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Favourite sandwich?

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?

Ensign_Crab ,

Pastrami and swiss on rye. Mayo and spicy mustard.

Muffaletta is a very close runner up.

Crackhappy ,
@Crackhappy@lemmy.world avatar

Gotta second the pastrami and swiss on rye. Especially with a good dark rye.

d00phy ,

The black rye Schlotzkie’s used to use for this sandwich was so good.

kindenough ,

2 weeks ago I said this when someone else asked;

Baguette from our local bakery in Schinnen, they do the original French method. Tick sliced tomatoes, hard boiled eggs, home made mayo (whisked, no stickblender stuff), salt and pepper. Delicious.

NoIWontPickAName ,

Why does a whisk work better than a stick blender?

gravitas_deficiency ,

Better aeration, leading to a fluffier, though not overbeaten, final result.

TwoBeeSan ,

Reuben panini

Hate every ingredient on the sandwich by itself. Divine together.

Cenotaph ,

Nothing beats an El Cubano on good sourdough with a dark cherry soda.

Quetzalcutlass ,

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.

janus2 ,
@janus2@lemmy.zip avatar

crispy eggplant semolina torta from Tortaria NYC

legit the best goddamn sandwich i’ve ever had

Unmapped ,

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)

some_guy ,

Turkey with mustard and mayo on wheat or grain bread.

tranarchist ,
@tranarchist@lemmy.ml avatar

cucumber sandwich

OneWomanCreamTeam ,

Turkey, sharp cheddar, pepper jack and pepperoni on toasted whole grain bread with spicy brown mustard and just enough hot sauce to add some bite.

southsamurai ,
@southsamurai@sh.itjust.works avatar

Reuben. It is, for my preferences, the perfect sandwich. Even a cheap, poorly made Reuben is as good as most other sandwiches.

The best one I’ve ever had is my own, but it was modeled after the way a local deli does it, then tweaked via choice of brands and proportions to get it down to my idea of perfect. I can say that I’m also proud of how many people that enjoy Reubens have said that mine kid the best they’ve had too. It isn’t everyone, nor a majority, but I’ve never had anyone dislike it at all.

Back in the day, my school had a trip to DC, and Joe Namath had a restaurant there. Their Reuben was phenomenal, and the third best I’ve ever had. The problem is that I’ve never had one from a new York deli, which is supposedly the absolute best place to get them. So they may blow mine out of the water.

Good sourdough rye bread (I make my own), good corned beef (my cousin makes the stuff I like best, but any decent deli brand will do), good swiss (boars head is my go-to), home made thousand island, and as much butter as necessary. The kraut I’ll get to in a second.

Optional is some gulden’s mustard lightly applied to the meat side. This is not standard Reuben protocol, but it’s damn nice

Kraut though, that’s what makes a Reuben more than just a corned beef (or pastrami) sandwich.

My top pick is obviously home made, but I don’t have the ability to do that any more. I favor either Bavarian seeded kraut, usually Silver Floss brand; or something like Bubbies or Kühne. But the kraut is where you’ll have the biggest difference in final results. As long as you’re using decent corned beef, any brand works fine, there just isn’t much difference once you get past buddig types of cold cuts.

So, finding your ideal kraut is the real key to tweaking the perfect personalized Reuben. The rest is easier to sub in a different brand.

gravitas_deficiency ,

https://media3.giphy.com/media/l1ughbsd9qXz2s9SE/giphy.gif

Drusas ,

Braised oxtail with melted gruyere on high quality bread.

https://www.seriouseats.com/braised-oxtail-gruyere-sandwich-recipe

It's not low effort, but goddamn is it amazing.

10_0 ,

Bread sandwich (I am British)

d00phy ,

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.

HipsterTenZero ,
@HipsterTenZero@dormi.zone avatar

cheemsborger

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