That one sandwich you will never forget. - You know the one.

Local uni deli, my first sandwich with sprouts, can hardly eat a sandwich without them now

When I was an intern, a sandwich shop opened downtown where you would pick up a golf pencil & these tiny order cards with checkboxes to request your own custom sandwich build.

I still remember ordering different custom combos, but the 3 transformative ingredients I recall on those checklists were:

- alfafa sprouts
- white pepper
- pine nuts

Then I later graduated to discover that bulk pine nuts cost more than a firstborn.

The niggling problem with the completely custom golf pencil concept for a sandwich shop was that you were a victim to your own imagination & experimentation.

The sandwiches were usually delicious but you always had that feeling at the back of your mind that all your mixing & matching was ultimately subpar to an off-the-rack trusted build.
 
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A Chicken Parmesan on a Butter Garlic Roll.

From my years of traveling along the US East Coast, this sandwich comes from Luigi's, a small pizzeria in a strip mall along the Jersey Shore. The perfect place to find a New York native who is sick of the city but stays true to his roots. Numerous pizzas, sandwiches, and appetizers are on the menu, but this chicken parm sandwich was my holy grail. The roll was denser than a kaiser roll, but the butter on top and the sauce inside, along with some marinara sauce for dipping made this into a beautiful Italian-American sandwich.
 
A real New Orleans Muffaletta. Nobody else can do the olive tapenade right :(
Rare based take from the chinaman rimmer.

Honorable mentions: I used to have some friends who lived in Rockford Illinois, which is a shit hole; simultaneously consistently one of the most dangerous places in America and one of the fattest. They once made national news for having an active shooter in a bar called Shooters. Funny thing about Shooters: I've been there, they have a build-your-own-burger, up to twelve toppings for the same price. The list of available toppings starts out normal, lettuce tomato onion whatever, but then it starts going off the rails with shit like peanut butter and marinara and chicken strips. It's not even good, but we went there a lot because a fully loaded dagwood bumstead burger with seven kinds of protein was worth it for the money and the macros. Anyway, one time we went there with a friend who had never been before, and I'll always remember, he just opened the menu, closed the menu, folded his hands and waited patiently for the rest of us to decide. When the waitress got to him, he simply said, "I'd like a burger with twelve chicken strips on it."

Another story: Rockford is fat people Mecca, there's nothing to do there but eat and drink. As such, they have restaurants from practically every nationality, but all of them have a deep fryer. Want deep fried sushi? You got it. Deep fried Peruvian? Why not. But the undisputed champ is a place called Uncle Nick's. It is, in name, a gyro shop, but their real business model is drunk food. Gyros, baklava, sure whatever, but also burgers, fries, onion rings, cheese curds, mozzarella sticks, fried chicken, chicken tenders, chicken nuggets -- fried everything. They'd stay open until 3 AM, an hour after the bars close, and you could watch the cavalcade of drunk people fall out of the bars and shamble like a zombie movie to Uncle Nick's. It got so bad they had to hire armed guards. But I digress: Uncle Nick's had a gyrocheeseburger, which is pretty much exactly what it sounds like: take a cheeseburger and then dump the contents of a gyro on top. I have conducted many firsthand studies and I can say with near certainty that there is no better drunk food than a gyrocheeseburger. I don't even drink anymore, but I think about that burger more than I care to admit.
 
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Picked up some baby arugula at the grocer today.

It really adds a new dimension to the rotisserie chicken sandwiches I've been surviving on. Especially for rabbit food.

It has a subtle hint of flavor that's unique from your average lettuce. Provides some nice crunch as well.

It also instantly makes your broke-ass Wonderbread sandwich seem bougie.
 
At Subway I used to make myself for lunch a BMT but with mozzarella, not quite double, but layered so it cooked the pepperoni on top. Some of the vegetables were toasted before adding other vegetables, and the result was an oily, greasy mess that was like pizza with a bunch of vegetables and mayonnaise. It was delicious and I've never gotten anybody to make me the same sandwich.

Also the first time I had a sandwich from Texadelphia but they don't have any near me and they keep opening and closing locations.
 
There was a chain of NY delis where I grew up and they had a double-decker club sandwich. Eaten fresh the bread was toasted and crunchy with crispy bacon and mayo + mustard, with not too much lettuce and their tomatoes were always pretty good.
 
Rural France 20 years ago.

A "ham sandwich."

It came on a long and skinny, too-hard baguette.

It had thick slices of ham cut "at a 15" (I don't know what that means exactly, I'm sorry).

Northern French salted butter spread across the bread on one side.

And that was it. Bread, butter, and ham.
 
croque monseiur (specifically the madame) and the monte cristo. I'm kind of just a sucker for sweet/savory breakfast-like sandwiches in general. There's a local joint that used to do this breakfast burger with hashbrowns, an egg, and siracha, and for a time when I living right next to an ihop they had a similar thing.
 
There was this local fried chicken place in one of the really ghetto areas somewhere around Cincinnati that I went to one time when I was like 10. That part of town may have made the worst parts of Detroit look nice, but holy fuck that chicken sandwich was one of the best things I have ever eaten.
 
Rural France 20 years ago.

A "ham sandwich."

It came on a long and skinny, too-hard baguette.

It had thick slices of ham cut "at a 15" (I don't know what that means exactly, I'm sorry).

Northern French salted butter spread across the bread on one side.

And that was it. Bread, butter, and ham.
Deli cuts, generally to translate from deli cut size to actual measurements, divide by half to get millimeters. A "15 cut" (I'm not supermarket deli slicers go that high) would be about 7.5 mm, or nearly a third of an inch.
 
Chicago - corned beef and pastrami on challah from Manny's
Wilmington - chicken cheesesteak from Maryland Ave Sub Shop (RIP)
Pittsburgh - anything from Primanti's
Milwaukee - "the Widowmaker" from Fratelli's (RIP)

Those rust belt cities sure do know how to eat!

Before I die, I really have to get to that Elsie's place in Jersey that makes subs where the bread is replaced by a giant pickle. Used to be outside of Philly but now it looks like they've moved out Sandy Hook way. That kinda sucks.
 
I went on a serious drinking bender that resulted in, among other things, a hospitalization. During this months-long bender, I was not eating enough because my alcohol consumption tore up my GI and the constant withdrawals gave me terrible nausea. Once in the hospital, they gave me a bunch of drugs which included anti-emetics. The first real piece of food that I kept down was a turkey and Havarti cheese sandwich from the hospital cafeteria that was some doctor's lunch. I told him I hadn't eaten a full meal in a while because of the drinking and that, with all the drugs in me, his sandwich looked amazing.

He gave it to me and it was the best sandwich in my life.
 
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