Top 50 Sandwiches - Ranked by Scoresman (1 Viewer)

[Scoresman]

#9 - Grilled cheese​

Country of origin: USA

Two slices of bread and melted cheese.

Maybe the oldest sandwich in the world. Ancient Romans were making an early form of these. I prefer a strong, sharp cheese like a very sharp cheddar used sparingly over a gooey sandwich with more, but lesser quality cheese. I feel this balances out with the bread. For bread, sliced cracked wheat sourdough is king. Secret ingredient is to top it of with a little salt sprinkled over the sandwich as it cooks.

Up next: "Utah! Get me two!"

 

[Dan Lambskin]

#9 - Grilled cheese​

Country of origin: USA

Two slices of bread and melted cheese.

Maybe the oldest sandwich in the world. Ancient Romans were making an early form of these. I prefer a strong, sharp cheese like a very sharp cheddar used sparingly over a gooey sandwich with more, but lesser quality cheese. I feel this balances out with the bread. For bread, sliced cracked wheat sourdough is king. Secret ingredient is to top it of with a little salt sprinkled over the sandwich as it cooks.

Up next: "Utah! Get me two!"

Damn I was really hoping this would be #1 with a nod to American cheese. This place would have exploded

Sourdough is usually my go to as well, with a mix of American and other cheeses (usually whatever we have on hand)

Grilled cheese / tomato soup is a good quick fall meal

I’m still on the fence between butter or mayo for the outside of the bread

 

[jamny]

#9 - Grilled cheese​

Country of origin: USA

Two slices of bread and melted cheese.

Maybe the oldest sandwich in the world. Ancient Romans were making an early form of these. I prefer a strong, sharp cheese like a very sharp cheddar used sparingly over a gooey sandwich with more, but lesser quality cheese. I feel this balances out with the bread. For bread, sliced cracked wheat sourdough is king. Secret ingredient is to top it of with a little salt sprinkled over the sandwich as it cooks.

Up next: "Utah! Get me two!"

Damn I was really hoping this would be #1 with a nod to American cheese. This place would have exploded

Sourdough is usually my go to as well, with a mix of American and other cheeses (usually whatever we have on hand)

Grilled cheese / tomato soup is a good quick fall meal

I’m still on the fence between butter or mayo for the outside of the bread

I put butter on the inside and light mayo on the outside.

 

[Mrs. Rannous]

I like a thin slice of ham on a grilled cheese.

 

[Tau837]

#9 - Grilled cheese​

Country of origin: USA

Two slices of bread and melted cheese.

Maybe the oldest sandwich in the world. Ancient Romans were making an early form of these. I prefer a strong, sharp cheese like a very sharp cheddar used sparingly over a gooey sandwich with more, but lesser quality cheese. I feel this balances out with the bread. For bread, sliced cracked wheat sourdough is king. Secret ingredient is to top it of with a little salt sprinkled over the sandwich as it cooks.

Up next: "Utah! Get me two!"

The best one local to me is served at a restaurant named Press 626. Their version: cheddar, swiss, pepper jack, goat cheese, grilled on sourdough. It is possible to add any combination of bacon, ham, tomato, roasted red peppers, red onion, but it is delicious without any of that.

 

[Dan Lambskin]

Pretty sure adding anything other than cheese makes it a melt

 

[Hastur]

Pretty sure adding anything other than cheese makes it a melt

I grew up knowing a 'melt' exclusively as 'open faced'. Not saying I am correct, just that is how we termed it growing up in NJ.

 

[Scoresman]

#8 - Meatball sub​

Country of origin: USA

Italian meatballs, marinara and melted cheese on a hoagie roll

Not much more comforting than a warm, messy, meatball sandwich loaded with marinara and provolone. This is probably the sandwich I make the best at home.

 

[Scoresman]

Up next: The best "day after" sandwich in history.

 

[Scoresman]

#7 - Corned Beef and Cabbage​

Country of origin: USA

Thick sliced corned beef and cabbage, warmed, on bread.

The day after St. Patrick's Day delight. This is my favorite sandwich derived from a meal. In fact, we pretty much just make corned beef and cabbage for the sandwiches. This needs to be a corned beef you cook in a pot, not the sliced deli meat version. A little dijon mustard is optional, but the cabbage should be wet enough not to need much else. There are very few sandwiches as satisfying as this.

 

[Scoresman]

Up next: Why is this sandwich called what it is if it was invented in Los Angeles?

 

[nirad3]

Up next: Why is this sandwich called what it is if it was invented in Los Angeles?

