Muffaletta, from Central Grocery on Decatur Street in New Orleans.
“marmite, …”
You’re one of those, are you?? :eek:
Hey, watch what you say about Marmite! :mad:
An English muffin with butter, a little Marmite, some bubbly cheese, and *maybe *an egg, poached or fried … that’s all I’d need! :o
It was me.
And you are all right, of course. That was a horrible thing to do, and I apologize.
Let’s open this wide open. Bring on the sandwiches! As many as you can summon!
On that note, in addition to my grilled cheese, I add:
The reuben.
And a nostalgic favorite: Bologna, American cheese, garden tomato, and mustard toasted on white bread. I could never get tired of these.
mmm
I would imagine that I go, at least once a week, with the guys from work for Bánh mì at a place around the corner. Which one I get is usually undecided until I hit the head of the queue. I must have had a few hundred since they opened.
Muffaletta. It is the sandwich perfected.
In a close second would be an Italian hoagie from any of a dozen little mom-and-pop places in the Trenton area.
Club.
Club, with ruffle chips and a pickle spear.
Or, not so much the what as the when, the first turkey sandwich after Thanksgiving dinner. With a little mayo and some Lawry’s.
No love yet for the humble breakfast sandwich? Egg, bacon, cheese, on toast.
That’s my girl.
This vegetarian is going with grilled Swiss cheese and peppers on rye bread.
Chicken salad on a toasted onion bun. No other ingredients.
I go to Frank’s, a couple of doors down, because I like my muffs hot. Central Grocery only serves them cold.
BLT. No question.
My favorite of all time was the roast beef sandwich at Maurice’s in Schenectady, about a block from the main entrance to the big GE plant. Since I’m pretty sure that Maurice’s is no more (and I have been searching for an equivalent roast beef sandwich for 30 years) I have to go with a hot pastrami with swiss on rye from any decent New York deli.
My least favorite sandwich? Hot pastrami and swiss on rye from a Jason’s Deli in Midland, TX. They looked at me oddly when I asked for hot pastrami - they ended up nuking it until it was brown. And they had never even heard of brown mustard.
I’ve never heard of a muffaletta before this thread, but it sounds delicious. I wonder if someone makes a good one up here in Boston?
But I’m going to vote for the classic French dip with caramelized onions and plenty of dip.
My deli standby is olive loaf on a kaiser roll with provolone cheese, mayo, onions, lettuce, tomato, and dill pickle slices.
Probably not, but here’s a recipe. Again, I like mine heated.
A classic: Corned beef on rye with mustard, with a dill pickle and a glass of Cel-Ray (or a chocolate phosphate).
There’s a sort of a sandwich, goes by different names, but is basically:
Grilled Chicken Breast (still warm)
Brie (or similar cheese, but NOT cheddar)
Bacon
Typical trimmings-- lettuce, tomato, etc. (but all fresh and good quality); could be grilled onions and mushrooms
Usually some sort of tangy (but not too spicy) spread (NOT just mayo)
Really, good crusty bread, toasted or warmed
The whole thing is served warm-to-hot
The place I favor calls it “Napa Chicken Sandwich”.
Best eaten on a cool autumn or winter day. Add a cup of hot tomato or mushroom soup, and you’re in comfort food heaven, baby!!
And there was much rejoicing.
OK, then, now that the floodgates have been opened wide, I’ll add:
Reuben
Grilled cheese (sharp cheddar or American) and bacon
Arby’s Beef and Cheddar
Bagel, lox and cream cheese
Turkey, Miracle Whip, lettuce and Swiss cheese
Roast beef, Miracle Whip and lettuce
Tuna fish and lettuce
Yes, I prefer Miracle Whip to mayonnaise. Don’t you judge me!