Char grilled thin slices of carrot with hoummus and fresh coriander on a brown baguette. Splendid.

I've always favoured smoked cheddar and good quality ham off the bone with watercress and smear of English mustard on sourdough bread. Top quality. With a Tunnocks Caramel wafer to follow with a flask of tea.

...is a nice strong flavoured sandwich.

A lovely bit of Stilton and Marmite on brown bread is almost divine, and well worth a try.

Unless of course you're in the "haters" camp.

with bratwurst sausage , fried with golden brown bits of onion, slightly melted cheese and topped of with your choice of mustard. On the side , some crisps and jalapeño peppers.

salad cream sandwiches. No frills. Just two slices of (white) bread, and a dollop of the yellow stuff. Gives you that instant teenage feeling.

I also make my own egg mayonnaise sarnies. Boil the eggs, chop them all together with some chopped bacon you've prepared earlier, add some garlic mayo, and - secret ingredient - a tiny bit of grain mustard. Bliss.

Pig

Generously buttered crumbly farmhouse brown doorsteps, filled with chunks of extra strong cheddar, red onion or Branston pickle optional.

shop bought ones from (chains especially) are brimming with the devils ejaculate .... mayonnaise which get's drizzled over anything that's not moving in most places. Have come to loathe the stuff.

so well made cheese and pickle, cheese and onion (very finely sliced onions), good ham salad on a bread cake (or similar) with plenty of salad, seasoning and salad cream.
Or maybe some poached salmon with pepper , cress and capers.

A couple of thick slices frome one of those divine crusty bloomers from La Boulangerie in Porchester. Good mayo, strong cheese, pastrami, lots of my home-made picallili and some dried chilli.

If at home:

- a big chunky roll
- a slab of room-temperature brie
- a dollop of cranberry sauce (or raspberry jam)
- lots of grilled bacon

and try not to salivate on the carpet.

For out and about, it has to be the best bread you can get your hands on, half a gallon of cream cheese, lots of chorizo or salami, and a forest of rocket.

Round the corner - toasted ciabatta with spicy etruscan salami, pecorino cheese, basil olive oil, sundried tomatoes and salad.

mmmmmm

... Brie and some crushed grapes? It works surprisingly well.

Subway Veggie delite on Honey Wheat .... in America.

In an onion flavour New York bagel with a dollop of wholegrain mustard and Heinz Sandwich Spread in lieu of butter.
If at work - Onion on Sicilian avenue in Holborn do an amazing ciabatta with pastrami and pickle that is hearty and makes the tastebuds ooze grateful juices.

Must be on fresh White Bloomer Loaf (buttered of course):
- Fish Finger & Salad Cream
- Peanut Butter, Cheese & Marmite. Possibly with the inclusion of either Wotsits or Salt and Vinegar Chipsticks
- Ham, Mustard and Quavers

for your liking, can I suggest spicy hot Monster Munch or Tayto C&O (6 County variety)?

... or if we want to go into Danny Baker territory, sausage with brown sauce.

I was in a proper home made food cafe in West Kirby yesterday, I had the best sandwich I have ever eaten.

Fresh granary bread, Stilton & avocado.

Wonderful.

I'd forgotten about adding crips to sarnies, it doesn't feel right to do this, but they do liven things up.

Can I suggest?
Irwin's Nutty Crust (Two slices - a heel/ crust desirable)
Dromona Country Butter (unhealthy smother on both slices of above)
Denny's White Pudding (four slices, grilled)
(Northern) Tayto Cheese & Onion (one bag, spread evenly on surface of sandwich and crushed)
Crush both together.
Cut (on the diagonal, if a ponce)
Serve with a one pint chaser of Creamline semi-skimmed milk. (Full fat is a tad too rich).

Some of these sarnie suggestions are sounding very indulgent; the food equivalent of progressive rock you might say. Don't think I'll ever be stuck for filling choices again though!

Old favourite - cheese and tomato - always does the job. Maybe push the arteries a little with another old favourite - cheese and jam. Preferred 'on toast' variety, but only when GLW is well out of range, is peanut butter, cheese and jam. The same comination also goes very well on ginger nut biscuits.

peppered mackerel - remove skin and chop
bag of salad - watercress, rocket and spinach - chop fine
one chilli - chop
lemon juice - drizzle in
beetroot - chopped
freshly boiled egg - chop

mix everything

put between two slices of very good wholemeal - kind of a nicoise salad sandwich, kind of

I remember a shop in Wolverhampton during the 90s selling hot pork/turkey baps with gallons of gravy. At the time I thought I had found sandwich nirvana. These days, an almost-equally happy variant would be the simple, yet devastatingly joyful steak sandwich.

Some sliced sirloin, pink in the middle. Onions, mushrooms and tomatoes, chopped. A green chilli or two, chopped. The whole lot sizzled in a pan with olive oil and - for maximum health points, a dollop of butter. Insert between lightly toasted hunks of seedy, grainy bread. Few wilted leaves young spinach on top. Grind pepper, dash Tabasco. Consume. Don cape, fly, set world to rights.

Improves everything. Possibly even jam.

...or if I'm buying ready-made then Waitrose' Mozzarella, Tomato, Rocket and Pesto is one of the most filling and tastiest I've tried

I've always been partial to peanut butter and cucumber preferably on brown bread. Philly cheese and chopped date on granary is nice too.

Although not really a sarnie, what are people's thoughts on crusty bread and chocolate, which the French and some European countries are often associated with?

The salad sandwiches sold in 2 delis Hebden Bridge in late 70s and early 80s were WONDERFUL. Bread barm, included sliced egg, salt pepper and salad cream. For a change pate salad was always a winner as was cream cheese salad. They were filling...

My current favourte is stilton mayo and beetroot on a crusty mini-baguette. It's weird, it's purple and it works!

but you go a long way to beat a length of decent chorizo, fried gently stuck in a fresh, skinny, crusty baguette. With some cold, dry white wine.

with Greek fetta cheese slices on toasted rye bread makes for a sublime combination.