The sandwich is, at heart, a humble creation: two slices of bread, with stuff in between them. We eat sandwiches all the time--good ones and great ones and less good ones that are still pretty good--and think nothing of it. The sandwich is simply always there, ready to be made--or bought--and consumed.
But some sandwiches are something else. Some sandwiches--yes, those basic combinations of bread and stuff--are worth not merely seeking out at your local deli or recreating in your kitchen. These are the sandwiches for which you'd renew your passport, buy a last-minute plane ticket, and endure the savageries of international flights or at least an interstate road trip. They are the sandwiches dreams are made of. No, wait, that's backward: They are the dreams sandwiches are made of.
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This month, we asked our editors a simple question: What sandwich would you get on a plane for? Their answers are below, but we'd also like to put the same question to you: What bread-and-stuff combo you'd cross the country or the globe for? (And please, include a photo if you can!) We'll gather up your responses and post them back here on the site the first week of April.
Christine Muhlke, Executive Editor
The first thing I do in Italy is head to an Autogrill for a Rustichella, a grilled sandwich of smoked pancetta, provolone, and oregano. So obsessed, it was once my email address.
Meghan Sutherland, Deputy Editor
In Seattle, I always leave time to stop by Macrina Bakery in Belltown on my way to the airport to pick up a banh mi: Lime-marinated flank steak and pickled carrots and radishes, ginger aioli, and Sriracha on crusty Italian bread.
Andy Ward, Contributor
The fried green tomato BLT with spicy mayo at Hominy Grill in Charleston. Homemade bologna with pickled veggies on foccacia at Blue Hill Stone Barns Café in New York. The lobster roll at Mike's on Cape Breton Island, Nova Scotia. Egg salad pretty much anywhere.
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Ali Bahrampour, Copy Chief
Still my childhood favorite: Hard-boiled eggs and pickles in a baguette. It was made at the corner store I grew up next to in Tehran; my older sister and I had a running tab with the merchant there. I've had a million fancier sandwiches since, but no sandwich is like the sandwich of your youth.
Julia Bainbridge, an editor at bonappetit.com
Attman's Deli is downtown Baltimore is located in a slice of town known as Corned Beef Row, and that's exactly what you should order.
Allie Lewis Clapp, Food Editor
Saucisson sec on a baguette--with tangy butter and cornichons. From any bakery in Paris.
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My after-school snack was a sacred ritual. I sat on the carpet in my parents' bedroom at a low table, the television turned to "I Dream of Jeannie," and ate a peanut butter and honey sandwich cut into neat squares. I wasn't fussy about crusts. I just loved the sticky pairing of creamy peanut butter with syrupy golden sweetness drizzled from a honey bear in diagonals across the soft white bread. Nothing else--save for maybe apples and peanut butter in a pinch--could have made for as sweet an