HALL OF FAME

Tried-and-tested favourites plus rolls, jaffles and banh mi for kicks.

First there were bombers and muffulettas – now Perth boasts its own meaty sandwich, the Continental roll, at deli Re Store (231 Oxford St, Leederville, WA, 08 9444 9644; 72 Lake St, Northbridge, WA,

08 9328 1877), while the béchamelrich croque-monsieur at Budburst

Small Bar (406 Oxford St, Mount Hawthorn, WA, 08 9444 3406) continues to draw admirers. The Gruyère- and horseradish-spiked yabby jaffle at Monster (Hotel Hotel, 25 Edinburgh Ave, Canberra,

02 6287 6287) is essential eating. At Alimentari (251 Brunswick St, Fitzroy, Vic, 03 9417 2267) the

BEST – bacon, egg, spinach, tomato, provolone and tomato relish – is a cure for hangovers. Ditto the classic banh mi from N Lee Bakery

(220 Smith St, Collingwood, Vic, 03 9419 9732) – crunchy bread roll, pâté, mayo, chilli, coriander and pork. For the pastrami sandwich at

Esquire (145 Eagle St, Brisbane, Qld, 07 3220 2123), the wagyu tri-tip is brined in honey and juniper for three weeks before it’s barbecued, smoked, and slow-cooked and then folded into a rye sourdough roll with ketchup, Dijon, Gouda and pickles. The veal sweetbread schnitzel sandwich is a hot-ticket item at Fleet (2/16 The Terrace, Brunswick Heads, NSW, 02 6685 1363). Soft white bread enfolds hot crumbed veal sweetbreads and anchovy mayo. The blood-sausage sanger at Ester (46-52 Meagher St, Chippendale, NSW, 02 8068 8279) is pure Australiana, while the mortadella and tomato sauce combo at Acme

(60 Bayswater Rd, Rushcutters Bay, NSW, 02 8068 0932) is a winner.

For a fiery salad sambo, go the nahm prik nuum at Boon Café (425 Pitt St, Sydney, NSW, (02) 9281 2114). At

Momofuku Seiobo (80 Pyrmont St, Pyrmont, NSW, 02 9657 9169), pray that Paul Carmichael is frying up his signature chicken sandwich.