What Is The Most Perfect Sandwich On Earth?

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]


Edit Your Comment

  1. B says:

    Turkey, Bacon, Avocado on good whole wheat bread. With Chipolte Mayo, lettuce and red onion.

    • Platypi {Redacted} says:

      That sounds nearly perfect, but I would change out the bread for maybe a ciabatta or something.

      • B says:

        You might be on to something here. More investigation is needed.

        • Platypi {Redacted} says:

          Must test multiple iterations. I love your idea for Chipotle mayo. This would also make a good wrap, with the right tortilla…

      • c!tizen says:

        I’ve got a better one… a FREE Turkey, Bacon, Avocado on good whole wheat bread. With Chipolte Mayo, lettuce and red onion.

    • Zerkaboid says:

      The turkey’s a little dry.

      The turkey’s a little dry!!

      • MongoAngryMongoSmash says:

        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

    • BigDave says:

      Chipotle, [chip- oat-lay] not “chipolte” [chip-ol-tay]
      Sorry, I hate seeing/hearing it misspelled/mispronounced
      Like nuclear/”nucular” or supposedly/”supposably”

    • 44 in a Row says:

      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.

    • whitecat says:

      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.

  2. aloria says:

    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.

  3. pecan 3.14159265 says:

    Cuban pork sandwich. Also, french dip au jus, banh mi sandwiches, and a good cheesesteak.

    • Dave on bass says:

      I was going to say a Cuban myself, but then you also mentioned a cheesesteak……….. *drooool* DAMMIT this is tough.

    • Big Mama Pain says:

      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.

    • doesitturnoff says:

      someone’s from philly haha – I am. and if you’re not, good on you anyways!

    • CyGuy says:

      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.

  4. edicius is an acquired taste says:

    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!

  5. stooj says:


    I really don’t see how this is up for discussion.

  6. speedwell (propagandist and secular snarkist) says:

    Banh mi, or else a really good eggplant parmesan sub.

  7. spanky says:

    Most days, I’ll vote Banh mi.

    I’d like one right now, in fact.

    • pecan 3.14159265 says:

      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.

      • spanky says:

        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?

        • pecan 3.14159265 says:

          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.

          • whitecat says:

            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.

  8. cabjf says:

    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.

  9. Kuchen says:

    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.

    • Gandalf the Grey says:

      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….

    • Laughing-man says:

      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.

  10. Speak says:

    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.

  11. Miss Dev (The Beer Sherpa) says:

    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.

  12. Dragon Tiger says:

    Monte Cristo or Croque Monsieur. Close seconds are bahn mi and cubans.

    • Miss Dev (The Beer Sherpa) says:

      Croque Madame is one of my favorites.

    • Big Mama Pain says:

      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

  13. segfault, registered cat offender says:

    Cat meat on rye with roasted peppers, mushrooms, and onions. No mayo.

  14. your new nemesis says:


  15. SonarTech52 says:

    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*

  16. McRib wants to know if you've been saved by the Holy Clown says:

    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.

    • aloria says:

      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.

  17. catskyfire says:

    …given one time machine, I’d go for a good old mom-made ham sandwich.

  18. notovny says:
  19. Applekid ┬──┬ ノ( ゜-゜ノ) says:

    Funny you should ask, I happen to think it’s open-faced peanut butter.

    Naw, just kidding


  20. CrankyOwl says:

    I never thought of a hamburger as being a sandwich, but Wikipedia says it is. Huh.

    • Rocket says:

      It’s meat between 2 pieces of bread. It’s a sandwich.

      • CrankyOwl says:

        So then a hot dog is a sandwich too? I dunno, that doesn’t seem right.

        • gybryant says:

          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”.

        • stevenpdx says:

          No, because it’s not closed. The “meat” in a hot dog has some exposure. So it’s not a sandwich.

  21. Bativac says:

    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.

  22. Spike3185 says:

    Roast beef, pepperoni and ham cooked in bacon fat with mozzarella cheese and tomato sauce on a hero. Pizza Steak Sandwich.

  23. jaimystery says:

    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)

  24. Alter_ego says:

    Roast beef, lettuce and fresh mozzerella on a buttered bulky roll

  25. Alter_ego says:

    Roast beef, lettuce and fresh mozzerella on a buttered bulky roll

  26. YouDidWhatNow? says:

    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.

  27. Tarceinus says:

    Barbequed Brisket, Sliced Onion, Dill Pickle.


  28. cash_da_pibble says:

    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.

  29. lehrdude says:

    Leftover Turkey, Stuffing and Cranberry Sauce….

