Attari Tongue
Courage Burnt Everything Bagel with Salmon or Sardine
Matu Philly Cheese Steak
Daybird Fried Chicken
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I think tacos, noodles, burgers, or hot dogs would be more definitive of LA than sandwiches, which aren’t as big a thing as they are in NYC.
The most iconic LA sandwiches are probably Langer’s pastrami, Philippe the Original’s French dip, and Daybird’s Szechuan hot chicken.
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Love the xiu mai + fried egg banh mi from thh. Crispy pork belly/thit heo quay from carrot and daikon is also excellent.
Have driven by pickle banh mi co multiple times, but will need to try it next time!
Gary’s Deli in Newport Beach is pretty good - not in the same league as langers but I think it’s a great beach vibe.
While not mindblowing, I always enjoy the sandwiches at cream pan Tustin - yakisoba pan is really good.
JJ Bakery on Culver in Irvine makes a really nice fried pork cutlet sandwich - a Taiwanese answer to a katsu sands. Mayo, ketchup, and crispy iceberg lettuce on soft bread makes for a really nostalgic bite.
If you’re craving French sandwiches, Maison Matho in Larchmont has some really nice crusty baguettes and a nice jambon beurre sandwich.
Technically a wrap/shwarma so not sure if this qualifies as a sandwich but I love the fried chicken shwarma from Dune.
Honorable mentions to the many pambazos, tortas ahogadas vendors in our city.
I haven’t been yet, but Open Market Ktown has a solid roster of sandwiches + weekly specials too
RIP Konbi and Heroic Italian
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Never hit this one but now you’re reminding me about C’est Si Bon on PCH. For whatever reason, this place was a hub for every cool-scene kid and/or troubled kid (granted, there was plenty of overlap) when I was in high school. Maybe it’s just nostalgia talking…
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daybird fish sandwich
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For anybody who went to UCI or worked in Irvine for the last few decaded the chicken sandwiches at Le Diplomat Cafe.
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@NewTrial -fluenced! #TeamPhilippesTheOriginal
Doyer fans galore. Never seen so many Ohtani jerseys in one place. Don’t sleep on that Friday NE clam chowdah!
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But where’s the hot mustard?
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Ever been to Huckleberrys in HB? Nice sweet older Korean couple making chicken salad sandwich on squaw
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I worked at UCI; went to that theater when it was an Edwards and played arthouse films long before that, but never have I ever hit Le Diplomate with my pocket money. Popcorn chicken at Cha for tea? Yeah
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No dude but what a cut! I have not visited Huckleberry’s because two doors down is the HB institution called Fuji Burger. I also took my driving lessons in that plaza.
I’m very glad for this opportunity to tell you all now, if you didn’t know already, that Fuji Burger has the best hidden-in-plain-sight cha han in HB, and maybe central/southern OC, challenged only by Aoki no Chuuka, and perhaps even that only for want of other worthy competitors.
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I should never have doubted you would have it to hand.
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I would vote AOC’s turkey sandwich or Ceci’s zucchini parmesan sandwich as the best I’ve had in LA. But I get those are not really within the spirit of this thread.
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Wait wut I never knew they had a dish like that
I just always get the teri burger
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Try it next time dude. The wok hei is real
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Generally speaking I don’t find the ciabatta that places use in sandwiches to be real ciabatta. The flat, flour- dusted board.
I generally agree with you. But I think it needs to be the right kind of sandwich. You can’t have a loaded sandwich on a tough chewy bread like that. Simplicity is key 
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Real question (not snark), what would be considered real ciabatta? Were there specific standards for it when it was invented in the 1980s? Like, does it have rules like for Neapolitan pizza?
To keep this a bit on topic, I’m a fan of cemitas and apparently LA cemitas are different than what you might see from NY. Would love to go to Puebla and try them there
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Coming from Germany (the land of endless choices of bread and rolls 
I think that most US bread and rolls is missing some chewiness and flavor which adds texture to a good sandwich. If you for example order a fish or a Nordseekrabben (tiny shrimps from the North Sea) Sandwich in the Northern Germany you always will get a chewy Broetchen (roll) with a crust which improves the sandwich compared to those soft, floppy, tasteless buns in the US
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Could be wrong but I figure he means that it should have a more open crumb. Much of what passes as sandwich ciabatta has a pretty dense closed crumb. I doubt there is a ‘VPN’ for ciabatta 
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