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?
Cuban sandwich. If done correctly, it is a masterpiece.
Reuben panini
Hate every ingredient on the sandwich by itself. Divine together.
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.
Chicken shawarma. Simply delicious.
Nothing beats an El Cubano on good sourdough with a dark cherry soda.
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.
Pita bread if that counts.
- Microwave it for 30 seconds for the inside to expand and 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
Bread sandwich (I am British)
cucumber sandwich
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.
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.
Jambon-Beurre!! With some freshly baked warm Ciabatta-esque bread 😍
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.
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 recently had a tandoori chicken salad sandwich that was --god damn…
