served open face on white toast with a fried sunny side up egg to top (or over easy). Pierce the yolk for runny, rich, and sunny goodness to drip over just befre eating.
Chipped boiled ham (Danish Ham from the can), placed on a bun with a slice of American or Cheddar Cheese. Wrap in tinfoil, and place in a medium oven for five to ten minutes or until the bun is toasty and the cheese melty. Unwrap, serve with mustard. (Ham and Cheese)
Lots of bacon + thick sliced bleu cheese, baked on the bread, and then drizzled with honey. It’s a salty, savory, funky, sweet heaven!
Midwest BBQ Beef on a Bun.
All the Leftover beef from a beef pot roast, chopped or pulled into bits.
1 medium onion
1 tbls. veg oil
Vinegar
Ketchup
Brown sugar
Heinz Chili sauce
a pinch of ground clove
a single bay leaf
salt and pepper
water to consistency
Chop and sweat the onion in a pot, add the beef, and enough of the remaining ingredients to make a nice sweet and sour medium consistency sauce, bring to a simmer, Cook until thick and tender. Serve on a bun with dill pickle slices.
My favorite grilled cheese:
Take slices of dense white bread (as in, not puffy stuff like Wonder bread) and spread one side of each with a small amount of basic yellow mustard. Put one slice of swiss cheese on each, then a layer of very thinly sliced Kosher dill pickles. Put the slices together, butter the outsides, and grill.
Simple and basic, but the ingredients just WORK together.
Another favorite: Hearburn Deluxe
Toasted pumpernickle bread, buttered. Spread one with a good bit of German-style coarsely ground mustard. (Have used Gulden’s Spicy Brown in a pinch, but the other is better) Layer on slices of liverwurst add thin slices (not rings, whole slices) of red onion. Ta da!
My sister uses wasabi in place of the mustard, but she’s a heretic.
I frequently use pepper jack or colby jack, to replace the provolone, I’ve never tried it but white american might work.
I use the Anaheim chili because it’s not spicy and when butterflied its about the size of a ribeye. A poblano should also work but I would stay away from anything smaller then a jalapeño because when you put more then two peppers on the sandwich they start falling off but you also want to have some roasted chilies in every bite.
Sandiwich Awesomeifiers:
Bacon,
Avocado/Guac,
Chipotle based sauce,
Sharp cheese,
Sourdough bread,
roasted bell peppers,
Juicy tomatoes.
One of my favorites:
Poppy seed bagel, toasted
Cream cheese
Smoked salmon (dry smoke)
Bacon, fried crisp and broken up
Tomato, sliced
Diced red onion
Spread bagel with cream cheese and layer the ingredients. I gotta go buy me some bagels today…
My favorite (recipe, such as it is, stolen from a former place of employment):
Grated Swiss cheese mixed with Miracle Whip - I don’t know the proportions, but you want enough Miracle Whip to hold the cheese together; let sit covered in the fridge overnight (most of the Miracle Whip will be absorbed by the cheese)
Thin-sliced smoked or pit ham
Dijon mustard
Loaf of French bread
‘Boat’ the bread (make a long, shallow scoop from one end to the other, so that the remaining bread looks somewhat like a canoe) and spread the mustard on it. Add the ham, one or two slices thick. Put the cheese mixture on top, kind of thick. Put in the oven until the cheese is brown an bubbly.
If you want to get fancy, cut it into triangles.
Double Gloucester (you know what that is, right) between slices of a good course bread (sourdough if you have it), slathered with olive oil, and grilled, panini style. Gotta have grill marks.
Do you have George Foreman Lean Mean Grilling Machines over there?
Corned Beef.
Deli Mustard.
Mystery Brie, sliced (my local deli sells chunks of unlabeled, off-brand brie for $1.25 each).
The strongest rye bread you can find.
You’re welcome.
Fig preserves.
Brie.
Honey mustard.
Apple, thinly sliced.
Bacon or ham (optional).
Baguette .
You’re welcome.