I think one of the best things ever invented was a simple ham and cheddar sandwich. A little mayo, maybe Dijon mustard if you’re feeling fancy. White or rye.
Pepperoni and mozzarella on sourdough, fried in a little garlic butter. Usually I shave some parmesan on the finished sandwiches but so as not to piss off the OP I will skip it today.
Fried bologna, with that free government cheese we had in the early 80s on toasted white bread. Been have memories of one lately.
And toss on some potato chips or Fritos as a condiment if allowed.
Old style pastrami (not the low fat new stuff, but the stuff looking more like bacon) - Hot
A good imported swiss with some bite such as Finlandia - Not melted or heated
Kaiser roll
(Brown mustard)
Last night I put thin sliced corned beef and swiss cheese on a very fresh poppyseed roll. I made a bit of dressing, mayonnaise, ketchup, hot sauce, and minced sweet pickle. It was the best home-made sandwich I’ve had in years. (I never seem to have the right bread, I don’t like white much, so I buy a roll now and then).
I just enjoyed a lunch sandwich very much like this from a street vendor in Annecy — just swap the Camembert for Brie. The neat thing about French sandwiches like this is their simplicity: four or five ingredients, all of which must be too quality because there’s nothing to hide behind or camouflage poor components. Top ham, top crusty bread, top cheese, very fresh lettuce leaf, smear of top butter, that’s it. Fantastic.
Bacon, good bread fried in the fat, and a cheddar as old as my grandkids. My step dad is British and taught me the fried bread thing. Heart stupid, but perfect crunchy goodness.
Proper Montreal smoked meat. Rye, a mountain of smoked meat, mustard and a really mean kosher dill pickle on the side.
I really enjoy a Reuben adjacent sandwich. Dark rye, good mustard. No ‘russian sauce’. Might as well make it with baloney if you are going to put a ketchup product on a sandwich.
OK, I think this qualifies….
A croissant, split and butterflied open lengthways and filled with a good cheddar cheese, heated under a grill for a minute just to melt the cheese, then crispy bacon and sour cherry jam, then folded closed.
Mine is very simple but I swear it is my favorite:
White bread, toasted
Bologna
American cheese
Yellow mustard
Garden fresh tomato slices, salted & peppered
mmm
An argument could be made that roast pork and ham are merely variations on the pork theme.
Rare roast beef on rye with Swiss cheese, mayo, pickles, onions, and anchovies
Dave’s Killer Bread hearty white sandwich bread, with one slice spread with Stonewall Kitchen’s Maple Bacon Onion Jam, the other with bacon mustard. A hearty slice of liverwurst and another of cheese: cheddar, Muenster, or Havarti.
Same thing, only Russian Rye, and most definitely Muenster.
In the summertime it’s always going to be good, thick-sliced bacon, fresh tomato from the garden, super sharp cheddar and a smear of Duke’s mayonnaise on toasted wheat bread. Nothing better when the tomatoes are coming in.
mine too, with gouda and horseradish and onion
+1 but cheddar cheese
As served by Boudin Bakery, turkey & havarti, on a San Francisco sourdough roll (there is a difference), with lettuce, tomato and mayo
I’d be willing to try but only if I got to do it in SF.
They are a franchise operation, but only California in the Bay Area, Santa Rosa, and Orange County.
There’s a Boudin in the International Terminal at SFO. If you ever have a layover there, give it a try
Beef, for a change. Good quality ground beef, cooked as hamburger pattys until done to your liking.
Toasted kaiser rolls to use as buns. Gulden’s spicy brown mustard spread all over the base. Add the burger.
Your cheese is a pungent blue cheese. Crumble a dense layer on top of the patty.
Raw red onion, thick slice.
Romaine lettuce. Tomato-and-scallion based salsa. Kalamata olive slices. Jalapeño slices. Dill pickle slices.
Spread some beet horseradish spread all over the lid, lower it, slice in half, eat.