A Reuben with real rye bread and fresh sauerkraut.
But I really want to try the special sentient sandwich from adventure Time.
I love a good Reuben. With Russian dressing, rather than Thousand Island. I know the only real difference is a small amount of relish, but it makes the sandwich better.
I'm Finnish and I'm apprehensive towards your concept of "real rye bread".
I remember seeing a lot of Reubens when watching House MD, and the rye bread was always so light coloured.
A few minutes ago I made a Reuben with cooked frozen pizza slices as the bread. It was amazing. I swear I am not stoned, which my wife accused me of being.
Mine's the Vietnamese bánh mì. Cucumbers, cilantro, pickled carrots and daikon, jalapeños, mayo spread (similar to Kewpie), paté, and your choice of meat, on a Vietnamese baguette. I prefer traditional cold cuts, char siu (xa xiu), or meatballs (xiu mai). And I always pay for extra paté.👌🏼
Ooh. There's a place in Seattle called Un Bien that makes a great Cuban sandwich. The original cook from Paseo (their Cuban style sandwich won 2014's best sandwich in Seattle) left and opened Un Bien. I always make sure to stop by when I get the chance!
A nice M.L.T. A mutton, lettuce, and tomato sandwich when the mutton is nice and lean and the tomato is ripe.
A BLT dressed up with avocado. The quality of the vegetables is key. Doing it right requires fresh lettuce and tomatoes from the backyard garden. Nothing store-bought can compare.
Hell yeah, with lightly brined tomatoes… 🤤 Gotta let those maters soak up some salt before assembly time!
If you salt them and let them sit for a bit (like 10 min?) before assembling, it’ll amp up the flavor of the tomato slice & draw out some of the moisture; leaving you with a less soggy BLT.
I didn’t believe that nonsense until I tried it, now I slice & season tomatoes first. It’s kinda crazy.
Best I have ever had was this, but on cibatta with a spicy Cajun mayo type spread. From a local deli chain in Denver.
The Reuben is up there. A delightful combination of creamy (Swiss), hearty (Rye), salty (corned beef), sweet (Thousand Island dressing), and tart (sauerkraut). Those are like, the Power Rangers of sandwich ingredients. When they combine, the end result is unstoppable.
If you asked me individually about each of those ingredients, I'd tell you I wasn't really a fan (besides the kraut. Love me some kraut), but when they are all together, it really is a Megazord of delight!
The Cubans my wife made. They were the best example I have ever had.
I could Se7en Gluttony kill myself on these if the supply was available.
Cuban sandwiches are the perfect example of something that invokes a feeling of "it CAN'T be that Earth-shatteringly good," when you first hear about it. In all innocence, you're like "it's just a pork sandwich, right? How can it be this big of a deal to people?"
But then you have a well-made one, and you want to build a time-machine, just so you can go back in time and slap yourself in the fucking face for thinking that dumb shit. Because they're absolutely the best sandwich, and you WILL fight anyone who says different.
Came in here specifically to say a Cuban and it's the first thing I see already mentioned.
Those things are so damn good.
I want to hear more about this citrussy.
Jokes aside sounds amazing. Cubans are really good. My wife makes them as eggrolls.
Monte Cristo
Turkey, ham, cheese on bread and then you dip the entire sandwich in a batter or just seasoned eggs (like French toast) and then deep fried.
Served with raspberry jam usually.
Very hard to find a good one.
I missed it, taking care of family.
And by all reports, going next year may be the better option... expected 2000 turnout, got 5000 people... 2 portaloos, no traffic management etc.
But then 15 types of Bahn Mi would probably be worth it.
Had my first muffaletta in the NOLA French Quarter during Mardi Gras. It was 3AM or so, in the middle of an all night pub crawl, ordered a "half muff" and my goodness. Perfect drunk food lol
I think the only reason muffaletta isn't mentioned more here is that people simply aren't aware of its existence.
It's in a dead heat with a proper reuben, though. They both get to exist because you can't get a perfect one in the same place.
Seriously, sandwiches made my wife just taste better. The joke is that the secret ingredient is "love," but in reality, the secret ingredient probably is the love and gratitude you feel for the sandwich artist.
Someone already mentioned the Reuben, which is delicious, but an authentic pulled pork sandwich with coleslaw and just enough barbeque sauce to taste it is one of the best things on earth. I could drink that creamy, bbq-y, pork juice that leaks out like Gatorade.
Same. If I've got the money, and I'm somewhere new and they have it, I'm ordering this. The Venice Whaler (back in 2011) was so far my favorite.
Soft boiled egg, tomatoes, home made mayo, black pepper and salt on a French baguette. Simple and just perfectly fine.
There's something particularly good about just boiled eggs, black pepper, and mayo on buttered bread. I've had this one a few times.
Beef pattie + bacon + fried egg + cheese + mayo. That's what I want. In every burger.
In Australia we have a "works" burger that is steak + bacon + egg + onion + lettuce + beetroot + cheese + mayo, and sometimes pineapple too. It's amazing, it's my favourite burger.
A BLT with pepper bacon thickly cut and crispy, fresh lettuce, fresh tomatoes, mustard, mayo, swiss cheese, and a splash of red wine vinegar.
PB&J. Merely because it's the only sandwich in my mind that can fulfill a hearty, sweet craving and be satisfying every time. The simplicity is second to none, it brightens up my day each time I eat it.
Almost any sandwich that wasn't made at home.
I don't know why but sandwiches from somewhere always seem to taste better to me than ones I make at home, even if I copy it exactly. I don't know if it's psychological or what, but I'm always at least 10% disappointed with my homemade sandwiches.
I could have fresh crunchy lettuce, fancy mustard, premium meats, sprinkles or celery salt, fresh onion, whatever - it still doesn't match some sandwich I get out and about. I don't get it.