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A proper Ruben sandwich is hard to beat. I do love a good muffaletta too.

Bahn mi, I had one last night

Toasted baguette Spicy mayo Cucumber slices Cilantro Asian flavor marinated chicken or pork Pickled julliened carrots Top of the baguette and spicy mayo

I can't provide words to describe the greatness of the sum of its parts

You didn't say 'sudo'.

Croque madame, but it is a bit more effort than your regular stack

Though I haven't had one in ages, "Cuban Sandwich" popped into mind first for some reason. Maybe because the next more exotic sandwich I'm aware of is a PB&J. Hopefully the ideas here will expand my world a bit.

My favorite was invented by a friend of mine as far as I know. It's a modified cheesesteak. Like a Tex Mex cheesesteak I guess.

Start by smoking a prime rib. The method is outside the scope of this discussion but I'll happily share another time. Slice it super thin, season with SPG and cumin. We don't smoke a prime rib just for the sandwiches, but we always have them when we have leftovers.

Separately, make some smoked queso. Again, this is outside the scope but don't just do Velveeta and Rotel, make a bechamel sauce add your cheeses, and use fresh tomatoes and peppers, then pop the pan on the smoker to get the smokey flavors infused.

Pop some butter, onions, bell pepper, jalapeno, garlic, and mushrooms in a pan to saute. Once they've softened add the thin slices of smoked rib roast and cook for another minute or two.

Put the mixture on a toasted hoagie roll and cover liberally with smoked queso and a sprinkle of grated Oaxacan cheese. Enjoy your delicious heart attack.

Note: this can be done the poor man's way with cheaper or easier cuts of beef (try it with a chuck eye steak which is several dollars per pound cheaper) or chicken, and can be done with Velveeta and Rotel queso that more people are familiar with. You'll get no judgement from me. I just love it a specific way and wanted to share.

A good Italian sub is the tastiest thing on the planet. Every place might do it a little differently but it's the basis on which I judge any sandwich shop.