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The roast beef at Manny's Deli in Chicago. I get it extra rare on an onion roll that is SOAKED in roast beef juice. The potato pancake and pickle on the side aren't too shabby either.

The roast pork, greens and sharp provolone sandwich from DiNics in the reading terminal market in Philly... pure bliss!

@salpico - that sounds amazing...I haven't had an egg cream in far too long. I'm off to buy some U-bet & Seltzer!

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.

oh geez just add some acid - aged balsamic would be perfect

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

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

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 :)

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