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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?

Mr_Blott ,

It’s got to be ham and cheese. No matter where you go, usually two out the three will be excellent, so a good sandwich is easily available

France - Amazing bread, amazing cheese, good ham

Spain - Crap bread, reasonable cheese, world class ham

UK - crap bread, world class cheese, good ham

Germany - world class bread, good cheese, amazing ham

America - bread that has to be called cake in other countries because of the sugar content, homogenised dairy product, and chlorine-washed minced pork-amalgam

Ah shit it was going so well

I suspect this will be a controversial comment

HonkTonkWoman ,

Ahem. That chlorine-washed minced amalgam has a name.

…and it comes in a can. Does your amalgam come in a can?

Mr_Blott ,

I did see spam once in 1987

HonkTonkWoman ,

But have you enjoyed the culinary delicacy that is TREET?

https://lemm.ee/pictrs/image/1b7e419a-73f0-46be-8f14-5d45588d7857.png

Skua ,

America definitely has good bread and cheese, it's just that the worst instances of each are particularly terrible

Their regular supermarket bread is way, way too sweet for me, but there are decent bakeries still

SatansMaggotyCumFart ,

The great bakeries are going out of business because everyone shops at Walmart.

southsamurai ,
@southsamurai@sh.itjust.works avatar

If you’re paying for crap supplies, you get crap sandwiches

HipsterTenZero ,
@HipsterTenZero@dormi.zone avatar

cheemsborger

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.

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

xmunk ,

Tomato sandwich, it sounds simple but it kicks fucking ass. This sandwich lives or dies on having good flavorful tomatoes so its only for in-season times of year.

You want to make it with plain white sandwich bread - toast it lightly. Apply a light layer of real (not miracle whip) mayonnaise - preferably full fat. Then slice a beefsteak tomato into slices that let you retain all the guts of the tomato but are otherwise relatively thin. Make sure to cut out the stem joint (I usually do this after slicing because it’s easier). Assemble your sandwich with a reasonable amount of tomato but as you put slices on salt your tomato. A modest size tomato is usually large enough to make 2-3 sandwiches.

Enjoy a fucking treat!

TheBananaKing ,

Hell yeah, though I prefer untoasted multigrain - also some cracked black pepper, maybe a little parsley or chives.

klemptor ,
@klemptor@startrek.website avatar

Lightly toasted potato bread, mayonnaise, salted Jersey tomatoes, fresh dill. ❤️

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.

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.

10_0 ,

Bread sandwich (I am British)

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.

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.

tranarchist ,
@tranarchist@lemmy.ml avatar

cucumber sandwich

itchick2014 ,

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.

Zombiepirate ,
@Zombiepirate@lemmy.world avatar

There’s a cafe near me that does a BLAT/americano combo lunch and it’s so good.

Skua ,

Make the avocado into guacamole and you can have an LGBT sandwich

some_guy ,

Turkey with mustard and mayo on wheat or grain bread.

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)

janus2 ,
@janus2@lemmy.zip avatar

crispy eggplant semolina torta from Tortaria NYC

legit the best goddamn sandwich i’ve ever had

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