Ron Swanson
Footballguy
Kewpie mayo. Or add some MSG to home made. Lettuce adds a nice cool crunch that is counterpoint to the bacon's warm savory and the tomato's sweetness. And there is subtle flavor there. But you have to use good tomatoes.
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Top 50 Sandwiches - Ranked by Scoresman (2 Viewers)
- Thread starter Scoresman
- Start date
Eephus
Footballguy
Every now and then, I love a New York deli sandwich stacked with meat so thick you have to unhinge your jaw to eat it. But I think balance is crucial to a great BLT. Too much bacon overwhelms the vegetables and bread components. A slice of bacon is also tougher to bite through than the usual lunchmeat so there's a point to where it becomes a mess, particularly if you're using iceberg lettuce.
Beef Ravioli Part 2
Footballguy
I love French Dip sandwiches, but hard to find a good one, at least where I live.#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.
Zow
Footballguy
This wouldn't even crack my top 50. Irish food is so terrible.#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
Footballguy
This wouldn't even crack my top 50. Irish food is so terrible.#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.
Honestly, I think the feeling I get from this sandwich is the same others get from the reuben. I just don't like sauerkraut all that much and the cabbage is a replacement I do like and you already have it from the leftovers.
heckmanm
Footballguy
AAABatteries
Footballguy
I’m not sure a BLT would be in my top 50. To be fair, I’m not big on raw and thick sliced tomatoes.
Dan Lambskin
Footballguy
I’ll be honest that place sucks. Sure you get a lot but I’ve had better bacon from a Holliday Inn Express buffet
To be fair I’ve been once and I think we got the last of a tray of bacon (it’s clearly cooked in large batches) but I was not impressed
Galileo
Footballguy
that's what I'm talkin' bout!
Drunken knight
Footballguy
Dickies
Footballguy
How is this ranked ahead of the Reuben?#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.
Mrs. Rannous
Footballguy
Mr R refers to these as condiment sandwiches. I love them. No mayo, though. I don't care for it. I use butter in the fine English tradition.
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northern exposure
Footballguy
So the guy that ranked American as the #1 cheese is getting indignant now?I agree. I've never heard of this in sandwich form.#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 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
northern exposure
Footballguy
More like, "How is this ranked?"How is this ranked ahead of the Reuben?#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.
northern exposure
Footballguy
I'm guessing no matches can be lit in the area where this is consumed for fear of an explosion with all the "natural" gas in the air.This sandwich is also known as Didn't We Suffer Enough Yesterday?#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.
Gatorade
Footballguy
Then you probably have never had a tomato sandwich. In the summer, when you pick a fresh tomato out of the garden, slap some mayo on white bread, add a little salt and pepper, it tastes so good. Wash it down with some sweet tea and you have a great summer day.
Eephus
Footballguy
You just can't beat bacon, tomato and cabbage
northern exposure
Footballguy
What's all this white bread nonsense. If you are over 8 years of age you shouldn't eat the stuff. Rye, Multigrain, whole wheat, etc. the possibilities are endless.
DA RAIDERS
Footballguy
potato bread is basically white bread on steroids. rookies
Sammy3469
Footballguy
Lettuce is really a texture thing to offset the umami/salty/fatty of bacon and the softness of the bread/tomato. It has to be crisp (ie none of those weak leaf lettuces) and it has to fresh. (Lettuce is also one of the big reasons why an In and Out burger is so good).
You pick a BLT over any of the others you listed since those meats cut the umami of the bacon and tomato (a BLT is an umami bomb which is why it’s so good) and upset the mayo/tomato “dressing” ratio. Don’t be cutting my umami with that weak turkey!
RandyDB
Footballguy
Without butter , is it really a sandwich.
Dan Lambskin
Footballguy
Sigh…do I have to do a top 50 breads to show you how wrong you are
the moops
Footballguy
Potato bread has its place, but it is not a large place. Very few sandwiches need the extra oomf that it provides
Mister CIA
Footballguy
My #1 stoner sandwich is still sitting in the green room waiting to be picked.
Scoresman
Footballguy
#3 - Steak sandwich
Country of origin: USA
A steak in a roll. Optional onions/condiments. Simple, yet delicious.
The single best sandwich I've ever had was the ribeye steak sandwich at Joe's of Westlake in Daly City, CA. The reason this sandwich doesn't rank higher is that this specific kind of sandwich is hard to find and it's usually made with lesser quality meat. It must be a solid piece of steak. This high ranking does not include steak sandwiches where the steak is chopped or sliced. The steak must also be a tender enough cut to be able to easily bite a piece off in sandwich form. The ribeye at Joe's was perfect. The cut was slightly thinner than a standard steak as to not overwhelm the sandwich. It was the perfect balance of bread to meat and every bite was incredibly satisfying.
dickey moe
Fingerpicker
There’s still room for that Uncrustables entry.
northern exposure
Footballguy
No need. I'll just assume you have white bread at #1.
