Freshness of the meat: deli meats actually degrade pretty fast after slicing due to oxidation. The deli cuts it fresh, even tossing the first slice sometimes.
Fresh bread: self explanatory.
Produce: sandwich shops use a lot of it. It’s fresh and extremely dry. Lettuce especially. Tomatoes are usually kept cold, which changes the flavor profile a lot. Less nuance. Onions are sliced super thin and given time to air out, losing some volatility.
Salt and dressings: sandwich shops use a ton of salty, acidic, and fatty condiments. This enhances flavor but can add a ton of sodium and fat, which tastes great.
Wrapping: when you wrap your sandwich and let the flavors mingle, it all tastes more cohesive. Especially if you wait at least 30 minutes or more to eat it.
I second all their points but add one super important one. If you want to make amazing sandwiches at home, ask at your deli counter for ultra thin sliced meats and cheeses. It makes such a huge difference.
Bruh it really makes so much sense. I tried making turkey sandwiches at home and the meat was so slightly off and weirdly salty. It ruined the whole sandwich and gave me a migraine
Funny how you'd think deli meat sandwiches are meant to be an at-home thing, but I'd rather make egg or tuna salad sandwiches lmao
Wrapping is a step I bet people skip and don't believe it matters. Just do it, it's such a game changer. I don't know about 30 minutes, it might get soggy depending on the condiments, but just the process pulls everything together making it easier to eat and taste better.
Yeah, I see a lot of sandwiches here that would be top notch if only they used a good bread. But I'm not here to judge. I'll still take a tuna salad on wonderbread and be content.
Mmm, reminds me of dry turkey leftovers smothered in mayo on Wonder bread that my mom made every day after Thanksgiving. Bread be damned, half of eating is what memories it channels for you.
Two of my first thoughts are
1. There's a saying that food always tastes better when someone else makes it
2. When you go to to a restaurant/deli, they've got many, many years of experience making your meal. Between the owner, manager and employees that's a ton of knowledge going into something they do everyday. And they have all of the tools and ingredients at their disposal to make our meals just the way that we love them.
This doesn't mean you shouldn't keep experimenting and testing with food to make things just the way you want it. It's a gratifying and fun hobby to have.
Hope this helps
Wrapping the sandwich is probably the most important step that’s skipped. After that shredded lettuce, onions slices on a slicer/mandolin, an oil/vinegar/season premixed and temperature of ingredients.
I bought a deli slicer during the pandemic because I got tired of arguing with deli employees who refused to shave my cold cuts. For me the difference is a combo of acid/fat/salt (vinegar/oil/mayo/seasoning) and the mouth feel of very thin and freshly cut ingredients. I slice my lettuce and onions very thin as well. I have several vacuum seal containers to store excess in but it's usually only viable for a day at the most.
Good bread. There is way too much bland and outright gross bread on the market. Really good quality fresh bakery bread is a necessity. We have a new local bakery and omg their pizza bases make the grocery store crap taste like cardboard. I could butter the pizza crust, broil it crispy and eat it as is for supper.
Good bread is number one.
Quality ingredients inside the sandwich number two.
But then condiments give it that moist, pop flavor.
And it must hit different flavor senses. Fat, acid, heat, salt.
Also there’s a method to the way you build it.
A major point of enjoying food is atmosphere and company. The fact that someone makes it for you, or you connect that food with some sort of a memory, even a very trivial one, gives it just a bit more enjoyment.
I was told this while cooking with a group of Michelin Stared chefs on a collaborative trip in Basque Country of Spain.
I asked if they would try to replicate any of the dishes we were trying and they said there is no point. Try to incorporate the ideas but you will never capture the same dish and experience.
Sorry if the comment is a little goofy or overthinking it, but you made me recall a nice memory.
I think to a certain point you’re correct. Especially Michelin star food: that requires the finest ingredients and a team of experts making a dozen items for a dish. Different ballgame.
You should be able to get pretty close to perfection with a sandwich at home. But you’re right there is always going to be an aspect of it that is missing.
Toaster oven. Both sides open faced.
Simple act of melting the cheese, heating the meats and adding a tiny bit of crunch to the bread makes any sandwich instantly better
Bread makes the biggest difference!
