How do you make the most kick ass sandwich?

This is fucking mandatory

My favorite is a California BLT. The addition of sliced avocado just tastes wonderful with the bacon and tomato.

Lebanon bologna on rye bread with homemade mustard, Claussen garlic dill pickle slices, fresh tomato, and Swiss cheese lightly broiled. Serve it with a side of salt and vinegar chips and an ice cold soda, and I’m in heaven.

My favorite sandwiches and top contenders for best fucking sandwiches of all time are The Reuben and the sub sandwich, not any sub, not heros or hogies or grinders or any of the stuff they make however they want, in God knows where; not the pretenders, but a sub the way they make them here in Delaware.

Currently its gonna have to be sashimi grade beef (not cooked, raw) with a few slices of provolone cheese. I know, its a bit peculiar.

It should involve horseradish.

Slice your own slices of bread off a loaf of fresh baked cracked whole wheat multi grain bread….put whatever meat, lettuce, condiments you want but 3–4 thick juicy slices of home grown beef-steak tomatoes is what makes the sandwich!! In fact skip the bread and just slap two slices of tomatoes together and gwam down on a Cruiser special Tom Tom sandwich!! YUM!!

Yep, the California BLT that @marinelife mentioned.

I also make my own toasted tomato sandwiches…and, once in awhile, those killer open faced grilled cheese and tomato….I am not much into lunch meat.

I also make some amazing pepper steak sandwiches on rare occasions, loaded with grilled red & orange bell peppers, onions, melted provelone. OMG….this is a baaaad question! lol

And, I must admit….about once a year I bake a killer meat loaf and cold meatloaf sandwiches with the crusty tomato frosting are amazing!

@Cruiser

My Pineapple tomatos still arn’t ready…a late season.

Oooh baby..I do think tomato sandwiches are my fav. :-)

Damn it, now i gotta go get a sandwich!

Take all the leftovers you were gonna throw away anyway, and stick em all together between two fat slices of bread. As Garfield said, peanut butter will keep the peas from rolling off the bread. It may net you some surprising results, both with taste and aftermorn shit sessions.

Being on Welfare can also teach you some fine recipes, such as spam, pickled peppers and mustard packets.

The important thing here is hunger, and imagination.

I don’t.I go to a deli and get a reuben.:)

@Coloma My Zebras have been ripe for weeks now and are really good! On sandwiches of course!! :)

Bob!! Where are you????

I make a pretty good grilled cheese and tomato sandwich. Anybody hungry?

Chicken BLT at Cracker Barrel. it has two different cheeses, bacon, lettuc, tomatoe, sweet and sour pickes, grilled chicken breast, mayo, mustard, tomatoe and all piled high on a seared sour dough sandwich.

A bit off topic, but…just watched Julie & Julia..excellent!

20 sandwiches up!

Meryl Streep rocks as Julia Childs!

I’m hungry, and I want to go to Paris. lol

Homegrown southern tomato sliced thin to medium thickness, extra crispy bacon (4 slices), crispy fresh romaine lettuce layered on white gummy yummy bread with Duke’s mayo and extra salt with pepper. that is the perfect BLT for me. good lawd it will make you slap yo mammy clean off her stinkin feet!

@gravity

LOL

@gravity—You gotta be from my neighborhood!!!!! You didn’t mention toasting the bread. In the south you don’t make a mater sandwich, you build it (Rick and Bubba).

I thought this was kinda funny
http://www.youtube.com/watch?v=V2HekMK77D4

Preston Sturges, the ahead-of-his-time comedy director of the 1940s, claims that he introduced the chicken club sandwich to Germany as a child at a hotel where he and his mother stayed as they were gallivanting around with Isadora Duncan.

He could be telling the truth.

Club sandwiches made me fat in the 90s. I had them all the time on whole wheat bread and plenty of mayo.

You start with a big jar of Kick Ass and a loaf of bread.

Grilled Cheese +

Dice a yellow onion and blacken in an iron skillet on High for 7min in butter, turn to Low, add about a ⅓ cup of balsamic vinegar, and a pinch of salt, stir well, cover, and let simmer for an hour.

Grate about two cups of Gruyere, Jarlsberg, Emmentaler, Vacherin, Comte, Beaufort, Camembert, or Mozzarella [in descending order of importance – whatever combo you want – mix and match.]

Come time, put another pan on medium and drop a few slices of butter in and melt. With two pieces of sourdough (or all-grain, or white, or whatever) mop up the butter using all four sides equally of the 2 pieces of bread. Crisp one side for 2–3min (the inside) then flip the bread and add about 2 heaping tablespoons of caramelized onions and spread evenly like jelly on one piece of bread.

Sprinkle maybe a tsp of brown sugar evenly over that and a pinch of splintered walnuts, if you have them – and then add as much cheese as can fit on a piece of bread, put the other dry piece of bread on top, stomp down a bit, and cover the pan to retain heat to melt the cheese. After about 3min carefully flip the sando and brown the other side equally.

For the last 40min you’ve had a 22oz glass of whole milk in the freezer so that it has about a 1/8 inch amount of soft ice crystals on the top.

The crucial element is not to forget to wash it down with a nice big cup of shut the fuck up!!

@Michael_Huntington
You had me at the beef jerky, even just on the side. See I’m in the jerky business, so that got my attention. Excellant.

It should include Bob. It should not include horseradish.

@ucme

Has somebody been talking to much while you are eating your sandwiches? lol

ham, cheese, fries, mac and cheese, chicken, pieces of steak, corn bread.
AND ABSOLUTELY NO KETCHUP, MAYO,OR MUSTARD

@Coloma Well not so much talking, but the dog gives me those “give us a bite” eyes. Very offputting whem munching on a sarnie :¬(

@daytonamisticrip Oh man what’s a BigMac without condiments?

I think ketchup and mustard and all that crap ruins a perfectly good sandwich.

Pear and prosciutto with blue cheese on thick sliced whole-grain bread!