From the Roy's Place Menu:

118. THE DRACULAtm (A bloody mess.)
Two Polish sausages wrapped in bacon, with broiled provolone cheese, buried in cole slaw & Russian dressing on French bread

http://www.roysplacerestaurant.com/menu.html

Bahn Mi 1 from Bahn mi Bai le in Oklahoma city.

Hmm best sandvich? PBJ toasted in one of those hot pie iron things. Nothing quite like nice warm PBJ goo with a crunchy outside... yummy.

But I am falling in love with a grilled feta and pepper jack sandwich.

Almond butter and cabbage.

Chicken parm or a club.

Edit: Proper thread title should say "sandvich"

I'd say the Reuben is the best sandwich I get from a variety of restaurants. But my favorite specific sandwich would be from Quintons in Lawrence, KS.

The B.L.T. - Bacon, shredded Lamb fried in the bacon grease, and Turkey slices fried in the bacon-lamb grease, on a nice kaiser roll with some mayo. No vegetables allowed.

Cold leftover Thanksgiving turkey, preferably dark meat, or white with a generous helping of dark. 60% whole wheat bread, lightly margarined (buttered is also good) and salted. Dressing optional, but to be used sparingly. Mmmm....

Always a fan of the Reuben. Might have to try Seth's recipe/method.

Lately, I've been getting the Jimmy John's Vito or the McAlister's New Yorker.

I love many many sandwiches, so it's very hard to narrow it down. Seth, that Rueben sounds fantastic.

I'd say, just to throw something out there that no one else has probably tried:

(This is a breakfast sandwich)
Toast 2 Eggo waffles.
Apply a nice even coat of Butter or Margarine on both pieces
Spread a good coat of smooth Peanut Butter on both pieces (filling all of the waffle-holes about half way)
Put on a coat of Maple Syrup on the bottom piece
Place the second piece on top of the other and drizzle a light coat of Maple Syrup over that.
Eat it, and die happy.

This is obviously a "fork and knife" type sandwich, and if you enjoy all of these components in seperate situations, you should try this once.

I spent a couple of years perfecting the art of sandwichery when I took sangers to work everyday for lunch. Here's my hard-won expertise, laid out in forum format:

Hearty wholegrain bread, medium/thick sliced. Must be hardy enough to withstand the fillings.

Spread one with honey mustard, the other with dijon or english mustard (depending on desired spicyness).

Stack 3-4 thinly sliced pieces of good quality meant. Ham, pastrami, or beef are all good options. Pick whatever works, except for turkey is the devil's sandwich meat and should be avoided at all cost. You can even do tinned tuna in a pinch, when mixed with a little bit of mayo and woucester sauce.

Thinly slice some cheese (no pre-sliced nonsense here!), preferably a sharp, hard cheese. Thick enough to taste, thin enough that you can't feel it when you bite through it. Layer onto the meat.

Tomato flesh shavings: halve and deseed a small firm tomato. Go for slightly under-ripe ahead of slightly overripe. Deseeding ensures that you don't get much juice leakage, which makes the bread wet. Slice the entire tomato into very thin shavings and layer these onto the cheese.

Fresh herbs: key ingredient - transcends a good sandwich into a great sandwich. Lay fresh basil leaves or small fronds of parsley into the sandwich. Other herbs are fine too, as long as there's no woody bits in there. I draw the line at rosemary though - leaves are too tough.

Spouts: key ingredient - invest in a sprouting kit and a couple of bags of seeds. Alfalfa is a good starting point, but the world's your mollusc, and you can go as crazy as you like, from mung beans to fenugreek and lentils. The point is, fresh sprouts add crunch to your sandwich, as well as moisture that doesn't appear until you bite into it, keeping your bread dry, but your mouthful juicy!

And finally, salad leaves of some kind. Lettuce, spinach, rocket, whatever.

Most importantly, cut the sandwich once and once only, diagonally. All other shapes of sandwich are morally and intellectually wrong.

/drool

Either a solid Cheesesteak + Black olives, Mushrooms, and sub in pepperjack cheese.(Got hooked on it set up like that from a deli in florida.)

A patty melt (Think grilled cheese + hamburger. On rye. Optimally with swiss cheese and mustard.)

Though kraint's BLT sounds REALLY good.

Chicken salad on croissant. Chicken breast with celery, ambrosia or royal gala apple, carrot and walnuts, all of it diced fine and stirred into a pre-mix of mayo, honey, dill, and a squeeze of lemon. Pile it high into the croissant, add some romaine or spring greens, and chow down.

Shawn's favorite thing about this sammich is making me say "croissant" about a million times.