The perfect sandwich!

I have a few favorites.

Freshly steamed lobster, still warm, on potato bread. With just a little mayo. Preferably eaten within view of the beautiful coast (preferably the midcoast) of Maine.

Rare roast beef and good cheddar on good bread. With just a little mustard and garlic-herb mayo.

Grilled cheese made with good bread and good cheese. Usually a mix of cheeses but always including a good sharp cheddar and often a bit of gorgonzola. Preferably with a glass of cold milk.

Another favorite is just bacon and a little mayo on good bread.

BLT as you described is probably my #1/

Fried bologna with hot pepper cheese on a bun that's been grilled with brown mustard and grilled onions is my second favorite.

Pita bread (inserted in toaster), filled with humus, cucumber, onion, and lettuce with a liberal dash of ground black pepper is #3.

Chicken salad with plenty of black pepper, on toasted wheat bread with lettuce and fresh tomatoes is #4.

Toast some whole wheat bread, slather it with peanut butter, slice some bananas on it. Sprinkle with raisins and walnuts (shelled, duh), drizzle the whole thing with honey before you put the second piece of bread on it...that's my #5.

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A BLT sounds so good! I like tuna salad with fresh tomato and garden lettuce too.

This is the best sandwich I have ever eaten,called a Muffuletta,here is a full thread about em in different versions we have done.
http://eastcherokee.proboards.com/in...ay&thread=1715

OLIVE SALAD
(Make a day ahead)

3 large cloves garlic, crushed
1 cup chopped pimiento-stuffed green olives
1 cup pitted and chopped "black-ripe" olives or Calamatas
1/2 cup roasted sweet red peppers cut into chunks
1 Cup Marinated Italian vegetables
1 cup olive oil ( A good quality kind not cheap stuff!)
3 tablespoons chopped fresh parsley
2 tablespoons Red wine vinegar
Mix with clean hands!

FOR THE SANDWICH

1 large, round, freshly baked Italian bread loaf (a loaf with a "holey" texture is great.
1/3 pound salami, sliced thin (Genoa or Italian-wine cured)
1/2 pound provolone, sliced thin
1/2 pound Swiss cheese,
1/3 pound Madella or prosciutto or coppa or ham, sliced thin

Directions:
SALAD:

Mix all the ingredients for the salad and let stand overnight.




TO ASSEMBLE THE SANDWICH:

Cut the bread in half horizontally, as you would for a sandwich. Drizzle olive oil from the salad on both halves of the bread. Use plenty! On the bottom half, place the salami, olive salad, provolone, Swiss cheese, and mortadella. Top with the other half of the loaf. Slice into wedges.
Enjoy!


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Slice off top of bread,make a depression in bottom by scooping out bread...



We painted inside of bottom with Extra Virgin Olive oil....



Fill in bottom with salad mixture....



Add Salami,provolone,and swiss cheese....



Add ham,dont step on dog.....



Sprinkle more juice from salad on inside top slice...



All done....

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Mash down top of sandwich and wrap TIGHTLY with cling wrap and refrigerate for several hours or overnight.Smashing down a bit will really get those flavors mixed.

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Great pictures mightybooboo. That's a good looking sandwich.

And the round one,this turned out really well.Both made with our own bread too.

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The round one looks even better.

Yep,as others have noted this is THE sandwich,you really need to try this,you will be astounded at how good it is.Hands down,best Ive EVER eaten.

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Muffaletas are good if the olive salad is fresh and high quality. If it isn't well...

Best sandwich I have ever had was soft shelled po boys down in New Orleans! I love those things.

Barbequed shrimp poboy.

These people were the first, and they're still the best:

http://www.neworleansrestaurants.com/pascalsmanale/

The shrimp are actually cooked in an iron skillet and the bread is fresh baked...absolutely wonderful....

It is a good looking sandwich. Except for the peppers. But that's just me. It would be hard for it to beat a good lobster roll made with fresh Maine lobster. I'd sure be willing to compare them though.

That sounds tasty.

I love your version of the BLT but also my whole family loves hot buttered homemade biscuits filled with sliced garden tomatoes & lots of salt & pepper. Also good with bacon. Every summer my brother always Mama to make him a huge pan of cathead biscuits so he can have as many as he wants. And I always need some hot pepper with any kind of tomato sandwich.

Sprouted wheat sourdough roll with a piece of home smoked, peppered turkey bacon, slice of fresh Early Girl tomato from the garden, fresh leaf lettuce and a little miracle whip light....OR....soft sprouted whole wheat cracker, home canned tuna, mixed with chopped celery, tomato and raspberry vinegarete and a leaf of lettuce....James

Here's a good one when your cukes and tomatoes come on...
Take a couple of small cukes and peel them. I slice them so I don't get any seeds, cause they give my wife gas, but do as you please. Chop them up as fine as you like. Take a small onion, and slice it up as well (I use sweet onions). Take an 8 oz. package of softened cream cheese and throw it in a bowl with the cukes and the onion. Mash it all up. Take a couple of slices of bread and put them in the toaster. Once it pops up, spread the cream cheese mixture (Benedictine...as I have heard it called) on the toast. Grind some black pepper all over this thing. Take a slice of home grown tomato and put it on top. cover with the other piece of bread. Chow down.

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"Those who hammer their guns into plows will plow the fields of those who don't."-Thomas Jefferson

My fave is somewhat esoteric: Cream cheese and Raspberry jam on toasted pumpernickle.