TRAIF!!!
(I confess that I also enjoy a good hot pastrami and melty swiss on a hard roll, mustard both sides)
The “Krusty the Klown” sandwich: ham, bacon, and sausage with a smidge of mayo on white bread.
I’ve also heard really good things about Slyman’s Tavern, which used to be Downtown and is now operating on Rockside Road in Independence, a few miles due south of Downtown.
Meh. Ain’t no gods telling me what not to eat!
Anyway, yummy.
BLT on toasted Italian bread with Dijon mustard
My favorite sammich is usually the one currently gettin’ in ma belly!
Holeeeeeeeee shit! Yes, I’ll have one, please!
This really is a tough one. My original thought was a muffaletta. Then I thought just a good classic Italian sub on fresh baked Italian roll (Bari’s would be my go-to here in Chicago.) Then I thought a cuban. Then I thought a Philadelphian roast pork sandwich. Then maybe just a standard bahn mi with all the mystery meat and liver spread on it.
But I think I will settle on a torta ahogada. But ask me another day, and it could be any of the above.
Fortunately, they’re easy to make at home if you don’t mind having a week’s worth. Get a big package of pastrami from Cash & Carry, put it in the crock pot with a little water. Let it simmer for a couple/few hours. French roll, provolone, pastrami, mustard. Almost as good as Sorrento’s.
Falafel on pita with lettuce, onions, tomatoes and cucumbers with zaziki sauce. If falafel doesn’t count, then Provolone, Swiss and Monterey Jack with tomato and red leaf lettuce on a whole wheat bagel.
Italian hoagie, oil and vingar, hot peppers, proper Amoroso roll.
I’m glad I read the thread before posting! Falafel gets my vote as well.
Occasionally a local deli puts their pastrami on sale, and I’ll pick up a half-pound or a pound.
What I usually do is get a slow oven going, slice some swiss cheese, lay it over a piece of rye, and slip it in the oven. Then melt a little chicken fat in an 8-inch pan and throw in several slices of pastrami. Heat it through until it almost frizzles, then pile it on top of another, mustarded piece of rye. Take the hot bread and melted cheese out of the oven and slap them together.
Guaranteed indigestion and a greasy pan to wash, but worth it.
Hard to beat bacon and tomato with a bit of fresh basil, some pepper and mayo.
Grilled ham and Swiss on sourdough. Runner up is dipped Italian beef.
Turkey swiss and avocado on sourdough w/mayo, dijon, lettuce, tomato, red onion, pickle and pepperoncini.
(Just had one for dinner. Yum!)
For home and cold sammich, braunsweiger with lettuce, tomatoes and pickles.
For out and a hot sammich, a good grilled ham and cheese.
a good thing about working in Dearborn is there’s no shortage of places to get a really good one.
I have a ton of falafel mix. We have lettuce. I think we have tomatoes. There’s crumbled feta cheese. I hope the tzatziki is still good. If it is, I’m thinking I might make falafel burritos today.
Oh, goodness, you had to open up for consideration the bagel sandwich, did you? :eek::smack:
Salt bagel with lox and cream cheese, onions, capers, a couple slices banana pepper. I judge a bagelry by the quality of this sandwich (much as I judge a Chinese restaurant by the quality of their lemon chicken, or an Italian restaurant by the quality of their piccata dishes).
Who was the sadist who started this thread, and then limited us to one sandwich???
