I’m pretty certain this topic has been covered before, but I am, at this moment, enjoying a beautiful sandwich for lunch and feel compelled to declare it King of all Sandwiches.
My choice: the humble grilled cheese.
Perfection on a plate.
What say you?
mmm
A Monte Cristo. Not the easy variety that is dipped in batter and grilled like a grilled cheese as some restaurants do, but a deep fried one. Ham, turkey and cheese dipped in batter, deep fried dusted lightly with powdered sugar and served with strawberry jam. I know. Sounds disgusting, but the crispy batter, the salty meats, gooey cheese offset with the sweetness of the jam is truly amazing.
I really love a hot muffaletta. I also love patty melts and cheeseburgers. While patty melts and cheeseburgers are indeed sandwiches, I put them in a different class: Burgers. When it comes down to it, my favourite sandwich has to be…
A BLAT.
.
Roast Beef sandwich. Must have thickly sliced RB with mayo, yellow mustard and cheddar cheese.
For a cold sandwich, ham and swiss on rye. Where the ham is a nice, lightly smoked flavor, a little streaky but not fatty, the swiss cheese is aged and nutty (like a good Emmental), the rye bread has caraway seeds and is thick, crusty, and spongy instead of soft and squishy. With some Dijon mustard, lettuce, thinly sliced tomato, and a few thin slices of white onion.
For a hot sandwich, hard to beat either a top notch French Dip on a good baguette, or hot pastrami on rye, again with the spicy mustard, possibly with swiss cheese and sauerkraut.
If I want some common off the supermarket shelf comfort sandwich, I go with bologna and American cheese on white bread. Arnold’s country white bread, Boar’s Head for the meat and cheese from the deli counter or just Oscar Mayer / Kraft pre-packaged stuff would do. A squirt of Gulden’s mustard is nice but not even really necessary.
My go-to is a French Dip. Swiss cheese. Onions optional, but the dip needs to be no too watery
Brian
Tough call, but I’m gonna throw down with a Reuben. Leave off the sauce.
My boyfriend occasionally has business at the Seattle VA, and I go with him because I like to eat at the canteen. At first, it was the novelty of eating at a “canteen”, but I’ve grown to love their turkey sandwiches. They’re pretty garden variety (so to speak) with choice of bread, vegies and cheese, but everything is always extremely fresh which makes for a spectacular sandwich.
We’re going on Monday!
Didn’t we just do this thread?
I’ll keep it simple. Leftover roast chicken on fresh rye bread, slices of summer tomato, a leaf of Romaine, salt & pepper, and plenty of Hellman’s mayonnaise.
Inspired by the current thread on grilled cheese sandwiches, no doubt? 
I must say that the favorite sandwich was, is, and always shall be the peanut butter and jelly sandwich. As much as I love grilled cheese, and the various step-children (tuna melt, etc.), there is simply something scrumdiddlyuptious about a PB&J.
Crisp bacon and Cheddar cheese on buttered toast.
Homemade: Just a simple Peanut Butter & Banana.
Deli: Hot pastrami & Swiss & Slaw
I’m going to go with either a steak sandwich or a giant Italian sub. For my steak sandwich I want a 16 oz ribeye with roasted poblanos, blue cheese, lettuce and tomatoes with mustard and hotsauce on sourdough. With the giant sub I like a mix of Italian dressing and blue cheese dressing with 5 lbs of meat and 2 lbs of cheese on a loaf of French bread with lettuce, tomatoes, jalapeño, onions, pickles.
I get the steak sandwich less often since it’s more expensive but it’s so good when I do. I think I’ll go with the giant sandwich.
I don’t think of a burger as a sandwich, but if those count, it would probably be a burger. Cheese, bacon, grilled onions, pickles. For a real sandwich (has to be bread), it’s a reuben. I love a good reuben. First runner up, able to take over the reuben’s duties if he’s unable to perform them, is the french dip.
StG
Bacon & tomato, no lettuce. Lightly toasted white bread.
Cheesesteak suits me.
Oyster po-boy.
Plenty of oysters, coated with cornmeal before frying. In a NOLA style bun–we have decent ones in Houston. Lettuce, tomatoes & remoulade.
Oh, yes. Hmm… I may have to run to the store for some oysters and baguette.
A. Probably
B. So what
C. See OP
mmm
Roast beef on rye with coleslaw and Russian dressing