Picture this…
2 slices of buttered wholemeal bread upon which is laid crispy iceberg lettuce, fresh sliced tomatoes and crisp grilled smoked or sweet cure Danish or Irish bacon.
This topped off by a splodge of mayo.
Yes indeed the humble BLT which surely must be the finest sandwich ever devised by man.
Now then if you aint dashed off to make your fave sandwich, tell the board what it is tickles your palate…I’m talking sandwiches here BTW 
I like grilled cheese sandwiches. They must be at least 10 years old and feature a likeness of a religious icon.
Oh C’mon man, surely you can do better than Welsh Rarebit even if there is a pic of some slapper on it 
Fry up a thin slice of chicken breast (you can buy 'em already sliced thin)
Brown the inside of a french roll in oil and the spices of your choice (basil, garlic)
Slice up an avacado and a bit of onion.
Spread mayo in a thin layer on the roll.
This rocks.
A very old thread, but a good one!
http://boards.straightdope.com/sdmb/showthread.php?postid=1155581#post1155581
Subs are my favorite sandwiches. The meats and cheeses can vary, but I like lots of thinly sliced meat and cheese, with tomatoes and lettuce and just a leetle onion, on good quality bread with real mayonnaise.
Well done French Fries on buttered white toast.
I’ve got to admit, I’ve never heard of one like that! But I like buttered toast, and I love French fries, hmmmmm.
I will accept that a BLT comes close to being the tastiest sandwich involving meat, but the Club and the Ham and Cheese (Swiss usually) compete nicely on occasions when bacon just isn’t quite filling enough. Sliced turkey will do in a pinch, too.
From my youth and not repeated too much since then:
Cream cheese and pecans
Banana slices and peanut butter (or as a substitute for peanut butter crushed peanuts and mayo) NOT fried!
Pimiento cheese
Pineapple slices and mayo
Egg salad
Chicken salad
Ham salad
These and others I’m not recalling off the top of my head were in my lunch bag (never had a box) as surprises for school lunch. The lunch room at school would also provide this sort of fare for kids who didn’t bring lunch, but they mostly had hot meals of some sort.
My favorite restaurant sandwich is a smoked turkey reuben- turkey, sauerkraut, thousand island dressing, and cheese on rye.
My favorite sandwich to make for myself is just a basic grilled cheese, with Guyere cheese and thick whole wheat bread, in lots and lots of butter and garlic.
I eat a lot of chicken, so if I have leftovers, I'll have a chicken sandwich with hot wing sauce.I forgot the cucumber. A few slices of cucumber add that crunch that is so favorable in a summer sammich.
Lightly toasted white bread.
Mayo on both slices.
Thick slices of tomatoes still warm from the garden.
Just a wee sprinkle of salt.
Repeat.
Repeat.
Repeat.
MMMMMMMMMMMMMMMMM!
It’s peanut butter, jelly time! It’s–
No, not really. But this does belong in Cafe Society, so off it goes!
Yeah, the BLT is tough to beat. I also like peanut butter and mayo sandwiches. My favorite, though, is one I invented a few years ago:
A poppyseed bagel
dry-smoked salmon
paper-thin sliced red onion or chopped scallions
sliced tomatoes
bacon, fried and broken into pieces
cream cheese
dill
ground pepper
This is an open-faced sandwich. Toast the bagel, spread with cream cheese, and layer as follows: salmon, bacon, onion, tomato. Top with a sprinkle of dill and some pepper.
Whole wheat bread. Mayo and black pepper. Spam, cut thin and fried until it’s crisp like bacon. Cucumber slices. Tell yourself it’s not Spam, and it’s mighty yummy.
Here in the UK that is known as a “Chip Butty” but we don’t toast the bread and our chips are big fat juicy fuck off bastards not the poncy thin French fries
I’ve always admired the British choices for “chips” and “crisps” over the USA’s “fries” and “chips” as being better descriptions vis-a-vis other uses of those terms. I mean, “fries” doesn’t do anything to distinguish as both items are fried. And the notion of “chips” along the lines of “wood chips” or “cow chips” or “buffalo chips” are much more substantial than America’s “potato chips.” Visualize chopping wood and getting slivers the size of “potato chips.” You’d be a week getting the wood chopped.
“Crisps” are indeed crisp. Fries are limp and usually soggy. I vote we jettison the USA nomenclature and adopt the British.
I like me:
Fried Tomatoes:
Fried (red) tomatoes, dusted with salt and served on two pieces of buttered bread.
Can substitute for green, but those are best fried in butter, salted, and eaten plain.
Newfie Steak:
Two pieces of fried bologna between two slices of toasted bread and topped with mustard (yellow or hot, whichever you prefer) I only just learned this was called a Newfie Steak by a newfie I work with. 
Ham can be used in place and is actually even better, but it ceases to have any newfie connection then.
A Real Hot Pastrami Sandwich:
Shaved Montreal Smoked Meat (Pepper-crusted pastrami) heated in the microwave for 60 seconds and then piled high between two slices of caraway rye bread and garnished with sliced pickles and a metric ton of mustard.
Monte Cristo:
Smoked ham (Shneider’s 1890s works best) between two pieces of buttered french toast.
Cheesesteak:
Thin-sliced or chipped roast beef (best if from a real roast) fried up (preferably with a little pan gravy), then divided into sandwich portions, each topped with slices of provologne cheese just before serving (to allow to melt) and served up on a lightly toasted panini bun.
Incidentally for those concerned with watching one’s weight (as I am) you can use a low-calorie, low-fat butter like Becel RSF. Tastes good and 25 calories per 15 grams with no trans fats and low saturated fats.
People butter the bread for sandwiches? Ick. That sounds disgusting. And the best kind of sandwich, IMO, is a carrot sandwhich. Issa really easy to make, too.
Carrot Sandwich: Take about a cup and a 1/2 of pre-shredded carrot and put it into a bowl. Then get out the mayonnaise and put a tiny bit of it (I’m talking, like, maybe a teaspoon) into the bowl and mix until all the carrots are coated. Slop the entire mixture between two slices of bread and enjoy!
See? I told you it was easy. Prob’ly a little unhealthy, though. :-\
Nectar of the Gods, I say.
Sammich O’Death:
(Soy) bacon on toasted buttered salt bagel
If I have a real tomato, as opposed to a supermarket tomato, then I will make tomato sandwiches until I run out of tomato. Just white bread, mayo, tomato, and salt.
For a sub/hoagie/grinder, I sprinkle the bread with quite a lot of red wine vinegar, and then put provolone, ham, and pepperoni on it. If I have Genoa salami I’ll put that on it, too. I broil it in the toaster oven until the cheese melts, and then I might put lettuce and tomato on it, or I might not. It is very important to use the proper roll for this sandwich.
Grilled ham and cheese comes in two flavors…American cheese demands white bread, while Swiss cheese needs rye bread. If it’s grilled cheese and no ham, it MUST be American cheese on white bread.
Ungrilled ham & cheese sandwiches need lettuce.
Turkey sandwiches need mayo and white bread. I prefer roasted white meat and smoked dark meat turkey. I don’t like turkey ham. Turkey is wonderful without a disguise! For our family of three humans, we find that a turkey breast is big enough for a roast, with leftovers for sandwiches and then turkey soup.