Ooh, ooh... I know!

 

[Mrs. Rannous]

#8 - Meatball sub​

Country of origin: USA

Italian meatballs, marinara and melted cheese on a hoagie roll

Not much more comforting than a warm, messy, meatball sandwich loaded with marinara and provolone. This is probably the sandwich I make the best at home.

What I heard: Dinner at Scoresman's house!

 

[Dan Lambskin]

#8 - Meatball sub​

Country of origin: USA

Italian meatballs, marinara and melted cheese on a hoagie roll

Not much more comforting than a warm, messy, meatball sandwich loaded with marinara and provolone. This is probably the sandwich I make the best at home.

Big fan of this one (had at #10). I’m not shamed to admit I’ll just throw some frozen meatballs and jarred marinara in a crockpot. Then I’ll toast some Italian rolls under the broiler and then top with meatballs and mozzarella or provolone and broil a bit more

We used to have this dive Italian place back when I was in college. I went to a satellite school so lived at home and had an internship close by. This place had the best meatball subs, came out in a ceramic dish piping hot. It was a knife and fork job but it was so good

 

[Dan Lambskin]

#7 - Corned Beef and Cabbage​

Country of origin: USA

Thick sliced corned beef and cabbage, warmed, on bread.

The day after St. Patrick's Day delight. This is my favorite sandwich derived from a meal. In fact, we pretty much just make corned beef and cabbage for the sandwiches. This needs to be a corned beef you cook in a pot, not the sliced deli meat version. A little dijon mustard is optional, but the cabbage should be wet enough not to need much else. There are very few sandwiches as satisfying as this.

There’s a much better day after sandwich, although to be fair I usually eat mine 2 days after right before I watch Michigan beat the crap out of tOSU

 

[Eephus]

#7 - Corned Beef and Cabbage​

Country of origin: USA

Thick sliced corned beef and cabbage, warmed, on bread.

The day after St. Patrick's Day delight. This is my favorite sandwich derived from a meal. In fact, we pretty much just make corned beef and cabbage for the sandwiches. This needs to be a corned beef you cook in a pot, not the sliced deli meat version. A little dijon mustard is optional, but the cabbage should be wet enough not to need much else. There are very few sandwiches as satisfying as this.

I've never heard of this in sandwich form. Then again, I always make Reubens when I have corned beef leftovers.

Doesn't the bread get soggy?

 

[Scoresman]

#7 - Corned Beef and Cabbage​

Country of origin: USA

Thick sliced corned beef and cabbage, warmed, on bread.

The day after St. Patrick's Day delight. This is my favorite sandwich derived from a meal. In fact, we pretty much just make corned beef and cabbage for the sandwiches. This needs to be a corned beef you cook in a pot, not the sliced deli meat version. A little dijon mustard is optional, but the cabbage should be wet enough not to need much else. There are very few sandwiches as satisfying as this.

There’s a much better day after sandwich, although to be fair I usually eat mine 2 days after right before I watch Michigan beat the crap out of tOSU

I ranked the Thanksgiving Sandwich 26. I just like the corned beef variety much better.

 

[Scoresman]

#7 - Corned Beef and Cabbage​

Country of origin: USA

Thick sliced corned beef and cabbage, warmed, on bread.

The day after St. Patrick's Day delight. This is my favorite sandwich derived from a meal. In fact, we pretty much just make corned beef and cabbage for the sandwiches. This needs to be a corned beef you cook in a pot, not the sliced deli meat version. A little dijon mustard is optional, but the cabbage should be wet enough not to need much else. There are very few sandwiches as satisfying as this.

I've never heard of this in sandwich form. Then again, I always make Reubens when I have corned beef leftovers.

Doesn't the bread get soggy?

Toast the bread and eat it right away. This isn't one to pack for lunch at work.

 

[Scoresman]

#6 - French Dip​

Country of origin: USA

Thinly sliced roast beef on a baguette, served hot, usually au jus (with juice).

This sandwich comes out of LA, when chef Philippe Mathieu accidentally dropped a French roll into a pan of roasting juices in 1918 while making a sandwich for a police officer. The officer didn't mind and said he'd still eat the sandwich, and the next day he returned with friends who also wanted dipped sandwiches.

 

[Eephus]

This sandwich comes out of LA, when chef Philippe Mathieu accidentally dropped a French roll into a pan of roasting juices in 1918 while making a sandwich for a police officer. The officer didn't mind and said he'd still eat the sandwich, and the next day he returned with friends who also wanted dipped sandwiches.

