I imagine it’s a large non-exclusive group 
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I couldn’t tell if it was raw or very rare roast beef. The recipe says “pure minced beef”. Hopefully @Hunterwali can confirm which.
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Every time I’ve had it (I’ve not prepared it) it was minced. It’s a filet Americain on toast for me (it also comes in baguettes- so nice).
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But is it raw like tartar or cooked?
Raw. Sorry, I continued to talk Belgian at you with the reference to Filet Americain.
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As I’ve said previously, a Filet O Fish is a food item all unto itself.
Not a sandwich, not a burger, not a whatever.
It’s just a Filet O Fish.
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Sort of like the McRib. Something not in existence in the natural world.
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I really don’t have a favorite. I love nearly all kinds of sandwiches, although the classic PB&J is well down the list. At the bottom of the list would be deviled ham and liverworst. (No, I did not misspell that.) I’m generally not a fan of paste-like meats. Even on a good banh mi, I prefer just the thinnest veneer of pate.
Probably the most unusual sandwich I like is a cold spaghetti sandwich, preferably on sourdough. Even better if it’s leftover garlic bread. It’s just as it sounds: a blob of cold, leftover spaghetti between two slices of bread. Every time I make one, Mrs. ricepad wonders what kind of idiot she married.
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I’m married to someone who waxes poetic about cold spaghetti sammiches, so I understand Mrs. Ricepad’s sentiment 
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Sandwiches are one of my favorite things to eat.
But, I’m pretty basic when it comes to sandwiches. Some form of a turkey, usually deli, or chicken breast, grilled or roasted, sandwich is my favorite. At home, just between some sliced bread with cheese, maybe, some lettuce, maybe, some bacon. Eating out, I love a club sandwich and harder to find a Thanksgiving sandwich (roast turkey, stuffing, cranberry sauce, gravy).
Sandwiches need to have mayo or something like mayo. I prefer no mustard, but, otherwise, only yellow mustard. Prefer no pickles and definitely no onions.
I like a bahn mi, especially when it has chicken and pate. Other sandwiches I like, but don’t eat often - French dip roast beef, pastrami, Philadelphia style roast pork, croque monsieur.
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I wasn’t sure if ‘ass’ was for assorted.
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in my family it was green peppers. sometimes my mother added some boiled new potatos and served it as a main — of course, with crusty italian bread.
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My MIL made them that way. Sometimes she’d sprinkle bacon bits on the halves before smashing them together.
Please tell how that came about. Upbringing? College dare? I’ve never heard of that before.
You didn’t ask me, but I learned about cold spaghetti sandwiches from a book. It’s Like This, Cat is a Newbery Award winning book I read when I was about ten or so, and the main character is introduced to cold spaghetti sandwiches by a friend.
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I went to a friend’s house in college and he made some cold pasta on white bread sandwiches . We were stoned so they did the trick, but I’ve never made them on my own since then.
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Gee, I forgot another fave, liverwürst and mayo on sliced sourdough. Another one of dad’s recipes, probably from his dad’s line. Grandpa was raised by older sisters and his maternal uncle (whose sister passed when grandpa was 8 or so). Grandpa’s parents arrived from Scherwin, Mecklenberg to Fond du Lac, Wisconsin in the 1850’s. I’m pretty sure the few German influenced foods that my father liked came from there or the antique Lüchow’s cookbook somewhere around here that was his dad’s.
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I read that book in 6th grade, but I don’t remember those sandwiches. I read the whole book to my grandson a dozen years ago or so. Thanks for the prompt, I’ll have to look it up!
In the carbs-as-filling department, a Taiwanese [?] invention, potato salad bun, has hit the spot here.
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PB&J can be good with the right bread…or you can grill it like a grilled cheese if you’re bored or stoned.
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