Favourite sandwich?

Tekkip20@lemmy.world to Asklemmy@lemmy.ml – 61 points –

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?

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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!

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

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

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.

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

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

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

I did see spam once in 1987

But have you enjoyed the culinary delicacy that is TREET?

E: Albeit, I’d be lying if I didn’t suggest that you hold out for our true hero here in the states:

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

Doesn’t help that those low-quality ingredients are the ones that line the freedom section in foreign supermarkets fueling the stereotype… not that it isn’t a warranted stereotype since this is what they feed the folks in public schools

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.

Jambon-Beurre!! With some freshly baked warm Ciabatta-esque bread 😍

Reuben panini

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

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

I recently had a tandoori chicken salad sandwich that was --god damn...

Anything Indian or Ethiopian put between two slices of bread is absolutely amazing. The next time you order in Indian make a sandwich of some saag, vindaloo, korma, whatever and fucking enjoy.

The classic Ethiopian cuisine is stews served on a giant flatbread, it's spiritually a sandwich even if it isn't literally one

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.

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.

Ploughman's, easily. Thick slices of sharp cheddar, a tangy onion chutney, thin slices of apple, and some greens. More properly a ploughman's lunch that is not in sandwich form, but it comes with bread anyway so literally the only difference is how you arrange the components

Also if there's banh mi on offer I might just about bite your hand off to get at it

A sandwich I used to make when I worked at a deli. Pastrami, turkey, and provolone, melted, on a toasted onion roll with coleslaw and Russian dressing.

A cheese sandwich. Buttered white bread, a thick slice of salty cheddar, and a layer of English mustard. No nonsense.

A nice stack of thinly sliced ham, provolone cheese melted within and on top, a nice warm sourdough or potato bread, some mayo and mustard.

I don't know what switch flipped in my head as I got older, but a nice hot ham and cheese has become the occasional simple pleasure like no other.

Tomatoe sandwich with humus and hot sauce.

Deli-sliced turkey, muenster cheese, honey mustard, and my home-made pickles, on wheat.

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.

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)

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.

Pita bread if that counts.

  • Microwave it for 30 seconds for the inside to expand the 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

Simple french baguette, roasted ham and provolone with home made mayo and Dijon mustard.

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.

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.

I'm vegan now but a crazy sandwich I tried once was pimiento cheese and pickled watermelon rind.