Well, I love me a fried oyster Po'Boy.
Tuna salad and provolone with lettuce, onion, and oil& vinegar on a good sub roll is also a favorite.But for me, the ultimate favorite
is old fashioned 'navel' or 'plate' pastrami that has spent a full 2 or 3 hours in the steam cabinet, hand sliced and piled on rye bread, as served at places like Katz's Deli on the lower east side of New York City, Langer's in LA...and lately, at a great old fashioned retro styled place called Irving's Deli in Livingston, NJ.
Places that really
do pastrami or corned beef right are becoming rarer and rarer.
You haven't ever really
had pastrami (or corned beef, for that matter) unless you get it from one of these 'old school' Jewish delicatessens..that 2 or 3 hours the meat spends in the steam cabinet makes the meat meltingly tender.
Also, if a deli brags about having lean
pastrami or corned beef, turn around and walk out.
It ain't the real deal.