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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.

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.

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.

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

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.

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

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

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.

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 :)

THANKS! I will let you know!

Kenji, this whole post just reeks of AMAZING. The part that has me just DROOLING is the bun. You went over the "basically", but would you be able to post an actual recipe for the bun? Thanks!

DANG.
Dang.
Man, I am so happy that you have come to reside at Serious Eats.