To protect and serve (roast beef sandwiches).

Cole's in LA also claims they invented the French Dip but I'm going with Philippe's version because I've eaten there.

 

[TheAristocrat]

Well, time to go get a meatball sub. Thanks, Scoresman.

 

[nirad3]

#6 - French Dip​

Country of origin: USA

Thinly sliced roast beef on a baguette, served hot, usually au jus (with juice).

This sandwich comes out of LA, when chef Philippe Mathieu accidentally dropped a French roll into a pan of roasting juices in 1918 while making a sandwich for a police officer. The officer didn't mind and said he'd still eat the sandwich, and the next day he returned with friends who also wanted dipped sandwiches.

Philippe's is the best. Anytime I'm in downtown LA or adjacent I try and stop in. They're delicious.

 

[jamny]

#6 - French Dip​

Country of origin: USA

Thinly sliced roast beef on a baguette, served hot, usually au jus (with juice).

This sandwich comes out of LA, when chef Philippe Mathieu accidentally dropped a French roll into a pan of roasting juices in 1918 while making a sandwich for a police officer. The officer didn't mind and said he'd still eat the sandwich, and the next day he returned with friends who also wanted dipped sandwiches.

Hard to resist when I see it on a menu.

 

[massraider]

#7 - Corned Beef and Cabbage​

Country of origin: USA

Thick sliced corned beef and cabbage, warmed, on bread.

The day after St. Patrick's Day delight. This is my favorite sandwich derived from a meal. In fact, we pretty much just make corned beef and cabbage for the sandwiches. This needs to be a corned beef you cook in a pot, not the sliced deli meat version. A little dijon mustard is optional, but the cabbage should be wet enough not to need much else. There are very few sandwiches as satisfying as this.

This sandwich is also known as Didn't We Suffer Enough Yesterday?

 

[Eephus]

Philippe's is the best. Anytime I'm in downtown LA or adjacent I try and stop in. They're delicious.

A great place for a cheap pre-game meal if you're catching the shuttle to Dodger Stadium.

 

[nirad3]

Philippe's is the best. Anytime I'm in downtown LA or adjacent I try and stop in. They're delicious.

A great place for a cheap pre-game meal if you're catching the shuttle to Dodger Stadium.

Cheap? I wouldn't call it cheap, but yeah I have heard it's a fun pregame spot.

 

[Scoresman]

Is that why Dodgers fans are always late and arrive in the 3rd inning?

 

[Eephus]

Is that why Dodgers fans are always late and arrive in the 3rd inning?

The parking lot is the worst (even worse than Dodger fans)

 

[northern exposure]

#7 - Corned Beef and Cabbage​

Country of origin: USA

Thick sliced corned beef and cabbage, warmed, on bread.

The day after St. Patrick's Day delight. This is my favorite sandwich derived from a meal. In fact, we pretty much just make corned beef and cabbage for the sandwiches. This needs to be a corned beef you cook in a pot, not the sliced deli meat version. A little dijon mustard is optional, but the cabbage should be wet enough not to need much else. There are very few sandwiches as satisfying as this.

I've never heard of this in sandwich form. Then again, I always make Reubens when I have corned beef leftovers.

Doesn't the bread get soggy?

I agree. I've never heard of this in sandwich form.
I also agree with Dan Lambskin that the Thanksgiving leftover sandwich should be the top ranked leftovers sandwich on this list.

 

[dickey moe]

#8 - Meatball sub​

Country of origin: USA

Italian meatballs, marinara and melted cheese on a hoagie roll

Not much more comforting than a warm, messy, meatball sandwich loaded with marinara and provolone. This is probably the sandwich I make the best at home.

Big fan of this one (had at #10). I’m not shamed to admit I’ll just throw some frozen meatballs and jarred marinara in a crockpot. Then I’ll toast some Italian rolls under the broiler and then top with meatballs and mozzarella or provolone and broil a bit more

We used to have this dive Italian place back when I was in college. I went to a satellite school so lived at home and had an internship close by. This place had the best meatball subs, came out in a ceramic dish piping hot. It was a knife and fork job but it was so good

My wife made these for the family a couple of weeks ago and she added a bunch of eggs to the meatball mixture (much more than normal). Turned out delicious.

 

[CGRdrJoe]

#8 - Meatball sub​

Country of origin: USA

Italian meatballs, marinara and melted cheese on a hoagie roll

Not much more comforting than a warm, messy, meatball sandwich loaded with marinara and provolone. This is probably the sandwich I make the best at home.

Utah, get me 2….

