What's you're Go-To Sandwich?

[duniwayRobber]

I'd love to eat most of the sandwiches listed, but if I had to pick just one, I'd go with the grinder.

[Joust Ostrich]

That may be true Joust nevertheless you still gotta reveal what kind of sandwiches you like....

Fair.

London broil roast beef with some wasabi cheddar. 

[IUTSM]

I don't eat too many sandwiches these days but the Natty Food Store up the street makes killer hot sandwiches for 10.99

Focaccia, grilled tempeh with provolone, stone ground mustard, horseradish aioli, crack black pepper, spinach, sprouts, shredded carrots, pickles, jalape񯳬 black olives.

haven't had one of those in a minute!!!

if I'm making something at home, my lady's been making sour dough and I'll slap some peanut butter and jam on a slice and fold it in half. otherwise, it's peanut butter and jam in a flour tortilla, maybe with a banana in there

[DannyDee]

Turkey, Ham, Bacon, Lettuce, salt-pepper, mozzarella, italian dressing for cold cuts. For hot sandwiches, a veal parm sandwich.

[tacotime]

[Donkey Lips]

Turkey, Ham, Bacon, Lettuce, salt-pepper, mozzarella, italian dressing for cold cuts. For hot sandwiches, a veal parm sandwich.

[Easy Slider]

If my wife is not at home I‘ll make an egg toastie: Toast some white toast bread with a few of those square cheese slices and maybe a few onion rings. At the same time fry up an egg sunny side up style (add salt, pepper, chives and dried chili peppers), then turn it around so that the other side fries up as well. This will prevent the yolk from exploding and dripping. Put the egg in the toast, add some Dijon mustard, ready. That stuff is yummy and filling.

[silhouette]

Using nothing but fresh ingredients whenever possible: baguette split open with avocado or guacamole, feta cheese, sun-dried tomatoes, tuna with some olive oil, fried onions and then a tiny layer of soy sauce on top. If you're feeling fancy (or replace the feta cheese with goat cheese), throw in half a spoonful of honey. May or may not sound weird but it's some great fuel for before and after skating.

[GardenSkater77]

Using nothing but fresh ingredients whenever possible: baguette split open with avocado or guacamole, feta cheese, sun-dried tomatoes, tuna with some olive oil, fried onions and then a tiny layer of soy sauce on top. If you're feeling fancy (or replace the feta cheese with goat cheese), throw in half a spoonful of honey. May or may not sound weird but it's some great fuel for before and after skating.

A French family opened up a sandwich shop by my house but it only lasted 2 years because they were not ready for the pace of a lunchtime rush in the US.

The son was a trained French baker and I haven’t had bread like that since. It was there I discovered the best French sandwich:

Baguette with Brie cheese slices, country ham, cornichons and Dijon mustard.

Not an everyday sandwich but they were surprised it was my favorite. They probably thought Americans would avoid Brie but my father always had it around the holidays. French bread, as we call it, is the best bread.

[yapple dapple]

I heard about. I wanted to try it, Then this came out,

I went last Saturday, around noon. There were over 200 people in line. Noway I'm waiting two hours in line for a sandwich. would you?
I'm going to try next week.

[HeavyAndExpensive]

Seeded roll
Prosciutto
Gabagool
Tomatoes
Raw onion
Hot pepper spread/hot peppers
Provolone
Spinach
Lemon juice/olive oil

Roasted red peps if I’m in the mood

[mushroom slice]

Rye bread
Muenster cheese
Creamy peanut butter
Bread and butter pickles
Toasted

[Bumpovertrash]

On a sub roll tukey roast beef bacon provolone lettuce tomato guacamole mayo

[brycickle]

I heard about. I wanted to try it, Then this came out,

I went last Saturday, around noon. There were over 200 people in line. Noway I'm waiting two hours in line for a sandwich. would you?
I'm going to try next week.

That sandwich looked good enough to wait 2 hours for. At least once anyway. I did the 4-5 hour wait for Franklin the one time I was in Austin. Sometimes the wait is just part of the experience.

I also want to know what that guy did to his arm.

