My favourite sandwich has gotta be mayo chicken in a bagel with crunchy lettuce, satisfying in both taste and the crunchy texture of chopped iceberg lettuce from the shops.
Another one would be sausage and egg with some cheeky brown sauce (British lemmy users know what I mean)
What is YOUR favourite sandwich? Fillings or sauces to go with it, maybe your favourite type of bread?
Cuban sandwich. If done correctly, it is a masterpiece.
Reuben panini
Hate every ingredient on the sandwich by itself. Divine together.
Chicken shawarma. Simply delicious.
Pastrami and swiss on rye. Mayo and spicy mustard.
Muffaletta is a very close runner up.
Gotta second the pastrami and swiss on rye. Especially with a good dark rye.
The black rye Schlotzkie’s used to use for this sandwich was so good.
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BLAT. Bacon, lettuce, avocado, and tomato. Best with a hearty or sweet bread type. My preferred is sweet rye. No condiments needed…just spread the avocado for the texture and added flavor. Husband prefers the bread toasted, but I like it pan fried in butter.
There’s a cafe near me that does a BLAT/americano combo lunch and it’s so good.
cucumber sandwich
Pita bread if that counts.
- Microwave it for 30 seconds for the inside to expand and the skin to soften.
- Spread butter on both internal sides
- Place thin slices of cheddar in there. Don’t overfill it, the less the better
- Toast it for 74 seconds, whilst making a small prayer to the god of sandwiches
- Enjoy
Nothing beats an El Cubano on good sourdough with a dark cherry soda.
I’ve seen a bunch that are really good, but I’ll add a couple:
BLT. Simple and so so good.
Toastie, or grilled cheese. Couple of ways to punch the is up. Use a thick cut crusty bread. Include some Branson Pickle. I learned about this in London, and it’s amazing. My mom used to make a grilled cheese with tomato and bacon. Either way, or just a plain old grilled cheese is pretty good.
The best sandwich I ever had was a panini I randomly threw together for a snack at three in the morning. The next day I went to make it again since it was so delicious, but realized I’d forgotten some of the ingredients I used. I was in the middle of a sandwich-making phase at the time so I had like a dozen types of bread, meat, and cheese to pick from.
This was a decade ago and I’ve never been able to recreate that perfect sandwich despite several attempts. It’s my culinary white whale. The only ingredients I am sure of are the spread (light mayo in one side, applewood-smoked bacon mustard on the other) and the meat (honey-smoked turkey), and that it was only a simple meat-and-cheese. The bread and cheese continue to elude me.
Jambon-Beurre!! With some freshly baked warm Ciabatta-esque bread 😍
Right now its the second sandwich in This video. I’ve made it at least a dozen times in the past month or two. Avocado and blk olives + humus + roasted red pepper/onion/zucchini + balsamic vinegar glaze(I do extra of this)
A Dutch delicacy is Ossenworst, a raw lean beef sausage. It’s delicious with diced onions, pickles and a drop of balsamic vinegar and a light coating of remoulade.
I like to put it on a German bread roll.
Like Mett, but with beef?
A bit, it has some spices in it, though, like nutmeg and clove. It’s a bit like filet American préparé, but without the egg.
Interesting. I’ll have to ask for that next time I’m across the pond.
Albert Heijn supermarket has it in stock, usually.
I think it probably still has to be Christmas sandwiches. It’s a whole British style Christmas dinner in a sandwich.
- Slices of freshly roasted turkey
- Stuffing
- Sliced up roasted pork sausages
- Bacon
- Baked ham
- Baby peas
- Bread sauce
- Thick, salty, meaty turkey gravy
- Cranberry sauce
The key is in stacking it high without it all falling over and then squishing it all down to hold it’s shape. Traditionally for my family it’s the most commercial, crappy supermarket white sliced bread you can find, but I have had it with some pretty yummy sourdough. The bread is important because with all the greasy mushy sauces, it needs a tight crumb structure so you don’t get bits of sauce coming through the holes as you bite. You want something soft because you don’t want to be chewing and tearing hard crusts whilst trying to keep the delicate sandwich all together, but if it’s too soft then it tends to fall apart from all the moisture in the gravy and bread sauce. Sometimes toasting just the inner faces of the bread can work, but it has to be lightly toasted to make sure the bread retains some flexibility during the squish down step.
We all like the sandwiches even more than the actual Christmas dinner, which is already awesome.
