The sandwich section is usually the first section on a restaurant menu I’ll peruse. If I love it enough, then I’ll try to duplicate it at home. Of course, I also try to come up with my own restaurant-style creations. Like many chefs and gastronomes, I think you start with great bread (unfortunately many restaurants in our area aren’t religiously obsessive about the great bread part…it’s often inexpensive and “Wonder Bread” tasting or not fresh). Then whatever protein and produce choices I am in the mood for. Again, I want quality ingredients. And cool condiments. I am the condiment queen lol.
Unfortunately, they can be a hit or miss affair as far as coming up with an interesting, tremendously good tasting, restaurant-worthy sandwich. Maybe you feel the same.