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If you’re looking for hot sub ideas, you can turn leftovers into amazing sandwiches:
-chicken cutlets can be chicken parm sub -same for eggplant parm -spaghetti & meatballs can be meatball sub -sausage and peppers etc All you need is left over tomato sauce & provolone from the deli |
In NYC, putting mayo on a corned beef sandwich is considered a crime against humanity. Rightly so. Please rethink your life choices. |
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In this area, and in no particular order:
The Delight at Parkway Deli, halfway between Bethesda and Silver Spring Chicken Madness from Wisemillers' Georgetown An italian sub, fixed the way you want, on a hard roll, from The Italian Store. At Stachowski's in Georgetown, either the pastrami sandwich or the roast beef sandwich. If you have a time machine, these used to be great: A chicken cutlet sandwich from the original Taylor gourmet, in the first year or so they were open. At G Sandwich, the lamb gyro, Jersey Mac, or meatball sub. |
| The French dip I had at Carlyle yesterday. So simple but spectacular. |
Booeymonger? |
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What was that place that served sandwiches near 9th and M... And then they become some kind of dinner club place (or maybe the dinner club was next door)? I don’t remember the name but their sandwiches were so good.
I live in NOVA now and like Sandwich Shop in Vienna because they have decent bread. The bread is key to a good sandwich. |
SundeVitch! |
| I love simple sandwiches, so my favorite is a ham and cheese on a baguette with butter from Breadline |
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I love sandwiches. One of my favorites is a panini at a deli near my office. (Will I ever go there again?)
Thin ciabatta, roast beef, swiss, spinach, and a sundried tomato spread. I don't always love sundried tomatoes, but this is really good. |
| my favorite sandwich (?) is a fresh authentic chicken shawarma |
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My favorite is still a bacon egg and cheese on a roll from a ny deli. Not all delis can nail it, but when they can... so so good.
Other contenders: open faced (double sided!) lox bagel from a sandwich shop in Williamstown, MA simple classic ham, cheese, pickles on buttered baguette from a good bakery or sandwich shop that sources good bread in UK/France |
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Italian sub at Casapulla's in Delaware, driving back from the beach.
Here's what the website says: genoa salami, capicola, peppered ham, provolone cheese, fresh lettuce, tomatoes, onions, salt, black pepper and oregano nestled in our freshly baked sub roll (it's a white sub). I get mine with pickles, hot peppers and oil. |
| The Godfather sandwich at Zunzi’s in Savannah. It was the messiest, most delicious sandwich ever. I’m not sure how to recreate it at home, but they sell their dressings online. |
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Best sandwiches I've ever had was an Ike's in San Francisco - their menu should inspire you:
https://menupages.com/ikes-love-sandwiches/901-polk-st-san-francisco |
I LOVE German pumpernickel bread, the flat kind that looks like this:
Thin cucumber slices with mortadella, or lettuce and ham. Or strong goat cheese. Lots of possibilities! |