DA RAIDERS
Footballguy
3 versions of white bread in the top 10
Scoresman
Footballguy
#2 - Jambon Beurre
Country of origin: France
French baguette with butter and ham. Also known as "Parisien," it is the most popular sandwich in France.
A pattern with a few of the sandwiches in my list is simplicity. As much as I love a sandwich jam-packed with goodies, something with few but quality ingredients can be just as good. The Jambon Beurre exemplifies this. If you haven't had one in Europe, you really haven't had this sandwich. In general, the bread and butter in the states is just not as good. These are simple ingredients that Europe excels at and it comes together to make an amazingly simple and delicious sandwich.
Instinctive
Footballguy
wife's favorite sandwich#2 - Jambon Beurre
Country of origin: France
French baguette with butter and ham. Also known as "Parisien," it is the most popular sandwich in France.
A pattern with a few of the sandwiches in my list is simplicity. As much as I love a sandwich jam-packed with goodies, something with few but quality ingredients can be just as good. The Jambon Beurre exemplifies this. If you haven't had one in Europe, you really haven't had this sandwich. In general, the bread and butter in the states is just not as good. These are simple ingredients that Europe excels at and it comes together to make an amazingly simple and delicious sandwich.
Scoresman
Footballguy
#1.5 - The Dan Lambskin
Country of origin: USAA sandwich made entirely of processed cheese products. One layer each of Velveeta, Easy Cheese, and Cheese Whiz in between two slices of Kraft American singles which serves as the bread. Topped with some extra waxy, fake shredded parmesan. No bread. No meat, no ingredients that aren't processed crap. Mmmmm…
Bask in the mediocrity of processed cheese products. Make sure no actual cheese or bread is used for this sandwich or you will ruin it.
New Binky the Doormat
Footballguy
#1.5 - The Dan Lambskin
Country of origin: USA
A sandwich made entirely of processed cheese products. One layer each of Velveeta, Easy Cheese, and Cheese Whiz in between two slices of Kraft American singles which serves as the bread. Topped with some extra waxy, fake shredded parmesan. No bread. No meat, no ingredients that aren't processed crap. Mmmmm…
Bask in the mediocrity of processed cheese products. Make sure no actual cheese or bread is used for this sandwich or you will ruin it.
I dunno, seems ideal for a gummy Wonder Bread that sticks to the back side of your two front teeth with every bite.
Dan Lambskin
Footballguy
#1.5 - The Dan Lambskin
Country of origin: USA
A sandwich made entirely of processed cheese products. One layer each of Velveeta, Easy Cheese, and Cheese Whiz in between two slices of Kraft American singles which serves as the bread. Topped with some extra waxy, fake shredded parmesan. No bread. No meat, no ingredients that aren't processed crap. Mmmmm…
Bask in the mediocrity of processed cheese products. Make sure no actual cheese or bread is used for this sandwich or you will ruin it.
This sounds awful
Scoresman
Footballguy
#1 - Italian Sub/Grinder
Country of origin: USAItalian cold cuts, cheese, shredded lettuce, tomatoes, red onion, peppers, vinaigrette on a hoagie/sub
We finally come to the sandwich that is as close to a religious experience as I will ever have. Everything that is good about sandwiches is included here. That said, the ratio of the ingredients is critical. Maybe more critical than any other sandwich. If any one ingredient is too heavy handed, it will throw it off. More often than not, if one of these is off it tends to be because of too much lettuce, not enough vinaigrette, or just too much of everything making it near impossible to enjoy properly. New Yorkers have it pretty good because finding a perfect one of these anywhere else is difficult. My meats of choice are mortadella, capicola, and genoa salami. Provolone, red onion and peppers, red wine vinegar and olive oil.
Dan Lambskin
Footballguy
#1 - Italian Sub/Grinder
Country of origin: USA
Italian cold cuts, cheese, shredded lettuce, tomatoes, red onion, peppers, vinaigrette on a hoagie/sub
We finally come to the sandwich that is as close to a religious experience as I will ever have. Everything that is good about sandwiches is included here. That said, the ratio of the ingredients is critical. Maybe more critical than any other sandwich. If any one ingredient is too heavy handed, it will throw it off. More often than not, if one of these is off it tends to be because of too much lettuce, not enough vinaigrette, or just too much of everything making it near impossible to enjoy properly. New Yorkers have it pretty good because finding a perfect one of these anywhere else is difficult. My meats of choice are mortadella, capicola, and genoa salami. Provolone, red onion and peppers, red wine vinegar and olive oil.
