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pizza - one of the best foods in the whole world... straight cheese pizza with a great doughy crust always does it for me.

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.

@arwenb yay! another potbelly lover!

It's hard to beat the offerings at Sandwhich in Chapel Hill, NC. They make the best tuna salad I've ever tried, a bacon-apple-mushroom grilled cheese, and an incredible "Paratha" with chickpeas, fennel, eggplant, and a handful of Indian spices. I just moved from Chapel Hill and I'm having serious withdrawals!

Bay Cities in Santa Monica is incredible, the best place to grab any kind of sandwich and they're doing these little ones now, like fat cigars, stuffed with cheese and peppers and salami and fresh basil on an oiled roll. Way too addictive.

When I'm at home I use rare roast beef from Ralph's (the Boar's Head is too low sodium for me, apparently I like the additives in the cheaper stuff because the fancier all-natural meat tastes bland) on a toasted poppy seed bun with a slice of sharp cheddar, one leaf of butter lettuce, a mix of mayo and ketchup, mashed fresh avocado then sprinkled with salt and black pepper. I've been making my sandwiches exactly the same way since I was in 3rd grade.

The GODMOTHER from Bay Cities Italian Deli in Santa Monica, CA http://www.baycitiesitaliandeli.com

Genoa Salami, Mortadella Coppacola, Ham, Prosciutto, Provolone with the works on their amazing, amazing, uhhhmazing bread

BLT on white bread with mayo.

OUT :The anchovy and egg at 'wichcraft
IN: Duke's mayo, muenster cheese, lettuce w salt and pepper on crusty sourdough or french peasant bread

Holy crud, that Dimple's place is like 15 mins. from my house. I need to spend more time on Oak Tree Road.

My fav was always Pastrami on rye with cole slaw on it. Now that I'm a veghead, I'll go with egg and cheese on a hard roll with spk.

There are so many good sandwiches, how could you choose just one?
Earl of Sandwich

French Pizza

Set your oven to 400 F. Slice a rustic ciabatta loaf and into eight, 1-inch pieces. Lightly brush 100% Italian olive, extra virgin olive oil on both sides of the bread and lay on a sheet tray. Toast the bread in the oven for 15 minutes, turning halfway for even color and crispness.

Remove from the oven and immediately rub a sliced garlic clove or two on one side of the toast. Too much rubbing and it will be very garlicky, so be careful. At this point, drizzle about a teaspoon of dry white wine or clear brandy on one side of the toast. This will create a moist center while still maintaining a crisp crust. Lay a few slices of tomato on the toast and then top with some prosciutto. Season with a few grinds of fresh black pepper and top with Gruyere cheese. Cook these open-faced sandwiches in the broiler until the cheese melts and bubbles. If you want to get inventive, spread some roasted red pepper aioli on the toast before you build the sandwich.