I remember a place in Las Vegas where a sandwich came with “au jus sauce”.
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Meatball hero
Eggplant parm
Chicken parm
Turkey or roast beef with avocado
Pastrami on rye
Turkey, havarti, and cranberry sauce
Peanut butter, honey, and banana (I lived on those in college)
Shrimp salad
Salmon salad
Jambon et camembert, oui, les deux ensemble, on baguette
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A hot dog is not a sandwich?
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And yet you can make a hot dog sandwich…by slicing the tube steak and treating it like sandwich meat. Yeah, it tastes a lot like baloney. But a hot dog in original form is not a sandwich.
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On top of the above list:
Prosciutto, fresh mozzarella and roasted peppers on a rosemary focaccia bun. Pressed into a crunchy panini until the cheese is melty. A dollop of bomba if I’m in the mood for some spice.
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First up - I’m a Boston girl, so get me my roast beef sandwich on an onion roll with American cheese, BBQ sauce, and mayo (also, tomato and a little onion).
Following that - BLTBC: Toasted rye (or pumpernickel or marble) with a BLT, lots of heavy deli mayo, and crumbled blue cheese.
Patty. Melt. You put it on rye and that burger is a sandwich. I said what I said.
Sea Pig - Lavash. Seafood salad. Melted Swiss. Your enemies driven before you. The lamentations of their women…
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We ate a lot of andwiches growing up. I’m picky about the ones I make now.
Some listed are fond memories.
My egg salad on multi grain (hb egg, mayo, Durkee’s, curry powd, dill, dill relish)
Curried chicken salad (Market Hall BITD) on multi grain
The roomate’s tuna salad—mystery to me formula (all sorts of condiments involved) with canned tuna
on grilled sliced Seattle sourdough (the 17+# black cat gets the tuna water)
My shrimp salad (chopped, seasoned, boiled shrimp with mayo, lemon juice, chives and sometimes a bit
of cilantro on white or cracker sandwiches
Sliced avocado, swiss, tomato & alfalfa sprouts, with a shake of Spike seasoning on whole grain (Truckee
River Ranch memory)
Roast Beef & Swiss on a sourdough roll, spicy brown mustard, mayo, romaine lettuce and tomato (Lucca
deli/AG Ferrari (gone, but not forgotten)
Three cheese (swiss, provolone, ched) grilled cheese on sourdough, natch, but only with roasted tomato
soup (for dipping with cu-sabi dressing)
Sardine, mayo and a squeeze of lemon on toasted white bread
Chip steaks (Steak-ums nowadays) on lightly toasted sourdough with mayo, Dijon mustard, swiss,
romaine and sliced dill pix)
Danish ham and cream cheese on rye, dark or white or marble
Broiled bologna and swiss on a sourdough loaf
Peanut butter & mayo and iceberg lettuce on white
Oven roasted turkey breast on a croissant with basil mayo and romaine
Capri brand bolonga with French’s mustard on Kilpatrick’s white (lunch box fare, grades 1-6)
Danish ham, dill havarti or gruyere on a buttered baguette
Lox & cream cheese on an everything bagel, sometines with thinly sliced red onion
Dad’s chopped up hot dog mixed mayo on white or a hot dog bun or on white
Lox, cream cheese or dill havarti, open face on rye crisp or Finn crisp
Lobster anything/Lobster salad/po’boy
Tomato & lettuce on lightly toasted white with bacon mayo
Then, there are the ‘wraps’…?
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Brioche buns are a game changer for burgers
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Baguettes for me.
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Can you explain, please, why that’s the case. I assume that there’s a specific American definition that prevents it being a sandwich. But, to this foreigner, it seems no different to any other sandwich, meeting the basic bread and filling definition.
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This American agrees with you. If it’s savory and surrounded by bread it’s a sandwich.
And I don’t eat hot dogs anyway, so the whole discussion seems silly.
I eat so many burgers and chicken sandwiches at work because of time/availability constraints thst I almost never make sandwiches at home.
I will occasionally go for a pressed Cuban (not a Cubano…) but now that I cant have the cheese even that’s getting rare.
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I first had a French Dip at the late Little Campus Inn in Annapolis close to 50 years ago. It was love at first bite. I don’t recall it having any sautéed onions in it, as some places are wont to include. It’s not a cheesesteak that you dip in broth!!
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Favorite sandwiches, in no particular order
Club, with real turkey, not sliced from a nasty, salty, rubbery deli roll
Reuben - or Pastrami Ruben with slaw instead of sauerkraut
Gyro
Jambon beurre
Shrimp salad on toasted cheese bread (it was a specialty of the tea room at Hutzler’s department store- their bakery made the cheese bread- and the Parker house rolls for their turkey salad on Parker house rolls, which was also great)
My own BLT (no crumbly bacon, please)
My own tuna salad
Grilled Swiss on rye (for an added treat ass a thin slice of tomato an some lightly sautéed onion)
A good Italian sub - very hard to find
Ficelle with pesto, fresh mozzarella, fresh arugula or basil, tomatoes, and a whisper of prosciutto
And - since we are in the season now - Vidalia onion sandwich.
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What’s on that grilled swiss on rye?
Grilled cheese made with rye bread, butter and Swiss cheese. A friend of mine who grew up working in her fam’s restaurant told me to grill my grilled cheese open face, like they did on their griddle, rather than assembling it beforehand and flipping the closed sandwich. I put the tomato and onion on top of the cheese while it’s cooking. Her method works so much better, and saves time.
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I’m going to have to try that the next time I make a grilled cheese. Admittedly, that’s about 2-3 times a year.
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I defer to the National Hot Dog and Sausage Council on this all important matter. Their national stature, leadership in the tube steak industry and that they are American makes this the DEFINITIVE statement on hot dogs as a sandwich. All hail NHDSC!!!
https://hot-dog.org/culture/famous-people-weigh-in-on-the-heated-hot-dog-sandwich-debate
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Trust me, it’s a game changer. Speedy.
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Thanks for that. I see the actual definition is from the USDA, which has a “closed sandwich” as involving two slices of bread, or a bun cut in half. Clearly a hot dog is not a closed sandwich as the bread isnt in two pieces. But wouldnt there be other offerings where a bread roll was opened from the top and filled. I’m thinking of things like a Philly cheesesteak. Presumably they wouldnt be closed sandwiches either. But the USDA also mentions an “open sandwich” which is required to be at least 50% meat. There’s no definition about the bread so maybe an open sandwich could be either stuff piled onto a single slice of bread, or could be stuff piled onto a roll, split open like a book. Like a hot dog. or a Philly cheesesteak.
You’re probably right to cite the NHDSC here. If I’ve read their press release correctly a hot dog is not a sandwich because a hot dog is too special to be just a sandwich. 
By the by, one of my favourite sausage eating experiences was in New York, during the San Gennaro Festival. Lots of Italian and Italianesque food available. This was a spicy Italian sausage, in a bread roll (like a hot dog) with fried onion and red peppers. Was that a sandwich? Was that a hot dog? Was it something else? Certainly absolutely delish and something we regularly try to recreate at home
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