Yes, yesterday was election day and blah blah democracy and all that. But what many have overlooked in all that hype is that today is National Sandwich Day.
Apparently the hamburger is the most popular sandwich in the country, but does that make it the best sandwich? What about classics like the BLT or PB&J? Some of us are partial to tuna salad while other, “independent thinkers,” go rogue with open-faced turkey sandwiches.
Here at Consumerist, we regularly dine one gold-dusted cheese sandwiches or pre-made lasagna sandwiches imported from the UK.
So here is your chance to share with the world your particular, perhaps peculiar, thoughts on what makes the best sandwich.
National Sandwich Day [punchbowl.com]
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Turkey, Bacon, Avocado on good whole wheat bread. With Chipolte Mayo, lettuce and red onion.
That sounds nearly perfect, but I would change out the bread for maybe a ciabatta or something.
You might be on to something here. More investigation is needed.
Must test multiple iterations. I love your idea for Chipotle mayo. This would also make a good wrap, with the right tortilla…
I’ve got a better one… a FREE Turkey, Bacon, Avocado on good whole wheat bread. With Chipolte Mayo, lettuce and red onion.
The turkey’s a little dry.
The turkey’s a little dry!!
What demon from the depths of hell created thee? +1
For me, I go with BLT&E with the Egg over easy, cut it down the middle so the yolk gets in there… mmmm
Chipotle, [chip- oat-lay] not “chipolte” [chip-ol-tay]
Sorry, I hate seeing/hearing it misspelled/mispronounced
Like nuclear/”nucular” or supposedly/”supposably”
And I pronounce it Chi-paw-tle
Close, but not quite. Turkey, bacon, avocado, lettuce, and honey mustard, on toasted rye. Rye gives you greater sandwich area, and mayo is gross while honey mustard is awesome.
no, no, no.
Turkey and Swiss cheese on sourdough bread with mayo, sprouts and red onion.
Also, roast beef and cheddar on pumpernickle with mayo, horseradish and lettuce.
I hate cold cuts, most cheese, and mayo, so I am generally not a huge sandwich fan… but roasted red peppers, fresh mozarella, and grilled chicken with balsamic vinegar.
thats my sandwich less the peppers… on some good bread..mm
Cuban pork sandwich. Also, french dip au jus, banh mi sandwiches, and a good cheesesteak.
I was going to say a Cuban myself, but then you also mentioned a cheesesteak……….. *drooool* DAMMIT this is tough.
+1 Cuban sandwich
I just made banh mi sandwiches last night for dinner!! They were amazing (pats self on back). And hell yeah on the cuban, but sub the bread out for waffles and it’s even better.
someone’s from philly haha – I am. and if you’re not, good on you anyways!
The so-called French Dip is just a bastardized Beef on Weck. The creator of the French Dip originally worked in Buffalo where he learned to make the truly perfect sandwich.
I’m a fan of a good old club sandwich. Not too much mayo, though. It makes the bread slide around.
What do you think of frilly toothpicks? I’m for ‘em!
Well this club is formed.
Spread the word on menus nationwide.
BLT
I really don’t see how this is up for discussion.
SLT – spam, lettuce & tomato – even better!
Banh mi, or else a really good eggplant parmesan sub.
I heard these were mighty tasty, but i haven’t been able to find one around where I live
Most days, I’ll vote Banh mi.
I’d like one right now, in fact.
Me too. I love them so much and can eat one every day. I’m also glad I live near a big Vietnamese population so they’re readily available and made properly.
Me too. I try not to get them too often, though, because they’re one of the few things I love so much that I keep eating even when I’m not hungry.
Boring story about city politics: I live in a boring little suburb in Colorado. A few years back, the city was trying to come up with tax incentives to revigorate up a ghost strip mall nearby. They were considering proposals from an Asian grocery and deli and a pho place, but initially weren’t interested. The mayor and city council claimed that we wouldn’t be interested in such exotic fare, and that chains like Applebees would do better here.
Well, the Asian businesses moved in anyway. Initially, it was just the grocery/deli and the one pho place. And our boring old suburb loved it so much that there are now two more pho places in that same strip mall, another one directly across the street, and several others throughout the city. Oh, and the existing Applebees appears to be struggling, and the Subway usually looks pretty desolate too. Who’s going to go there when they can get a banh mi on a freshly baked baguette or a gigantic bowl of pho for about $5?
The lack of more interesting options for food was my main gripe when visiting Denver. I really wish there were better and more diverse options there. The American restaurants we went to were good, but it gets a little bland not having any other options that are high quality.
