Good breakfast sandwich:
1 slice Arnold's (used to be Brownberry) whole wheat bread - toasted
topped with homemade egg salad ( eggs, mayo, yellow mustard, pickle relish, salt, pepper, pinch of sugar) and then sprinkled with real bacon bits. Serve with tall glass of iced tea spiked with lemonade. Yummy!
Another favorite:
I bolillo roll sliced into rounds, spread bottom slice with dijon mustard, spread top slice with that creamy brie that comes in a little tub (forget who makes it) and fill middle with ham-off-the bone. Make several of these little round sandwiches & serve with cruncy baby dill pickles on the side.
Not really a sandwich, but in the same vein:
President's Choice vegetable crackers topped with Pilgrim's Pride chicken salad. I could eat a pound of that chicken salad in this way! Serve with Vendange White Zinfandel & seltzer, on the rocks.
A good picnic sandwich, which my friends have dubbed The Ravinia Sandwich, because I always make it when we go:
One loaf of good Italian bread, split in half, innards pulled out so its mostly a crusty shell. Liberally sprinkle good olive oil over opened bread. Sprinkle with Italian seasoning. Layer with the following, in this order:
1/2 lb ham
1/2 lb salami
1/2 lb pepperoni slices
1/2 lb provolone cheese
1 red onion, thinly sliced
1 cup shredded iceberg lettuce
Fresh basil - preferably purple basil
slices of red ripe tomato
sprinkle with red pepper flakes
Roll the whole thing up very tightly with aluminum foil & refrigerate for 1 hour. Take out cold sandwich & place into picnic basket right before you leave for your destination. By the time you get there, sandwich will be room temp. Slice through the foil into serving pieces. Serve with chianti.
I can't believe I ate the whole thing!