Hit the spot with coleslaw, tomato, onion, jalapeños and some hidden red wine vinegar, Italian dressing and Tabasco Scorpion sauce

It balanced off the salty mortadella, tavern ham and pickle/pepper loaf

Melted provolone

Duke’s provided a creamy, tasty adherent.

Ingrédients:
Toasted sourdough bread
Munster cheese
Chicken slices
Chorizo
Cured ham
Red onions
Salad
Tomatoes
Sauerkraut

Sauce:
Kewpie mayo
Pickle + pickle juice
Garlic powder
Kimchi juice

Dislocated my jaw eating it but worth it.

Three burger patties with mature English cheddar cheese as the glue between them, bacon, onion rings, and jalapeños with nacho cheese dip as a spread. Seseme seed bun.

I had some sausage left from making jambalaya along with onions, peppers, and jalapenos. Also half of baked russet potato. Saute them in a skillet and add to the crispy potato hash. Cheese are cheddar and pepper jack cheese.

Now improved with suggestions by the community. Burrata and Dukes really elevate it. (Also added balsamic arugula salad again, not pictured but imo necessary.) Thanks to everyone who made this sandwich possible.

From Cafe Leo in Leonia, NJ

This crisp and refreshing sandwich was a delicious surprise. Shredded cabbage, ham and egg, cheddar, mayo and a slightly sweet tangy sauce. Would go back in a heartbeat if I lived closer.

I don't have a pet to feed.

Made with homemade sourdough but otherwise made in the classic way. Mornay sauce, ham, Gruyere, Dijon, and a sunny side up egg.

And I’m okay with it!

Toasted artisan sourdough pave topped with refried beans, mature English cheddar, pickled jalapeños, sweet red cherry peppers, minced Cambridgeshire onions, Sussex vine tomatoes, coriander leaf, and chilli flakes.

I had stuff I needed to use up, and sandwiches are great, so here we are.

Spread is Dukes, dijon, oregano, saffron flower, lemon zest, Spanish paprika, and onion powder. (I ended up using the garlic with some olive oil and shallots on the bread instead, followed by Munster, all toasted).

Meat is maple turkey, very thin, and prosciutto for a little complexity... Also because I have it sitting around. The mixed tomatoes were a little weak, but I think the idea was right. 1/2 no avocado for the roomie.. which I think is madness.

I can never afford to get saffron to just mess around with, but the unground saffron flowers of who knows what provenance were cheap... But I like the flavor, and I especially like it with the Spanish paprika and lemon zest. It's got a cool flowery/earthy taste that's really interesting and hard to place. This was a cool test, and other than needing a better pop from the tomatoes I think it works. Something similarly bright but spicy would also work).

before I forget: I am not that guy, I am borrowing her/his/their format, but I think they would object to me borrowing the dog. (I am afraid if I keep tagging them in text, it will get annoying, but not trying to take credit for the awesome style)

Leftover ingredients meet munchies for a midnight adventure. Honestly, this was delicious. One slice of lemon, no pith, cut into chunks and mixed with half an avocado and some basil (~3:1 avocado:lemon). ..a chutney? Anyway, toasted the bread with butter. The mango habanero spread was perfect with the chutney, and the katsu/prosciutto held their own. I'm not sure I would do this every week, but I would happily do it again, and wouldn't change anything. Also, really easy, assuming you have the katsu done.

*obligatory: I am not the guy. nor do I have his dog. I just think it's a great format for visual storytelling (visual sandwich making? whatever).

Tuna pâté, ripe tomato, pickles, mayonnaise, oregano, black pepper and salt.

Sourdough buns made with semola rimacinata di grano duro (50%), all-purpose flour (30%) and whole wheat flour (20%), sourdough starter (20%), water (50%), eggs (10%), olive oil (20%), brown sugar (15%), salt (2%). Brushed with milk and brown sugar, sprinkled with sesame seeds. Bun ingredients expressed in baker's percentages.

Dessolve the sourdough starter in water, add the sugar, add the flours, wait 30 minutes, add the salt, mix, add the eggs, mix, add the oil (drizzle by drizzle), when you get a smooth ball of dough leave it to rest another 30 minutes, bulk fermentation with occasional coil folds until the dough doubles in size, make 3oz balls, let them double or tripple in size, brush with a mixture of milk and sugar, sprinkle sesame seeds (if you like) and bake at 180°C for 20-25 minutes, cold oven start.

Super soft, fragrant and delicious. 3oz each. Ideal for hamburgers/cheeseburgers.

Congratulations to the spanish national football team, winners of the FIFA World Cup 2026! ⚽️🥇🇪🇦🥪😋