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Best Sandwich….

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Best smamich is hard. My buddy makes a killer pan-fried chicken, mozzarella, tomato, bacon, lettuce with a balsamic dressing. That might be one of the best.

The best store bought sandwich was a Reuben from a hole in the wall joint just South of Selinsgrove PA. It was so good that when they closed this fall we drove 4 hours to say goodbye to the owners and have one last smamich.
 
Ksand said:
Uncrustable. I take one for a snack everyday in my lunch. I alternate between grape and strawberry
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Put it in the toaster oven once. Some friends of mine taught me that and I’ll make grilled pb&j sandwiches from time to time. It’s almost a dessert.

Favorite at home sandwich is grilled venison on white butter bread, brings me back to childhood.

Now don’t get me wrong, I love Rubens, but the top sandwich will always be a fresh deli Italian sub. Swap the provolone out for barrute cheese and add some Calabrian chilis.

🤤
 
Darby Dans in South SF …. The sleeper or the crab

Dutch Crunch bread for the WIN!!!


Mr pickles just opened in the phoenix area and they have Dutch crunch…. But there are no great chain restaurants :flipoff2:
 
It depends on how hungry I was when I ate it. Throw a starving man a saltine cracker and it'll be the best cracker he's ever had. :flipoff2:

In place of bacon on a BLT (I know, nothing beats bacon) throw grilled thin sliced ribeye on it. :smokin:
 
Pmedic920 said:
No Miracle Whip, phuck a bunch of Miracle Whip

If you prefer Miracle Whip over Mayonnaise, you need to member up over at wayalife
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DWT well, he does drive Toyotas :flipoff2:

Any decent sammich that hits the spot is the real deal- 😋
 
Homemade? French Dip.

I take a baguette, cut it open, then put under the broiler for a minute to toast. I then pile on the medium-rare roast beef and extra-thin slices of swiss and return under the broiler until the cheese is not only melted, but beginning to toast. Meanwhile, I'm making an Au Jus for dipping (usually from a packet, bite me:flipoff2:),. Pull sammie out, fold closed, cut in half, and you have a pair of footlongs.:grinpimp:

Available nationwide for purchase? I'll buck the trend and say Arby's Meat Mountain. Its not on the menu, you have to ask for it. It's a toasted sesame bun loaded with one serving of every meat they have (turkey, ham, 2 chicken tenders, corned beef, brisket, angus steak roast beef, and 3 strips of bacon) along with all the cheeses (swiss and cheddar). When they have the pollock, you can order it "Denali style" which adds a pollock filet as well. 1030 calories of mostly protein for about $13.

EDIT to add: HONORABLE MENTION... A steak Sammich from any random street vendor in Germany. Thin-sliced ribeye, lettuce, tomato, onion, and gewuerzketchup (curry ketchup) in a Broetchen roll.
 
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SoylentGreen said:
Now, if you can lower yourself to entering a chain joint, hit up a Capriotti's. The Bobby is probably the tastiest sandwich served in a chain restaurant. Slow roasted, shredded white meat turkey, cranberry sauce, and Thanksgiving stuffing with mayo on a white bread sub. If only they'd add mashed taters and gravy, you'd have the whole holiday meal, minus the pumpkin pie.
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This.

Homemade version of this as well.
 
IMO, best is a proper Italian sandwich but the best must have hot capicola and the oil has to turn the paper clear.

Runners up: a Chicago Italian beef (wet), French dip, or corned beef/rye/mustard. The runners up are top-tier sandwiches but more often than not don't live up to expectations when ordering out unless it's the establishment's signature sandwich.


At home is a fried egg sandwich. Eggs over medium-hard, bacon, slice o' cheddar, and hot sauce on toasted whatever is in the breadbox.
 
I'm an Italian hoagie guy. My favorite is from "Philly Steaks" in ABQ.

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Runner up would be a Monte Cristo. If theres one on the menu I'm hard pressed to not order it.
 
trampas said:
Dry Azz Sandwich
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That has to be the driest sandwich in existence. Some EVOO and Vinegar at least.
Also, to hell with putting Balsamic on the bread. How am I supposed to eat it without wiping it off first?
 
KarlVP said:
Pastrami.

Barney's Pastrami in Everett was legendary. Sadly he suffered from health issues and had to retire. It was his secret recipe and he took it with him when he left.
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I miss Barney's id go there for lunch at least twice a week
 
Homemade Reuben. I'm not huge on rye bread, Swiss Cheese, or kraut but something magical happens when you put it with corned beef and thousand island. I don't even do corned beef and cabbage anymore I just buy the beef when it's on sale and make Reubens. I like to grill the whole sandwich like a grilled cheese.

Seasonally BLTs when my family is growing tomatoes in their garden. The one sandwich I'll actually put lettuce on because it's needed for structure.
 
Pmedic920 said:
IDK Bro, regular yellow mustard goes pretty well with a traditional Ham n Cheese.

The spicy brown mustard’s go really well with the pastrami or corned beef.

Club sandwich?
I agree, no mustard
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A smegma on rye made from the cast of the view sounds more appealing
 
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