Bachelors mild curry super-noodles on white with grated cheddar.
grilled peppers, onion, mushrooms and courgettes in a wrap with a ton of feta and greek yoghurt.
Now here’s a thread you can really sink your teeth into 
- Broiled Grouper, Frenchy’s Salt Water Cafe, Clearwater Beach, FL.
- Cuban Sandwich, pressed, at any 7-11 in Southern FL.
- Grilled Ham & Cheese, OK Cafe, Atlanta, GA
- Roast Beef on an Onion Roll with sauce, mayo, and cheese, Bill & Bob’s Roast Beef, Various Locations in MA
- Fresh tomato, mozzarella, and prosciutto with a little Extra Virgin Olive Oil on fresh Italien Bread, Home Made
Mmmm peanut butter and banana on toast…
In bickfords though they make a fried chicken sandwich with swiss cheese and bacon and ranch dressing that is really yummy! Oooh now I wanna go get one
I’m also a big fan of meatballs and mozarella and provolone on fresh scala bread.
A Big Steer Tripple-stacker from Big Mike’s Super Subs. And I haven’t had one in five years, dammit.
-lv
DeVena, swap the 'nana for mild/medium cheddar and you have another lovely sammich.
*Grilled tuna (mayo, onion, gherkin, celery, English mustard) on seeded batch-loaf
*Chicken, lettuce (round or iceberg), and sweet Thai chili sauce
*Turkey, lettuce, tomato, salad cream (Miracle Whip)
Or if in a sweet-tooth mood…
*Strawberry jam and lemon curd
*Peanut butter and jam -
Bread of choice: Hovis, seeded batch or Warburtons Farmhouse
Also, anything is yummy in a tortilla
My mommy’s cheesesteaks.
Shaved steak (not too thick and not too thin) sauteed with a little Worchestire sauce and A-1 steak sauce.
Onions, bell peppers (green and whatever other color is around), and sliced baby portobello mushrooms separately sauteed in butter with salt & pepper.
Combine the above on an Amoroso roll and layer either white American or Provolone cheese on top and bake until the cheese bubbles and is slightly browned.
Nirvana. Seriously. Match that with a Yuengling lager and you can die happily.
herec we have a little place called The Tropics. There you can get a slice of heaven known as a Lenny’s Special. You get two of these and a big mess of potatoe chips for a little over 5 bucks.
Plain Bagel Piled high with the affore mentioned atrery hardening pastrami, Topped with a slice of cotto salami and swiss cheese. Place in toster oven till bagels are cruchy and cheese is melty. Before serving slather liberaly with cream cheese.
They also have a Porky Meats Best, but you have to eat it to understand. the title aught to give you a clue.
BLT, which crispy bacon and fresh tomatoes is a favorite
But my all time numero uno has to be pastrami on rye with chopped liver and spicy brown mustard from Lou’s in Brooklyn.
Dammit now I’m hungry and Brooklyn is four hours away.
French bread, green leaf lettuce, and Albertson’s imitation crab salad.
Bread, miracle whip, tomato, dash of salt, miracle whip, bread.
Take some ground beef, brown it, throw it into your favourite spaghetti sauce, add some pork and beans…put that on hamburger buns and top with grated parmesan.
Bread, mayo, bacon, cheese, mayo, bread.
Salmon Ceasar Club, Milepost Five, Richmond, VA (a big chunk of fresh salmon, bacon, lettuce, and ceasar dressing on a fresh toasted bun).
Tomato, cheese, mayo, on toasted wonder bread. Perfection.
Bruchi’s pepper-steak with extra cheese.
[Daffy Duck] Da-roool! Da-rool! [/Daffy Duck]
An MLT—Mutton, Lettuce and Tomato—when the mutton is nice and lean, and the tomato is fresh . . .
Seriously(?), shredded chicken, mushrooms and olives, with just enough marinara & tabasco to hold it together. Grill and serve on a Kaiser with provolone. Far as I know, you can’t buy one.
One of my all time favorite sandwiches:
[ul][li]Dark Rye (nothing else is the same)[/li][li]Rare Roast Beef[/li][li]White Meat Turkey[/li][li]American or Cheddar Cheese[/li][li]Lettuce[/li][li]Tomato[/li][li]Onion (light)[/li][li]Horseradish (light)[/li][li]Heavy Mayo[/li][li]Heavy Mustard[/ul][/li]Pepperoncinis and some potato chips on the side. We’re talking major taste bud orgasm here. In a pinch, you can use the marbled rye, but light rye and other breads just don’t cut it. Same goes for the cheese, stick to the recipe. Very rare roast beef is preferable to overcooked.
The Ravinia sandwich at the Service Entrance Deli in Chicago:
Challah bread
Russian Dressing
Turkey
Cole Slaw
Colby Cheese
AWESOME.
I was lucky enough to visit N’awlins again last month, and made the obligatory trip to Central Grocery for a mufeletta (AKA muffelletta, muffellatta, etc.).
Back home in the Philly area, the roast pork sandwich from DiNic’s in the Reading Terminal Market is hard to beat. Italian roast pork, roasted peppers, and aged provolone on an Amoroso’s roll; pork fat rules!
There’s a pretty good chain bagel place around here, Einstein Bagels, that does a killer roast beef sammich. They call it the Holey Cow. Rare roast beef, your choice of veggies (lettuce, tomato, sprouts), thick-sliced cheddar cheese and some horseradish sauce on whatever bagel you choose (usually onion or asiago cheese for me, toasted). Damn I love that sammich!!
guess
Last summer, I made this sandwich: Slapped down a slice of wheat bread; covered it with 3-4 fresh mustard green leaves from my garden; put a piping hot, fresh-from-skillet venison steak on the leaves; covered the steak with slices of Monterey Jack and provolone cheese; smothered the cheese in freshly sauteed bell peppers, banana peppers and onions, all from my garden; covered the peppers with the biggest mustard green leave of all; and topped off with a second slice of wheat bread.
Mine just recently changed, from the tried-and-true pastrami sandwich to a rather more pretentious entry. There’s a to-go oriented establishment on Fullerton in Chicago, run by Charlie Trotter, one of the best chefs in America, called Trotter’s to Go. They make a selection of absurdly good sandiwches, with the crowning glory being the Australian Beef Tenderloin with Stilton and Organic Watercress. It’s godawfully good. So good, it hurts. I’m drooling on my keyboard. I want now!
You can only have this sammich the day after Thanksgiving:
White Bread: Any kind of bread can be used, but this is MY sandwich.
Sliced Turkey (not from a pressed or formed roll. It’s gotta come direct from a bird. ). I recommend it be cold. Several layers.
Stuffing/Dressing. A scoopful. Warm
Leftover of your choice #1: Choose something warm. I usually take the leftover peas. My brother uses a piece of sweet potato. My sister uses the broccoli casserole.
Leftover of your choice #2: Something coldy. Cranberrys are good, but I usually grab some green olives. Siblings use celery.
Gravy: Hot.
Mush it down with your hand into something you can fit in your mouth.
Magnificent, I tell you!