Thank you for the tip. Here’s hoping….
As in “hot oven grinder,” it’s a New England thing.
Hot: an honest Philly Cheesesteak with beef, cheese and green peppers.
Cold: Ham and Swiss on white bread with lettuce and tomato. No condiments necessary, but a bit of ketchup is OK.
If I’m making it, toasted potato bread, with a slice of supermarket deli case ham, and a slice of store-brand Swiss cheese. Mayo from a squeeze bottle and a slice of vlasic kosher stacker pickle.
If someone else is making it (in a home kitchen) cold meatloaf on toasted sourdough with cheddar.
If it’s being ordered at a diner, Rueben all the way.
I’d kinda like to try Mitch Hedberg’s special.
Meat: Corned beef
Bread: Banana
Cheese: Cottage
Pastrami or corned beef with muenster and spicy mustard on an onion kaiser roll. Toasted.
I begged My Beloved to read this thread, btw.
White bread [1]
Salted butter [2]
Oak smoked ham [3]
Mature cheddar cheese [4]
Tesco Sandwich pickle. [5]
1/3- or 1/2-pound hamburger patty, medium cheddar, spicy mustard, and a sourdough roll. Add sliced tomatoes and romaine if they count as condiments.
(My real favourite sandwich, though, is crunchy PB and sliced banana, on Pepperidge Farm Farmhouse hearty white or whole-grain white bread.)
I also love a peanut butter, bacon and banana sandwich on white toast. I’m not sure if peanut butter or bananas count as condiments. The sandwich is so good, great texture mixup. Then you get the salty and sweet. I want one now!
Canned pineapple rings are good on peanut butter sandwiches, though I haven’t tried that with bacon.
I never thought of pineapple and peanut butter; it sounds interesting.
Please try to remember this thread is about a meat, a cheese and a bread at the very least, then condiments if so stated. There are probably generic sandwich threads out there, though.
I’m from Philly, and so my favorite sandwich is a Lee’s Italian Cheltenham Half Sized.
Just perfection.
This probably sounds terrible, but I swear it’s delicious- grilled cheese with pumpernickel bread and Mexican Velveeta.
I make this sandwich for my school lunch 3/4 of the time:
1 slice of Oatnut Bread
1 slice of sharp chedder
Halved cherry tomatoes covering the slice in neat rows
Sliced turkey meat
Mustard on the turkey meat
1 slice of sharp cheddar on top
2nd slice of Oatnut bread finishing sandwich
French dip
Thin slices of roast beef, soaked in au jus, piled high on crusty break and covered with swiss. A large ramekin of au jus on side for dipping.
Absolute favorite:
Ground beef, hand-shaped into a patty and grilled. Two slices of American cheesefood melted on top of the patty. Pre-sliced bread bun toasted. Ketchup, mustard, sweet pickle relish added as condiments. It’s just not possible to beat the classic. Even the bad ones are satisfying, and the best ones take me back to eating my dad’s burgers on a lazy weekend when I was a kid.
My “foodie” answer is braunschweiger with thick cream cheese and a touch of ketchup between two slices of toasted rye bread. This was my mom’s go-to sandwich and I developed a love for it as well. She’d eat with a pickled egg, but that’s bridge too far for my tastes.
New York Strip, rare. Crumbled Bleu Cheese. On Garlic Bread.
Turkey and Swiss on a Kaiser roll with Dijon mustard, tomato, and lettuce
Or is it brown mustard? It’s been a long time since I’ve had one. Was my default deli order back in 1997-1999.