Didn't read through all 9 pages, but in Edison, NJ is Harolds Deli. They are known for their sizable sandwiches.
Here is their "regular" Corned Beef on Rye: (Upon closer inspection, I think that is Pastrami!)
(They do let you take as much Rye bread home with you for future sammys!)
That is reminiscent of the Reuben I had at the Carnegie Deli. The meat was amazing. The bread, not as much. But holy carp, the portion size! You might be aware that I am a large guy. I've actually lost about thirty pounds and am DOWN to 292. I ate four sandwiches out of my leftovers. That never happens.
The best sandwich I've ever bought was in New Orleans. I think the place was called Lulu's, possibly Lucy's. They claimed to have been one of two places that had invented the original Po'Boys. But I had a muffaleta. It was glorious. The roof lifted off the building and angels came down and flew around my head singing as I ate it.
But the Best Sandwich In The World(tm) is one I make. I have a dish that I never came up with a name for. But my family really likes it. So when they would be craving it, they wouldn't know what to call it. The most common label was "those chicken...thingies". It was boneless, skinless chicken thighs, rubbed with fajita seasoning. stuffed with a jalapeno and wrapped in bacon. First they are baked covered until the chicken is mostly done. Then they are broiled, uncovered until the bacon is crispy. They would then be served on a bed of long grain and wild rice with a cream of chicken with herbs soup mixed into it.
Then the next day, whatever leftovers there were of the 'thingies' would be cut into slices around a 1'4" thick.
They would go onto a sandwich that would be assembled like so:
Bread - Honey Wheat berry preferred. But Potato bread is good, too.
mustard - a good coarse ground spicy brown
spinach - in stead of lettuce, use fresh baby spinach leaves
Tomatoes - thing sliced Roma tomatoes, preferably
Onion - also thin sliced, red onion preferred
Provolone - I think this speaks for itself.
Thingies - overlap them a little so that every bite get chicken, bacon and jalapeno
Sharp white cheddar - if it's not actually kind of crumbly, you're not trying hard enough here.
bread
Now take this assemblage and butter the outsides of the bread. Get two skillets hot on the stove. When they're about 'jet exhaust'-hot. Turn off the heat. Place the sandwich in one. Place the other skillet on top of the sandwich. If it's not heavy enough by itself to press the sandwich down, put a kettle in the top skillet.
When they've cooled and the outside of the sandwich is crispy, you are done.
Eat.
You're welcome.
