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Fire for effect
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Simple. Toasted bread, microwave provolone or American cheese on each slice to melt the cheese, then add a thin slice of cold ham.



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Posts: 7158 | Location: South Georgia | Registered: May 13, 2006Reply With QuoteReport This Post
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BLT and or a patty melt.
 
Posts: 1572 | Location: Northern Virginia/Buggs Island, Boydton Va. | Registered: July 13, 2011Reply With QuoteReport This Post
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What??? And nobody has mentioned a Monte Cristo!!! Shame...


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Posts: 1343 | Location: Denver Area Colorado | Registered: December 14, 2008Reply With QuoteReport This Post
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French dip, maybe lamb, from Philippe's in Los Angeles (along with their 45¢ cup of coffee).
 
Posts: 5235 | Location: San Francisco Bay Area, CA | Registered: April 11, 2001Reply With QuoteReport This Post
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Buffalo chicken cheese steak is probably my favorite. Sausage parm. is a close second.
 
Posts: 1298 | Location: Pennsylvania | Registered: August 24, 2005Reply With QuoteReport This Post
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Cuban from the Latin American in Palm River Fl.
 
Posts: 723 | Location: Inland Nortwest | Registered: May 29, 2006Reply With QuoteReport This Post
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erj_pilot nailed it for a sandwich purchased "out."
#13 original Italian at Jersey Mike’s with extra oil, vinegar, and oregano...Mike’s way.

But at home, as a Yut, my favorite was an Oscar Mayer Cotto Salami and American Cheese on white bread with mustard and Miracle Whip. A stack of the salami and an equal number of cheese slices.

As I matured, I found other lunch meats, other cheeses, other breads and of course, the cheeseburger.

But, if it wasn't for the huge, excessive amount of fat and salt, it'd still be a Cotto salami/American cheese on white for me.

Bob
 
Posts: 605 | Location: TampaBay | Registered: May 22, 2009Reply With QuoteReport This Post
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Open face Thomas' English muffins topped with tuna (mayo, black olives, onions), cheddar, and bacon.



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Posts: 16626 | Location: Sonoma County, CA | Registered: April 09, 2004Reply With QuoteReport This Post
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Roast beef, well done like all meats I eat cold on white bread with mustard and lettuce. A close second would be a sliced beef sandwich from a local BBQ joint with their sauce.



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Posts: 8329 | Registered: March 23, 2003Reply With QuoteReport This Post
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The 1:30 a.m. can't sleep 'mater sammich.


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Posts: 11100 | Location: Florida | Registered: June 23, 2003Reply With QuoteReport This Post
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The Godmother from Bay Cities Deli in Santa Monica, CA.

TS
 
Posts: 808 | Location: California | Registered: March 27, 2005Reply With QuoteReport This Post
Get my pies
outta the oven!

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Just an FYI to you guys saying “Philly cheese steak”, there’s no such thing as that. It’s a Philly Cheesesteak, one word. Most of the time just plain “Cheesesteak”.

Also you’ll NEVER hear anyone refer to it as a “Philly” here. I used to cringe seeing TV commercials from some national chain like Quiznos talking about their “Philly”. Blasphemy!

I have a coworker from Virginia who comes up to Pennsylvania every so often and he always makes me chuckle when he says “let’s go get a steak & cheese!” Big Grin


 
Posts: 26236 | Location: Pennsylvania | Registered: November 12, 2007Reply With QuoteReport This Post
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In the oven Italian with oil and mayo.




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Posts: 1100 | Location: New Hampshire "Live Free or Die"  | Registered: September 02, 2006Reply With QuoteReport This Post
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Good old NY Italian Special - ham, salami, capicola, prosciutto, parmesian, lettuce, tomato, oil, vinegar, salt, pepper and oregano.
 
Posts: 6421 | Location: Maui | Registered: December 15, 1999Reply With QuoteReport This Post
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quote:
Originally posted by jhe888:
Oh yeah - liverwurst with onion, cheese, and mustard on rye or pumpernickle.

Very good indeed. I like the braunsweiger variety of liverwurst – specifically Thumann’s braunsweiger. And Thumann’s “Düsseldorf” mustard on it. On Mestemacher German-baked Pumpernickel:
www.amazon.com/dp/B00176GK1O/r..._api_i_T2SrEbW113FQ2

I discovered this bread over two years ago, and have never been without it since. Unopened six-slice packets keep good at room temperature for months.



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Posts: 5480 | Location: San Diego | Registered: July 26, 2014Reply With QuoteReport This Post
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side_shot said,

In the oven Italian with oil and mayo.

I've noticed some sub shops now heat their subs, Firehouse is one.

My wife and I thought we'd give 'em a try and about gagged when both our sandwiches were actually hot. I had a sub, can't recall what she had. We hated them, never went back.

Don't you realize that lunch meats are known as cold cuts (look at the sign above the lunch meats at Publix, for example) and that's exactly how I want to eat them?

Bob
 
Posts: 605 | Location: TampaBay | Registered: May 22, 2009Reply With QuoteReport This Post
Nosce te ipsum
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Currently toasted Italian white, mayo, munster, a good inch of iceberg, spicy mustard. Two of those is a belly filler but it does not stick to your gut.
 
Posts: 7426 | Location: Mid-Atlantic Region | Registered: March 24, 2004Reply With QuoteReport This Post
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day 12 after winning the big lottery :
Hire two people to pass a bill in Iowa, making the reuben sandwich the official state sandwich.





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Posts: 49069 | Location: Henry County , Il | Registered: February 10, 2004Reply With QuoteReport This Post
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