I disagree with every choice except the shumie.
The Ed Newman would be a juicy sliced Romanian tenderloin steak on a large crusty french bread with ketchup and steak fries on the side;
The Stan Blake would a a half pound of ham, nothing else, on pumpernickel. Onion rings on the side.
And now I add my own: The David Miller:
Sardines and chicken liver and sliced raw red onion on toasted white bread with boston lettuce and a large SOUR pickle on the side.
The John Thornton: Corned Beef and melted cheddar cheese with cooked onions on rye.
The Beth Bloom: Sliced apple and creme cheese on raisin pumpernickel with grapes on the side.
The Joe Fernandez: Grilled burger, grilled onion, grilled bun (grilled client?)
The Broward County Bench and Bar:
2-lb's of German Bologna Also known as Garlic Bologna, this sausage is typically distinguished by adding garlic. On a 2 foot Scotty Boy Sub, served very cold and open.
The Katy Pooler:
Bread with lots of candy in between the slices.
The Spencer Eig: Sliced belly lox on an onion bagel with chive cream cheese with a side of blintzes and sour cream and blueberry sauce. Decaf.
The Flora Seff: Dry toasted seedless rye, side of brown rice, no butter. Hot Tea.
The Julio Jimenez: Pan con Lechon, Yuca y Maduros. Pony Malta
The Cristina Miranda: 1/2 Grilled chicken breast on a crusty french baguette, melted Swiss, Dijon mustard, Iced Tea, side of Chanel Lip Creme.
The Alan Schwartz: Grilled Lawyer on a plate, challah to wipe up the blood.
The Jose Rodriguez - Ox Tail sandwich on Cuban Bread, Platano Maduro and Black Beans and Rice on the side. Light'm if you got'm for dessert.