Some assembly required

Sandwiches can be as simple as a PBJ or as loaded as a cheeseburger all the way. We pair them with chips, fries or fruit, and eat them for lunch, dinner and snacks.

“The sandwich is an American food staple, and it remains popular because of its versatility,” said Annika Stensson, director of media relations for the National Restaurant Association. “Many restaurants offer sandwich options on their menus because they can oftentimes be easily integrated no matter what the theme.”

Every ingredient can be customized to personal taste and preference. Bored with white bread? Try a flatbread, focaccia or gluten-free variety. Tired of iceberg lettuce? Go gourmet with your toppings, using heirloom produce, ethnic cuisine or artisan cheeses.

“Whatever it is, if you like to eat it, you can put it on a sandwich,” Stensson said.

SANDWICH SHOWDOWN

We recently asked Times Free Press readers to tell us about their favorite area restaurant sandwiches. Here are some of their responses.

Karen McMahon: “My family loves the Cuban sandwich at River Street Deli. It’s a special offered only on Friday (I think), and you have to get there early or they run out of them.”

Brenda Locklear: “The roast beef sandwich at the East Ridge Armando’s is great. The hamburger at the East Ridge Armando’s is also great. And the roast beef at Ankar’s is great.”

Robin Rasar: “We love the hamburgers at Merv’s and the barbecue pork sandwiches at Sugar’s Ribs.”

Calvin Calhoun: “My favorite sandwich is the old-fashioned cheeseburger, cooked medium, at J. Alexander’s.”

Lena Calhoun: “When I’m feeling weak for meat, I go for the Reuben at the Pickle Barrel. It’s got just the right amount of everything. I’m also in love with the Hummus Rider from Ankar’s.”

Gayle Oliver: By far The Steamboat at the Steamboat Deli is our family’s favorite. It’s served on homemade bread and just a touch of hot sauce. Out of this world! It comes packed with pork roast, ham, salami, Swiss cheese, lettuce, pickle, mustard, mayo, special sauce and tomato, by request.”

Tommy Charles: First of all, the smoked butt sandwich at Petunia’s Silver Jalapeno is phenomenal. I’ve eaten my way across the USA and consider this sandwich a national treasure. Next, the Deluxe Breakfast Sandwich at Christie’s Corner Cafe would even satisfy Andre the Giant. Very, very good. Finally, the steamed Torpedo at Flatiron Deli. There really are some great sandwiches in this city.”

Melanie Edwards: “I must say a sandwich list for our area would not be complete unless Gollywhoppers is included. My favorite is the chicken salad on white. Yes, I’m traditional.”

Ron Hughes: “The best sandwiches in Chattanooga are made fresh in Lookout Valley at Odell’s Grocery. They are the home of the original Gollywhopper, which has about four lunch meats, cheese, lettuce, tomato on a sesame bun. They have the best roast beef and baloney sandwiches, too. Whether you want a hot or cold sandwich, Lookout Valley is the place to go.”

SANDWICH RECIPES

Here are three hot variations to try from cooksrecipes.com.

Chicken Gyros With Dill Sauce

1 cup plain yogurt

2 tablespoons plus 1 teaspoon chopped fresh dill

2 large garlic cloves, finely minced

1 teaspoon plus 1 tablespoon fresh lemon juice

Salt and freshly ground pepper, to taste

2 tablespoons olive oil, divided

1 pound skinless boneless chicken breast halves, cut into 1/2-inch pieces

1 teaspoon dried oregano

2 medium onions, thinly sliced

4 fresh pita bread rounds, heated

In small bowl blend together yogurt, 2 tablespoons dill, garlic and 1 teaspoon lemon juice. Season with salt and pepper. Set aside. Heat 1 tablespoon oil in heavy large skillet over medium-high heat. Add chicken with oregano, 1 teaspoon dill and additional salt and pepper. Sauté until browned and cooked through, about 5 minutes. Transfer to a bowl.

Add 1 tablespoon oil to skillet and sauté onions until golden brown, about 10 minutes. Return chicken and any juices to skillet. Add 1 tablespoon lemon juice. Stir until heated through, about 2 minutes.

Top pita rounds with chicken mixture. Spoon dill sauce over chicken and serve. This sandwich is folded in half and eaten. Pass the extra sauce, as desired. Makes 4 servings.

Italian Sausage and Pepper Hero

2 red bell peppers, stemmed, seeded and sliced into 1/4-inch strips

2 green bell peppers, stemmed, seeded and sliced into 1/4-inch strips

1 tablespoon olive oil

3 large sweet onions, peeled and thinly sliced

3 cloves garlic, crushed

Salt, to taste

Ground black pepper, to taste

2 pounds sweet or hot Italian sausage links, 16 pieces

8 long sandwich rolls, sliced lengthwise and toasted

In large skillet, sauté peppers in oil until soft, about 5 minutes. Add onions and garlic, season with salt and pepper and continue cooking, stirring frequently, until vegetables are lightly browned, 10-15 minutes. Pepper mixture can be made ahead; reheat at serving time or serve at room temperature.

Prepare fairly hot fire in grill. Grill sausage directly over hot fire, turning occasionally, until done, about 10 minutes total. Place sausage links in rolls, add generous helping of sautéed peppers and onions. Makes 16 servings.

Orange-Grilled Pork Sandwiches With Apricot Sauce

Perfect for an upcoming game day or any day when sandwiches are on the menu.

1/2 cup apricot preserves

6 tablespoons Madeira, divided

2 teaspoons Dijon-style mustard

1 clove garlic, crushed

1/2 teaspoon black pepper

1 pound boneless single-loin pork roast

1/2 cup orange juice

1 1/2 teaspoons grated orange zest

1/2 teaspoon grated fresh ginger

4 (1-inch-thick) slices French or Italian bread, toasted

4 green onions, chopped

4 tablespoons chopped fresh cilantro or parsley

In small bowl, stir together preserves, 2 tablespoons Madeira, mustard, garlic and pepper; cover and refrigerate until needed. Place pork in self-sealing bag; add remaining 1/4 cup Madeira, orange juice, orange zest and ginger; seal bag and toss to coat pork. Refrigerate 8 to 24 hours.

Prepare banked medium-hot fire in kettle-style grill. Remove pork from marinade, discarding marinade. Grill pork over indirect heat for 30 to 40 minutes, until internal temperature, read with a meat thermometer, registers 150 F to 155 F. Thinly slice pork and place on toasted bread; top with apricot sauce; sprinkle with onion and cilantro. Makes 4 servings.