Regular white bread ONLY!
I hate it when a “yuppie” restaurant goes and changes a sandwich which has been around forever - like a club sandwich served on a croissant roll. When I order something, I like to get the usual thing - what I expect!
Other than that, I like a Monte Cristo Sandwich, fried egg sandwich, grilled ham and cheese or grilled cheese, club sandwich, and peanut butter and jelly.
A “proper” club sandwich looks like this…
Exactly. Three layers of bread, cut into four points. No fancy-schmancy breads, like (gasp) marbled rye, which I was once served at a Shoney’s. Anything else may have the ingredients of a club sandwich, but is not a club sandwich. IMHO.
Primanti’s capicola and fried egg sandwich with french fries on the sandwich and coleslaw on the side.
The bread depends on the sandwich. It’s going to be rye or whole wheat, and if it’s white bread then it’s real bread like a French or Italian load. I do like some soft white rolls though. I’ll put anything on a sandwich, my favorite is thin sliced rare roast beef topped with salt and pepper and a mild cheese, mustard or horseradish underneath. BLTs and clubs are great, grilled cheese with some real cheeses, gruyere, cheddar, and muenster are a good mix. At least once a year I’ll make a Big Sandwich, ham, salami, gabbagool, pepperoni, mortadella, provolone, topped with tomato, lettuce and onion, and drenched with a seasoned olive oil dressing. I can’t get good cheese steaks often enough, and I like good hamburger and hot dog sandwiches too.
Favorite sandwich in the whole world is ham on rye with mayo and fresh sliced tomato… with gobs of black pepper.
I think the best I ever had was just plain peanut butter and home made grape jelly on plain white bread, made by my mom, and unwrapped from waxed paper after sitting in my dad’s Dodge ice-fishing for about four hours, when the men in the front seat end a cribbage game and say “Let’s eat”.
A nice MLT - mutton, lettuce, and tomato sandwich, where the mutton is nice and lean and the tomatoes are ripe <…smacks his lips…> They’re so perky, I love that.
Bwaaahaaaa!
VerMonte Cristo, Mountain Creamery, Woodstock, VT. Turkey, ham, Swiss, white bread dipped in egg and fried. Served with a side of real maple syrup for dipping, and creamy potato salad. My annual birthday treat.
Liverwurst on Rye with spicy brown mustard, a slice of cheese (Swiss or Monterey Jack) and maybe some red onions.
Mod Hat On
Moving this over to Café Society
Hear hear! “Feed me, Seymour! Feed me all night long!”
I love “complexity” in a sandwich. When I go to Subway or Togo’s, I ask for “everything” on top. (I like my pizza that way too.)
My sandwiches are very educated, and even have doctorates: “Piled Higher and Deeper.”
A proper french dip which means on a FRENCH ROLL. No ciabatta bullshit… Au jus preferably prepared with the roast beef drippings/beef broth and more than enough for the whole sandwich. The most important part is the bread to beef ratio which means a good amount of meat but not so much the bread falls apart. Cheese and/or onions is a distraction from the perfect balance of au jus soggy bread and tender roast beef.
My favorite is roast beef with mayo,mustard and cheddar. I often use left over roast from the day before.
Ham sandwich is my 2nd choice. Same toppings. Usually leftover ham from Sunday dinner
I’ve bought Oroweat Oatnut bread for the past six or seven years. It’s a good premium bread easily found at any grocery store. I buy it at Sam’s Club.
34aee0c49088be50e3ac6555f6c963fb.ssl.cf2.rackcdn.com/0073130028550_CL_version_type_large.jpeg
I like me my sarnies, I do.
Bacon.
Egg banjo.
Bacon and egg.
Salad.
Smoked salmon.
Cucumber.
Cheese and pickle.
Cheese and onion.
Ham.
Ham and tomato.
The list goes on.
Three slices of sourdough bread. Good “peanuts only” peanut butter and Scotch marmalade in one layer, mayo, Swiss cheese and lettuce in the other (the layers need to be separated to keep the marmalade from turning runny in contact with the cheese and lettuce). I like lots of different kinds of sandwiches, but this has been the number one favourite for five decades, even though health issues mean I can only eat it about once a year these days.
Runners up ar peanut butter and bacon, peanut butter and molasses, roast beef/ham/turkey/salami with mayo or a good mustard and optional lettuce and/or tomato, Heinz sandwich spread (with or without cheese) - but definitely has to be on a good bread.
Hard salami slices on toasted whole grain bread and shakey parmesan cheese. (cheese on the salami, not the bread.) Yeah, it’s pretty dry, and yeah, if you over do the toasting it can be dry and crunchy. It’s weird and good. Yellow mustard can be substituted for the parmesan, but then it becomes a quite different thing.
I like tuna fish sandwiches. I also like chicken bird and roast beef mammal sandwiches.
My ideal sandwich begins with sourdough bread (white or wheat). After that, it depends on what I’m in the mood for.
Where I live, this place–Domini’s–is a local institution. Whatever type of sandwich you order, you can count on a lot of your favorite meat and cheese along with all the popcorn you can eat. Their “tiny” sandwich can fill you up for the day. A whole sandwich can feed a family a four. Unfortunately, it’s been too long since the last time I’ve been there.
A bacon and tomato sandwich with mayo on white toast, made with a backyard-grown tomato.
Leftover meat loaf on whole wheat with ketchup.
Italian combo sub made from a good Italian deli, with oil and vinegar as the dressing, and plenty of sliced banana peppers.