 

[Dan Lambskin]

#7 - Corned Beef and Cabbage​

Country of origin: USA

Thick sliced corned beef and cabbage, warmed, on bread.

The day after St. Patrick's Day delight. This is my favorite sandwich derived from a meal. In fact, we pretty much just make corned beef and cabbage for the sandwiches. This needs to be a corned beef you cook in a pot, not the sliced deli meat version. A little dijon mustard is optional, but the cabbage should be wet enough not to need much else. There are very few sandwiches as satisfying as this.

I've never heard of this in sandwich form. Then again, I always make Reubens when I have corned beef leftovers.

Doesn't the bread get soggy?

I agree. I've never heard of this in sandwich form.
I also agree with Dan Lambskin that the Thanksgiving leftover sandwich should be the top ranked leftovers sandwich on this list.

Whoa whoa whoa pump the brakes…im not talking about that stupid leftovers sandwich there’s something better

 

[Dan Lambskin]

#6 - French Dip​

Country of origin: USA

Thinly sliced roast beef on a baguette, served hot, usually au jus (with juice).

This sandwich comes out of LA, when chef Philippe Mathieu accidentally dropped a French roll into a pan of roasting juices in 1918 while making a sandwich for a police officer. The officer didn't mind and said he'd still eat the sandwich, and the next day he returned with friends who also wanted dipped sandwiches.

I love a good French dip, unfortunately ive had to endure a lot of bad ones too. This might be one where the right bun is the key over the ingredients inside

FWIW our friends at Arby’s make a decent one

 

[Anarchy99]

Well, time to go get a meatball sub. Thanks, Scoresman.

There was a place I went to for years. They made three killer subs. One was a sausage and meatball with the perfect amount of sauce and cheese, toasted to perfection. Next was a veal parm. They also made a chicken parm, but the veal was better (and generally less available at other places). Last was a chicken fingers BLT . . . they made it just right. The chicken was moist and juicy, and the breading wasn't too hard. Sadly, a year or two ago the place burned down, and they didn't reopen. They put a Jersey Mike's in there instead. Just not the same.

 

[Judge Smails]

#7 - Corned Beef and Cabbage​

Country of origin: USA

Thick sliced corned beef and cabbage, warmed, on bread.

The day after St. Patrick's Day delight. This is my favorite sandwich derived from a meal. In fact, we pretty much just make corned beef and cabbage for the sandwiches. This needs to be a corned beef you cook in a pot, not the sliced deli meat version. A little dijon mustard is optional, but the cabbage should be wet enough not to need much else. There are very few sandwiches as satisfying as this.

Warm cabbage? On a sandwich? Sacrilege

 

[Leroy Hoard]

This might be one where the right bun is the key over the ingredients inside

Good observation, the bun has to stand up against the dipping sauce the correct amount.

 

[Scoresman]

#7 - Corned Beef and Cabbage​

Country of origin: USA

Thick sliced corned beef and cabbage, warmed, on bread.

The day after St. Patrick's Day delight. This is my favorite sandwich derived from a meal. In fact, we pretty much just make corned beef and cabbage for the sandwiches. This needs to be a corned beef you cook in a pot, not the sliced deli meat version. A little dijon mustard is optional, but the cabbage should be wet enough not to need much else. There are very few sandwiches as satisfying as this.

Warm cabbage? On a sandwich? Sacrilege

It's ****ing delicious, trust me.

 

[massraider]

This might be one where the right bun is the key over the ingredients inside

Good observation, the bun has to stand up against the dipping sauce the correct amount.

We've seen qualifiers regarding the bread on a few entries here, which should not be necessary, I'm guessing because we have all been fed so much awful bread, that it IS necessary

 

[Scoresman]

#5 - Italian Beef​

Country of origin: USA

Thin slices of seasoned, juicy roast beef, often garnished with giardiniera or Italian sweet peppers, on a dense, long Italian-style roll.

Getting into the royalty of sandwiches. This sandwich is all about the beef and how it is seasoned/cooked.

 

[Scoresman]

#4 - BLT​

Country of origin: USA

Named for its ingredients: bacon, lettuce, and tomato. Often served on toasted sliced bread spread with mayonnaise.

Of my top 4, this is probably most likely to be #1 on other people's list. Cant blame anyone for that. This is a sandwich that is good even if the ingredients are subpar, it's that good.

 

[Scoresman]

I've got a busy-ish afternoon so I'll probably stop here for today.

While my top 3 are all great sandwiches that everyone should know and shouldn't stir up much controversy, their placement might.

