What is your favorite sandwich?

Two come to mind:

Pastrami and Swiss on rye with good brown mustard and some Kosher dills on the side.

Meatball hoagie/sub with red sauce and melted provolone.

Peter Pan Smooth Peanut Butter
Welch's Grape Jelly
on Wonder Bread

If I can't have good dark pumpernickle, fresh, soft Wonder is my bread of choice for braunschweiger, mayo and red onion.

To me, the sandwich is as much about the bread as the filling, so any favorite of mine starts with a crusty sourdough or very fresh baguette. That can be filled with charcouterie of various sorts, ripe tomato, real cheese and either a very light dressing with vinaigrette or a Dijon mustard.

Mark Lipton

Favorite sandwich? No competition....BLT.

Richard

Well, not homemade, but it could be:

The $125 PBPJ from a coffe shop in the 'ghost town' Jerome, AZ.

Peanut butter, Prozac and jalepenos. It burns going down, but you don't care.

When it comes to sandwiches I go straight to the unhealthy line:

- Bacon, egg and cheese on a hard roll

- Combo of warm corned beef and pastrami on a hard roll with american cheese, deli mustard and iceberg lettuce (I know the lettuce part is anathema to many - I like it's crisp contrast with all the warm, greasy meat, the tangy mustard and the soft, chewy roll.

Man - this thread is REALLY making me hungry

My current fave is from a tiny shop--one of about 2 place I like in this wasteland of Suburbia I live in--, the Cheese Course: white baguette. applewood smoked bacon. Goat cheese brie. tomato and arugula...

Yum.

b

No doubt about it: the BLT is king.

Question: Would a hamburger or a hot dog qualify as a sandwich?

I can't pick here. Too stultifying a concept. I love a half dozen - at least - sandwiches.

Lobster Club if money isn't a factor

Boar's Head rosemary ham and munster cheese with Dijon mustard if time is short.

Speck if it is available.

Turkey with cucumber, sprouts, honey mustard, munster cheese, chopped deli pickles, artichoke hearts and a chewy roll if I have all the ingredients.

My favorite sandwich is hot corned beef, hot pastrami and cheese on buttered toasted rye bread. A guy I work with that is very old school brings in sandwiches made of raw beef, raw onion and Limburger cheese. Quite a clever guy because no one asks him to attend any meetings after noon.

Back when my dad was a kid, there was an old guy in his neighborhood who regularly ate raw garlic sandwiches. He'd never been married.

Lobster Rolls top my list.

I have also been making a breakfast sandwich recently that is a winner. High quality toasted bagel (I prefer poppy for this), an over easy farm fresh egg cooked along side San Danielle prosciutto and raw milk cave aged gruyere. Even better with fresh churned butter for the toasted bagel.

[Robin Garr]

Lobster Rolls top my list.

Hmm ... when I voted BLT, I hadn't thought about lobster rolls. Hmmmmm ...

Lobster Rolls top my list.

Hmm ... when I voted BLT, I hadn't thought about lobster rolls. Hmmmmm ...

Me too!

Lobster Rolls top my list.

I have also been making a breakfast sandwich recently that is a winner. High quality toasted bagel (I prefer poppy for this), an over easy farm fresh egg cooked along side San Danielle prosciutto and raw milk cave aged gruyere. Even better with fresh churned butter for the toasted bagel.

Damn, my farm didn't produce any fresh eggs this week (chickens on strike for better nesting boxes,) and I can't put my Gruyere in my cave because a couple is honeymooning in there.

Just my luck, my prosciutto maker, Sam Daniels has a hernia (he can't lift them up to the ceiling.)

And, wouldn't you know it - my churn's on the blink. How I envy a person who can do all that special stuff for himself.

But, I do have an old store bought bagel and a passel of spurious food adjectives on hand in the second hand section of my store.

Lobster Rolls top my list.

I have also been making a breakfast sandwich recently that is a winner. High quality toasted bagel (I prefer poppy for this), an over easy farm fresh egg cooked along side San Danielle prosciutto and raw milk cave aged gruyere. Even better with fresh churned butter for the toasted bagel.

Damn, my farm didn't produce any fresh eggs this week (chickens on strike for better nesting boxes,) and I can't put my Gruyere in my cave because a couple is honeymooning in there.

Just my luck, my prosciutto maker, Sam Daniels has a hernia (he can't lift them up to the ceiling.)

And, wouldn't you know it - my churn's on the blink. How I envy a person who can do all that special stuff for himself.

But, I do have an old store bought bagel and a passel of spurious food adjectives on hand in the second hand section of my store.

Sorry to have offended your sensibilities.

Someone once told me that Lobster Rolls are so common on the Eastern Seaboard that they even serve them at McDonald's. Is there any truth to that?

There is a seafood restaurant here that makes a lobster and bacon grilled cheese sandwich which is excellent. Expensive by sandwich standards but worth it.

Someone once told me that Lobster Rolls are so common on the Eastern Seaboard that they even serve them at McDonald's. Is there any truth to that?

In season, yes. I haven't had one from McDs in a million years. If I remember correctly, they serve one claw on top of some rib and leg meat. Soggy too.

Too many good places for fresh bug meat around here to even consider Maccers, Papa Gino's, DiAngelo's, etc.

Best,
Joe

Lobster Rolls top my list.

I have also been making a breakfast sandwich recently that is a winner. High quality toasted bagel (I prefer poppy for this), an over easy farm fresh egg cooked along side San Danielle prosciutto and raw milk cave aged gruyere. Even better with fresh churned butter for the toasted bagel.

Damn, my farm didn't produce any fresh eggs this week (chickens on strike for better nesting boxes,) and I can't put my Gruyere in my cave because a couple is honeymooning in there.

Just my luck, my prosciutto maker, Sam Daniels has a hernia (he can't lift them up to the ceiling.)

And, wouldn't you know it - my churn's on the blink. How I envy a person who can do all that special stuff for himself.

But, I do have an old store bought bagel and a passel of spurious food adjectives on hand in the second hand section of my store.

Let me guess: ass sandwich?

Home made, fresh, still warm when sliced, yeast bread loaf, the kind my Mom used to make twice a week. Tomatoes fresh out of the garden, sliced at least a quarter inch thick. White onion half the thickness of the tomato. spread the bread with real sour cream and real thinly sliced cucumber works if you like it, I do. salt generously, but be very liberal with fresh ground black pepper, finely ground. When you make this sandwich, go ahead and make two, because you ARE going to want another.

Let me guess: ass sandwich?

No ifs ands or butts.

There's nothing like a farm fresh derrière.

Okay, if its something we have to make at home:


Coursely chop mushrooms, onions and green peppers and saute in a little butter or chicken broth until the onions are translucent. Pile on a slice of whole wheat toast and put a slice of swiss cheese. Put under the broiler until the cheese melts and starts to brown. Rinse and dry spouts and put a handfull on top of the open faced sandwich at the moment you are ready to serve and sprinkle with a little salt. You'll never miss the meat.