Your Signature Sandwich
 

We all have that one sandwich that, at very least when there's no time to cook up a medium-rare sirloin, we put together and enjoy like it's part of staying alive. Some are simple (like mine) while others are creative masterstrokes that tear the very fabric of time and space asunder with sheer flavorful awesomeness.

Share yours.


Mine, as mentioned, is simple. I take two slices of white bread, about half an inch high of turkey, slap on some mustard, and top it off with two to four kosher pickle slices. If I'm feeling frisky, I'll add on some lettuce and tomato.

I just ate one. Amazing and simple. Yes, I eat dinner at 2:00 AM.

I think I have just discovered my samwich this week.

We found these wonderful fresh hoagie rolls at our local mexican market. Slather the inside with some ranch, then stuff with some form of meat (we have tried both sliced sandwich meat and chicken from a whole chicken I cooked the night before).
Place a generous amount of cheddar cheese on top with some dried oregano and basil pop in the broiler until cheese has melted and bread is toasty.

Then once out of the broiler stuff some lettuce in them on one side and drizzle with hoagie sandwich oil.

mmm yummy!

Unstoppable Monte Cristo Super-Sandwich

Fresh sweet batard bread
2 slices fresh deli turkey (preferably thigh), no added salt
2 slices fresh deli ham (make sure it's from a center cut), also no salt
Organic Swiss cheese (try to find unpasteurized Swiss if you can)
3 organic eggs
2 tbs whole organic milk
2 tbs organic unsalted butter
CANADIAN grade A organic maple syrup
1 tsp home made mayonnaise
powdered sugar

Slice the batard about 3/4 inch thick and spread mayo on one side of each. Place ham, turkey and cheese on the bottom slice and cover with the top. Warm the butter in a skillet. Mix 1 egg and 2 additional yolks with milk, and dip the sandwich in it, making sure all of the exterior bread is covered. Fry both sides of the sandwich. Sprinkle the top with powdered sugar.

Serve with maple syrup for dunking.

Edit: It's not so much a sandwich as it is an experience.

Jimmy Johns #16 w/extra onions. All I know is it's a turkey club w/onions and it's called Club LuLu. It's good!

My meatball sub would be the one.

Lazy nights simplicity and deliciosity.

1 small bag of frozen Italian meatballs
1 jar of your favorite marinara or pasta sauce
1 package of grated parmigiana cheese
bag of small French hoagie bread (my supermarket bakery does a French bread that's shaped like a large hot dog or a smaller sub that's perfect!)

Throw the frozen meatballs into a pot with the sauce. Cook or microwave until warm.

Slice open the French bread. Throw the bread on the top rack while you preheat the oven to 500. Shut the oven and remove bread when bread is toasted, usually about 5 minutes.

Spoon meatballs and sauce onto bread. Immediately add parmigiana, close sandwich. Enjoy!

The kids love these and I must admit I kinda like 'em, too.

1 hoagie roll
1/4 lb. honey turkey, preferably Private Selection
2 slices muenster cheese
1-2 tbsp. Best Foods mayonnaise

Slice hoagie, slather with mayonnaise, cheese on one side, meat on other, fold back together. Eat. Simple and delicious.

I've had more than one job that involved sandwich making, so I have a number of go-to sandwiches, but the above is the easiest and one of my favorites.

A more complicated sandwich, vegetarian but tasty:
1 baguette
herbed goat cheese
radishes, thinly sliced
watercress
cucumber, thinly sliced

Slice baguette in half lengthwise, and in half crossways. Slather each piece with goat cheese, then stack layers of radish, cucumber, and watercress on one piece, pressing another piece of baguette down on top. Repeat stack with other pieces. Take each assembled baguette and wrap tightly in plastic wrap. Refrigerate until ready to serve--usually 1-2 hours to let the sandwich compress. You could also add a thinly sliced tomato; I haven't tried it with tomatoes because I'm waiting for the heirlooms to come into season.

well... nothing fancy like some other people

but first of all its imperative that I have TWO sandwiches (4 slices of bread)

Brown bread, fresh baked and then sliced.
Butter one side of each slice,
4 cold and a little bit over cooked sausages (1 sausage cut in half for each slice of bread),
fresh tomato,
tomato relish,
a very small amount of hot sauce.

Peanut Butter & Jelly. I know, it's a bit cliche, but I make awesome PB&J's.

