I would like to know your favorite meat/cheese/bread combo when it comes to sandwiches…and your pick must have all three. If you don’t like this type of sandwich, then perhaps this isn’t your type of thread.
I like a simple white bread, ham and medium cheddar sandwich, toasted of course.
Sourdough roll, pastrami and Swiss with brown mustard.
For a full on sandwich-a classic Reuben. (Marbled rye)
Sour dough with ham and swiss, grilled.
Tossup between:
– Ham and cheddar or Swiss cheese on rye. Deli mustard, a slice of tomato, and mayo.
– Reuben, as stated above.
I like lots of meat, cheese and bread sandwich combinations. You can hardly go wrong with them. I love a good Reuben or hot pastrami on rye with Swiss and so many others.
But my absolute favorite is smoked turkey with provolone on a crusty length of good baguette. And there’s a lot more to it than that. It must also have sliced tomato, lettuce, avocado, bacon, a little bit of sliced red onion and alfalfa sprouts. No mayo or mustard or other condiment and not toasted. Only the cheese is negotiable.
Meatball sub on toasted Italian bread and melted parmesan cheese.
Make up some olive tapenade to start with:
1 cup pitted kalamata olives
1 cup pitted green olives
½ cup fresh basil leaves
1 tablespoon finely chopped garlic
¼ cup olive oil
Run those through a food processor to make a chunky paste.
Take a tough durable long roll, one that won’t disintegrate into a soggy mess. Around here we can get Portuguese rolls which are wonderful bakery items. Split it from the side so it opens with a “hinge”, if the roll’s shape will accomodate that; otherwise just split it entirely.
Dijon mustard on the bottom side, mayo on the top side.
Spoon olive tapenade in a thick layer onto the bottom.
Add slices of Cabot’s habanero cheddar to cover the territory.
Next layer is slices of red onion.
Now add blue cheese crumbles.
A layer of dill pickles.
Cold cuts: peppermill turkey, olive loaf, salami. Generous layers of each, paper-thin deli cut.
Thin layer of horseradish spread.
Narrow tomato slices next. Those dark red heirloom tomatoes if available, plum tomatoes if not.
Grind several turns of coarse black pepper.
Stick in 3-4 pepperoncinis with the stems removed.
Close it, whack it in half with an appropriate knife, eat.
Korean “toast” sandwich, minus the meat of course.
It’s basically a grilled cheese sandwich on steroids.
(you can safely assume I’m adding “good quality” to all the ingredients listed)
Dark Rye, sliced a bit on the thinner side
Roast beef, nice and pink, kosher, stacked high
Jarlsberg, thin sliced, 2-3 slices max
Fresh red onions, sliced wafer thin, medium pile
Salt, pepper, and nothing else.
A lot depends on my mood.
Sometimes, I like the simpler kid-style bologna/processed cheese/white bread option (with a light amount of mayo, just enough for some flavor and moisture but not enough to dribble on me).
Then there’s turkey/provolone/sub roll (especially if I can get the herb variety one grocery store in my area used to have), again with a light amount of mayo.
Can’t go wrong with a cheeseburger, either, but I’m not as picky about what cheese as long as it’s not super-sharp (I like milder cheese). The patty does have to be well-done, since I have texture issues with less-than-well-done ground meat.
Try again. One meat, one cheese, one bread, condiments if you want.
That’s a big “nope” on “minus the meat”.
Could you possibly just list a sandwich, and not a sandwich list?
Playing by your three-slot sandwich draft rules:
Salami + American + white bread—toasted. Condiment clause invoked: mayo & mustard. Without condiments it’s just sadness between bread. That’s my go-to sammich—I love it, and I make no apologies.
If add-ons are legal, whole different sport:
Starting lineup: salami + provolone + white sub roll (Sarcone’s, Liscio’s, or Amoroso’s, please). Then pile on capicola (gabagool if we’re feral), mortadella, shredded lettuce, tomatoes, lots of onion, banana pepper rings, pickle chips, a generous extra-virgin olive oil drizzle (plus a splash of red wine vinegar), and oregano, salt, pepper.
Bam: a classic Philly Italian hoagie so good it deserves its own ZIP code.
Hot pastrami, melted swiss on grilled seeded rye, schmeer of brown mustard.
As I said, my favorite depends largely on my mood. If you insist on only one choice, feel free to delete my post.
Pastrami, Swiss, Rye.
-slides in and steals the abandoned vote for his runner-up!-
Marbled, seeded rye, buttered (Kerrygold or TJ’s cultured butter ideally) and browned in the skillet with the rest.
“European” style bacon (thicker cut, and by nature nice and lean), several lovely slices.
Stringy-gooey baby Swiss cheese, several slices, interspersed with the bacon so it all sticks together.
A couple grinds black pepper while assembling, sometimes (if I’m in the mood) a stoneground seedy garlic mustard.
Ditto.
Hmm, reading other entries, i have to waver. Grilled ham& cheese is good, but so is
A nice baguette, with several thin slices of Genoa salami, and some gooey Brie.