For me, its usually a simple ham and cheese wit mustard. although when I have the ingridents, i'll maybe make something a little more special... Restaurant wise - nothing beats a jumbo corned beef on rye from Malic's deli here in Windsor.... with a side of spec.

And Ron - it ain't just us crazy canucks - Primanti Brothers out of Pittsburgh makes a great sangy where they put the fries and the coleslaw in it...... I make it a must when I get back to the Pitts....