In the end, I don't have a signature sandwich, per se, but signature items of the sandwich. First, I prefer all sandwiches to be grilled, or at a bare minimum that the bread is grilled in light (amount, not low-fat or anything lame like that) butter. I prefer fresh breads, a good Italian or French loaf is great. And cheese... nearly all sandwiches should have cheese... and something good, like Gouda. In a pinch, when I'm broke, I can live with a good sharp cheddar or Muenster. I HATE Swiss!

Oh, and it has to have SOME form of moist sauce. Butter, mayo, mustard (good german mustards are lovely), or dressing. Depends on the ingredients, but it must have SOMETHING!


I prefer the Italian Nightclub (dunno what number)... but JJ's is delicious!

Monte Cristo sandwiches are evil... EVIL! I've only ever had them at Bennigan's, but my god they are good, and so, SO bad for you. Yum!

It's probably the richest thing I'll still eat (though very rarely). There's something perfect about how ridiculous the sandwich is that keeps me coming back.

My signature isn't so much an entire sandwich as it is a "fixin'":

• Sliced avocado, slice of onion, baby spinach, Dijon mustard, and sans-cheese homegrown/homemade pesto with raw peanuts instead of pine nuts.

I do with that what I may.

These days? Sliced deli turkey on a flattened whole wheat hamburger bun that President's Choice has been making. They're kinda like a pita shaped like a hamburger bun. They come in hot dog buns too. I really like them.

Slicing! That's what I've been doing wrong all these years. I could never figure out how sandwiches in the pictures always ended up with the meat on the inside when my meat was always on the outside. Until now...

Slicing! I'm going to try that next time I put pastrami and swiss on rye.:thumbsup:

My favorite sandwich can be a variation of 2 staples - turkey and avocado. Sometimes I use cheese (cheddar, Muenster, or provolone...swiss sucks), lettuce, tomato, pepper, cranberry sauce...and either yellow mustard or ranch dressing, depending on how frivolous I'm feeling.

Rye bread is the best, but nice whole wheat or an onion roll is good too.

Sorry, I always type up my instructions as if I were typing up a real recipe for an actual cookbook--even if it's just a sandwich.

Nerd.

You know I'm giving you a hard time, right?

That's what the smiley is for. To let you know.

It's in my thread responding recipe book.:uhh:

You had me at avocado... <3 avocado. But then you lost me at replacing pine nuts with peanuts... whoa! Tsk tsk! :)

... I love you...

one slice of whole wheat bread on a piece of tin foil.
baby spinach leaves one leaf-layer thick.
two slices of turkey, folded to fit on bread.
diced tomatoes with green onions, sriracha and garlic powder one layer thick.
one slice of whatever cheese i have on hand... typically sharp cheddar, jalapeno jack or swiss (which i despise but my SO loves).
cracked or plain black pepper sprinkled on top.
place tin foil on cookie sheet and onto top shelf in cold oven.
turn on broiler and toast until cheese is lightly browned.

the spinach gets steamed and the meat warmed. it's awesome.
sometimes i'll put a little marinade or Peruvian grilling sauce on top of the tomatoes.

I know :rolleyes: Jeez. Ever think I might be pretending in order to give you a hard time? :p

My favorite sandwich is A Wreck from Potbelly with extra bacon.

But if we count anything between two breads, my favorite one is a burger.

It's a No Rules Burger from Outback Steakhouse with everything on it.

Premium beef burger with bacon, grilled onions, sautéed mushrooms, Swiss cheese, lettuce and tomato, American cheese, BBQ sauce, pickles and onions and Blue Cheese dressing.

It was like having an orgasm in my mouth.

The Heart Attack Sandwich

On a soft roll, 1/4lb pepperoni, 1/4lb Genoa salami, and 1/4lb American or cheddar cheese. Mustard to taste.


I don't eat these much anymore.

I'm not into anaphylactic sandwiches. :) But I know where you're coming from.


And, yeah, avocados are fruits of the gods. :thumbsup:

BLT...............
Bacon, lettuce, homegrown tomatoes, on toasted whole wheat bread. Tomatoes sliced very thin and bacon medium well. A little Mayo and you have the world's greatest sandwhich. (seasonal of course- must have homegrown tomatoes) Fresh ground black pepper-no salt.

Two slices of Wonder Bread
Thick slathering of Peter Pan on one side of each slice
4 Claussen Dill sandwich slices in between

I know, it sounds gross. But it's got sweet, salty, crunchy and creamy all in one. Try one, you'll love it.

