Conquer Club

Ok, let's see what you like.

I'm going with tomato, bacon and Miracle Whip.

Followed by a three way tie.
Turkey.
Pastrami with yellow prepared mustard.
Roast beef. With either horse radish or mustard.

Optional veggies added.

My go to at home is BLT no mayo, sometimes with dill pickle slices. toasted whole wheat or white bread.

If I go to a good deli I tend to go with hot coppa, lettuce, tomato, red onion, dill pickle slices OR touch of oil/vinager on dutch crunch roll.

I'm not including hot sandwiches in my answer because i think then it just becomes too broad a category.

inb4 Saxi says avocado toast.

have to say a nice reuben is my all time fav, but I do enjoy BLT's quite a bit. MTL smoked meat is also nice, but they're kinda overpriced, imo.

Every sanny I've ever had.

But a Reuben.....mmmm.

And any whitefish, prepped in any manner ....

Deep fried fresh off the boat halibut sanny I had sunday

https://photos.app.goo.gl/FnNkdZxhqZaoo4d76

Italian Beef Sandwich - Chicago Style

Tender fall apart thin sliced beef piled high on a hoagie bun with
Giardiniera, optional provolone cheese and dripping with juices. Served with home cut fries and a large chilled glass mug of beer!

2dimes wrote:Turkey.
Pastrami with yellow prepared mustard.
Roast beef. With either horse radish or mustard.
Optional veggies added.

That is a tasty base to start from, we can be friends.

Sandwiches are pretty much a comfort food for me.
Every couple months the wife and I will have a 'sandwich week' where we buy 6-8 different meats, cheeses, sauces, and then a couple dozen buns. Especially in summer.
One of my personally made sub/sandwiches rival any full course cooked meal.

I prefer cold sandwiches over hot.
Most coldcuts are welcome on my creations with the exception of bologna. Never in my life understood its popularity.
Roast beef and pastrami stand out as all stars.
Most sandwich productions also get 3-4 supporting actors from the group of: Onions, pickles, tomatoes, garlic, yellow banana peppers, cooked mushrooms, black olives

And depending on my mood mustard, horse radish, a variety of bbq sauces, and this mystery sauce from this ethnic Polish shop near me. I stopped caring what it was long ago, its amazing. Get most of my lunchmeats there as well. I try to support the smaller shops whenever possible, and hearty Slavic flavors tickle my taste buds.

Lil Polish shop

Sandwiches are good, and I love most of them. I wanted to say a HOT sandwich, but it appears Mookie said NOT in this thread.

I like roast beef and pastrami, but deli turkey and ham are good, too. And different breads, rolls, and spreads with some veggies (including pickles) add good variety.

I am not a fan of sauerkraut (nor most sour and tart foods), so I am not much for a Reuben. However, a local place near where I live does what it calls the Rachel, replacing the sauerkraut with coleslaw. THAT is really good and something I enjoy.

Tuna and light mayo is the only sandwich (maybe with pickles) is the onIy one I'd ever make at home, or fish fingers sandwich with perinaise at the weekends for some variety.

If I'm out I probably wouldn't get a sandwich, although if I did I like a Reuben.

Always whole grain breads, none of that white shit.

I never learned the different names of sandwiches. But I like many.

saxitoxin wrote:I never learned the different names of sandwiches.

Just ask for a Larry David.

You don't need to use names Saxi, you can just list ingredients.

Lonous, sandwich week sounds spectacular! Particularly because you're using buns.

I was staying with my dad's uncle on his farm for the summer possibly 1977, he was building a tow deck on a neighbor's farm. We would get up have breakfast then go there. At lunch the neighbor's mom made fresh bread and put it out with pickles, meat and veggies. To me that obviously needed to be made into a sandwich. They started calling me Dagwood, I was ok with that. Those sandwiches were increadible!

I agree cold Bologna is not good. Cooked can be ok.

My mom was often a great cook, but I didn't like some of her sandwiches. I would eat them, but sometimes I protested. Most were meat, butter and Miracle Whip. Excellent if it was poultry, usually it was not. Sometimes it was even Bologna.

Her favorite was ham and tomato with miracle whip. No tomato? No problem. I was not a fan.

One day around 1982 or so, I wanted to recreate a pastrami sandwich I had on a school ski trip. Problem was there was no pastrami in our house. I had to make due and discovered Bologna could be made edible, by microwaving it prior to putting it in a sandwich. A fairly significant breakthrough, since my mom kept buying it on sale.

For a while I was actually loving, bread with a thin layer of French's mustard on the bottom, bread with lettuce and tomato for the top, then take Bologna hot from the microwave put it on top of the mustard with a Kraft single (processed cheddar often called American cheese these days). Close it up and it was delicious.

Occasionally I will gather the ingredients to re-live the experience, it's still pretty good, in moderation.

riskllama wrote:MTL smoked meat is also nice, but they're kinda overpriced, imo.

Agreed on the price being unreasonable, and it's become worse. I was going to put it in my three way tie but I can definately use it interchangeably with pastrami since they are quite similar to me. I can also use regular corned beef and be pretty happy.

Did you ever go to Dunn's when they were in the hotel on 16th ave and 19 street NE? I think it might have just changed from being the crossroads at the time.

There is a new casino by the Airport with pretty good food deals. They had Montreal smoked meat then before I tried one, they switched to a Reuben, it was excellent.