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Nashoba Valley Harvest Rye bread
Emeril's horseradish mustard - both sides.
genoa salami - 4 pieces
2 pieces of thin sliced muenster cheese

I have eaten this for the last 25 days for lunch. with a thin sliced honeycrisp apple.

nutella and marshmallow fluff on white

banh mi.

Oh gods, I've been craving a Pirmanni's ("Primanti's, to you not from The Burgh) Cheesesteak Sammidge for MONTHS now, damn you! mmmmmmmmmm, excuse me while I go drool to death.....

So obviously you guys have covered banh mi, my favorite. I also love tortas and the california connection available from Central Market in Houston, TX.

Banh mi thit nuong (grilled pork). Mmmmmm....

Well...it would be between
- grilled eggplant, tomato, and bocconcini with basil pesto mayonnaise on rosemary ciabatta or
- smoked salmon BLT with mayonnaise on a plain bagel, but I sure love me some
- fresh crab (no filler) on sour dough bread, only in San Francisco though, then there's...

Easy. The Newark Style Italian Hot Dog.

Roast beef, turkey, and american cheese on a roll or hero with potato chips on it (preferably UTZ). A base layer of chips gets supplemented throughout the eating process so there's a crisp crunch in every bite.
When I was little I liked the same thing but on white bread and with Doritos.

Depends when im eating it.

Late night, chicken cutlet, bacon, bbq sauce, muenster, and lettuce

whenever, turkey, bacon, ranch dressing served warm

in philly, diablo italian hoagie from primos or something similar at lennys

There is an Indian restaurant just off the New Jersey Turnpike that makes a phenomenal vegetarian "Junglee" sandwich. It knocked our socks off last time we traveled to NYC from Washington DC, and we can't wait to drive back! It has various shredded veggies, a garlic/cilantro chutney, and comes out hot. The NY Times wrote it up in an article on Turnpike food, which is how we discovered it.

Kati roll, yum.

ALSO - Murray's Cheese BLT.

Primanti Bros Pastrami & Cheese. Craving it right now from the South Carolina coast.

What, no one likes PB & J? Come on guys! There's almost endless combinations of nut butters and fruit jams--and the goodies you can mix in range from cereal to dried fruit to Reeses' cups! Don't get me started on bread choice...

Stir fry chicken, bean sprouts, peppers, and onions, being careful to be light on the sauce (no runniness allowed). Feel free to make it a little spicier than your normal comfort range, while you're at it. Cut open a wheat Italian bread, scoop the stir fry up, and put it in.

It's good, and much less strange to eat than it is to describe.

Bacon, lettuce, tomato on toasted white with mayonnaise and a sprinkle of green onions/chives.

What was known where I worked as "Dr. Perlmutter's sandwich" - involving shrimp salad prepared with extra something that made it better than the shrimp salad offered to others in the regular cafeteria. Dr. P. was detained one day, so they gave it to me and it was wonderful. But they would only make it for him.

Cart De Frisco in Eugene, Or. Grilled onion roll with peanut sauce, plum sauce and something else just as magical with seasoned cabbage. Too bad they keep the recipe a secret- maybe serious eats should go check them out!

I have to second @BananaMonkey and @mcboomofdoom on the classic BLT with a little mayo and the nutella and marshmallow fluff on squishy white bread (the only time I eat the stuff).

Also, as a native Seattleite, the lobster roll is exotic and delicious to me - I had one at Legal Seafood during my last trip to Boston, and it made my life better.

Last, but not least... I spent my college years in Princeton, NJ, home of Hoagie Haven and the Phat Lady and the Sanchez (extra-dirty, of course): a Phat Lady is a glorious cheesesteak with mozzarella sticks and fries with hot sauce... I once ordered one with bacon and am probably going straight to hell as a result. A Sanchez is chicken tenders, mozzarella sticks, fries, cheese, and special sauce (the "dirty").

I'm basically a vegetarian now, but I would totally backslide for those sandwiches...

Cubano, baby!

Egg, runny yolk, bacon, American cheese, on an everything bagel. I eat em at every hour of the day.

I'll have betteirene's sandwich except on white toast.

Leftover turkey, stuffing and cranberry on sourdough, growing up we had them, Upper Crust Bakery on Springs Fireplace Road in East Hampton made them and Starbuck's believe it or not between THanksgiving and New Year's serves it, they call it My Grandmother's Sandwich

Turkey, swiss, coleslaw with T.I. on marble rye, year round; lettuce, tomato and cucumber with mayo on whole grain toast at the height of tomato season; grilled cheddar and swiss with tomato on sourdough that has been dusted with grated parm for an extra carmelized crispy crust for fall and winter.

I can only pick one? That's hard. My go to favorites are lobster roll or fried oyster po' boy. But there's a place up in Winslow, Maine called Big G's that does 3 sandwiches that I could probably eat daily forever:

Papa Charlie's - a wrap with melted provolone, tuna salad, tomato, avocado and sprouts.

The Sea Pig - a wrap with melted swiss, seafood salad and bacon

The Guido Sarducci - whole wheat bread, hot roast beef, melted cheddar, cole slaw, tomato and onion

I see a road trip in my future.

This is going to reveal how unsophisticated my palate is, but when I was a college student (long before the college cafeteria became a "gourmet cafe"), the sandwich station had the best chicken salad (made in-house) - not too chunky and not too gloppy (for lack of a better word). My daily dinner was chicken salad on Poulsbo multi-grain bread (a western Washington state brand), with a hint of mayo, swiss cheese, green-leaf lettuce and grated carrots. I still dream about that sandwich - haven't come across a better chicken salad recipe.

Rare roast beef, a tiny smear of Gorgonzola/horseradish spread, plenty of scallion/basil aioli all on a rustic, crusty French baguette.

That was my favorite lunch special from the college cafeteria, and I haven't been able to have it since I graduated. sadness.

I see someone has already claimed it, but being born and raised in the Tampa Bay area, home of the Cuban, I would be remissed if I did not say that was perhaps my favorite sandwich. Close seconds however do include a good ol' 'Nawlens-style po' boy and a pork bahn mi. Sadly, while there are some great choices for these three sandwiches in my area, my other favorite, the Philly Cheesesteak really has no good home in Tampa. I have tried but have yet to find any that really was like the one I had in Philly.

And if we are goint to allow a sandwich to haveone piece of bread, then I will say I do love a Shawerma or a Doner Kebab for lunch.

we ARE all sandiwches! haha.

thanksgiving sandwich! thanksgiving leftovers on a roll. heaven.
banh mi, BLAT (BLT w/ avo), cheesesteak, DaFonte hot beef, Ferdinando's panelle, mmmmm

Roast Beef, Sharp Provalone, Lettuce, Tomato, Onion, Salt and Pepper, Mayo. The perfect sandwich combination. Particularly when it is put together by Sal, Chris and Charlie's, the Sandwich Kings of Astoria.

Their "The Bomb" sandwich is a close second.

nevermind, found it!

Dimple’s Bombay Talk

Favorite to purchase: Potbelly Wreck on Wheat with tomato, lettuce and Italian seasoning. yummmm.

Favorite to make: Jewish rye bread, cream cheese, roast beef, sprouts, cucumber, tomato

Fresh-roasted turkey on rye with coleslaw, tomato, and pickle.

Monté Cristo
Hands down.

Black-forest ham, spicy mustard, roasted turkey breast and thick layer of swiss cheese.....all fried up like French Toast!
Killer happiness for me.

Tiger's Deli in East Windsor NJ makes a great Italian sub.
Anything from Hoagie Haven in Princeton NJ
Porkroll, Egg and Cheese from any reputable NJ Italian pizza/sub shop
Sadly I now live in New Hampshire and people up here put diced dill pickles on Italian subs - the horror! However, Denelly's in Nashua NH makes a good Italian sub as long as you tell them to hold off on the pickles.

@ChefR0bert - mmm.. nice integration of the brandy. I dig that one.

My take on Banh Mi:

Italian bun, toasted whole so the outside is crisp but the inside is still fluffy. Make a quick pickle out of bean sprouts, matchstick carrots, cider vinegar, sriracha, salt, and sugar. Get either a 1 lb beef loin or a 1 lb roast that is uniformly thick and trim off some of the fat. Let the loin marinate on the counter in liquid smoke for an hour (I stole this idea from a recent Serious Eats post). Sear the loin on all sides and put it in the oven for about an hour or until it is barely medium rare. Slice the beef thinly and add it to the bun. Cover one side of the bun in mayo and the other in either braunschweiger or pork pate'. Top with the quick pickle and cilantro and prepare to go to a happy happy sandwich place :)

All-time favorite sandwich: good crusty demi-baguette, split, with thinly shaved quality ham, thin slices of good brie, and seedy dijon mustard. So simple, but so good.

Tony Luke Roast Pork Italian w/ Broccoli Rabe and Sharp Provolone

Sliced green Apple, prosciutto and Brie with herb aioli on ciabatta bread.

Just about any "cawnah" mom-n-pop sub shop in Massachusetts can made an Italian sub that makes me tear up just to think of it...a combo of various Italian meats & cheese (hot cappy, mortadella, salami, provolone) on a long sub roll, seeded or not, with diced pickles, onions, tomatoes, and "extra hots" -- finished off with olive oil, salt, pepper and oregano. Oh, the glory of it.

So many votes for Primanti Bros but no love for Uncle Sams? Their melty cheese sub gets my vote any day!

I can never resist a good burger - like the one at 25 degrees in Hollywood, which was reviewed quite nicely by Damon Gambuto on this very site.

But, my all-time favorite sandwich is my own customization of the Reuben featuring both pastrami and corned beef, like the one at Junior's Delicatessen in West Los Angeles, which I recently posted on my blog.

By the way, when you get the Junglee sandwich at Dimple's Bombay off the NJ Turnpike, keep in mind that it is HUGE! We ordered one each, and all 4 of us had to bring the second halves with us the rest of the way home. It was pretty good cold when we arrived--but even better hot in the restaurant. It takes a few minutes waiting for the order, but the Junglee is a wonderful, delicious reason to make a stop while driving.

The sandwich you make on Thanksgiving after all your guests have left is my all time fav and probably even more so because it's a special once a year thing. You know, it's that sloppy dagwood of a thing piled preciptously with turkey (reheated in a frying pan with a little oil so it's a little bit golden) mashed potatoes, green bean casserole, sweet potatoes, stuffing, and cranberry sauce held together by an entirely too small parkerhouse roll.