Verified answer

It's amazing how versatile sandwiches are. I saw a show on food network once where this guy was making sandwiches at random: random bread, random meat, random veg, random sauce, out of one of those lottery tumblers, and they all sounded weird but good. Here are a few ideas:

Turkey, Banana Peppers, Cole Slaw, and Mustard

Salami, Peach, and Basil with Mozzarella cheese

Bacon, Scrambled Eggs, Ketchup, and Butter

Butter, Ritz Cracker Crumbs, Red Cabbage (shredded) and Sesame seeds

Hummus, Cucumber, and Cheese

Panino di Prosciutto e Fontina

Ingredients

2 to 4 slices (3 ounces total) fontina cheese

2 slices (1/2-inch-thick) rustic white bread

2 paper-thin slices red onion (optional)

Salt

Freshly ground black pepper

6 fresh baby spinach leaves

1 to 2 paper-thin slices (1/2-ounce) prosciutto

2 to 3 teaspoons olive oil

Directions

Place 1 to 2 slices of fontina atop 1 bread slice. Top with the onions. Season with salt and pepper. Then add spinach and prosciutto. Add the remaining slice(s) of fontina. Top with the second bread slice. Brush both sides of the sandwich with the oil.

Heat a grill pan over medium-low heat. Grill the sandwich until the bread is golden brown and the cheese melts, pressing down with a metal spatula or grill press, about 4 minutes per side.

My mother used to make olive sandwiches for herself if out of sandwich meat.

Place mayo on 2 slices of bread and slice olives all over the mayo. Really good. Try it.

Rachaels

Ingredients

12 slices Texas toast

best quality or homemade Thousand island dressing

2 pounds roasted turkey breast, thinly sliced

1 cup mayonnaise-based cole slaw

12 slices Jarlsburg [Swiss] cheese

Unsalted butter, at room temperature

Method

For each sandwich, use 2 slices bread, one-sixth of the turkey slices, one-third cup cole slaw and 2 slices cheese.

Assemble sandwiches by spreading one side of each bread slice with Thousand island dressing. On six bread slices, layer turkey, cole slaw and cheese. Cover with remaining bread slices, dressing side down. Spread top bread slice evenly with softened butter; place buttered side down in skillet. Butter up-facing side. Cover; grill slowly on each side. Serve hot or at room temperature.

Growing up my mom and I use to eat mayo, pb and lettuce on white bread. I know weird combo, but really good.

Crap, now I'm hungry. I think I'll go make one.

my favorite (I get it at whole foods):

sliced sourdough bread

guacamole on both sides

tomato, lettuce, pickles, cucumbers, jalapenos and

Kettle chips - Honey Dijon (on the sandwich)

Cook a steak and kidney pie. Then, place it between two buttered pieces of bread. Eat. :)