What is your favorite sandwich
Mar 16, 2010 | 7:51 pm
#76
Join Date: Apr 2008
Location: Dalat, Vietnam
Programs: Vietnam, Asiana, Singapore, EVA, Southwest
Posts: 934
#1 - Italian Hoagie w/hot cherry peppers and sandwich dressing (oil, vinegar and oregano)
#2 - Pastrami & Cole Slaw on (real) Jewish Rye
#3 - BLT
#4 - Albacore & (fresh) Tomato on multigrain
#5 - Avocado, Bacon & Cream Cheese on whole wheat
(none of these is worth anything without decent, crusty bread - most important ingredient)
this thread is making me hungry!
#2 - Pastrami & Cole Slaw on (real) Jewish Rye
#3 - BLT
#4 - Albacore & (fresh) Tomato on multigrain
#5 - Avocado, Bacon & Cream Cheese on whole wheat
(none of these is worth anything without decent, crusty bread - most important ingredient)
this thread is making me hungry!
Mar 17, 2010 | 3:41 pm
#77
Moderator Communications Coordinator, Signatures
Join Date: Apr 2001
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Mar 18, 2010 | 6:00 am
#81
Join Date: Apr 2006
Location: on the Llano Estacado
Posts: 2,652
1) Pulled pork stacked high on a bed of cole slaw on a bun.
2) Sliced brisket with sauce over dill pickle slices on a bun.
3) BLT&A (bacon, lettuce, tomato, & avocado) on a croissant roll, made with a good, thick, applewood smoked bacon.
2) Sliced brisket with sauce over dill pickle slices on a bun.
3) BLT&A (bacon, lettuce, tomato, & avocado) on a croissant roll, made with a good, thick, applewood smoked bacon.
Mar 18, 2010 | 9:59 am
#82
Company Representative - Starwood
Join Date: Nov 2000
Location: Austin, Texas
Programs: Marriott Employee Level
Posts: 31,593
I really can't think of a sandwich I don't like. LOL. 
But, there is one that is kind of hard to find, so it is always what I order when I do and that is a Montecristo.
Best regards,
William R. Sanders
Online Guest Feedback Coordinator
Starwood Hotels & Resorts Worldwide
[email protected]
But, there is one that is kind of hard to find, so it is always what I order when I do and that is a Montecristo.Best regards,
William R. Sanders
Online Guest Feedback Coordinator
Starwood Hotels & Resorts Worldwide
[email protected]
Mar 19, 2010 | 5:06 pm
#83
Join Date: Feb 2005
Location: Philly burbs
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Posts: 2,966
Mar 19, 2010 | 5:29 pm
#84
Join Date: Feb 2010
Location: Virginia, USA
Programs: Amex Gold
Posts: 50
My favorite is a Sloppy Joe. Not the one with ground beef over a bun. In central NJ, where I grew up, the Sloppy Joe was roast beef, turkey and ham, swiss cheese on rye bread with cole slaw and Russian dressing. YUM! 
Mar 19, 2010 | 10:00 pm
#85
FlyerTalk Evangelist
Join Date: Feb 2005
Location: RSE
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Posts: 15,914
Chicken roll from Hong-Ha's, great fusion of French bread making, and Vietnemese filling, and thankfully only 5 minutes from where I work. Incredibly every day they have a queue from about 11am until 3pm snaking it's way up Botany Road. It's probably close enough to the airport that on a layover you head up to Mascot.
I love a good rosemary lamb roast sandwich with lemon mayo and some rocket, although they are hard to find.
I'd also give honourable mentions to the pork slider, with sweet magnolia sauce and the Cuban sammish.
Oh and if you've got a hangover you can't beat Vegemite with a couple of slices of Coon.
This thread needs pictures.
I love a good rosemary lamb roast sandwich with lemon mayo and some rocket, although they are hard to find.
I'd also give honourable mentions to the pork slider, with sweet magnolia sauce and the Cuban sammish.
Oh and if you've got a hangover you can't beat Vegemite with a couple of slices of Coon.
This thread needs pictures.
Mar 19, 2010 | 11:50 pm
#86
Join Date: Feb 2000
Location: Northern California
Programs: UA Premier Gold, 1.5 Million Mile Flyer
Posts: 3,697
For a hot sandwich:
Tri-tip grilled medium rare preferably over oak or charcoal, thinly sliced, served on a french roll which has been lightly buttered and grilled toasty. Salt and maybe horseradish, nothing more. It's one of those "simple is better" things. Just had one tonight. Mmmm.
Tri-tip grilled medium rare preferably over oak or charcoal, thinly sliced, served on a french roll which has been lightly buttered and grilled toasty. Salt and maybe horseradish, nothing more. It's one of those "simple is better" things. Just had one tonight. Mmmm.
Mar 20, 2010 | 2:14 am
#87
Join Date: Feb 2010
Programs: AA PLT 1MM
Posts: 28
A few favorites:
A lamb and blue cheese double-dipped French Dip from Phillipe's in Los Angeles.
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A lamb and blue cheese double-dipped French Dip from Phillipe's in Los Angeles.
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My favorite homemade sandwich would be egg salad, with lots of finely chopped celery, a little finely chopped onion, a dash of garlic powder and onion powder, black pepper, and just enough mayo to hold it together. All this on a good strong sourdough, or a good multigrain. Lettuce and/or potato chips optional, but give it a nice crunch. YUM!
Mar 20, 2010 | 9:46 am
#88
Join Date: Apr 2005
Location: Central Texas
Programs: Many, slipping beneath the horizon
Posts: 9,859
Like Starwood Lurker, it's hard to think of a sandwich, even PB&J, I don't like (well, except for maybe store-bought "baloney" on white bread with "Murcle Whup" - a whipped hydraulic fluid over-sweetened with HFCS).
I'd be hard pressed to rate anything higher than a classic cheeseburger or slices of rare grilled top sirloin on a baguette with a little butter-enhanced pan juice, but put me down for:
Peppered bacon, sharp Cheddar, and sliced tomato (w/a dab of Dijon) grilled on crusty sourdough slices.
I'd be hard pressed to rate anything higher than a classic cheeseburger or slices of rare grilled top sirloin on a baguette with a little butter-enhanced pan juice, but put me down for:
Peppered bacon, sharp Cheddar, and sliced tomato (w/a dab of Dijon) grilled on crusty sourdough slices.
Mar 20, 2010 | 8:12 pm
#90
Join Date: Feb 2000
Location: Northern California
Programs: UA Premier Gold, 1.5 Million Mile Flyer
Posts: 3,697
Ugh. I had so many young friends in the 60s/70s who practically subsisted on that exact sandwich thanks to their parents. Most kept the tradition alive and even many of their grandkids buy miracle crud by the boatload still. Never ever in my house to this day. I do have a soft spot for bologna, home grown tomatoes, mayo, salt and pepper on white bread, though I rarely eat it these days.