Describe your all-time best sandwich thread.

[cleveramerican]

In the early 80's I was on vacation skiing in Austria.
One day we skied down into Italy, Vittepino
And standing on this little street in my ski boots,
at a little booth of a place,
I had the most wonderful meatball sandwich.
The very best one I have ever had in my life.
It has lived in my memory since.

[Tesha]

1. I have to admit ...

I get my favorite all time sandwich once each year.

Still warm from the vine thick slab of heirloom tomato,
still sizling thick sliced bacon or two,
a swipe of cold mayo,
and toasted good white bread


for some reason I only eat one a year,
maybe it's to keep it special
- like Christmas

[cbayer]

2. Roast beef poboy dressed with gravy from domolise's in New Orleans.

Nothing better, IMO.

:hi:

[tishaLA]

3. My dissertation director took me to a place in Hollywood called Lucky Devil

it's run by that guy Lucky who got famous being the beefcake in a Diet Coke commercial. As a result of his residuals, no doubt, he opened this place on Hollywood Blvd that serves somewhat upscale versions of diner food, so they have, for example, Kobe beef Philadelphia Cheesesteaks (I grew up in Philadelphia, and that, to me, is a sacrilege). Anyhow, I ordered a grilled cheese, but it wasn't just any grilled cheese. It was gruyère and tomato on rosemary and something focaccia. With a side order of the most delicious fries ever made--they were shoestring and crispy crispy crispy, but not burnt--and a garlic aioli.

I also ordered a Chimay. Hey, the dissertation director was paying. It was a GOOD lunch.

[hippywife]

4. I have two. (Sorry!)

One is my own homemade Italian sub. And the other is an everything bagel, toasted, with pastrami or corned beef, a slice of red onion and a schmear.

[The empressof all]

5. Chopped Liver and Bacon on Good Rye.

It has to be the rye with seeds and a seriously crunchy crust. I like it with raw thinly sliced red onion, fresh from the garden tomato, maybe a few slices of hard boiled egg and a hefty smear of Mayo. It's so good it'll kill ya.

I also love a good Cubano. Spicy pulled pork, swiss cheese and ham grilled then gently opened and a perfectly fried egg and pickles added.

For dessert I wouldn't mind a thin layer of Crunchy Peanut butter, marshmallow fluff, Nutella and a slice or two of bacon on white toast. I'd like a little ramekin of chocolate ganache on the side for dipping.

I know....I have issues. :rofl:

[noamnety]

6. For me it was a free one I got at some meeting

So simple. Really good artisan bread, a boatload of fresh spinach, and a thick thick smear of pesto.

It redefined sandwiches for me, and I spent a few months afterwards having that in my lunch daily, sometimes with the addition of brie.

[DrDan]

7. I don't anything better than a smoked meat from Schwartz's in Montreal

with a pickle.

But . . . have never had a bad meal while skiing.

[GoCubsGo]

13. I had my best sandwich in Montreal, too.

It was at the Botanic Gardens. I had a delicious Italian-style pannini with provolone, pesto, fresh basil and sun-dried tomatoes. I don't know if it was the sandwich, the surroundings, or the fact that I was really, really hungry. Or, all of the above. Of course, the sandwich had pesto on it, which is one Mankind's greatest inventions...

[japple]

8. Thinly sliced smoked turkey, sliced avocado, thinly sliced homegrown

tomatoes and cheddar on a flour tortilla. Warmed in the oven until the cheese is melty.

[blaze]

9. The Dan-o Sandwich

OK, here's the thing. This sandwich is great as a veggie sandwich, too. Obviously, just skip the salami.

-Sourdough Bread

-Italian Dry Salami (not Genoa, or Cotto. Dry. Columbo is good, I prefer Gallo)

-Provolone is the main cheese. If you're a cheese freak like me, you can add other cheeses, too, but take it easy. Too much cheese cancels out the flavor. Don't use too strong a cheese either. Don't do anything stronger than a cheddar.

-Very thinly sliced Red Onion

-Some sliced Black Olives

-Some thinly sliced Pepperocini's

-Salad Sprouts

-Sometimes, on the top slice, I'll spread some Cream Cheese

-The only condiment I use is Gulden's Brown Spicy Mustard.

It can be baked, if you like. 350º until the bread is golden brown. Personally? I don't bake it.

Options: Avocado makes for a nice change. So do those spicy sprouts.

Violà! Dan-o Sandwich.

[Warpy]

10. Mixed mushrooms, Emmenthaler cheese, a vaguely mustard sauce

dipped in batter and fried so the outside was both crunchy and light as a feather.

I've nearly duplicated it except for that sauce. Any more mustard would have ruined it. Any less and it would have been a characterless cream sauce. Other ingredients are hot pepper (again subtle), nutmeg, and something else I still can't identify.

It was that happy marriage of the right ingredients, the right technique, the right grill temperature, and even the right place and server.

[livetohike]

11. From the cafe at the Museum of Art in Mpls circa 1983 - I've made it

often since:

Feta Cheese Sandwich (makes one)

Hard roll (the best you can find)
Feta cheese - crumble it
A few tomato slices
Kalamata olives sliced
Thin slices of red onion
Drizzle of olive oil
Oregano

Pile everything onto a split hard roll. Drizzle with olive oil and sprinkle dried oregano over. Enjoy :-)

[Duer 157099]

12. I can't pick just one

I've had too many really great sandwiches in my lifetime.

[cleveramerican]

16. then give us your top 3

[Syrinx]

14. the muffaletta from the Central Grocery in New Orleans is pretty darn tasty

But one sandwich probably has the RDA of sodium for a month!

[cbayer]

15. Agree. Of all the things I miss most about NOLA, the food is at the top of my list.

:hi:

[Monique1]

17. There was a restaurant in Scottsdale Az

several years ago that served the best veggie sandwich I have ever eaten. They are not there anymore. I like veggie sandwiches but most restaurants don't know how to make them. I don't consider mounds of lettuce with a little onion, pickles and cucumbers a veggie sandwich so I make my own with my favorite bread. I use cheese (not processed cheese), cucumbers, tomatoes, mushrooms, avocado, carrots, green peppers a little spinach or romaine lettuce and whatever other veggie I have in the fridge, now that is a veggie sandwich. If I want lettuce and tomatoes with a little bit of cuke, I'll make a salad.

[Lifelong Protester]

18. Oh that's easy! I have that tomato/mayo on toast sandwich

described by one of your respondents. I run from the garden (yes, run!) with the still warm tomato. I have two slices of a whole grain bread in the toaster already, and the mayo is handy.

The only thing I have added this year are some refridgerator bread and butter pickles.

I do have more than one of these a summer, but I only eat them in summer, and tomatoes I have grown.



(But pssst, I also love oven toasted cheese sandwiches and tomato soup in the winter!!)

[spinbaby]

19. Tomato sandwich

Nothing beats a slab of homegrown tomato between two slices of buttered toast.