  30. kc2idf says:

    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

  31. Joe Dirt says:

    You know, I don’t care if the McRib is made from ground up caterpillars and sasquatch blood, it’s the best sandwhich anywhere.

  32. Macgyver says:

    The best sandwich in the world is a tit sandwich.

  33. Emerald4me says:


    • Gandalf the Grey says:

      I was wondering when someone was going to say this.

      Reuben gets my vote

    • ninicraftone says:

      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.

      • CyGuy says:

        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.

  34. pinteresque says:

    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.)

  35. absherlock says:
  36. phobos512 says:

    Una bocadillos de calamares, por favor. That was my takeaway from a week in Madrid..Everyone likes fried calamari sandwiches. :)

  37. Grungo says:

    The Muffaletta. So speaketh a true sandwich aficionado.


    • derivativemandan says:

      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.

  38. MysticYoYo says:

    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.

  39. robertey says:

    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.

  40. MysticYoYo says:

    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.

  41. pgh9fan1 says:

    The capicola sandwich from Primanti Brother’s Restaurant in Pittsburgh.

  42. scoosdad says:

    PB & J on fresh soft white bread, sliced once down the middle…mmm.

  43. NotarySojac says:

    #1 – the Italian Beef at Joe Boston’s in Chicago
    #2 – the Medianoche at La Esquina de Tejas in Miami

  44. parsonsdj1 says:

    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.

  45. 12-inch Idongivafuck Sandwich says:

    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.

  46. gafpromise says:

    Wow, no FlufferNutter fans out there?

  47. Erik_says_this says:

    Grilled sliced buffalo chick on peperjack cheese with hot sauce & ranch dressing.

  48. UltimateOutsider says:

    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.

  49. crashfrog says:

    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.)

    • crashfrog says:

      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.

  50. PsiCop says:

    I have three favorites to offer:

    1. A pulled pork sandwich, with a simple “barbecue sauce” consisting of nothing more than red wine vinegar with crushed red pepper added, and topped with cole slaw.
    2. A reuben. ‘Nuff said.
    3. A pub near me makes anchovy-caper burgers that are to die for; I know, sounds strange, but holy crap, are they ever good!
  51. Cheap Sniveler: Sponsored by JustAnswer.comâ„¢ says:


  52. akepp7 says:

    Isabella’s Groceria in Medfield, MA makes “The Mayflower.” The traditional after-Thanksgiving sandwich. It’s a braided roll topped with warm stuffing, cranberry sauce, and turkey. I usually get it with a bit of mayo. It’s fantastic!

  53. TheGreySpectre says:

    Roast beef, mayo and pepperjack on french from Domini’s in Spokane WA

  54. lehrdude says:
  55. Paco47 says:

    Ever hear of a Primanti’s Sandwich from Pittsburgh? It’s a local legendary franchise that piles your choice of meat (I like pastrami) with a vinegar based cole slaw and fantastic fresh cut french fries between two great slices of Italian bread. Splash some Red Devil hot sauce on every bite for a mouth watering meal between bread.

  56. gybryant says:

    Muffuletta from Central Grocery in New Orleans. I’ve never found another muff’ that has that perfect blend of crusty but chewy bread, hard salami and that olive salad with just a bit of crunch. Dear God, I’m hungry.

  57. biggieshorty says:

    Carolina pulled pork bbq with cole slaw and bbq sauce on a nice smooshy roll.


  58. Me - now with more humidity says:

    A reuben (not one of the pansy turkey reubens) or a Cuban. Or rare roast beef with horseradish cheddar. Or…

    Do I have to pick just one?

  59. haggis for the soul says:

    Rare roast beef on italian loaf bread with mayo.

  60. lucky13 says:

    I make a “dago” burger (I’m part Italian so no offense) that is to die for:

    grilled ground Italian sausage patty topped with sauteed peppers, onions, & mushrooms and melted provolone & mozzarella

    The second most perfect sandwich would have to be the cheesesteak, which is more readily available.

  61. HogwartsProfessor says:

    An authentic Philly cheesesteak. Barring that, my own homemade substitute with Steak-Ums, cheese, onions and peppers. Mmm.

  62. gybryant says:

    Oh, and those long Paris street sandwiches. I’ve never had a bad one. It’s probably because they’re typically seasoned with hunger.

  63. Snubber says:

    There is a place up in Seattle called “Paseo” that has two locations. They serve the best sandwich in the entire universe. It’s called the Cuban Roast Sandwich and it’s slow cooked pork with grilled onions, jalepenos, cilantro on a crispy roll with some special sauce. Don’t even think of going to Seattle without eating one (cash only too.)