[silhouette]

Expand Quote

Using nothing but fresh ingredients whenever possible: baguette split open with avocado or guacamole, feta cheese, sun-dried tomatoes, tuna with some olive oil, fried onions and then a tiny layer of soy sauce on top. If you're feeling fancy (or replace the feta cheese with goat cheese), throw in half a spoonful of honey. May or may not sound weird but it's some great fuel for before and after skating.

[close]

A French family opened up a sandwich shop by my house but it only lasted 2 years because they were not ready for the pace of a lunchtime rush in the US.

The son was a trained French baker and I haven’t had bread like that since. It was there I discovered the best French sandwich:

Baguette with Brie cheese slices, country ham, cornichons and Dijon mustard.

Not an everyday sandwich but they were surprised it was my favorite. They probably thought Americans would avoid Brie but my father always had it around the holidays. French bread, as we call it, is the best bread.

I appreciate the appreciation! Yeah the bakeries in general in France are something else. Hard to find bread as authentic and traditional as here, even elsewhere in Europe unless you know your specialists, or so I find (and then lots of places will specialize in the actual bakery, croissants, etc. over the bread instead, too). Your place sounded like a legit place, on the other hand here you kind of have to know your local bakeries to get the real good stuff. There's a real difference in between the mom and pop shops where the owners actually wake up at 3 and prepare everything for the day and the more industrial ones where they just open shop and activate the ovens to defrost whole bags of this and that at 6 and still call it a product of the day. It's particularly funny that you're mentioning bread and cheese because in the US in particular I find that those terms have a whole different popular definition altogether as in they refer to food that's just downright not the same. We do have the industrial sliced breads you guys have in supermarkets and whatnot except no one ever really buys those because in context there is no point (unless in absolute necessity on a Sunday at 8, or you're lazy and want to easily make toasts or croque-monsieurs that would be better with actual bread too anyway), the real bread is better and cheaper (because of the shorter shelf life). I've also met a few people in the US before who throughout their whole life had thought they didn't like cheese altogether, but only because they had never tried actual cheese, only the ridiculous semi-plastic industrial square shit and so they think they knew but really had no idea what the real thing even looked or felt like. Brie is tight, if you ever get the chance I would recommend trying some quality Ossau Iraty.

Richard Hart also introduced me to mandarine meets camembert years ago while in Japan. For a second I was really suspicious (he's from the UK) but then I literally bit and was pleasantly surprised. Similar kind of alliance to the more typical goat cheese and honey, just different.

[Garth Marenghi]

[GardenSkater77]

Expand Quote

Expand Quote

Using nothing but fresh ingredients whenever possible: baguette split open with avocado or guacamole, feta cheese, sun-dried tomatoes, tuna with some olive oil, fried onions and then a tiny layer of soy sauce on top. If you're feeling fancy (or replace the feta cheese with goat cheese), throw in half a spoonful of honey. May or may not sound weird but it's some great fuel for before and after skating.

[close]

A French family opened up a sandwich shop by my house but it only lasted 2 years because they were not ready for the pace of a lunchtime rush in the US.

The son was a trained French baker and I haven’t had bread like that since. It was there I discovered the best French sandwich:

Baguette with Brie cheese slices, country ham, cornichons and Dijon mustard.

Not an everyday sandwich but they were surprised it was my favorite. They probably thought Americans would avoid Brie but my father always had it around the holidays. French bread, as we call it, is the best bread.

[close]

I appreciate the appreciation! Yeah the bakeries in general in France are something else. Hard to find bread as authentic and traditional as here, even elsewhere in Europe unless you know your specialists, or so I find (and then lots of places will specialize in the actual bakery, croissants, etc. over the bread instead, too). Your place sounded like a legit place, on the other hand here you kind of have to know your local bakeries to get the real good stuff. There's a real difference in between the mom and pop shops where the owners actually wake up at 3 and prepare everything for the day and the more industrial ones where they just open shop and activate the ovens to defrost whole bags of this and that at 6 and still call it a product of the day. It's particularly funny that you're mentioning bread and cheese because in the US in particular I find that those terms have a whole different popular definition altogether as in they refer to food that's just downright not the same. We do have the industrial sliced breads you guys have in supermarkets and whatnot except no one ever really buys those because in context there is no point (unless in absolute necessity on a Sunday at 8, or you're lazy and want to easily make toasts or croque-monsieurs that would be better with actual bread too anyway), the real bread is better and cheaper (because of the shorter shelf life). I've also met a few people in the US before who throughout their whole life had thought they didn't like cheese altogether, but only because they had never tried actual cheese, only the ridiculous semi-plastic industrial square shit and so they think they knew but really had no idea what the real thing even looked or felt like. Brie is tight, if you ever get the chance I would recommend trying some quality Ossau Iraty.

