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

BLT and or a patty melt.

What??? And nobody has mentioned a Monte Cristo!!! Shame...

French dip, maybe lamb, from Philippe's in Los Angeles (along with their 45¢ cup of coffee).

Buffalo chicken cheese steak is probably my favorite. Sausage parm. is a close second.

Cuban from the Latin American in Palm River Fl.

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

Open face Thomas' English muffins topped with tuna (mayo, black olives, onions), cheddar, and bacon.

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.

The 1:30 a.m. can't sleep 'mater sammich.

The Godmother from Bay Cities Deli in Santa Monica, CA.

TS

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!”

In the oven Italian with oil and mayo.

Good old NY Italian Special - ham, salami, capicola, prosciutto, parmesian, lettuce, tomato, oil, vinegar, salt, pepper and oregano.

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.

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

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.

day 12 after winning the big lottery :
Hire two people to pass a bill in Iowa, making the reuben sandwich the official state sandwich.

So I went to Jersey Mikes yesterday as I do a couple of times a week. I got the regular 6" roast beef with no drink or chips, when it rang up it was $10 something with tax. I looked up at the menu and they had gone up to $9.45, I made a "holy price increase" comment and paid $11.06 with tip. I don't think I will be going back at those prices.

Today I stopped at Publix and got the roast beef 6", it was $5.49. Out the door with some red tater salad for $8.23. Mighty good eats

So glad we re-visited this thread.

My post last year re-inspired me to go back to Publix, buy a package of Oscar Mayer Cotto Salami and some high fat American Cheese and a loaf of fresh white bread. Already had the yeller mustard.

Bob