I had at #2 but it was a coin flip. I like that you can have it cold or hot too. I prefer cold but sometimes I like it hot
Eephus
Footballguy
I was going to mention this one because it's a great sandwich (and so much fun to say) but not if you don't like olives.
Dan Lambskin
Footballguy
Here’s a few I had that weren’t covered
50 - pimento cheese - not a huge fan but needed to round out my list. Someone brought them to my wife’s grandparents funeral in Tennessee
49 - liverwurst - used to like these as a kid, I don’t get it too often anymore
Slap a chunk between some white bread with mustard and onion
48 - Montreal smoked meat - another one I was scrambling to close out my list. Would get on occasion on my trips to Canada
47 - Pambazo
Pambazo is a Mexican dish made with pambazo bread that's dipped in a red guajillo pepper sauce and fried. The bread is then filled with a variety of ingredients
Never had an authentic one but I made at home once and it was pretty tasty
46 - Cudighi
Cudighi is an Italian-American dish that originated in Northern Italy but is primarily found in Michigan's Upper Peninsula. It's a spicy Italian sausage seasoned with sweet spices and served as a sandwich on a long, hard roll. The sandwich is often topped with mozzarella cheese, tomato sauce, chopped onions, ketchup, and mustard. The sausage is typically flattened into a patty and fried on a flat-top stove
The sausage is seasoned with a spice blend that includes ground pork shoulder, red wine, cinnamon, nutmeg, cloves, garlic, black pepper, allspice, and red pepper flakes. Some say the red wine and spice blend make the sausage unique
Have also only made homemade, next time I get to the UP I’ll have to try one
50 - pimento cheese - not a huge fan but needed to round out my list. Someone brought them to my wife’s grandparents funeral in Tennessee
49 - liverwurst - used to like these as a kid, I don’t get it too often anymore
Slap a chunk between some white bread with mustard and onion
48 - Montreal smoked meat - another one I was scrambling to close out my list. Would get on occasion on my trips to Canada
47 - Pambazo
Pambazo is a Mexican dish made with pambazo bread that's dipped in a red guajillo pepper sauce and fried. The bread is then filled with a variety of ingredients
Never had an authentic one but I made at home once and it was pretty tasty
46 - Cudighi
Cudighi is an Italian-American dish that originated in Northern Italy but is primarily found in Michigan's Upper Peninsula. It's a spicy Italian sausage seasoned with sweet spices and served as a sandwich on a long, hard roll. The sandwich is often topped with mozzarella cheese, tomato sauce, chopped onions, ketchup, and mustard. The sausage is typically flattened into a patty and fried on a flat-top stove
The sausage is seasoned with a spice blend that includes ground pork shoulder, red wine, cinnamon, nutmeg, cloves, garlic, black pepper, allspice, and red pepper flakes. Some say the red wine and spice blend make the sausage unique
Have also only made homemade, next time I get to the UP I’ll have to try one
Mister CIA
Footballguy
Even funner to say is Fluffernutter. At 60-cents a pop, I went through a lot of these (and THC) during high school lunch. Fourth period architecture class was a struggle.
The only three ingredients to make a fluffernutter: white bread, peanut butter, and marshmellow cream.
Eephus
Footballguy
Viande fumée from a good Montreal deli is a top tier sandwich.
Dan Lambskin
Footballguy
41 - grilled chicken sandwich
Need to differentiate from fried IMO
Pretty basic and boring, ill occasionally get if im traveling and want a healthier fast food option or something
Will also make at home occasionally usually basic like Swiss, lettuce and tomato or something
40 - muffuletta
Just mentioned. Used to get at Schtlotzkys whoever mentioned that
Would like to try an authentic one, not something I made up here too often
I love that olive tapenade
Need to differentiate from fried IMO
Pretty basic and boring, ill occasionally get if im traveling and want a healthier fast food option or something
Will also make at home occasionally usually basic like Swiss, lettuce and tomato or something
40 - muffuletta
Just mentioned. Used to get at Schtlotzkys whoever mentioned that
Would like to try an authentic one, not something I made up here too often
I love that olive tapenade
Scoresman
Footballguy
Hmmm. you're not wrong. I've been fortunate enough to have that really good one in Paris. I cant find anything that good locally though.
Mister CIA
Footballguy
This is still my go-to sandwich for roadtrips - pimento cheese, Munchos, and a serrano pepper.