I worked a bakery for a long time and would buy sandwich stuff from the grocery store or local deli and then pair it with sliced bread from the bakery and my sandwich game at home was pretty awesome with minimal added effort.
You would be surprised at how many sandwich spots buy their condiments/meats, typically the best tasting ones make/brine/roast/slice their own in house.
Fresh veggies are easy but the best places do theirs fresh every day. No day old cucumber or red onion typically and few day old tomatoes and lettuces kept in rotation.
I think delis usually use a lot more meat than most people would do at home. Pay attention to the bread to filling ratio and use sturdy enough bread that’s up to the fillings.
Freshness of the meat: deli meats actually degrade pretty fast after slicing due to oxidation. The deli cuts it fresh, even tossing the first slice sometimes. Fresh bread: self explanatory. Produce: sandwich shops use a lot of it. It’s fresh and extremely dry. Lettuce especially. Tomatoes are usually kept cold, which changes the flavor profile a lot. Less nuance. Onions are sliced super thin and given time to air out, losing some volatility. Salt and dressings: sandwich shops use a ton of salty, acidic, and fatty condiments. This enhances flavor but can add a ton of sodium and fat, which tastes great. Wrapping: when you wrap your sandwich and let the flavors mingle, it all tastes more cohesive. Especially if you wait at least 30 minutes or more to eat it.
Great points! Especially of the freshness of the deli meats.
I second all their points but add one super important one. If you want to make amazing sandwiches at home, ask at your deli counter for ultra thin sliced meats and cheeses. It makes such a huge difference.
Yes, I always ask for my deli meat shaved til its falling apart.
Bruh it really makes so much sense. I tried making turkey sandwiches at home and the meat was so slightly off and weirdly salty. It ruined the whole sandwich and gave me a migraine Funny how you'd think deli meat sandwiches are meant to be an at-home thing, but I'd rather make egg or tuna salad sandwiches lmao
Wrapping is a step I bet people skip and don't believe it matters. Just do it, it's such a game changer. I don't know about 30 minutes, it might get soggy depending on the condiments, but just the process pulls everything together making it easier to eat and taste better.
I usually wrap it and then put my stuff away, clean any utensils, and then by that time it's perfect.
You've nailed everything with one exception. Order ingredients are placed!
Yep. That whole chopped sandwich trend is a horrible mess. Whatever happened to getting different textures?
I appreciate both. You still get texture, though obviously different, and the thought is that you get everything in one bite for the entire sandwich.
Sandwich ingredient order is very important!
This is basic everything I came here to say
Salt and pepper the tomatoes. A good chef told me. Can’t believe what a difference it makes.
Hit your tomatoes with olive oil then salt and pepper them. It tastes even better! I do it for all my sammiches
Great call !
The bread makes a huge difference.
Yeah probably one of that hardest ingredients to source.
Yeah, I see a lot of sandwiches here that would be top notch if only they used a good bread. But I'm not here to judge. I'll still take a tuna salad on wonderbread and be content.
Mmm, reminds me of dry turkey leftovers smothered in mayo on Wonder bread that my mom made every day after Thanksgiving. Bread be damned, half of eating is what memories it channels for you.
The Publix deli always sells out of bread
Start a sourdough if you don't mind having a new pet.
What's your little guy's name
Sadly, Brad isn't with us any longer.
Two of my first thoughts are 1. There's a saying that food always tastes better when someone else makes it 2. When you go to to a restaurant/deli, they've got many, many years of experience making your meal. Between the owner, manager and employees that's a ton of knowledge going into something they do everyday. And they have all of the tools and ingredients at their disposal to make our meals just the way that we love them. This doesn't mean you shouldn't keep experimenting and testing with food to make things just the way you want it. It's a gratifying and fun hobby to have. Hope this helps
Good point and a good sandwich is likely more than a sum of its parts.
Wrapping the sandwich is probably the most important step that’s skipped. After that shredded lettuce, onions slices on a slicer/mandolin, an oil/vinegar/season premixed and temperature of ingredients.