That said, I love pho and you’re right – you really can’t beat a gigantic bowl of noodles and soup for $5.
There’s plenty of cuisine diversity in Denver. We have French, Italian, Vietnamese, German, Thai, Ethiopian, Indian, Brazilian, Korean, Japanese (sushi and country), Peruvian, Spanish, Venezuelan, Argentinian, Russian, and of course Mexican (though sadly most of the Mexican is not very authentic), among others. You should check with CHOW for recommendations before visiting.
Not just the greatest sandwich, but the greatest thing in the world:
A nice MLT: a mutton, lettuce and tomato sandwich, where the mutton is nice and lean and the tomato is ripe. They’re so perky.
Watch out, some shady places try to substitute the mutton with R.O.U.S. meat.
@ ostaguph: I LOL’d
Rodents Of Unusual Size? I don’t think they exist.
Inconcievable!
Grilled cheese. Plain, or with tomato, or with bacon. I don’t care, if it’s buttery bread with melted cheese, I am a fan.
You could go for a good old Kentucky hot brown then.
Normally served open faced, a buttered bred, turkey, crisp bacon, and tomato topped with cheddar cheese and then broiled…..
damn it, now I have to stop by the store on the way home for turkey….
Love the hot brown. Haven’t had one since we lived in Lexington, KY. Also miss Spiedies from the Binghamton, NY area.
Forgot about those… yummy!
I prefer Pizza Grill over grill cheese.
2 Pieces of white bread, with cheddar slice on one side and mozzarella on the other, encasing fresh pizza sauce and pepperoni. Grill it with melted butter.
Grilled Cheese.
With or without meat this is my favorite sandwich. When it’s made on a grill in a diner that had other greasy goodness made on it without cleaning in between, it is even better. At home I often make 3+ cheese varieties and it is just oosing with cheesy goodness.
Any bread, any cheese, any jelly. Try them all.
I love my hot, open-faced ham sandwiches:
Crusty French bread, sliced in half
Spread a layer of apple butter on the baguette
Place a layer of sharp white cheddar on the baguette
Put under the broiler until the cheese melts
Place a heap of very, very thinly sliced ham on the baguette
Put under the broiler until the ham has begun to get crispy on the edges
Remove from oven and sprinkle with fresh chives
One load of bread makes around six servings.
Perfect on a chilly autumn evening.
I also love tuna and mayo seasoned with cayenne with slices of granny smith apple on whole wheat. Also, ham, cheese, and potatoes chips on honey wheat.
Monte Cristo or Croque Monsieur. Close seconds are bahn mi and cubans.
Croque Madame is one of my favorites.
I’ve never seen one on a menu, but as soon as I do I am going to try one.
Ok, my favorite is a pumpkin Monte Cristo. I would do them as lunch special and customers would go apeshit for them. You just add pumpkin pie filling or puree to the batter than you dip the bread in. Serve with maple syrup instead of raspberry jelly. Heaven
Cat meat on rye with roasted peppers, mushrooms, and onions. No mayo.
ALF?
Gordon Shumway?
Knuckle
POW! Right in the kisser.
Nice one!
Hmmm… Jewish Rye bread with cream cheese spread on both sides, salami, black forrest ham, maybe some pastrami , muenster, and jalapeno jack cheese. With a slice of dill pickle, and/or mild jalapenos… *mouth is watering*
Cream cheese and coldcuts? Your ideas intrigue me sir.
ooooh yeah, its very good.
Roast Beef with Roasted red peppers and Bearnaise sauce on a french baguette.
And I’m talking REAL Roast Beef, aka large square cubes of beef carved off a giant 20 pound roast of beef, which has been slowly roasted at a low temperature to perfection. None of this crap they sell at the deli counter. That’s vile, that is.
Agreed. Thick slices cut off a big hunk of real, freshly cooked meat = delicious. Slimy, thin, cold slices cut off of some mystery block sitting behind a counter all day? No thank you.
…given one time machine, I’d go for a good old mom-made ham sandwich.
My current favorite is these sausage po-boys.
http://budgetbytes.blogspot.com/2010/07/sausage-po-boys-934-recipe-311-lg-156.html
Aww, po’ boys. I love fried oyster po’ boys.
Aw, cousin, wit some remoulade on dere, dat sannwich most certainement give dat banh mi a run for its money. I’ll take me one a dose, me.
po boy?? Sounds like there’s a fellow coon-ass on the boards!!!!
Funny you should ask, I happen to think it’s open-faced peanut butter.
