There is a chain in Michigan called Big John Steak & Onion. While they have other options I've yet to try them as I feel it's akin to ordering steak at Joe's Stone Crab. If you get the chance I recommend the extra meat with cheese, hot peppers and you have to have the red sauce.

https://www.bigjohnsteakandonion.net/

I remember how much I used to enjoy a poor boy sandwich from Antone’s in Houston.

That was a long time (40 years) ago. Maybe my memory of the sandwich is clouded by the memory of the girl I used to meet for lunch there. I can’t even really say what it was I liked about the sandwich.

Pittsburg. Primanti Brothers. Nothing else to say.....

Since arfmel has opened the door to long ago memories, I still fondly recall the unbelievably large sumptuous Ruben sandwiches from Danzer's when it was located on the north side in Syracuse. Great German beers on tap to wash it down with although invariably half of that monster would be wrapped up to take home.

Changes of location and ownership have sadly diminished this once great sandwich.

BLT from a couple years ago



Makings of a great sandwich

“still fondly recall the unbelievably large sumptuous Ruben sandwiches from Danzer's...”

Come to think of it, Giuseppi’s Old Depot used to sell a Reuben that I used to split with a big fat coworker. A huge and delicious sandwich it was. Unfortunately the last couple of times I was in Colorado Springs and went there the Reubens were nothing special.

Believe it or not, the Reuben at Arby's is pretty darn good.

quote:

Originally posted by Flash-LB:
Believe it or not, the Reuben at Arby's is pretty darn good.

It's even better when you add Horsey Sauce to it. I put 1 whole packet on mine and it becomes extra good.

Jim

I wish I could have taken a better pic, but here's an Argentine version of a Club Sandwich that I bought a slice of for roughly $4.00. To say it was outstanding would be a terrible injustice. All the ingredients were fresh and delicious. Just a little sandwich shop in Buenos Ares, but I'm definitely returning some day!!!

quote:

Originally posted by Jimbo54:

quote:

Originally posted by Flash-LB:
Believe it or not, the Reuben at Arby's is pretty darn good.

It's even better when you add Horsey Sauce to it. I put 1 whole packet on mine and it becomes extra good.

Jim

I use either 3 or 4 packets of the horsey sauce on mine.

I’ll take a Ferdie from Bear’s, Covington Louisiana. There is no finer sandwich.

In the late 50's or early 60's my mom harvested a recipe from Playboy magazine for an "Italian Submarine Sandwich" It proved to be so good that it was a staple of our home life growing up. As I recall the recipe:

Start with a fresh loaf of French bread, split horizontally, reheat in oven until lightly toasted and heated through before splitting. After splitting, remove some of the core to allow room for ingredients. I generally dig out about a half inch of bread "flesh" with my fingers from both top and bottom.

Add the following ingredients:

bottom half:

thin sliced Ham (see note (1) below)
thin sliced Salami (1)
thin sliced Swiss or Provolone cheese (it is OK to use both) (1)
thin sliced onion

top half:

thin sliced tomatoes (3)
think sliced cucumber
thin sliced pickeled pepperocini (Marzetti brand recommended)
sliced hard-boiled egg

after both sides complete, and before combining, sprinkle over both halfs:

oil and vinegar dressing (2)

Preparation notes:

1) the meats and cheeses should be sliced into strips, this allows more even coverage and fewer thick spots with an over abundance of one particular ingredient.

2) Dressing should be mixed immediately before the sandwich build, oil should be EVOO, vinegar can be wine, balsamic, or cider, bountiful amounts of salt and pepper in the dressing for seasoning

3) tomatoes must be fresh from the vine, preferably picked immediately before the build

4) ingredients should stand proud of the edges of the bread.

5) ingredients should, in general, be one layer thick, but the chef should use his judgment.

Less than a month until I'm picking tomatoes, after the ceremonial season opening BLT, this is always what I make next.

quote:

Best one I ever had was on a cold windy day at Martha's Vineyard with a Nastygansett

Woa, easy, easy. Nuthin' wrong with sipping a tasty 'Gansett on the Vineyard, done it myself



If I can't find a local sandwich shop I have had very good luck with Jersey Mike's across various states. One thing I miss about New England is good sub shops and good local "bar room" pizza.

This thread has me starving to death!! I do love me some sammich!!

I'm a sammich nut, love 'em. The one thing I don't like is to go into a sub shop and tell them the one I want off their menu and then they start asking me how I want it made. A good sub / sandwich shop should know how to make a good one with out my help.

quote:

Originally posted by erj_pilot:
Pittsburg. Primanti Brothers. Nothing else to say.....

When working nights in the burgh, I'd stop at Primanti's in the Strip & get a sandwich to eat on the way home.

quote:

Originally posted by bald1:
I still fondly recall the unbelievably large sumptuous Ruben sandwiches from Danzer's when it was located on the north side in Syracuse.

I'd give my left nut for a Danzer's Rueben right now.

There's not many things that I miss about NY, but they are one.

quote:

Originally posted by Gustofer:

quote:

Originally posted by bald1:
I still fondly recall the unbelievably large sumptuous Ruben sandwiches from Danzer's when it was located on the north side in Syracuse.

I'd give my left nut for a Danzer's Rueben right now.

There's not many things that I miss about NY, but they are one.

I don't know about left nut but I sure do agree about missing those. Never have found anything close. They were a staple in my teens and twenties as well as in later years when I returned to visit relatives.

Gustofer,

Any of these places ring a bell besides Danzer's?

Coleman's -- Tipperary Hill
Weber's -- North Side
The Chalet -- Fayetteville
Seven Stone Steps -- Cazenovia
Griff's -- Manlius
Yellow Ballon -- Dewitt

Emailed you a similar question back in March 2019 but it was never answered. Probably ended up in your spam folder.

quote:

Originally posted by bald1:
Any of these places ring a bell besides Danzer's?

Coleman's I think I've been to, but not the others.

Dinosaur BBQ was always a good place too. As I recall, they sold out to new owners around 10 years ago and just aren't quite the same.