 

[Dan Lambskin]

#5 - Italian Beef​

Country of origin: USA

Thin slices of seasoned, juicy roast beef, often garnished with giardiniera or Italian sweet peppers, on a dense, long Italian-style roll.

Getting into the royalty of sandwiches. This sandwich is all about the beef and how it is seasoned/cooked.

Big fan, I’ve only had Portillos in Chicago (used to travel for work and they had convenient locations). This was probably prior to the family selling out
Have also tried the metro Detroit location, wasn’t as good as I remembered Chicago being. There’s also a 2nd Detroit location that may have just opened

This place also on my list to try

Italian Beef | Matt & Mo’s Italian Beef | Hazel Park

Homemade Italian Beef Sandwiches. Made by an Italian from Chicago. Located inside Doug's Delight ice cream shop. Full food and ice cream menu available.

www.mmitalianbeef.com

I also make a crockpot version at home, but it users chuck roast so it ends up a little chunky compared to restaurant style. I may try it next time with the shaved ribeye I use for cheesesteaks

I had if rated 7th, but same as scoresman you can shuffle my top 10-15

 

[Dan Lambskin]

#4 - BLT​

Country of origin: USA

Named for its ingredients: bacon, lettuce, and tomato. Often served on toasted sliced bread spread with mayonnaise.

Of my top 4, this is probably most likely to be #1 on other people's list. Cant blame anyone for that. This is a sandwich that is good even if the ingredients are subpar, it's that good.

My #4 as well, so simple yet so good

 

[jamny]

I get BLT's when I'm not really that hungry. Kinda falls down my list compared to some heartier sandwiches. Might still be Top 10 though.

 

[Galileo]

I get BLT's when I'm not really that hungry. Kinda falls down my list compared to some heartier sandwiches. Might still be Top 10 though.

you aren't using enough bacon!

 

[higgins]

#4 - BLT​

Country of origin: USA

Named for its ingredients: bacon, lettuce, and tomato. Often served on toasted sliced bread spread with mayonnaise.

Of my top 4, this is probably most likely to be #1 on other people's list. Cant blame anyone for that. This is a sandwich that is good even if the ingredients are subpar, it's that good.

Mmmm….lettuce.

 

[CGRdrJoe]

#4 - BLT​

Country of origin: USA

Named for its ingredients: bacon, lettuce, and tomato. Often served on toasted sliced bread spread with mayonnaise.

Of my top 4, this is probably most likely to be #1 on other people's list. Cant blame anyone for that. This is a sandwich that is good even if the ingredients are subpar, it's that good.

had a BLAT on sourdough today for lunch, so good

 

[TLEF316]

Yeah, don't get the BLT love at all. Yeah, bacon is great....but there's a million other options where you can have bacon + better bread and other ingredients that easily surpass L&T. I mean...lettuce is the ultimate tasteless filler and while tomatoes can be very good in certain spots, I've never once in my life craved a tomato.

Why would someone pick a plain BLT over a turkey or chicken club.....or a fried chicken sandwich with bacon it. Or a bacon egg and cheese.....or just a grilled cheese with bacon. The options are nearly endless.

That's insanity to me.

 

[Scoresman]

Yeah, don't get the BLT love at all. Yeah, bacon is great....but there's a million other options where you can have bacon + better bread and other ingredients that easily surpass L&T. I mean...lettuce is the ultimate tasteless filler and while tomatoes can be very good in certain spots, I've never once in my life craved a tomato.

Why would someone pick a plain BLT over a turkey or chicken club.....or a fried chicken sandwich with bacon it. Or a bacon egg and cheese.....or just a grilled cheese with bacon. The options are nearly endless.

That's insanity to me.

The lettuce I'll give you, but a really good, sweet tomato is a thing of beauty and really makes the sandwich. That, and a good homemade mayo.

 

[Mrs. Rannous]

#6 - French Dip​

Country of origin: USA

Thinly sliced roast beef on a baguette, served hot, usually au jus (with juice).

This sandwich comes out of LA, when chef Philippe Mathieu accidentally dropped a French roll into a pan of roasting juices in 1918 while making a sandwich for a police officer. The officer didn't mind and said he'd still eat the sandwich, and the next day he returned with friends who also wanted dipped sandwiches.

I love a good French dip, unfortunately ive had to endure a lot of bad ones too. This might be one where the right bun is the key over the ingredients inside

FWIW our friends at Arby’s make a decent one

It's also debris sandwich adjacent. Debris sandwiches are delightful and messy.