Comments on: Dear Clusterflock: What’s the best sandwich you ever had?

By: uncahal

uncahal — Fri, 03 Jul 2009 05:30:17 +0000

The Italian beef with provolone and peppers and onions dipt in the “gravy” from Rocky’s Corner in Hot Springs, Arkansas is a major major treat.

Favorite homemade is a lovely and simple egg salad and bacon with a few shots of Chipotle Tabasco on Columbo sour dough, washed down with a cold Anchor Steam.

By: Jesse

Jesse — Mon, 02 Mar 2009 23:44:20 +0000

Thyme for Chicken sandwich @ Tubs Subs – Seattle WA

Grilled Tri-Tip Sandwich @ Brazil Cafe – Berkeley CA

Fried Chicken Sandwich @ Bakesale Betty – Oakland CA

Any Sandwich @ Genova Delicatessen – Oakland CA

Home-made Sandwich:
Bacon, Avocado, Mayo, Crystal Hot Sauce, Peppadew Suite Peppers

By: Sheila Ryan

Sheila Ryan — Fri, 27 Feb 2009 21:51:30 +0000

Aaron, the place way out in Westmont or the joint in Elmwood Park that Big Nick used to run? (I mix up my Johnnies.)

By: Aaron Winslow

Aaron Winslow — Fri, 27 Feb 2009 21:42:31 +0000

Johnny’s Italian Beef w/ hot in the western Chicago burbs.

Any decently prepared banh mi. I like the one with the pate and weird vietnamese cold cuts. God dam that is a genius sandwich!

By: Dave Farris

Dave Farris — Fri, 27 Feb 2009 20:28:19 +0000

Oh! How could I have neglected to mention… Day after Thanksgiving, fresh turkey with mayo on one of my 101 year old grandma’s potato rolls. We look forward to that all year!

By: Amanda Mae Meyncke

Amanda Mae Meyncke — Fri, 27 Feb 2009 16:48:18 +0000

Sandwiches aren’t the same without meat, so I often lust over the hot Pastrami on rye sandwiches at Canter’s Deli in Los Angeles. Haven’t had one in three years. You want to know pure sandwich hell? become a vegetarian.

By: MarcN

MarcN — Fri, 27 Feb 2009 16:35:52 +0000

Rein’s Deli in Vernon, CT has amazing roast beef, Ruben’s, etc

http://www.flickr.com/photos/marcn/15004377/

I’m hungry now.

-m

By: Cindy Scroggins

Cindy Scroggins — Fri, 27 Feb 2009 16:07:10 +0000

Oh, I could live on sandwiches. My favorite is probably one that’s a summer staple for us: Whole Foods ciabatta; a little olive oil; fresh mozzarella (or, if we want something a bit heartier, a good goat cheese); basil leaves; slices of fresh-off-the-vine tomato; salt and pepper. If I’m ambitious, I’ll heat it with our little panini maker. Served with kettle chips and an ice-cold beer.

Oh, I want one bad.

By: Phil Bebbington

Phil Bebbington — Fri, 27 Feb 2009 15:52:40 +0000

Surely, a chip butty without butter must be a crime in most places! I mean, what would be the point?

By: Dan Smalley

Dan Smalley — Fri, 27 Feb 2009 15:50:26 +0000

I think it depends on the time of year. And the time of day.

For the summer I don’t think you can beat a honey roast ham, lettuce and Heinz Salad cream on a French baguette.

Winter, I’d go for hot roast pork with loads (or lashings, whichever you prefer) of English mustard.

Sandwiches are too awesome to narrow them down to just one. Sometimes you want something complicated like the ones in previous posts, sometimes a chip butty is the only thing you want.

BTW, am I in a shrinking demographic of people who butter their sandwiches?