Naw, just kidding
4/12
DOUBLE DOWN EVERY DAY
I never thought of a hamburger as being a sandwich, but Wikipedia says it is. Huh.
It’s meat between 2 pieces of bread. It’s a sandwich.
So then a hot dog is a sandwich too? I dunno, that doesn’t seem right.
It’s kinda like in the 80s when people would refer to the Atari 2600 as a “video game”. Yes, it is a game system and yes, the games were presented via video but my friends and I always winced when we heard it described that way. Video games were in arcades. The Atari 2600 was an “Atari”.
No, because it’s not closed. The “meat” in a hot dog has some exposure. So it’s not a sandwich.
The Elvis at the Peanut Butter & Co restaurant in NYC is pretty damn good. Peanut butter, bananas and bacon grilled on white bread. I think there’s honey involved too.
Roast beef, pepperoni and ham cooked in bacon fat with mozzarella cheese and tomato sauce on a hero. Pizza Steak Sandwich.
1. ripe Maryland tomato on cheap white bread, with Hellmann’s mayo, salt & pepper.
2. Hellmann’s mayo, yellow mustard on seedless rye bread.
3. American cheese & butter toasted white bread, into microwave aka zapped cheese (instead of grilled cheese)
Roast beef, lettuce and fresh mozzerella on a buttered bulky roll
Roast beef, lettuce and fresh mozzerella on a buttered bulky roll
Well, generally speaking you don’t want to get between me and a Steak & Shake Frisco Melt. A good Philly cheesesteak is way up there too…with green peppers and onions, maybe even mushrooms.
Hadn’t heard of bahn mi before, but it sounds interesting…
Jimmy John’s.
Barbequed Brisket, Sliced Onion, Dill Pickle.
Done.
There’s a small franchise where I used to live called Bob’s Hoagie Steaks. The Bob’s on the corner of Industrial and Mission in Hayward, Ca -they make the most fan-fucking-tastic hoagies.
We still make a pilgrimage every once in a while to enjoy them.
We even run into old friends there, because the place is so phenomenal.
Leftover Turkey, Stuffing and Cranberry Sauce….
Lettuce, tomato, onion, black olive, provolone cheese (extra cheese), mayo, hot pepper relish, on an Italian sub roll from the Roasted Red Pepper in Rensselaer, NY
Where’s the beef?
I’m a vegetarian.
You know, I don’t care if the McRib is made from ground up caterpillars and sasquatch blood, it’s the best sandwhich anywhere.
The best sandwich in the world is a tit sandwich.
now, is the Tit the MEAT or the BREAD?
I think that’s important.
Rueben.
I was wondering when someone was going to say this.
Reuben gets my vote
I’m with you on the reuben.
Reuben is definitely the best sandwich by far. I can’t seen to make a good one at home so I order them when eating out a delis. When made with care on good bread, great special sauce and with fresh sauerkraut the result is amazing.
I make them at home, I don’t think they are particularly difficult to make but they do take a lot of effort. I use an an unseeded rye, thin-medium slices of corned beef (sometimes supplemented with pastrami – but never entirely replaced with it), regular Swiss slices from dairy case (the kind sold in 6-8 oz packages, I find deli Swiss – like an Emmental – doesn’t melt well enough), kraut, and homemade thousand island using light mayo.
first butter one side of both pieces of bread, and spread dressing on the other sides
lay out cheese sufficient to cover the bread on the dressing side of one piece
make a sandwich shaped pile of kraut on a microwave safe plate, then top with beef
microwave the beef & kraut just long enough to get it steamy – you don’t want it to “cook”
with a spatula, transfer the kraut and meat onto the dressing side of the bread without the cheese. Place the other slice on top. grill on a hot metal pan until just past golden brown and cheese is oozy.
I remember places and times in my life by sandwiches.
True story:
There’s a bodega down the block from where I used to live in Brooklyn. Walked in one night and asked the middle eastern counterman for a sandwich and he called in another guy from the back, a guy who, on top of not being a native English speaker, had hearing aids in both ears. Probably born near-deaf, or lost his hearing young.
We went around and around about the finer points of sandwich construction for a couple minutes and we never got it quite right. The sandwich I got was close to what I asked for, but not satisfying at all.
Couple days later I go back in, find the counter guy. He asks what I’d like and I say, “Make me a sandwich.” “Just…a sandwich?” “Please.” And man, the smile on his face.
