MelonYellowWhat's the best sandwich in the world?
Mine’s the Vietnamese bánh mì. Cucumbers, cilantro, pickled carrots and daikon, jalapeños, paté, and your choice of meat. I prefer traditional cold cuts, char siu (xa xiu), or meatballs (xiu mai). And I always pay for extra paté.👌🏼
ABCDEThe one from Da Nang is the best, it has everything.
Shit, I was gonna say I’m partial to buffalo chicken, but bánh mì is pretty damn good too
Can’t beat a basic ham, cheese, and tomato toasted sandwich.
Slip some salt and vinger in there before toasting and you have a full on mouth party.
BoozillaMuffaletta. No contest.
I think the only reason muffaletta isn’t mentioned more here is that people simply aren’t aware of its existence.
It’s in a dead heat with a proper reuben, though. They both get to exist because you can’t get a perfect one in the same place.
This is correct. Extra credit if the muffaletta is from Cochon Butcher in New Orleans
What if I couldn’t be bothered and just grabbed one from Canseco’s
If you’re in southern Louisiana you get some bonus points at the least
Had my first muffaletta in the NOLA French Quarter during Mardi Gras. It was 3AM or so, in the middle of an all night pub crawl, ordered a “half muff” and my goodness. Perfect drunk food lol
So, from a cursory search, it’s like a charcuterie board in sandwich form?
Maybe in the same way pizza is just dough, sauce, and cheese.
It’s all in the prep and the quality of ingredients. Absolutely requires the right bread, the right olives, quality meat, etc.
Songs good either way!
A cheeseburger.
The best sandwich in the world was the ham and cheese one I had yesterday. It was a couple days old, but I put it in the toaster oven for a few minutes, and since it was after all the best sandwich in the world, it was still pretty good. Sorry world, I ate it.
ZerlynaCuban sandwich.
Ooh. There’s a place in Seattle called Un Bien that makes a great Cuban sandwich. The original cook from Paseo (their Cuban style sandwich won 2014’s best sandwich in Seattle) left and opened Un Bien. I always make sure to stop by when I get the chance!
I live there and have never heard of this place. I’m going to check it out! Thanks :)
That sounds great. I’m almost across the country from there. <SIGH> 😔
A Reuben with real rye bread and fresh sauerkraut.
👍Maximum Derek👍I love a good Reuben. With Russian dressing, rather than Thousand Island. I know the only real difference is a small amount of relish, but it makes the sandwich better.
I thought the difference was horseradish.
Yeah. Now that you say that, I think you’re right.
A few minutes ago I made a Reuben with cooked frozen pizza slices as the bread. It was amazing. I swear I am not stoned, which my wife accused me of being.
I am stoned and I’d try it lol
DasusI’m Finnish and I’m apprehensive towards your concept of “real rye bread”.
I remember seeing a lot of Reubens when watching House MD, and the rye bread was always so light coloured.
A hotdog 🌭, has its own emoji even.
eksbThe PB&Js your mom made and cut into quarters diagonally and brought out to you and your friends playing in the backyard when you were six. The ones with the toothpicks in them, indicating they have crunchy PB. Best after sitting for ten minutes so the jelly starts to leak into the bread a little bit. With a glass of milk.
Mmmm. And with the crust cut off… Big nostalgia factor for sure.
Crunchy peanut butter is a scam. It’s an unfinished product that they fooled you into buying.
Cliché, but the one someone else made for you.
Seriously, sandwiches made my wife just taste better. The joke is that the secret ingredient is “love,” but in reality, the secret ingredient probably is the love and gratitude you feel for the sandwich artist.
sandwiches made my wife just taste better.
That must be quite the sandwich. ( ͡° ͜ʖ ͡°)
Just spread a little mayo down there.
Needs more pickle.
Waffles deserve whipped butter
Raclette
NOT_RICKHere in NJ we’re known for not only your traditional deli hoagies (or heros, subs, whatever you want to call them), but also “fat sandwiches”. They’re usually characterized by having a ton of greasy stuff loaded into them. My personal favorite is from a place in Princeton; the sandwich is called a Sanchez. It’s a chicken cutlet sandwich with a tangy orange sauce, mozzerella sticks, and French fries on it. Horrible for you, but it’s the ultimate drunk food. Rutgers campus is also well known for their fat sandwiches you can get from food trucks affectionately known as “grease trucks”
Sounds lovely :D
ivanafterallThere are fancier options, but it's hard to top a good homemade bacon, egg, and cheese, with crispy bacon and buttery toast.
kersplooshA BLT dressed up with avocado. The quality of the vegetables is key. Doing it right requires fresh lettuce and tomatoes from the backyard garden. Nothing store-bought can compare.
Hell yeah, with lightly brined tomatoes… 🤤 Gotta let those maters soak up some salt before assembly time!
I just salt them on the sandwich. Tomatoes without salt are about half as good.
If you salt them and let them sit for a bit (like 10 min?) before assembling, it’ll amp up the flavor of the tomato slice & draw out some of the moisture; leaving you with a less soggy BLT.
I didn’t believe that nonsense until I tried it, now I slice & season tomatoes first. It’s kinda crazy.
An LGBT?
agent_flounderBest I have ever had was this, but on cibatta with a spicy Cajun mayo type spread. From a local deli chain in Denver.
That sounds amazing!
WookieMonster
CharlesReedI love me a grilled cheese and turkey sandwich. Simple, but comforting. Although, turkey based sandwiches in general are a food weakness for me.
A good mile-high Rueben with lots of sauerkraut and cheese. Or one of the big sloppy pastrami burgers at Crown Burger.
teftA BLT with pepper bacon thickly cut, mustard, mayo, swiss cheese, and a splash of red wine vinegar.
Call me Lenny/Leni
ArugulaZThe Reuben is up there. A delightful combination of creamy (Swiss), hearty (Rye), salty (corned beef), sweet (Thousand Island dressing), and tart (sauerkraut). Those are like, the Power Rangers of sandwich ingredients. When they combine, the end result is unstoppable.
If you asked me individually about each of those ingredients, I’d tell you I wasn’t really a fan (besides the kraut. Love me some kraut), but when they are all together, it really is a Megazord of delight!
Smoked tri-tip steak to medium rare/medium and then sliced thin, lots of grilled onions, and melted swiss served on a freshly toasted baguette with au jus or warmed bbq sauce
With with juice?
Come again?
“Au jus” means “with juice.”