Potato sandwiches sound like a weird selection only to those who haven't had a good one. I've only recently learned about the British delicacy the "chip butty," but years ago, when I first arrived in New Orleans, I encountered the Fried Potato Po-Boy: freshly fried, crisp French Fries on a loaf of French bread, soaked in roast-beef gravy (preferably thick with shredded beef "debris") and dressed with lettuce, tomato, and mayonnaise. Pretty much duplicates the taste and texture of a classic New Orleans roast beef po-boy for less than half the price. In fact, some folks believe that this potato sandwich was the origin of the now-universal term "po-boy," because of its extreme affordability.

In the fairly-recent Hollywood comedy "Spanglish," Adam Sandler plays a chef and, at one point, makes himself a great sandwich as a late-night snack. On the DVD, among the "extras" or "bonus materials," there's a segment in which an actual Los Angeles chef, who was called in as a consultant to suggest a recipe for the "world's best sandwich," demonstrates how to make it. It's basically a BLT plus a fried egg and melted cheese; my wife couldn't resist the challenge and made us each a sandwich according to the instructions. I don't know if it's the world's very best sammich, but it's pretty dern good:

Two thick slices of some kind of coarse "country" bread: toast em, spread one slice with mayo and melt Monterrey Jack cheese on the other.

On the slice of bread spread with mayonnaise, start stacking:
~ bacon, 3 slices (American-style bacon, that is);
~ lettuce and tomato
~ then the egg, fried over easy, with the yolk unbroken and ideally still runny
~ top it off with the melted-cheese-coated slice of bread, cheesy side down of course.

Yum!

PS: Another Hollywood movie quote of note, from some Mafia comedy ("Analyze This," maybe?) ~ "What kinda sammich ain't so fattening?" "A half-a sammich!"