The world's 10 best sandwiches

[Locutus]

Subjective of course but here you go:


The World's 10 Best Sandwiches - Cool Stuff - ShortList Magazine




Personally, I like a nice cheddar cheese and onion, or a good Reuben, or a tasty BLT or even a peanut butter and brown sugar. ;-)

 

[gopher]

All of those were good fer darn sure. But nothing beats the sandwiches I make in my kitchen. For example, my spicy peppered bacon cheese burger or meat loaf on toasted garlic bread with sliced pickles, Spanish olives & sweet peppers, topped with lettuce-tomato & Italian salad dressing, a touch of mustard, & barbecue sauce could never be matched by any of those. NEVER.

 

[JLM]

The first five include five different varieties of head cheese, followed by salmon, roast beef, corned beef, turkey and summer sausage.

 

[DurkaDurka]

Smoked Meat on Rye, can't beat it.

 

[EagleSmack]

Dorado's Cemitas!

 

[The Old Medic]

I vividly remember going out the first time after being assigned to Valley Forge General Hospital in Phoenixville, Pennsylvania. I had never lived in the Eastern part of the US, and had never heard of a Philly Cheesesteak.

There was a small deli/sandwich shop across the highway from the hospital. Their cheesesteaks were heavenly, freshly made for each customer, and stuffed with steak, onions, mushrooms, sliced peppers and melted provolone and mozzerella. You could charge them, and pay for them on payday (in those days, the US Army paid only once a month). Their sandwiches were MUCH better than the vast majority of them found in Philadelphia.

I was stationed at that Army hospital from 1965-1969. I took my wife there in 1980 (the hospital had been closed in 1974), and I was amazed that the deli still had me listed on their books as a good "charge customer" (meaning you could charge anything, and pay for it on payday).

I am somewhat surprised that no form of the Torpedo/Hoagie/Submarine sandwich made the list. Properly made, those can be an absolute delight. There are also wonderful sandwiches in Germany, Italy, the Ukraine, Russia, etc., etc.

 

[#juan]

Seems to me that Simons, down on Main in Winnipeg, make a Reuben sandwich that is as good as anyone's.
I remember about an inch or more of smoked meat with sourkraut and Swiss cheese on fresh grilled rye bread.

 

[gopher]

I went a few times to the original's Reuben's in Manhattan _ I believe it was at Madison at 40th or so in Murray Hill. Good place to eat those world famous corned beef sandwiches. But I do agree that Katz's patrami sandwich overall was tastier than Reuben's.

 

[GroundWater]

Smoked Meat on Rye, can't beat it.

You got my vote!!!

 

[#juan]

If you're not all that hungry, there is always the bacon and tomato with a little mayo on toasted whole wheat bread.

 

[JLM]

If you're not all that hungry, there is always the bacon and tomato with a little mayo on toasted whole wheat bread.

One of my favourites but too much salt in the bacon! Why can't these a$$holes understand we don't need a bushel of salt to survive?

 

[#juan]

One of my favourites but too much salt in the bacon! Why can't these a$$holes understand we don't need a bushel of salt to survive?

Try back bacon. It's a little more expensive but usually not as salty but bacon has always been salty. Maybe if
you soak the separated slices of bacon in cold water for 10 to 15 minutes. I've done that and it works.

 

[SLM]

Try back bacon. It's a little more expensive but usually not as salty but bacon has always been salty. Maybe if
you soak the separated slices of bacon in cold water for 10 to 15 minutes. I've done that and it works.

What I've found that helps is to do the bacon in the oven on a broiler pan. Four hundred about 4-5 minutes per side. It's crispy on the edges but still meaty/tender too, which is how I like it. Bacon always retains the grease and salt more when you're frying it I've found.

But don't do it unless you have a self-cleaning oven, because it's not something you want to clean up by hand.

 

[JLM]

Try back bacon. It's a little more expensive but usually not as salty but bacon has always been salty. Maybe if
you soak the separated slices of bacon in cold water for 10 to 15 minutes. I've done that and it works.

Yep, it's a little better, but that is living really high on the hog! :lol:

 

[talloola]

If you're not all that hungry, there is always the bacon and tomato with a little mayo on toasted whole wheat bread.

and if you add a fried egg to that, its even better

One of my favourites but too much salt in the bacon! Why can't these a$$holes understand we don't need a bushel of salt to survive?

I don't eat much salt at all, so when I do have bacon, which is not often, its not harmful, and that
salt makes it taste wonderful, then i'm satisfied, and don't need it again for a couple or even 3
weeks or so.

 

[#juan]

One of my favourites but too much salt in the bacon! Why can't these a$$holes understand we don't need a bushel of salt to survive?

You have to remember that the salt is there as a preservative to cure the meat....It wasn't put there as a whim.

 

[CDNBear]

I cut the bulk of salt out of my bacon cure recipe, and sugar is a preservative as well.

 

[SLM]

I cut the bulk of salt out of my bacon cure recipe, and sugar is a preservative as well.

Is the ratio right to cancel each other out? Because I'm not a fan of salty bacon but I don't want it sweet either.

 

[Ludlow]

bologna and mustard.

 

[talloola]

how about a well made clubhouse sandwitch, not much beats that.