Growing up we used to make a sandwich we called “‘Barbs favorite sandwich’, Barb being my sister. I was lightly toasted bread (white, because we didn’t know any other kind existed in the 70s in small town PA), iceberg lettuce, tomato, onion, Lebanon bologna, oil and vinegar, and oregano. It was fabulous. Sometimes I dream about it. It was sort of inspired by the hoagies we would get for long car rides, but simpler.

A sandwich in Cleveland's Little Italy

An Italian sub at Centre Deli outside of Lowell, Massachusetts - mortadella, salami, and ham piled high with provolone, chopped pickles, mayo, oil, hot peppers, shredded lettuce and a swizzle of hot tomato relish. OH MY.

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Anonymous wrote:Your fav sandwich of all time and one you can create at home seems like two different threads! My favorite make at home sandwich: toasted white bread (sliced thick), chunky peanut butter, gerkins (sliced thin long-wise), cilantro, sprinkle of soy sauce, sriracha to taste. Perfection.

Yuck!

Sam Sifton disagrees.

https://cooking.nytimes.com/recipes/1020024-peanut-butter-sandwich-with-sriracha-and-pickles?smid=ck-recipe-iOS-share

Who?

NP here. Sam Sifton.

I don’t know him.

He’s the food editor of the New York Times, and the founding editor of NYT Cooking.

Zoom over your head! Lol

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Anonymous wrote:I often dream about the chicken tarragon croissant sandwich from the American Cafe in the 80’s.

Oh gosh. It was delicious.

I remember The American Cafe and really miss it. Another place I really miss is Generous George’s pizza in Alexandria.

muffaletta, New Orleans

Until I had it I thought I hated the taste of olives

Pork with pineapple (grilled) and Swiss cheese in a baguette. Baguette had butter on top and was also slightly grilled/warmed.

Anonymous wrote:earls in Clarendon did a thanksgiving sandwich with turkey, stuffing, cranberry sauce...

Except Earls has the worst bread ever and everything from there is soggy.

Anonymous wrote:I love an Italian beef sandwich with au jus from from Chicago. Nice crunchy bread and super hot. It's a little like a French Dip except the beef is shaved and seasoned Italian style. Man, I could go for one of those right now.

They don’t exist in the DC area. Very few good sandwiches do.

Anonymous wrote: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.

Same place, but Zunzi's signature Chicken Conquistador.

The tripleta or Mallorca sandwiches from Puerto Rico. Local bakeries are amazing, but even the Burger Kings there are great on the go.

Anonymous wrote:Philly makes the best sandwiches anywhere

* Sarcone's italian hoagie on their famous bread

* Italian pulled pork with sharp provolone and broccoli rabe from Tommy DiNic's and or with their brisket

* John's roast pork with long hots and sharp provolone.

Sharp provolone is a good sign that a sandwich is going to be tasty.

Philly makes the best sandwiches anywhere

* Sarcone's italian hoagie on their famous bread

* Italian pulled pork with sharp provolone and broccoli rabe from Tommy DiNic's and or with their brisket

* John's roast pork with long hots and sharp provolone.

Anonymous wrote:I often dream about the chicken tarragon croissant sandwich from the American Cafe in the 80’s.

Oh gosh. It was delicious.

Cemita in Puebla, Mexico