What I ended up with was turkey and American cheese, lettuce, tomato, onion, salt and pepper, oil and vinegar and a little bit, just a tiny bit, of mayo. It was so close to perfect, so indicative of home at that point in my life (the way my father’s tuna salad on rye is of my childhood; 4 ingredients and I can’t replicate it) that I get them whenever I’m feeling nostalgic.
4 bucks. Called it a Ghetto Blaster sub.
(It ties for the sandwiches I used to get, severely intoxicated, at 3am in Gramercy Park – Pastrami and swiss and cole slaw and russian dressing on dark rye, but…not so happy a time, so not so happy a sandwich memory. Also, 8 bucks. Screw that.)
The Schmitter
http://mcnallystavern.com/?page_id=5
Una bocadillos de calamares, por favor. That was my takeaway from a week in Madrid..Everyone likes fried calamari sandwiches.
The Muffaletta. So speaketh a true sandwich aficionado.
http://www.roadfood.com/photos/14573.jpg
Yes. I make my own muffalettas at home. I take a 10in round Italian loaf, hollow it out, fill the bottom with homemade olive salad, and then alternate layers of provolone cheese, slicing pepperoni, and whatever salami is on sale. Top it with a layer of fresh tomato and put it in the oven for 20 minutes. The best part is coming in to work the next day with leftovers.
Damn, I was just going to post what B did, but s/he got there first! I make my own Chipotle Mayo and it’s SIGNIFICANTLY better than anything commercially available
:
1 cup mayo (and it will actually work with the low fat mayo and not compromise the taste)
2 cloves chopped garlic
1-2 chipotle chiles in adobo (depends on how much you like the heat!)
1 tbls of the adobo sauce
Optional: generous squeeze of fresh lime, handful of cilantro
Pulse until smooth in a food processor; it will look rather like thousand island dressing. Transfer to a clean jar or plastic container and refrigerate. Slater over everything you eat. Find yourself making bigger and bigger batches each time. Seek help for your addiction.
Muffuletta. Second is any kind of decently made poboy. That means a quality French bread (not a baguette), fresh fixings, and a filling that is worth eating. Fried seafood, cajun roast beef with gravy, deer sausage, or even rabbit or duck.
Damn, I was just going to post what B did, but s/he got there first! I make my own Chipotle Mayo and it’s SIGNIFICANTLY better than anything commercially made:
1 cup mayo (and it will actually work with the low fat mayo and not compromise the taste)
2 cloves chopped garlic
1-2 canned chipotle chiles in adobo (depends on how much you like the heat!)
1 tbls of the adobo sauce
Optional: generous squeeze of fresh lime, handful of cilantro
Pulse until smooth in a food processor; it will look rather like thousand island dressing. Transfer to a clean jar or plastic container and refrigerate. Slater over everything you eat. Find yourself making bigger and bigger batches each time. Seek help for your addiction.
The capicola sandwich from Primanti Brother’s Restaurant in Pittsburgh.
PB & J on fresh soft white bread, sliced once down the middle…mmm.
#1 – the Italian Beef at Joe Boston’s in Chicago
#2 – the Medianoche at La Esquina de Tejas in Miami
Which Wich makes a sandwich called the Thank You Turkey, which is turkey, cranberry sauce and stuffing on french bread. I add chopped bacon, caramelized onions and honey mustard for the best sandwich in America.
Scrambled Egg & Cheese on toast:
Scramble 2 eggs (I use a fair amount of milk and pepper in my eggs) cook to fairly dry (I don’t like egg juice running down my hands while eating a sandwich). Toast 2 pieces of breat (I use Italian Sandwich Bread from the grocery bakery). When the eggs are still in the pan and mostly done, place a piece of cheese on top (I typically use just sliced yellow american) and allow it to melt. Put eggs on the toast and make a sandwich. Enjoy.
Wow, no FlufferNutter fans out there?
Grilled sliced buffalo chick on peperjack cheese with hot sauce & ranch dressing.
The Wendy’s Bacon & Bleu sandwich was so good I actually got visibly aroused while eating it. Alas, they’ve discontinued the sandwich (at least in my area)- perhaps due to indecency complaints.
The best sandwich I’m making these days is turkey, sliced apple, and shredded swiss and gouda with stone-ground mustard, pressed like a panini. (You can do this by heating up a cast iron skillet on one burner and grilling the sandwich like a grilled cheese in another, then press down on the sandwich with the other skillet and leave it there for a bit.)
Scratch that – best sandwich is a hero or baguette, spread with A1 on one side and horseradish mayo on the other, two slices of meatloaf, and sharp chedder cheese, oven-melted.
I have three favorites to offer: