Slideshow: Staff Picks: Our Favorite Go-To Sandwiches

Reuben
Reuben
When I make a sandwich at home, I don't often repeat the same thing more than once. I'm more of a carefully-slapped-together type sandwich maker. But when I'm out, if there's a good looking Reuben on the menu, I'm all over it. It has to be properly steamed corned beef, sliced to order by hand, it has to have plenty of sauerkraut, not too much cheese, house-made Thousand Island, and it has to be rye, toasted in butter. The best in the city? I'd go Katz's for old school, or Bowery Diner for new. Formaggio Kitchen in Cambridge also makes a very serious one indeed. Kenji Lopez-Alt

[Photograph: Alice Gao]

Prosciutto, Mozzarella, and Basil on Pizza Bianca
Prosciutto, Mozzarella, and Basil on Pizza Bianca
I don't know how many times I've been quoted on Serious Eats saying this, but here goes again. Everything's better when pizza bianca is involved. The light, airy, hand-formed flatbread is porous and bubbly with a silky crumb, accented with just enough olive oil, coarse sea salt, and rosemary. I like to cut mine open and layer it with prosciutto and mozzarella on one side, then put it under the broiler. Not too long though—you don't want it to incinerate. Add the fresh basil after it comes out. Though I love Di Palo's fresh mozzarella, you'll get away with using a less righteous mozzarella in this case. Melted mozzarella is much more forgiving. —Ed Levine

[Photograph: Robyn Lee]

Tuna Melt
Tuna Melt
My ultimate comfort-food indulgence is a tuna melt, made with super-mayo-laden tuna salad, thick slices of white bread buttered to death, and tons of gooey melted American cheese. Carey Jones

[Photograph: Robyn Lee]

Peanut Butter on Bagel
Peanut Butter on Bagel
Eaten open-faced. Jen Weinberg

[Photograph: Shutterstock]

Italian Sub
Italian Sub
A go-to sandwich needs to be there for you week in and week out. For me, that's the Italian sub at J.P. Graziano's. The West Loop shop has only been selling sandwiches for a few years, but his sandwich already feels like a classic. What I love most about it is how it's both proportioned and slightly unwieldily. The slices of cured pork (hot capicola, Volpi genoa salami, and mortadella) are intensely flavorful, but also lightly applied. The crunchy and spicy giardiniera sometimes threatens to take over, but is then cooled by the lettuce and tomato. The freshly baked bread from D'Amato's, which manages to be crisp on the outside and tender inside, only seals the deal. Nick Kindelsperger

[Photograph: Nick Kindelsperger]

Egg Sandwich with Avocado
Egg Sandwich with Avocado
Whole wheat toast, fried egg (gooey yolk), cheese optional. Now that I live in California, avocados are a pretty amazing addition. I can eat an egg sandwich any time. It's the ideal protein-hit for me at lunchtime or in the morning if I happen to be recovering from a many-bottle night. Maggie Hoffman

[Photograph: Carey JOnes]

NB+J+B
NB+J+B
Honestly? I'm happiest with an updated PB+J: the NB+J+B (that'd be nut butter + jam + banana). A personal favorite duo: Sarabeth's raspberry orange marmalade with Smucker's chunky peanut butter. I'd recommend toasting the bread to up the gourmet ante, but if you're out of bread, try my favorite hot dog reinterpretation: slice a banana in half lengthwise. Spread one half with nut butter, the other with jam, and smoosh together. You can either eat this with your hands or get all fancy with some cutlery, as the contents tend to slip and slide. Jessica Leibowitz

[Photograph: Robyn Lee

Turkey with Pepper Jack (on Dutch Crunch!)
Turkey with Pepper Jack (on Dutch Crunch!)
I define "go-to sandwich" as the sandwich that I'll order nine times out of ten at a deli. And to be honest it's my go-to because it was first my boyfriend's go-to, and I find the sandwich delicious and it's easy to be lazy and say, "Make that two!" So we get turkey with pepper jack cheese, mustard, mayo, tomato, lettuce, tomato, onions, and salt and pepper. Now that we live in Cali, we add avocado and get it on Dutch Crunch. Carrie Vasios

[Photograph: Carrie Vasios]

Falafel
Falafel
Taim's falafel sandwich is probably the sandwich I've eaten the most in my life. The crisp, light flavorful falafels are my favorite (and Serious Eats' favorite) in the city, and Taim tucks 'em into one of the fluffiest, freshest pitas I've ever had. Whenever friends from out of town visit, I bring them to Taim. The last NYC-visitor I brought to Taim told he she didn't think she liked falafels. Psshht, I changed her mind. Robyn Lee

[Photograph: Robyn Lee]

Ham and Cheese
Ham and Cheese
This has been my sandwich steady for as long back as I can remember: ham and cheese on white with lettuce, tomato, and mayo. I'm not real particular about the cheese; American is fine by me, just no Swiss, please. The ham, however, matters more. It's gotta be thin sliced Virginia, though Black Forest will do in a pinch. For packing purposes I keep the lettuce and tomato separate, only to be applied before eating so that the tomato and lettuce are at the top of their game. The most crucial element is that the tomato has full mayo contact. I have always favored this combot on white, be it a baguette or squishy sliced sandwich bread. —Meredith Smith