  64. BigDave says:

    Chipotle, [chip- oat-lay] not “chipolte” [chip-ol-tay]
    Sorry, I hate seeing/hearing it misspelled/mispronounced
    Like nuclear/”nucular” or supposedly/”supposably”

  65. joshwillis says:


  66. Atalanta says:

    There are so many good sandwich possibilities! Pastrami on rye is a given, egg salad with onion and bacon on a kaiser roll (with a slice of provolone if so desired) is delicious and comforting, and a gastropub near me makes a divine fresh mozzerella, pesto, and tomato on a baguette. Current fave, though, is fried salami on white bread with a smidge of spicy brown mustard.

  67. Powerlurker says:

    The New Jersey style sloppy joe, especially when it’s made in the original style: sliced ham and cow tongue (roast beef is a common substitute), three slices of seedless rye, swiss cheese, cole slaw, and Russian dressing.

    • DrLumen says:

      Hard to pick just one as a favorite as there are so any. But I guess it would have to be a Schlotzky’s Turkey & Bacon Club on Jalapeno Cheese sourdough. Yummy.

      I’m going to get one right now!

  68. Consumer David says:


  69. suez says:

    For me it’s a toss-up between a BLT, a Reuben, or a simple ham, swiss & mustard. Nothing fancy.

  70. sopmodm14 says:

    mcrib ftw , duh !

  71. okcancel says:

    Chop suey sandwiches from Salem Lowe at the Willows in Salem, MA. Awesome, and downright healthy for anyone with a salt deficiency.

  72. VouxCroux says:

    The best sandwich is one that is brought to me by a woman.

  73. ossuary says:

    The Chubble. No doubt about it.

  74. tooluser says:

    Southern California style hot pastrami sandwich. About 10 ounces of thin sliced pastrami slowly simmered in spiced beef broth until it is falling apart tender. Piled on a crusty hoagie roll with some yellow mustard and dill pickle slices. It’s got vegetables!

  75. Difdi says:

    Some years back, I set out to produce the best gourmet cheeseburger recipe I could…I came up with this:

    Fresh from the oven honey wheat mini round loaf (great harvest bread company), aged cotswold cheese, best foods mayonnaise, grey poupon country-style mustard, heinz no-HFCS ketchup, 50/50 mix of bibb and romaine heart lettuce, single slice of a large home grown vine ripened beefsteak tomato, hempler’s maple cured bacon fried in fresh cracked peppercorns, sliced shishito peppers, charcoal-grilled ground llama patty (seasoned with gray sea salt, white pepper, rubbed sage, ground fresh basil, lea & perrins worcestershire sauce, crumbled feta, crushed garlic, msg seasoning, wasabi powder, herbes de provence, tapatio hot sauce, mae ploy sweet chili sauce, tabasco smoked chipotle sauce and a little bread crumbs to make the pappty less gooey).

    Yeah, it’s a burger, but a burger is still a sandwich.

    • Difdi says:

      Almost forgot. Home made dill pickles, lightly pickled so that the pickle is still white in the middle. Serve the masterpiece with a side of home made french fries (yukon gold potatoes), lightly dusted with garlic salt.

      We need an edit button.

      • tooluser says:

        All male chefs need an edit button. Mom knew something very deep and abiding about grilled cheese sandwiches.

  76. savashley says:

    Chicken sandwich from Hursey’s BBQ in Burlington, NC with mayonnaise and two pieces of cheese!

    SERIOUSLY best thing I’ve ever put in my mouth. I don’t understand how it’s so good.

  77. Coles_Law says:

    Jalapeños and banana on an English muffin. Try it.

  78. ThatsWhatSheSaid says:

    the MCRIB

  79. HungryGal says:

    BLT. Five ingredient bliss, especially when made with plenty of thick cut high quality bacon, room temperature ripe flavorful tomatoes, plenty of top quality mayo, and golden toast made out of that magically dense/soft “pullman loaf.”

  80. MongoAngryMongoSmash says:

    How about a nice greasy pork sandwich served in a dirty ash try?

  81. Chooi says:

    The turkey sandwich from Champps (without Avocado) is pretty good.

  82. stottpie says:

    i always get roast beef, cheddar, spicy mustard. preferably on white bread or a french roll

  83. ginnel says:

    Sweet Lebanon Bologna on a Sesame roll with mayo and Middleswarth potato chips.

  84. TacoDave says:

    Nothing beats the original Chick-Fil-A chicken sandwich. Two pickle slices. Bread. That is all.

  85. prizgrizbiz says:

    A wish sandwich – two pieces of bread, and you wish you had some meat, a baw-baw-baw…