Best Sandwich Ever

[Anonymous]

Nobadeer from Jetties!

[Anonymous]

Proscuitto de parma, fresh mozz, pesto and tomato on crusty french bread

[Anonymous]

A turkey sloppy joe (triple-decker turkey, swiss, cole slaw, and russian dressing on rye). Only when made in central NJ. Never when called a turkey rueben.

PB&J on white bread with potato chips carefully placed inside the sandwich after it's made and sliced.

A BLT for lunch after coming in from the beach.

A ham & cheese baguette in France.

[Anonymous]

martin´s potato rolls, genoa salami, mayo and tomato.

[Anonymous]

Fresh moss, fresh tomatoes, Basil and olive oil on ciabatta.
or
Avocado, pepper jack, and tomatoes.

[Anonymous]

Nobadeer on multigrain with no mayo from Jetties. Best ever!!

[Anonymous]

Slices of roasted turkey breast, provolone cheese, tomato, lettuce and mayo (regular or spicy) on any kind of soft white bread.

[Anonymous]

Jettie's Nobadeer. Had it last night!!!!

[Anonymous]

I had this at some museum in NYC a million summers ago:
Bagette with salami, green pepper, feta cheese and mayo. It is incredible.

[Anonymous]

Anonymous wrote:Oh, there are so many.

Chicken Madness at Wisemiller's in Georgetown
Capri (on a hard roll) at The Italian Store
Delight at Parkway Deli
Art Museum ay Taylor Gourmet
Chivito at Fast Gourmet

(Note: You apparent vegetarians will not like any of these.)

Man, it's been YEARS since I've had one of these (since moving to Bethesda), may have to go this weekend. I think I still have them on speed dial.

[Anonymous]

Grilled salmon, lettuce, onion, bacon and thousand island dressing on a bun.

[Anonymous]

Aldo nothing beats pastrami/cornbeef on rye at Marx's in NYC.
Also love a good grilled cheddar cheese w/ bacon & tomato.

[Anonymous]

Chivito is the greatest sandwich ever! Fast gourmet ftw.

[Anonymous]

29.36 here. That was KATZ'S

[Anonymous]

Split a baguette and spread both sides with tapenade. Sprinkle with balsamic vinegar. (Very) thinly slice homegrown tomato and vidalia onion and place on bread in alternating layers, with just a little salt on each tomato layer. Squash the sides of the baguette back together and wrap tightly in cling film. Ignore for at least four hours, but no more than 12. Do not refrigerate! Unwrap the end and devour, peeling the wrap back as you go so the filling doesn't squish out. This sandwich is summer in a bun, and I love it.