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The thread on Dukes Mayo got me to thinking. What’s your favorite sammich? I guess mine would be an old fashion bologna with colby cheese, lettuce, tomato and mustard.
Posts: 1640 | Location: Kentucky | Registered: February 16, 2005Reply With QuoteReport This Post
Go Vols!
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For mayo, I like bologna cheese with chips on it - barbecue or Doritos
Posts: 16994 | Location: SE Michigan | Registered: February 10, 2007Reply With QuoteReport This Post
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I find it hard to beat a good ole bologna just as you described, but add some mayo.
Posts: 139 | Location: Kearney, MO | Registered: October 18, 2016Reply With QuoteReport This Post
Age Quod Agis
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On man...

Hot pastrami
Meatball sub
Italian (with hots, damnit)...

Who can pick just one?

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Posts: 11687 | Location: Central Florida | Registered: November 02, 2008Reply With QuoteReport This Post
Green grass and
high tides
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Yeah, homemade meatball sammich. Thick sliced crisp Blt with fresh tomato. A real hot roast beef sammich with homemade gravy. That is for starters.

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Posts: 16446 | Registered: September 21, 2005Reply With QuoteReport This Post
Character, above all else
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A Reuben with a few Black and Tans. McP's Irish Pub on Coronado Island has the best example I've ever had.

"The Truth, when first uttered, is always considered heresy."
Posts: 2313 | Location: West of Fort Worth | Registered: March 05, 2008Reply With QuoteReport This Post
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Hard to say what is my favorite.

Italian sub. Grilled cheese. A perfect BLT. Reuben. PB&J. Had a great schnitzel sandwich the other day.

A local sub shop makes a "Hot popper" cheesesteak! It has jalapeños and cream cheese.

A top favorite is a Bobby from Capriotti's. Now that's a damn good sandwich, Thanksgiving on a roll!

... Chad - Much better than scrap paper! Use 'Take5' to get 5 bucks off.
Posts: 727 | Location: Colorado Springs, CO | Registered: December 14, 2009Reply With QuoteReport This Post
I Am The Walrus
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Italian beef, dipped with hot peppers

Pretty much in that order.


Posts: 11708 | Location: El Paso | Registered: March 12, 2005Reply With QuoteReport This Post
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#13 original Italian at Jersey Mike’s with extra oil, vinegar, and oregano...Mike’s way.

At home...BLT with chedduh and a fried egg that’s juuuuuust a tad runny and puts a little melt on the cheese on lightly toasted Oroweat Health Nut bread...heavy on the Duke’s mayo.

"If you’re a leader, you lead the way. Not just on the easy ones; you take the tough ones too…” – MAJ Richard D. Winters (1918-2011), E Company, 2nd Battalion, 506th Parachute Infantry Regiment, 101st Airborne

"Woe to those who call evil good, and good evil... Therefore, as tongues of fire lick up straw and as dry grass sinks down in the flames, so their roots will decay and their flowers blow away like dust; for they have rejected the law of the Lord Almighty and spurned the word of the Holy One of Israel." - Isaiah 5:20,24
Posts: 8330 | Location: NW Houston | Registered: April 04, 2012Reply With QuoteReport This Post
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Italian roast pork hoagie with brocolli rabe and provolone. There is another version which substitutes sweet italian sausage for the roast pork.

For those of you who have not had one,, I know, it sounds weird, but it is so good.

"I don't own the night, I only operate a small franchise" - Author unknown
Posts: 2391 | Location: Texas | Registered: September 27, 2004Reply With QuoteReport This Post
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Posts: 2640 | Location: Unass the AO | Registered: December 16, 2007Reply With QuoteReport This Post
Yeah, that M14 video guy...
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Dave's killer bread, (seven grain), Best Foods olive oil mayo, green leaf lettuce on both flanks. In the middle: two slices of Boar's Head Mortadella with pistachio sandwich meat, two slices of Vlasic Bread & Butter chips, salt and pepper from the grinder, one slice of Boar's Head imported Swiss, two slices of Boar's Head olive loaf sandwich meat.

Accompanied by Kettle brand Krinkle cut Salt & Black Pepper chips.

Other sandwich meats I commonly use are Boar's head Deluxe ham and Genoa Salami.


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Posts: 4588 | Location: USA | Registered: February 13, 2001Reply With QuoteReport This Post
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Prosciutto and fresh mozzarella with lettuce, tomato and olive oil on fresh Italian baguette.

Corned beef and pastrami on rye with brown mustard.


Chopped chicken liver on dark bread with onion and brown mustard.

Cream cheese with lox, and capers, or onion, on a fresh bagel.

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Posts: 1788 | Location: South Carolina  | Registered: January 01, 2014Reply With QuoteReport This Post
Membership has its privileges
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Reuben here, traditional or turkey.

Niech Zyje P-220

Posts: 36173 | Location: 45174 | Registered: December 09, 2001Reply With QuoteReport This Post
We gonna get some
oojima in this house!
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Muffuletta. With no bread nowadays.

TCB all the time...
Posts: 6501 | Location: Cantonment/Perdido Key, Florida | Registered: September 28, 2009Reply With QuoteReport This Post
Smarter than the
average bear
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Crawfish poboy. Not many places do them, but I like it more than shrimp.
Posts: 2879 | Location: Baton Rouge, Louisiana | Registered: June 20, 2006Reply With QuoteReport This Post
Little ray
of sunshine
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Good pastrami on rye

Oyster po' boy

Lobster roll

The fish is mute, expressionless. The fish doesn't think because the fish knows everything.
Posts: 50456 | Location: Texas | Registered: February 10, 2004Reply With QuoteReport This Post
always with a hat or sunscreen
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Lobster roll


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Posts: 13332 | Location: Black Hills of South Dakota | Registered: June 20, 2010Reply With QuoteReport This Post
Drill Here, Drill Now
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Cuban sandwich. My favorite is a twist on the traditional with substituting low-n-slow smoked pulled pork for sliced pork.

BLT is a close 2nd. Summertime it's made with my homegrown organic maters. Usually buy something fancy (e.g. kaiser roll) from HEB's bakery, and some thick cut HEB bacon. I don't ruin it Mayo either as it's gotta be Miracle Whip.

Bahn Mi. I had never heard of them prior to a Sigforum thread. I've paid it forward and introduced people in 2 countries to this Vietnamese sandwich.

This message has been edited. Last edited by: tatortodd,

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Posts: 20362 | Location: N. Houston, TX | Registered: November 14, 2005Reply With QuoteReport This Post
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Meatloaf, and PB&J w/ banana slices on toast.
Eating out Monte Cristo, though I love a good Cuban, which I have not located here in the Hills.
There are some good hamburgers here!
BLT in the summer, or when you want to wish for summer, but tomatoes in winter is an issue!

Posts: 1287 | Location: Southern Black Hills | Registered: September 14, 2012Reply With QuoteReport This Post
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