I'm partial to tuna fish salad sandwiches as my Mom used to make them: Chopped celery, apples, and lettuce to taste, mixed in with light (not white) tuna and mayonnaise, on buttered white or oatmeal bread.
My favorite is a fresh BLT on toast. 2nd favorite is a grilled cheese sandwich. In fact, I think I will go make one right now !!
When I make tuna sandwiches (which I call tuna/mayo) I use tuna, which I carefully drain so it's quite dry, then add diced sweet pickles, crushed Greek olives, diced onion, and of course mayo. Less filling! Tastes great! Tuna/mayo is probably my 3rd place favorite.
I have not tried this yet. We (in the USA) call "fish fingers" -- fish sticks instead. But we don't put them on bread. We eat them straight with ketchup or mustard or bbq sauce or tartar.
There is a big difference between a "sandwich" and a "burger". A burger is grilled beef on a bun. A sandwich is anything between two slices of bread. And as East is east and West is west, n'ary the twain shall meet.
One of my all time favorite sandwiches is the Rueben. With a gherkin on the side and coleslaw or potato salad.
A mince and onion pie in a buttered bap with tomato sauce. Also, Spring Onion crisps in a buttered bap.
Found this priceless report on Brit food when Googling "bap"... https://www.buzzfeed.com/beckybarnicoat/pictures-that-prove-crap-british-food-is-the-best-food
The whole world is against you... https://search.yahoo.com/search?fr=mcafee&type=D211US714G0&p=meat+with+cheese+abomination
Well...actually...the"Old English," my favorite hamburger, is a precooked burger inside a grilled bread cheese sandwich which also boasts sliced tomato.
Having lived in NY for so many years, I went to the original Reubens several times - good food there for sure!
I make the assumption that people with 'retarded' palates like the combo. You can savour neither the cheese, nor the meat. Competing strong flavours, neither of which enhance the other. It's like putting ketchup on caviar. Then again, having seen what passes for cheese in America, it's probably not so odd. No genuine cheese lover would insult good cheese by mixing it with 'sausage', or melting it over steak. The cost alone would be prohibitive. A decent cheddar starts at $50 per kg, and a good Parmigianno Regianno, at least $60 per kg. Go to your French triple brie and you're talking mega bucks. Who is going to waste that (AND destroy its flavour) by cooking it up with meat?
We actually can get better cheese here now than formerly--also better bread, and a much better selection of herbs. IMO our Amish butter matches or excels anything you have over there as well.
toasted multi grain bread with peanut butter, seeded raspberry spread and sliced banana. served with assorted grapes, a mandarin orange and a glass of apple juice & a mug of regular coffee (black, no sugar. the only way to drink coffee)