A proper Ruben sandwich is hard to beat. I do love a good muffaletta too.

You didn’t say ‘sudo’.

A good Italian sub is the tastiest thing on the planet. Every place might do it a little differently but it’s the basis on which I judge any sandwich shop.

Though I haven’t had one in ages, “Cuban Sandwich” popped into mind first for some reason. Maybe because the next more exotic sandwich I’m aware of is a PB&J. Hopefully the ideas here will expand my world a bit.

Croque madame, but it is a bit more effort than your regular stack

Bahn mi, I had one last night

Toasted baguette Spicy mayo Cucumber slices Cilantro Asian flavor marinated chicken or pork Pickled julliened carrots Top of the baguette and spicy mayo

I can’t provide words to describe the greatness of the sum of its parts

My style is a smash and grab for a wrap. I just fly through discounted salads that would make a great wrap and then hunt down fillers and sauces that appeal.

Favourite being a sprinkle of curry powder, mayonnaise, sun dried tomato strips, artichoke heart strips, shredded lettuce, and a salad mix all drizzled in lemon and sweet chilli sauce. For the kids I add some thinly sliced nuggets.

Hopefully a half decent wrap is on sale too.

The day after Thanksgiving sandwich. It’s usually got turkey, dressing, mashed potatoes, glazed carrots, and gravy. Mmmmmm.

PBJ. Classic and will never get old.

Bread sandwich. 2 toasted slices with 1 untoasted in between

Does anyone know of any Lemmy communities for sandwiches?

This is important, so I need you to close all the other tabs on your browser and quit all the other apps on your phone.

Okay. cracks knuckles

First, you need good bread. It doesn’t need to be fancy, but it should be fresh. Your grocery store’s bakery will sell crusty sandwich loaves. Pick one in your preferred size and shape.

Second, you need fat. Butter, mayo, oil, avocado, whatever you like. No Miracle Whip shaming here. But you NEED something to smear on the bread. It’s for flavor, yes, but it’s mainly to keep subsequent ingredients from making the bread soggy. It’s a moisture barrier. If you skip this step, I don’t know what else to tell you other than we’re not friends anymore.

Third, add meat now if you’re a meat eater or the most robust vegetables if you’re not. The only meat I eat is turkey, really, so that’s what I go for. But this is all personal preference.

Fourth, put cheese on top. Muenster is the obvious choice, but it’s fine if you prefer something else, even though you’re wrong. People overdo cheese. The amount you just put on there? Take half of it off. You probably overdid the meat, too, if you’re American, but I’m not trying to bust anyone’s ovaries over that so close to July 4th.

Fifth, layer fresh slices of tomato and cucumber. I like to slice them into half-circles and alternate down the length of the sandwich. It adds variability to the bites. Want more vegetables than that? Then put 'em on there. You don’t need my permission, I’m not your mom. But if I was, I’d tell you how proud I am of you. This is a good time to add pickles, too, if you’re a pickle person.

Sixth, we’re going to make a janky slaw. People get lazy and toss leaf lettuce on sandwiches all the time. I get it, but we can be almost as lazy and make still make a better sandwich. Shred some lettuce and grate some carrot. Add some sprouts and onion if you’re feeling frisky, then toss everything into a bowl. Now add a couple drops of olive oil and as much mustard as you’d like. Season that with oregano and basil to taste, then toss. Lay that shit on top of your other veggies.

Eighth is optional, but if you’re not onboard with this step you may want to consider an inpatient program. Chips. “Crisps,” if you’re Bri’ish. You fucking heard me. Regular potato chips are fine, but we’ve come so far already that such a half-measure is kinda disrespectful if you really think about it. I’m a fan of barbecue. Wtf are you doing?! Don’t lay them on there whole. Christ almighty, you gotta smash them up. Not so small that they lose their crunch, but small enough that they’ll conform to the contours of the toppings underneath. The amount of potato chip you put on is up to you, but I think an absurd amount is generally appropriate.

Lay on the top piece of bread and press it down. Don’t eat it yet, though! It’s gotta rest so the flavors mingle a bit. If you’ve got butcher paper or parchment paper handy, do what all the sandwich shops do and wrap it up. Do it nice and tight. You don’t need to wait long. Maybe 10 minutes. Once your sandwich is well rested, NOW you can shovel it into your gaping maw like some kind of starving animal.

Or you can do PB&J. Idgaf, it’s your lunch

My favorite was invented by a friend of mine as far as I know. It’s a modified cheesesteak. Like a Tex Mex cheesesteak I guess.

Start by smoking a prime rib. The method is outside the scope of this discussion but I’ll happily share another time. Slice it super thin, season with SPG and cumin. We don’t smoke a prime rib just for the sandwiches, but we always have them when we have leftovers.

Separately, make some smoked queso. Again, this is outside the scope but don’t just do Velveeta and Rotel, make a bechamel sauce add your cheeses, and use fresh tomatoes and peppers, then pop the pan on the smoker to get the smokey flavors infused.

Pop some butter, onions, bell pepper, jalapeno, garlic, and mushrooms in a pan to saute. Once they’ve softened add the thin slices of smoked rib roast and cook for another minute or two.

Put the mixture on a toasted hoagie roll and cover liberally with smoked queso and a sprinkle of grated Oaxacan cheese. Enjoy your delicious heart attack.

Note: this can be done the poor man’s way with cheaper or easier cuts of beef (try it with a chuck eye steak which is several dollars per pound cheaper) or chicken, and can be done with Velveeta and Rotel queso that more people are familiar with. You’ll get no judgement from me. I just love it a specific way and wanted to share.

ITT: obscure local things only locals or scientists could slap on their bread-equivalent.

I make my own seitan, and the recipe is extensive so I won’t list it here. But I do a thick layer of seitan on low-carb bread, a combination of vegan (violife provolone) and dairy (usually sharp cheddar, sometimes gouda or havarti) cheeses, and throw it open-face in an air fryer on the hottest fry setting like they do at subway. While eating it I add small dollops of a homemade sauce similar to chick-fil-a’s. It’s basically all I need. The seitan I make is phenomenal, and everything else compliments it so well. You don’t really notice the bread is low carb when it’s part of a sandwich, but it’s higher fiber content is both healthy and helps it maintain structure.