Turkey, apple, and havarti on toast or a criossant. Mayo and spinach for decoration. Named 'What can Brown do for you?' 

The Kottke is an amazing name for a sandwich. I also used to do a tuna salad mix with pickles, pickle juice and scallions. Harvati is a great addition I hadn't considered, might have to give that a go.

My go to sandwich, when I don't mind the calories, is a pastrami Rachel - pastrami, Swiss cheese, cole slaw, and Russian dressing on Sissel (light rye) or marble rye - preferably grilled. The preferred pairing is a regular coke with pearl/pebble ice cubes. 

If a named sandwich must be unique in some way, I'd swap out the mayo based slaw for a vinegary slaw, like the ones in a banh mi, and maybe add tomato. Maybe as a nod to Rachel from "Friends," you could call it "The One with the Banh Mi Slaw".

This is the reverse but before our local general store got all upscaled, they had a sandwich called the "Foxy Lady" and I always felt special when I ordered it. And foxy!

Toasted everything bagel with plain or other savory cream cheese on the bottom and dijon mustard on the top, cucumber, flavorful tomato slices (so in winter, only sliced cherry tomatoes), spinach or arugula, a fried egg, and sharp cheddar.

(Yes I know that good bagels don't need to be toasted. But they must in this case.)

Mine would be seasonal as it relies heavily on home grown tomatoes, specifically the big ones - giant slicers - a mortgage lifter or maybe an early girl, sliced very thick, seasoned with salt and fresh pepper, a liberal spread of Best Foods or Duke's, on good, lightly toasted white bread, cut on the diagonal, and preferably eaten while standing over the sink. 

Fried egg on fluffy white bread, mayo, liberal shake of italian seasoning, and fat slice of tomato.

The bread is "Korngeflüster" (whispering wheat), very dark, from a local bakery, topped with my homemade herb butter, Gorgonzola, honey, jalapeños, pickled onions and Maldon salt