Fifthing or sixthing (I’ve lost count) the Reuben, assuming sauerkraut counts as a condiment. There is simply no better sandwich.
One meat, one cheese, one bread, pretty much all other condiments…unless you try to claim that other meats and/or cheeses are really just condiments, of course.
If it’s a single meat, I’m partial to a roast beef sandwich on wheat bread with cheddar cheese and Chicago-style giardinera, lettuce, dill pickles, and some raw onions.
Second would be the tuna sandwich at a local Italian deli/bodega type place. It’s oil-packed tuna on a bun with capers, artichoke hearts, and a black olive spread. Sounds weird, but is great.
I’m also a sucker for a good New Orleans style muffuletta, but I don’t think they count here.
@Czarcasm would have to confirm, but I think we’re allowed veggies and condiments to our heart’s content so long as the sandwich has one type of bread, one meat and one cheese.
Yep, you got it.
It’s only weird that I haven’t tried this before! Sounds awesome.
This thread is definitely an inspiration for our next shopping trip.
That’s characteristically two meats.
Reuben on dark rye. It’s the only way I’ll eat dark rye.
It’s possible I deleted the part of my post where I said I didn’t care about the rules too much.
That said, the mention of tuna reminds me of the glory of a tuna melt made with a spicy curried tuna salad, and I’m changing my answer.
I don’t know how to make a good reuben at home, but a reuben from a restaurant is good.
At home I like roast beef with swiss cheese on rye and pumpernickel bread.
However, a turkey sandwich the day after thanksgiving is good too.
Just like I left out the part where I said that people were free to start their own threads about sandwiches that don’t fit the topic.
Our bad.
Now hold your horses—where does peanut butter land in this culinary hostage situation? Condiment? Meat stand-in? Because sardine + cream cheese + marble rye + peanut butter sounds like a winning combo.
Sounds like a condiment to me if you’ve already got a meat and cheese.
A truly well-made Philly. No chance of that here in the midwest. I’ve tried a couple of places, but their idea of a cheesesteak and mine are worlds apart. Also any place that advertises a “Philly cheesesteak” is likely to be inedible. Second choice, a really good meatball sub. Also no chance of that here. Steakadelphia (on Powell) in Portland was my fave for the former, with the food cart in Pioneer Square a good runner-up.
Edit: nevermind
Yes, it does seem possible, approaching likely. I don’t care much about OP’s rules either, but your reply made it sound like you were unfamiliar with the typical Cuban sandwich which I do care about.
Talking sandwiches is fun. Debating rules minutia, less so–and given the response from the OP, I’m bowing out.
Even if this is a whoosh, it sounds strangely tempting.
Otoh Cuban sandwiches are way overrated imo.
Ham, smoked gouda, pumpernickel bread.