Which one’s your favorite and how do you usually make it?
Hello my fellow sandwich enthusiasts!! I just saw this from another subreddit but wanted to share. Do you put any secret ingredient in your sandwhich??
by Kendrick-LeMeow
2 Comments
letsbuildasnowman
No Dagwood?
Gas_Station_Cheese
My favorites on the list would probably be the Cuban and cheesesteak, but these are all good. I’m surprised to see the Banh Mi so low in the rankings. I would have figured that would be 1 or 2.
I don’t ever make my own cheesesteaks, but for Cubans, I make a roasted mojo pork shoulder and buy some deli-sliced Black Forest ham (don’t care for a honey ham on this sandwich). I’ve never actually made it with the proper bread, because I can’t get it here, and I’m far too lazy to make it myself. I generally use Claussen dill pickles, a strong swiss cheese, and some dijon mustard.
I have issue with their representation of the Club and roast beef sandwiches. Clubs should only have bacon, lettuce, and tomato on one side. The other side should have turkey, ham, and cheddar. It’s a good sandwich, but how is it third most popular in the world? Maybe in 1983.
The roast beef isn’t necessarily wrong; it’s just not a specific sandwich. Mustard, cheese and bbq sauce – that’s not a bad combo, but it’s not what I would consider a “named” sandwich. I dunno, maybe it is. Just seems like something I would put together at 2 AM on a saturday, and only if I was out of horseradish. They should have gone with a beef on weck or a French dip.
2 Comments
No Dagwood?
My favorites on the list would probably be the Cuban and cheesesteak, but these are all good. I’m surprised to see the Banh Mi so low in the rankings. I would have figured that would be 1 or 2.
I don’t ever make my own cheesesteaks, but for Cubans, I make a roasted mojo pork shoulder and buy some deli-sliced Black Forest ham (don’t care for a honey ham on this sandwich). I’ve never actually made it with the proper bread, because I can’t get it here, and I’m far too lazy to make it myself. I generally use Claussen dill pickles, a strong swiss cheese, and some dijon mustard.
I have issue with their representation of the Club and roast beef sandwiches. Clubs should only have bacon, lettuce, and tomato on one side. The other side should have turkey, ham, and cheddar. It’s a good sandwich, but how is it third most popular in the world? Maybe in 1983.
The roast beef isn’t necessarily wrong; it’s just not a specific sandwich. Mustard, cheese and bbq sauce – that’s not a bad combo, but it’s not what I would consider a “named” sandwich. I dunno, maybe it is. Just seems like something I would put together at 2 AM on a saturday, and only if I was out of horseradish. They should have gone with a beef on weck or a French dip.