According to you. GO!
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Mine’s the Vietnamese bánh mì. Cucumbers, cilantro, pickled carrots and daikon, jalapeños, mayo spread (similar to Kewpie), paté, and your choice of meat, on a Vietnamese baguette. I prefer traditional cold cuts, char siu (xa xiu), or meatballs (xiu mai). And I always pay for extra paté.👌🏼
A BLT dressed up with avocado. The quality of the vegetables is key. Doing it right requires fresh lettuce and tomatoes from the backyard garden. Nothing store-bought can compare.
A nice M.L.T. A mutton, lettuce, and tomato sandwich when the mutton is nice and lean and the tomato is ripe.
Cuban sandwich.
Ooh. There’s a place in Seattle called Un Bien that makes a great Cuban sandwich. The original cook from Paseo (their Cuban style sandwich won 2014’s best sandwich in Seattle) left and opened Un Bien. I always make sure to stop by when I get the chance!
A Reuben with real rye bread and fresh sauerkraut.
But I really want to try the special sentient sandwich from adventure Time.
Muffaletta. No contest.
Had my first muffaletta in the NOLA French Quarter during Mardi Gras. It was 3AM or so, in the middle of an all night pub crawl, ordered a “half muff” and my goodness. Perfect drunk food lol
The PB&Js your mom made and cut into quarters diagonally and brought out to you and your friends playing in the backyard when you were six. The ones with the toothpicks in them, indicating they have crunchy PB. Best after sitting for ten minutes so the jelly starts to leak into the bread a little bit. With a glass of milk.
Mmmm. And with the crust cut off… Big nostalgia factor for sure.
Shawarma sandwich
