What's your favorite sandwich?

Ansel Elgort + me + Michael B. Jordan

I didn't see the other sandwich thread.

BLT no mayonnaise.

The Day-After-Thanksgiving-Leftover-Turkey Sandwich on toasted sourdough bread. Turkey, lots of mayonnaise and black pepper, cranberry sauce, dressing, romaine lettuce. But the BLT is a close second.

Grilled ham and cheese with honey mustard

BLT

Italian sub

Cold meatloaf sandwich on white bread and crisp iceberg lettuce

I rare roast beef with cheddar, onions, tomato, mayo- a great deal

Try horseradish mayo R7. Game changer.

BLT is the most-ordered sandwich at restaurants in the US.

Turkey club on whole wheat toast.

Love BLTs, but just finished eating a scrambled egg-cheese-bacon sandwich on multigrain bread.

My breakfast, lunch, and dinner for today. After the rain passes I'll go outside and pick a few figs from our tree--that'll be dessert.

Turkey club on toasted wheat, lots of mayo, slices of ripe tomato (no white/green middles), crunchy lettuce, and CRISPY bacon. Bonus if the toast and/or bacon is still warm while the rest of it is ice cold. Turkey clubs are everywhere but a really good one is hard to come by.

I love a Montreal smoked meat but damn it's hard to digest.

Grilled cheese and I also loved BLTs.

Let's hear it for a classic PB&J!!! With potato chips on the side and a bowl of soup.

Made by your mom and brought to your room when you were sick...

I'm in my 50s with no kids and still enjoy a PB&J regularly.

I agree with OP, but a BLT is either perfect (crisp bacon and enough of it, a ripe tomato) or not worth eating, so I will rarely order one.

Start with well-made tuna salad, chunk white albacore, high quality mayo, chopped celery and some herbs, usually dill and parsley, well flaked with no nasty chunks or overwhelming "fishy" smell.

Then make a tuna melt with it, with thick bread well buttered before the heat is applied, and good cheese. Bonus if a high quality ripe tomato is included. Like a lot of these entries, the "category" might be hit or miss, but a good offering of the type is sublime. Shitty tuna salad will ruin anything.

Peanut butter & butter

Pastrami and imported Swiss cheese, grilled, on seeded rye bread. Potato chips and a black cherry soda.

BLT. Homemade mayonnaise on toasted wholewheat bread. Iced tea, unsweetened, with lemon.

Chunky PB and either black raspberry or pineapple preserves, on seeded rye bread. Tall glass of milk.

In that order.

Grilled rueben, followed closely by a patty melt.

It's hard to decide between a BLT and a club sandwich. Also delicious is a chicken salad melt with tomato.

If we're including open-faced sandwiches, the Hot Brown should be part of the conversation.

The Stickball at Jersey Mike’s Subs.

Anything on half a baguette. The bread’s the thing.

An authentic banh mi (with pork pate), when every ingredient is the freshest possible.

Oyster po-boy, dressed.

A BLT can hardly be beat for flavor, especially in the late summer when truly ripe beefsteak tomatoes are available in the markets. However, it's not exactly what the doctor ordered in regards to nutrients. Lots of salt and fat, not much protein. A fresh turkey-breast sandwich would make the doctor happier.

Back in the day, there was a cart near where I worked in NYC manned by two middle-aged Italian guys. I don't remember that clearly, but I think all they served was hot pastrami sandwiches. They were they delicious. They also had some sort of made-on-the-spot potato salad. I think that was made up of pre-dressed potatoes, and just before plopping it on your plate, they would give it a generous dollop of mayonnaise and give it a stir. Also not a dieter's dream, but I was in my early 20s at the time and thin as a rail, so I was all about that lunch!

Turkey reuben.

Thickly sliced beefsteak tomato on white bread with lots of mayo.

R27, the thread is about favorite sandwiches, not healthiest.

There's always one, without fail,

Note to self: Don't read these kinds of threads when you're hungry.

R29, I often forget how good a toated tomato sandwich can be. Mayo, salt, pepper.

Corned beef, Swiss cheese, coleslaw, Russian dressing, on rye. Skip the Swiss if you’re keeping kosher.

A tie between a Reuben and a Patty Melt.

Eggplant Parm, but it has to be made by someone in my family or from a real, local mom and pop Italian restaurant.

I actually had a BLT for lunch today. My own version that is.

Vegan Bacon, Arugula Lettuce, Tomato, with grilled vegan cheese, and sliced avocado on whole grain toasted bread with mayo. Basically a BLTCA.

I love ham and muenster cheese on pumpernickel bread, with mayo, lettuce & sliced tomato.

For me, veal parm is tops. There is a stand in the St Lawrence market in Toronto that makes one to die for. It is so rich I find as I much I try, I cannot finish it. Second voice is a grilled cheese.

Bahn mi, muffuletta, and po-boys.

Louisiana does all of these right.

Reuben grill, marble rye, sauerkraut.

R28 A turkey Reuben is called a Rachel

I love a NY deli ham and American cheese hero with lettuce, pickles, onions, mayo & mustard. Although it has been years since I've had one.

