The art of making the perfect sammich is a subjective one indeed. It differs based on one's upbringing, culture, tastes, wants, and desires. For example, being raised in the South by parents that loved Elvis, a fried peanut butter and banana sammich is quite a staple. To others, a pastrami and Swiss on Jewish rye is the norm. I personally believe that the perfect sammich lives in the moment of its creation. Under the right setting, that left over meatloaf makes the perfect sammich.
Many people think that what goes inside the sammich is the most important ingredient. I disagree. I think that the sammich's foundation, the bread, is more important. You could take the most expensive deli meat in the world, but if it is put on sucky bread, you've made a sucky sammich. The converse is true, as well. Shit on a shingle is just that. My suggestions is to find a day old bread store. Locally, we have a Merita bakery that has outlet stores. They offer all types of breads for you to start your culinary monstrosity with. Do you want sourdough? How about Texas toast? Potato bread, perhaps? If you want it, you will probably be able to get it there.
As to the sammich's heart, you need the "meat". Now, you don't have to use animal flesh to have a meaty sammich. Grilled portobellos anyone? Anyways, most American's become indoctrinated into either lunch meats or peanut butter early in life. Main stream lunch meats, while handy and convenient, will never beat fresh sliced deli meats. Razor thin shaved ham or pastrami, while more expensive, is worth it. Again, it is all about what is desired at that moment in time.
The third part of making the perfect sandwich is the ancillary products that go on top of the meat, between the breads, if possible. Condiments, cheeses, vegetables, etc. are all examples of these ancillary products. You know, not many meat sammiches aren't accompanied by a cheese. They can be solo, but the perfect pair of meat and cheese is hard to resist. Now, not all of these products will stay on the meat or even between the breads. A favorite dish of mine is a beef roast that has been slow cooked in a crock pot overnight, with onions, potatoes, and carrots. The meat will fall apart, fork tender. You take your bread slices, lay them down over the plate. Scoop out the meat, veggies, and gravy all over the bread. Open-faced roast beef sammich. Gravy, the perfect condiment for almost any occasion.
Finally, I think what can make the perfect sammich experience (because it isn't just about the sammich anymore) is what partners it on the plate. Will it be fruit slices? How about the standard, chips? Garnish with pickle spear? It is open to the end-user/diner at this point, but you see that making the perfect sammich isn't so much about the sammich itself. It is all about the total experience enjoyed with the sammich.
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