Richard Hart also introduced me to mandarine meets camembert years ago while in Japan. For a second I was really suspicious (he's from the UK) but then I literally bit and was pleasantly surprised. Similar kind of alliance to the more typical goat cheese and honey, just different.

The place I went to was back 20 years ago when I first started working. It was a true boulangerie and that was the first time I heard that term. The mother bought this Victorian home in a village type down town in NJ. Basically a Main Street as we call them. They lived upstairs and converted the downstairs to a bakery storefront. The mother was charming and would circulate around the cafe making small talk. Her son would bake in the morning and make sandwiches to order. It was great but they could really only handle eat in business. Once they got popular they were getting 50-100 sandwich orders per lunch, which is typical for an Italian sub shop but not for the country French. Within a year they were burnt out and the son , who was single and didn’t speak the language well was probably lonely, so they went to France one summer and never opened back up.

You would be surprised how far sandwich culture in the US has come over the last 20 years. Grocery stores now stock over 100 cheeses from all over the world. American cheese is definitely not as popular but you would be hard pressed to find a better cheese for grilled cheese bacon and tomato sandwiches or the almighty cheese burger.

Now you can be in the Deep South and find a Panera Bread doing well where 20 years ago I don’t think it would have been a hit.

Once American tastebuds change we go all in...

[silhouette]

^ Oh I hope I didn't sound like I was taking a jab at US cuisine in general with my little examples, I'm well aware of how the world in general has only been opening its cultural and commercial borders and now in most developed countries it's rather easy to find whatever you want to get your hands on, at least in the bigger cities (everywhere else I reckon it's easier to just grow your own food) but you have to have fine taste and want to be that connaisseur already, when by definition the average Joe isn't. Quality cheese from all over the world has its flavors and purposes and uses, also influenced by the local culinary traditions, I actually agree with you on what you said on American cheese too (regardless of origin, quality will always be the keyword). Also when it comes to bread (including pizza, etc.), even without necessarily following what some would regard as traditional imperatives here (or perhaps exactly then), you guys have always come up with new fantastic takes on it. I've definitely had some great food around NJ before, there's just sick spots everywhere when you know them.

[GardenSkater77]

^ Oh I hope I didn't sound like I was taking a jab at US cuisine in general with my little examples, I'm well aware of how the world in general has only been opening its cultural and commercial borders and now in most developed countries it's rather easy to find whatever you want to get your hands on, at least in the bigger cities (everywhere else I reckon it's easier to just grow your own food) but you have to have fine taste and want to be that connaisseur already, when by definition the average Joe isn't. Quality cheese from all over the world has its flavors and purposes and uses, also influenced by the local culinary traditions, I actually agree with you on what you said on American cheese too (regardless of origin, quality will always be the keyword). Also when it comes to bread (including pizza, etc.), even without necessarily following what some would regard as traditional imperatives here (or perhaps exactly then), you guys have always come up with new fantastic takes on it. I've definitely had some great food around NJ before, there's just sick spots everywhere when you know them.

Not at all. I’m not very sensitive at all to anything except my family. People in the US have been calling NJ a shit hole for years and I really don’t care. And I know for a fact that my friends who work in Europe have negative views about the French in general. And it’s almost a running joke in the US about French people this and French person that. Remember freedom fries? The whole thing is just really stupid. As you know in Europe everything is just regional and it’s the same way in the US. Certain regions hate on other regions and whatever it doesn’t really affect me but I travel around the US and I have a lot of fun in every region and if I traveled around Europe I’d probably have a lot of fun in every region the same. I figure you’re are a cosmopolitan guy anyway and don’t really hang your hat on being French so you don’t have a ego about that either.