Subway 'tuna' sub with everything and chipotle sauce.

Chicken salad on very lightly toasted, good sourdough bread.

Dressed crab, lobster roll, hot mortadella and provolone with proper mayonnaise and Dijon mustard, a good charcoal BBQ hamburger with grilled onions.

Folks in the tri-state are of NY may know Blimpie's - not sure what other states it does business in. They went from a number of stores in NYC down to one left in the Bronx. I loved their sandwich called "Blimpie's Best" - a hero/sub with 2-3 Italian meats, provolone cheese, lettuce, tomatoes, oil & vinegar and sweet peppers. OMG, drooling thinking about it.

I went on Goldbelly looking for a substitute and I ended up paying $40 for a similar sandwich that was no bueno. I see there is a chain called Jimmy John's that has something close to the BB sandwich... just gotta get to the other side of town and hope for the best.

Fried Shrimp Po-Boy

I read about how good a grilled cheese was in an air fryer and man were they right. I have always like grilled cheese but seems I always burn the second side because I don't think to turn the heat down on the frying pan but they come out so perfect in an air fryer, toasted to perfection and yet the cheese isn't too runny.

Cuban

[quote] BLT is the most-ordered sandwich at restaurants in the US.

Few restaurants are bad enough to screw up a BLT, they are pretty easy and basic to make. Probably not impossible to mess up but hard enough it is rare. I have eaten a lot of BLTs and have never had a bad one.

Egg Salad, lettuce, tomato, smoked gouda, toasted wheat bread.

Grilled med-sharp cheddar and tomato on sourdough. I also like that with some chopped Italian parsley added.

Few restaurants are bad enough to screw up a BLT, they are pretty easy and basic to make. Probably not impossible to mess up but hard enough it is rare. I have eaten a lot of BLTs and have never had a bad one.

The key to a good BLT is the B and getting the bread toasted just right. The bacon has to be crisp, but not crisp enough to crumble when you bite it. The bread has to be lightly toasted. If the toast is too dark, it's not a good BLT.

Sweet mother of god, I wouldn't serve my cat "Subway tuna," R43.

[quote]Few restaurants are bad enough to screw up a BLT, they are pretty easy and basic to make. Probably not impossible to mess up but hard enough it is rare. I have eaten a lot of BLTs and have never had a bad one.

Wow. Quite a charmed life you must lead.

Chewy/fatty (not crispy)undercooked bacon and unripe tomatoes with hard greenish-white cores are the two most common offenders in a bad BLT in my experience. I've also had questionable mayo (yellow and glossy, like it "sat out') and wilted lettuce on BLTs. Then there's the really cheap places that just skimp on the bacon and even the tomato. Ghastly. But good for you for having such relaxed standards.

Monte Cristo.

Lettuce, thinly sliced tomatoes and mayo on white toast.

You don't want to know.

[quote] The Day-After-Thanksgiving-Leftover-Turkey Sandwich on toasted sourdough bread. Turkey, lots of mayonnaise and black pepper, cranberry sauce, dressing, romaine lettuce

r4 - do you employ the "Moist Maker" in your after-Thanksgiving sandwiches?

I do not. That seems a bridge too far. The mayo (Hellmann's/Best Foods) is moist enough.

Lobster roll, Connecticut style.

Runners up include Maine style lobster rolls, muffulettas, Philly steak & cheese, BLT&As (hold the mayo), and crawfish po boys.

The LGBTQA2HIV+ sandwich. This was actually a special during pride month. Lettuce, bacon, tomato, quice, avocado, 2x meat, hicama, vinegar, etc.

New England-style lobster roll = a classic (with hot golden fries and cole slaw on the side). A friend of mine prefers the CT style (warm lobster with butter dressing), but I'll pass.

In RI, the current average price for a delicious NE lobster roll is around $30.

I'm not paying 30 bucks for a goddamn sandwich, I'll tell you that right now!

[Quote] Peanut butter & butter

Grape jelly and grapes

[Quote] Monte Cristo.

I can’t COUNT how many times I’ve had one!

Fried baloney and American cheese on toasted Wonder bread with Mayo, and Iceberg lettuce.

I don’t get too fond of sandwiches because I end up just eating them. No favorites for me.

Tomato sandwich, with mayo on white bread.

Every day.

The McDLT

A good, seeded bread with a bit of mayo and a slice of swiss.

Manwich with creamy mayo.

What brand of mayo isn't creamy?

Vegetarian or vegan Rueben. Heaven.

I only eat chunky mayo.

[quote] What brand of mayo isn't creamy?

Mayo made from 100% jizz is the only mayo with the tangy creaminess I crave, r73.

So-o-o-o-0 .. you like Polar Bear Spunk Mayo?

chicken salad sandwich and its variants. french dip also.

Reuben

Chow Mein Sandwich (yes, it's something of a RI tradition since the 50s).

When I lived in Nice I discovered the Pan Bagnat - which is basically a Niçoise Salad sandwich.

It's one of the world's great sandwiches, it's strange it isn't more well known. And it couldn't be more different than the tunafish sandwich Americans are familiar with