Sandwiches are an art. The best known example is made as follows:
For bread you must use either jalapeno cheese bread, tuscin rustica, or rye parmesan. Pumpernickle can be acceptable as well. As for garnish, fresh, crisp romaine lettuce is the only option. Tomatoes and sweet onions are optional. For cheese use colby jack and either pepper jack or extra sharp white cheddar cheese. Swiss may be added as well but only in addition to the others, not as a substitute. Now for the meat. Sliced turkey and sliced chicken, proper deli salami and pepperoni, crispy bacon and a side of elk jerky. You may add either corned or roast beef if you so desire. As a final touch use one or two quartered dill pickle spears, preferably kosier. For condiments mucky duck hot mustard and horseradish work very well, though anything spicy and zesty will do.
When properly done the sandwich should stand between 3 and 4 inches tall
