The king of sandwiches is the 2ft-long (60cm) Italian hoagie made in Russo’s Market deli in North Wildwood, New Jersey. It’s a colossal fresh-baked Italian hoagie roll filled with shredded lettuce, sliced onion, tomato, provolone cheese, a triple layer of Italian deli meats, light oil dressing, salt, black pepper, oregano and maybe a few hot yellow peppers on top or on the side. It’s wrapped in greaseproof paper and in mid-summer can be delivered to you on the beautiful Wildwood beach. I met my wife making these sandwiches in Wildwood as a student way back in 1992 – and along with many thousands of Irish students who made that famous trek back in the day, the Italian hoagie was a staple. We go back to the US often to visit our family and friends there and it is the first thing on our list to eat as soon as we’re off the plane. It’s worth flying across the Atlantic for. Richard McCullough, Belfast
The Northumberland lobster roll
The greatest sandwich is the lobster roll from the fishmonger’s at Amble harbour, Northumberland. It’s a soft white roll with fresh lobster, salad and mayo. It can be bought just 10 paces from the fish quay with its views of Warkworth castle, the sand dunes and sea piers. It’s best eaten with half an eye out for swooping seabirds. All for £8: northern value for money. Gary Reed, 37, engineer working in fusion energy, Gateshead
The New York roast beef sandwich
The roast beef sandwich at Katz’s deli in New York City is the best sandwich in the world. The place is famous for pastrami, but the first time I went I smelled this cold roast beef sandwich and knew I had to have it. Like all Katz’s sandwiches, it’s about 80% filling and 20% bread. The beef is cold and rare and delicious. It’s the only sandwich I’ve travelled 3,500 miles for. An absolute must every time I visit New York. Lizzie, York
The crab and chip buttie
Use the white meat of a dressed crab for fettuccine. Mix the grey meat with the equivalent amount of butter and a little salt. Spread on good bread – for me, it’s white sourdough – wrap in foil, and walk to chip shop. Fill with as many big chips as possible. Eat at the seaside with a pint of bitter. Mark, 60, Rutland
The Christmas leftovers
I love a Christmas leftover sandwich, ideally made with cranberry walnut bread (though focaccia is also acceptable) and crammed with turkey, cranberry sauce, cornbread stuffing, a light mayonnaise, roast parsnips, roast Brussels sprouts and chestnuts. Obviously with a jug of gravy on the side. Felicity Spector, 56, London
The Winnipeg cold cut banh mi
The greatest sandwich is the cold cut banh mi from Khánh Hòa in Winnipeg, Manitoba. I’m not sure how one small, nondescript Vietnamese deli came to create a sandwich unrivalled by the dozens of Vietnamese restaurants and delis across Canada I’ve visited since, but its enduring quality brings me back whenever I’m in the city. From the perfectly chewy baguette (make sure to ask for it not to be toasted) to the rich paté adorning its inner walls, this sandwich and its nestled ingredients of pickled carrots and daikon, cilantro (coriander), Thai chillis and an assortment of intriguingly patterned cold cuts will compel you to always buy two – one for immediate consumption and the second to enjoy later. Jonathan Kauenhowen, 34, Toronto, Canada
The vegetables and double chutney
While unprepossessing at first glance, this Indian sandwich is quite yummy. Use a plain white sandwich loaf: no other bread will quite cut the mustard in terms of its satisfying squidge. Then slather one slice with a Medjool date, jaggery and tamarind chutney, and another with a mixture of mayonnaise and green coriander chutney. The date and tamarind provides the sweet and sour counterpoint to the fresh coriander; the mayonnaise adds a satisfying creaminess. For the filling, slice a boiled beetroot through a mandolin to get wafer-thin slices. Slice boiled and cooled potatoes into quarter-inch roundels. Thinly slice cucumbers and red onions. Arrange the vegetables neatly on one slice of bread and sprinkle chaat masala and black salt on top. Cut the sandwich into four squares as the street vendors do. Surprisingly filling, yet light. Pradeep, London
The Philly cheesesteak
The greatest sandwich out there is the humble cheesesteak, pride of Philadelphia. It has versatility, speed and ease of construction, and invites debate among connoisseurs. The classic cheesesteak should come with American cheese, thinly sliced ribeye seared and chopped on a flat-top grill and diced white onions cooked with and chopped into the beef, served on a toasted white sub roll. The world of acceptable toppings for a cheesesteak is vast and offers plenty of controversial items. Most will agree that hot peppers, mushrooms, pickles, lettuce, tomato and mayo are “reasonable” options, though ketchup is arguably childish. If you’re willing to be adventurous, add bacon, ranch dressing, Cheez Whiz cheese spread, fried mozzarella sticks. My personal favourite way to dress up a cheesesteak is extra cheese and Duke’s mayo, as pictured. Liz Clifford, Richmond, Virginia, US
Peanut butter, brie and pickle
I know this looks like a sandwich only its mother could love, but it’s gorgeous: crunchy peanut butter, brie and Branston pickle. It doesn’t matter what the bread is: this sublime symphony of tastes and textures relegates bread to just something to stop your fingers getting sticky. The peanut butter offers a mild sweetness and something to chew on, while the brie offsets the gloopiness with its smoothness. The slight tartness of the pickle stops it being too sweet and provides a little more resistance to prevent you eating this perfect combination too quickly. Like all perfect creations, I discovered it when the ingredients were all I had in my fridge and thought: why not? Graeme Holbrook, 62, Scarborough