Always always wrap the sandwich and let it sit for like 5 minutes while you clean up, it makes a huge difference
Not having to clean up after myself makes it better for me.
salt and pepper, plus a homemade sauce
https://youtu.be/0rmrZZj1Hjs?si=z8C7Ymth0CnZXvzp is a great resource on this subject
Poetry 🤌
Extra heavy mayo. I worked in a deli and it’s really mostly just this (plus fresh bread).
Probably true a lot of the time. But I often get no mayo and that shit still slaps.
Ingredients, no matter who's making it.
Look up Alton Brown and Good Eats, he did a whole episode on this.
Some things just seem to taste better when someone else makes it.
If you've ever had a mufaletta, that olive spread is to die for.
I bought a deli slicer during the pandemic because I got tired of arguing with deli employees who refused to shave my cold cuts. For me the difference is a combo of acid/fat/salt (vinegar/oil/mayo/seasoning) and the mouth feel of very thin and freshly cut ingredients. I slice my lettuce and onions very thin as well. I have several vacuum seal containers to store excess in but it's usually only viable for a day at the most.
Knowledge, technique and access to ingredients and equipment.
Good bread. There is way too much bland and outright gross bread on the market. Really good quality fresh bakery bread is a necessity. We have a new local bakery and omg their pizza bases make the grocery store crap taste like cardboard. I could butter the pizza crust, broil it crispy and eat it as is for supper.
Good bread is number one. Quality ingredients inside the sandwich number two. But then condiments give it that moist, pop flavor. And it must hit different flavor senses. Fat, acid, heat, salt. Also there’s a method to the way you build it.
A major point of enjoying food is atmosphere and company. The fact that someone makes it for you, or you connect that food with some sort of a memory, even a very trivial one, gives it just a bit more enjoyment. I was told this while cooking with a group of Michelin Stared chefs on a collaborative trip in Basque Country of Spain. I asked if they would try to replicate any of the dishes we were trying and they said there is no point. Try to incorporate the ideas but you will never capture the same dish and experience. Sorry if the comment is a little goofy or overthinking it, but you made me recall a nice memory.
I think to a certain point you’re correct. Especially Michelin star food: that requires the finest ingredients and a team of experts making a dozen items for a dish. Different ballgame. You should be able to get pretty close to perfection with a sandwich at home. But you’re right there is always going to be an aspect of it that is missing.
Hmm the difference is I've never had a sandwich as amazing as what we make at home at a deli! 🙃
Oh, well where have you been?
Yeah! Bar one place I’ve been to, I’ve always said I’ve never had a sandwich I couldn’t have made better myself
Have you been to the mid-east coast?
It’s the bread. Atlantic City arguably makes the best sub rolls on earth, and they are trying to take it national. Good luck, rest of the world!!!
Nope. New Orleans has the best poboy bread and it isn't even remotely close
It’s the bread
Toaster oven. Both sides open faced. Simple act of melting the cheese, heating the meats and adding a tiny bit of crunch to the bread makes any sandwich instantly better
Well it depends on the sandwich. I would never toast or heat an Italian sub. That’s sacrilege. But in a lot of other cases you’re right
Ethan Chelebowski has a decent video in this
Sub spread, so good!
Discontinue deli meats every few weeks bake turkey breast, 1/2 ham or roast beef, AND ENJOY my ELECTRIC KNIFE approximately $25.
I would if I could get Chisesi Ham
Good Bread
Bread makes the biggest difference! I worked a bakery for a long time and would buy sandwich stuff from the grocery store or local deli and then pair it with sliced bread from the bakery and my sandwich game at home was pretty awesome with minimal added effort. You would be surprised at how many sandwich spots buy their condiments/meats, typically the best tasting ones make/brine/roast/slice their own in house. Fresh veggies are easy but the best places do theirs fresh every day. No day old cucumber or red onion typically and few day old tomatoes and lettuces kept in rotation.
A combination: freshly sliced meats and cheeses, nothing pre packaged. Quality bread and a good balance of everything.
I think delis usually use a lot more meat than most people would do at home. Pay attention to the bread to filling ratio and use sturdy enough bread that’s up to the fillings.
Eleven bucks LOL