Thanks to The New York Times' interactive guide, you can now build/make sandwiches like a pro, you only need some time to spare:

Is there some immense secret realm of sandwich-master knowledge that mere mortals have no access to? Why do you find yourself in the kitchen, pressed for time, bereft of inspiration, staring slack-jawed into the refrigerator and succumbing to yet another bland slapped-together calorie blast of cold turkey and mealy tomatoes on supermarket white? With every bite, you taste only regret.

To remedy that, we fanned out across New York City, where plenty of chefs (and butchers and bakers) are applying their deep-tissue understanding of flavor, texture and technique to the task of converting every sandwich into a midday marvel.