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That's a tough one, Kbear. I was going to say ham and cheese, since it's my go-to sandwich, but then I click through to answer your question and you're all like, "Bahn mi."

I think I'll stick with ham and cheese, though. Boring, yes. But I could probably eat an HnC every day and not get tired of it.

I have never heard of a Bahn mi....... what is it?

And of course a Cuban Sandwich, two different cuts of pork who can resist it?

I have two:
1. Tuna Melt. I absolutely love tuna mayonnaise. It's a bit embarassing, but true. I like it on seven grain toast, with cheddar cheese or jarlsberg, and a slice of tomato under the cheese.
2. Smoked tofu with watercress, tomato, cucumber and red onion on seed bread. This is perticularly nice with vegan mayonnaise and piccalilli.

I second the Rueben, although I prefer mustard to Russian dressing on my Ruebens. David Rosengarten did a great segment on the Rueben on his show Taste... gosh, that must have been 10 years ago or more.

I'll have to ask him about it.

Grilled cheese on sourdough with a good muenster, really good aged extra sharp cheddar, and of course, a fresh tomato slice.

Then you serve with tomato bisque and it is the best meal ever.

My absolute favorite is the bacon, tomato and avocado sandwich. But ONLY when every ingredient is perfect.

The tomatoes must be homegrown and vine ripened to a brilliant red perfection. Unfortunately they are only available about three or four months out of the year.

The bacon must be thin and crisp and Oscar Mayer center cut.

The avocado needs to be soft and ripe. I prefer the Fuerte variety, but Bacon is alright. Most of the time only Hass are available, though.

The bread is very important, too. For the perfect sandwich the bread needs to be what my grandmother made my first sandwiches with, Wonder Thin Sandwich. (Yes, I know this bread has no flavor and virtually no nutritional value. No, I don't care.)

The mayo must be Best Foods/Hellman's, the salt has a little wiggle room in it's style, but the pepper must be black and straight out of the pepper mill.

The layers have to be bread slathered with mayo, then avocado, a little salt and pepper, and the bacon must be placed vertically on the sandwich. The tomato and a bit more salt and pepper on the other slice of mayo'd bread. Then you bring the two halves together, squish it down a little, and then cut it in thirds, horizontally. Also, in order for the sandwich to be absolutely perfect, everything needs to be cut to fit the bread-- exactly.

Anal retentive sandwich making? Why yes, yes it is.

cheese--cheddar, manchego, maybe gruyere--on black bread with grainy mustard. that's it.

Anything on gluten bread. Getting close on recipes with the GF breads now, though. Although I have to admit that I crave a simple tomato, fresh basil and fresh mozz panini. I made at least 1 every weekend for like 4 years before going GF.

Albacore tuna with mayo, celery, onion, grated lemon peel, dill on sourdough rye, not grilled, cold - with chips on the side. At least today. Does a burger count as a sammy? If so, ground sirloin, salt and pepper, charcoal grilled, on a sourdough roll. Nuttin' else.

Kbear I'm with you on banh mi, but a close tie for me is Tony Luke's roast pork sandwich with brocolli rabe and sharp provolone. What a happy, garlicky combo the shaved roast, cheese and greens make The first time I had it was at the NYC branch of this famous Philly cheesesteak joint. Geez, now I'm jonesing for one!

Mmmmm.... banh mi!
But for home-assembled sammy-liciousness, I love a thick-sliced tomato, spicy grainy mustard and dill pickle sandwich on homemade multigrain bread.