A Reuben with real rye bread and fresh sauerkraut.

But I really want to try the special sentient sandwich from adventure Time.

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.👌🏼

Cuban sandwich.

A nice M.L.T. A mutton, lettuce, and tomato sandwich when the mutton is nice and lean and the tomato is ripe.

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.

The Reuben is up there. A delightful combination of creamy (Swiss), hearty (Rye), salty (corned beef), sweet (Thousand Island dressing), and tart (sauerkraut). Those are like, the Power Rangers of sandwich ingredients. When they combine, the end result is unstoppable.

The Cubans my wife made. They were the best example I have ever had.

• Instant pot citrus pork shoulder. I don't know how but it was the most citrussy pork I've ever had
• grocery store smoked honey ham
• some kind of cheese. Provolone?
• good chunky mustard
• Ciabatta roll
• grilled and smashed flat on a hot cast iron with lots of butter

I could Se7en Gluttony kill myself on these if the supply was available.

Monte Cristo

Turkey, ham, cheese on bread and then you dip the entire sandwich in a batter or just seasoned eggs (like French toast) and then deep fried.

Served with raspberry jam usually.

Very hard to find a good one.

The Bahn Mi is the bomb diggity food of the gods.

Muffaletta. No contest.

Cliché, but the one someone else made for you.

One that you didn't have to make for yourself.

Someone already mentioned the Reuben, which is delicious, but an authentic pulled pork sandwich with coleslaw and just enough barbeque sauce to taste it is one of the best things on earth. I could drink that creamy, bbq-y, pork juice that leaks out like Gatorade.

croque monsieur

For me it's a good Philly Cheesesteak.

Soft boiled egg, tomatoes, home made mayo, black pepper and salt on a French baguette. Simple and just perfectly fine.

PB&J. Merely because it's the only sandwich in my mind that can fulfill a hearty, sweet craving and be satisfying every time. The simplicity is second to none, it brightens up my day each time I eat it.

Egg Burger.

A BLT with pepper bacon thickly cut and crispy, fresh lettuce, fresh tomatoes, mustard, mayo, swiss cheese, and a splash of red wine vinegar.

Almost any sandwich that wasn't made at home.

I don't know why but sandwiches from somewhere always seem to taste better to me than ones I make at home, even if I copy it exactly. I don't know if it's psychological or what, but I'm always at least 10% disappointed with my homemade sandwiches.

I could have fresh crunchy lettuce, fancy mustard, premium meats, sprinkles or celery salt, fresh onion, whatever - it still doesn't match some sandwich I get out and about. I don't get it.

Italian hoagie from around Philly. Easily.

I love me a grilled cheese and turkey sandwich. Simple, but comforting. Although, turkey based sandwiches in general are a food weakness for me.

A fresh hot ham and cheese.

Warm up some finely sliced ham, melt some layers of Swiss in there, lightly toasted bread with a nice spread of mustard.

Can't beat a basic ham, cheese, and tomato toasted sandwich.

Slip some salt and vinger in there before toasting and you have a full on mouth party.

Jamón Ibérico on a French baguette.

Tuna salad on toasted wheat bread with spinach, onions, tomatoes, cucumbers, pickles, banana peppers and nacho cheese doritos smooshed into the sandwich.

Easily my go to comfort food when either my husband or I am deployed/TDY and I get sad/lonely.

Shawarma sandwich

Not much love for the Club Sandwich. I think it's the best.

Here in NJ we’re known for not only your traditional deli hoagies (or heros, subs, whatever you want to call them), but also “fat sandwiches”. They’re usually characterized by having a ton of greasy stuff loaded into them. My personal favorite is from a place in Princeton; the sandwich is called a Sanchez. It’s a chicken cutlet sandwich with a tangy orange sauce, mozzerella sticks, and French fries on it. Horrible for you, but it’s the ultimate drunk food. Rutgers campus is also well known for their fat sandwiches you can get from food trucks affectionately known as “grease trucks”

One day a couple of years ago, we had some meatloaf and some baked mac&cheese leftovers that my wife had made. The next day I got a loaf of homemade sourdough from the farmers market that pops up every Saturday. I sliced off about a half-inch thick slice of the meatloaf and the baked mac&cheese with that fresh sourdough and grilled a sandwich that I really hope to be able to replicate at least once more before I die...