All I was saying was American cheese melts really well at low heat and will always have a function. There are now burger places in the US that option eight different cheeses but I will always go for American because I don’t think the others belong on a burger. Now someone will dispute that and that’s fine and I’ve tried cheeses other than American but I just don’t like it as much it’s kind of a comfort food thing. But if I have really good Angus burger meat I won’t use any cheese because it’s a sin to put cheese on really good meat.

[L33Tg33k]

Just had the ol' go to this morning. Turkey, bacon, avocado with pepperjack cheese and mayo and mustard. What dreams are made of.

[Peter Zagreus]

When there's a BLT on the lunch menu, it's pretty hard for me to order anything else. Recently had a BLTC(heese) at the pub I frequent. It felt sort of sacrilege to eat a BLT with cheese (yellow American cheese, no less), but they candied the bacon and it all went quite nicely together.

That's my favorite simple sandwich, for sure. In the complex category, I'd say my favorite is the kitchen sink Mexican torta with some hot sauce. I go in for a good bahn mi with pate, as well. 

[fortunecattlesteakhouse]

My go to is a tuna melt with homemade tuna salad. This dude makes a good one:

love a good tuna melt

havent had turkey in a while but goat cheese on almond and cranberry with some lettuce and havarti goes well with the bird

utilize the power of garlic butter when applicable

[LordManHammer]

Sandwiches are perhaps the one food that a person could eat for the rest of their lives.

PB +J
Grilled PB + J
PB + Banana + Honey
Grilled PB + Banana + Honey
PB + Butter (trust me)
Club sandwiches (lil' triangles hit different)
On that note, any sandwiches cut into triangles when you're 10 years old and just got done swimming
Taylor egg and ham
Cubans
Chopped cheese
Philly cheese steak
PASTRAMI
Roast beef dips, good lord
BLT
Subs of varying types and sizes
Bahn Mi
Grilled cheese always a good option
A nice fuggin' chiggin' parm
Spicy Chicken
Reubens are great, even though most men named Reuben aren't
Egg salad.... a special place in my heart
On that note, I read Al Roker's autobiography when I was like 12 and he talked about hard boiled egg sandwiches with mayo, salt, and pepper that he made with his grandmother when he was a kid.  They are really good.  Now whenever I eat hard boiled egg sandwiches I can't help but think of Al Roker.

From these few examples, if I had to pick just one or two sandwiches, to me the clear winner is PB + J and grilled cheese.

If a PB + J was in a no-holds barred death match showdown with a grilled cheese, I think the PB + J would be victorious.
My rationale is as such:

1. There are a variety of types of nut butters that one can use
2. There are a variety of types of jellies/jams/etc.
3. PB + J are more portable and do not require refrigeration.

I had to fix a few sentences but this right here is my preferences along with grilled cheese over pb+j buttttttt I do love me some of both sammiches.

[Frank and Fred]

Peanut Butter and Marmite on Dave's Killer bread.

[CorneliusCardew]

Toasted pita  with a layer of hummus lettuce and a fake chicken patty coated in hot sauce

[Hinna]

i guess a good breakfast style sandwich. 2 of them at any time of the day

[Paul Cicero]

BLT on toasted turkish bread. It’s the perfect sandwich

[Coastal Fever]

[Lenny the Fatface]

My go to:
Turkey BLT, extra tomatoes
Rye or pumpernickel  bread
Brown Mustard
Usually paired with some jalape񯠣hips and la croix

This sandwich gets a 2018 James Harden or 2009 LeBron usage rate, I eat this all the time.

My PB+J setup:

Wheat bread-usually a local loaf from the farmer’s market
Crunchy peanut butter- brand doesn’t matter at all, as long as that bitch crunchy.
Raspberry Jam- also from the farmer’s market
Sliced diagonally, always with milk

Some down south shit that you should only eat on occasions:
- Pulled Pork sandwiches, on a bun with slaw
- fried chicken breast sandwich, toasted bun, honey Dijon mustard, extra pickles

[Lenny the Fatface]

I’m not apart of the Maryland food scene, but the clip of the pit sandwich deserves it’s own post.