I guess my sandwich would be a reuben just because of the story behind the infamous new year's day one.

Corn beef, saurkraut, thousand island dressing, and 2 pieces of swiss grilled on rye bread.

ALL HAIL THE REUBEN.

My sig. is what I call a White Reuben: Corned beef, sauerkraut (even better with real German sauerkraut), thousand island dressing (preferably homemade), 2 slices of Havarti cheese grilled on potato bread.

Factory wheat slathered with mayo, sprinkled heartily with grated sharp cheddar cheese, topped with two crumbled saltines and a very healthy couple or four dashes of my favorite hot sauce. Now there's some good eating. I double-dog dare you to try it. You'll never look back.

Peanutbutter and pancake syrup, mixed up until it is all blended very smooth. It should fall off the spoon/knife, throw it on any bread.

Lots of milk.

Death Sandwich:

2 pieces white bread

Spread peanut butter on both sides

On one side do a swirl of chocolate sauce
On the other side do a swirl of strawberry sauce

sprinkle rice krispies cereal on chocolate side
sprinkle about 15 gummy bears on strawberry side.

add any meats you wish to any side so that they end up in the middle squish together and enjoy!

This sounds like a weird pregnancy craving. I was thinking interesting until the meat was thrown in the mix. :no: Although the gummy bears seem a bit over the top. But the rice crispies seem acceptable. Kind of like the frito sammich on the Breakfast Club.

So does this mean you're wild, crazy, and unpredictable? Or is it just a sandwich you created and really like?

I would kill for a reuben. Specifically, I'd kill Alan Thicke, two birds with one stone.

My mom made the first one I ever had when she was a chef at a Denver Broncos event. I got to meet Lyle Alzado and fall in love with this new sandwich. A good day.

I also heart Schlotzky's turkey pastrami with mustard on rye.

Well my buddies and I used to get high and watch a movie every Thursday and this sandwich was a result of being hungry and making the best out of what was left in the house.

The meat is completely optional.

Damn good sandwiches though.

Whoohoo! Seriously though...I agree with you and Baraka...avocado rocks. I often eat an open faced sandwich for breakfast or lunch that is simply toasted wheat bread, a smashed up avocado spread on both slices, and a little pepper. Sounds gross, but it's soooooooo good. Even better with a little bacon or tomato if you have time (which I usually don't)

I've never had that but when I was in junior high school I used to love dipping dill pickle spears into peanut butter-I forgot how yummy that combination was until I read your post.

Here's mine:

I love a hearty bread laid out with deli turkey, swiss cheese, baby spinach leaves, cucumber slices and honey mustard sauce. Toast the whole thing and eat it up, yum. Now I'm hungry damn it!

Fry up two sausages and a pack of bacon with plenty of EVOO, maybe a bit of herbs and seasoning if your so inclined.

Make some toast (the thicker the slice the better, ensure it is plenty done, or the sandwich will fall apart quickly), put a sausage on each side of the toast, and infill the gap with slightly crispy bacon, slather with your favourite sauce.

Serve on a brisk morning or after a long night to provide a hearty meal for the day ahead.

Called the Gower sandwich after the Gower in wales, where it was needed to shore up morale on yet another rainy day.

Basic tuna salad (my recipe: 1 can tuna, mayo as desired, Parmesan cheese for taste...and in case you add too much mayo)

Spread over two sandwiches, preferably white bread. Add kosher pickle and tomato slices, and whatever sliced cheese is around (American or Provolone works well). Butter the outside of the slices and grill until golden brown.

Fantastic.

Or, as a Maryland boy, just two slices of white bread, slather with mayo, add extremely ripe tomato slices, salt and pepper to taste. Takes five minutes, but you will never forget the taste.

Mine would be a toss-up between these two:

I take a slice of bread, top that with a slice of provolone cheese and a slice of tomato. Pop it under a broiler with just a dash of salt.

Otherwise it would have to be toasted bread, avocado and a dash of garlic salt.

I am pretty easy to please.

Mine is easy. I don't make it often because it's pretty fattening. Make a peanut butter sandwich. French-toast the sandwich (cook it like Will cooks his in post #3 if you don't know how to french toast a sandwich). Top with either powdered sugar, hot (heat it up, not spicy!) maple syrup, or whipped cream and fruit.

Grilled cheese with two pieces of bologna and a fried egg in the middle.