I keep getting the BMT from subway as it is lush with black olives, onion and onion relish, however pastrami on rye with pickle and sauerkraut is fantastic when made properly and normal every day stuff like cheese & onion and chicken & bacon come close.

I love a sandwich, the bread makes the sandwich though, proper artisan bread, crispy on the outside..., bollocks to this, off to subway

subway sandwhiches are awesome, was out in newcastle the other week n it was 11pm n i was flagging, went n got a foot long, cant even remember what was in it, sweet onion relish, scoffed the lot, carried on till 3am.

Brie and cranberry canny be beaten.

Not toasted - bacon in thick cut white bread with brown sauce.

Toasted - goat's cheese, chrizo and piquillo peppers from a jar.

Feckin droolin now, must go

When I was 11 I went on a schools exchange to Czechoslovakia that used to be an annual thing organized by the NUM and its Czech equivalent - ties going back to WW2 and the Lidice massacre.

Part of the trip was spent in a young Komsomols camp in the Bohemian countryside. Between meals you could scrounge a quick sandwich off the cooks- slabs of black rye bread with local cheese or jam. I had never tasted anything as wonderful of that bread (never tasted any bread that wasn't bog-standard white sliced).

Got coeliac disease now so my bread eating days are behind me - thankfully really good bread in this country is still a rarity, so it's not that much of a hardship!

Meatball Footlong with double cheese from Subway is lush.

Crusty baguette, layer of philedelphia, grill some chorizo, pop on top complete with juices, grated mozzerella and pop under the grill.

I find myself preferring bagels to bread these days.

I've picked up a bit of an addiction to bagels recently, the red onion and chive New York bakery ones, shit loads of butter and just cheese

Wheat is bad news. Bloats me up no end. Gutted though 'cos I love a decent sandwich.

Everyday lunch sarnie - Crusty roll with Ham and Boiled egg.

Posh lunch sarnie - Monte Cristo with Maple syrup and chips on the side.

Anything to do with the fact they are brown holes?!

For me a proper fresh stottie from a proper bakers, filled with proper bacon from a proper butchers, no butter or spread, but a good dollop of HP. Immediately clears a hangover.

Fecking IBS has ruined my perfectly acceptable buttie habit. Now a highlight is a gluten free fuckin wrap. Still, cram the bad boy with cripsy bacon, avacado, tomato and Mayo and you're good to go.

Subways is overpriced swanky mollyponce sarnies you cant beat a Pennys Pantry in Chatham road crusty sarnie and they do the bestest savaloys !

My mate Nigel and Lee run that gaff, I will tell her you love her sausages.

which one is she, Nigel or Lee?

Well as Nigel is a blokes name, then, hang on, this you PJ

Who was that bakers that did the dadwoods rolls I think they where called near Foggy Furze. They where great for a sarnie. Always remember the hungry jack sarnies for dinner when a garlands. They must have took a hit when they closed.

I am a big fan of a roast pork and apple sarnie with crackling.

Do you mean a dagwood?

Used to religiously go to Hungry Jacks every day in the Garlands days, couldn't go wrong. Chicken Tikka and sweetcorn was lush.

Was called Anderson's then changed to robinsons, was a gud scran shop that 20 years ago

Sorry chaps, but here are the correct answers

Cold sarnie, Egg Mayo, Pek and brown sauce, or Tuna Mayo and sweetcorn, served in a white flowery bun.

Hot sarnie, Bacon with red sauce, a Pork Dip, or Pulled pork.

How would we take you seriously when you put red sauce on a bacon bun
Real men have brown on bacon

How would we take you seriously when you put red sauce on a bacon bun
Real men have brown on bacon

Mr Monkeyutt, when I am Dictator my first edict will be Bacon = Red Sauce, Sausage = Brown. Punishable by death!!!!!!

Your only chance for this to materialise is to insert your penis into a bag of maris pipers

Bacon i suppose..anything between 14 to 19 slices in an average week.

Crispy bacon and avocado

Thick cut/crusty bread a must.