This was from the Dull Men’s Club so the scientific basis for this survey is minimal. 
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It does have me thinking grilled cheese for lunch (it was going to be turkey). Or maybe what my high school sold as “warm cheese”–American cheese (white, of course) in a kaiser roll wrapped in foil and heated in the oven until warm and gooey. It’s been a long time since I’ve had either.
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Well then. I’m glad I didn’t make a tuna salad sandwich for lunch today. 
And there is NO WAY that a chicken and bacon sandwich should be in the “could be better” tier below a ham and cheese sandwich! IT HAS BACON! That automatically elevates it over ham and cheese!
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It’s funny but the assortment of uncooked/cold sandwiches I largely see as understood through the lens of buying one as prepackaged at Boots, Tesco, Morrisons. WH Smiths (at the rail station or airport) etc. They don’t even make it to Pret tier.
That said, I’d still choose the Tuna cucumber and the Egg and cress over some of the others-- but that’s also because I don’t eat pork. There is a nice vegetarian BLT at Pret-- or was, but that was ££.
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I like coronation chicken. I wish we had it here in the States–the only place I ever saw it was the Pret outposts in New York.
And really, french fries (alone) on bread? Never got that one, unless it’s supposed to soak up alcohol.
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I don’t even like fries in my pita.
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We understand chip butty as a working class or Depression dish.
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Mom–a child of the depression–apparently ate onion sandwiches with ketchup 
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This guy (who also uses ketchup)
started out working for this guy:
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Uff. Hate that. Meat, sloppy onions , tomato and tzaz!
I think u right. Hangover helper or drunk binge food. Aside from Chicago hot beef, banh mi and Philly chz( provologne, no whiz), love the sloppy sandwiches in Oaxaca, M X.
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a sandwich to add to my list. https://www.sandwichtribunal.com/2023/12/dansk-pork-flaeskesteg-sandwiches/
For the ultimate selection of sandwiches, in Vienna, Austria. I was there many years ago, on a Beethoven pilgrimage. Really extensive selection. Recommended it to friends, who enjoyed it as well.
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I think an underdog in this category is the eggplant ta’ameya (broad bean falafel) sandwich, found in a number of Egyptian cities.
Food vendors in that country masterfully grill eggplant, then throw into the rest of the bread pocket their aforementioned version of falafel, tomato, lettuce, and fries. With any luck, tahina, shattah, (hot sauce) and pickles are on the counter.
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Grilled or fried eggplant is one of my favorite additions to a falafel pita. It’s so nutty and creamy.
Have you tried Sabich? that’s one of my top 5 Sandwiches.
I’m not crazy about falafel, never have been. I order it once or twice a year, just to check.
Sabich has an interesting history (so does falafel!)
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From a Houston Food Writer who made the trip to NOLA just because… World’s best/Best on the Gulf Coast
Waiting in line and stopping hunger at New Orlean’s Turkey and the Wolf
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Sabich has long been a favourite of mine. I was just wondering why I hadn’t made one for myself recently.
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I like corned beef and pastrami better in reubens. guess I am a bit of a savage.
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I’m a big Reuben fan, too. I usually choose a Reuben over a plain Corned Beef on rye.
I like Corned Beef (in a Reuben or straight) more than Pastrami or Montreal Smoked Meat lately.
