So THAT's Why Deli Sandwiches Are So Much Better

I get that I’m probably not going to make omelettes as well as the pros do at home – I’ll even accept that my poached eggs could do with some work. 

Even those deceptively “basic” recipes like rice, mash and soup, don’t quite reach restaurant standard without little tweaks. 

But, I thought yesterday while biting into my just-OK lunch, how is it possible that delis do such a better job of making sandwiches?

It’s just assembly, after all, I told myself. But somehow, that crucial mix of brine and sauce and perfectly-tender meat feels impossible to DIY. 

Thankfully, food vlogger and founder of Cook Well, Ethan Chlebowksi, along with some other experts, has shared his culinary wisdom. 

Don’t mess around with the basics

There’s a reason speciality sandwich shops tend to offer such a wide range of breads – Chlebowski said the base is crucial for a decent deli-style sandwich.

According to Di Lusso Deli, “the moister the fillings, the drier and denser the bread should be”.

For a deli sub; long, soft bread is ideal – but it needs to be stronger than, say, a white roll. After all, it’ll need to hold sauces and pickle brine. Ciabatta is a great choice. 

Then, the food lover said, you need to “lubricate” the roll with condiments, sauces, or even pickles; don’t do a dry-on-dry filling, though patting tomatoes and cucumbers dry can help you avoid a soggy situation. 

Thirdly, you might have noticed that commercially available sandwiches have a lot of mayo.

That’s because fat carries flavour and creates a barrier to moisture; putting butter, oil, or mayo, especially kinds that have been infused with flavour (like garlic mayonnaise or parsley butter) will go even further. 

Cheblowski also said we’re forgetting to season our vegetables individually before we add them to our sandwiches (I’m certainly guilty of this). 

Quick-pickling onions, opting for sundried or grilled options, and simply tossing vegetables in salt and pepper can go a long way. 

Any other tips?

Bon Appétit stressed the importance of placing a spread as your first sandwich layer. This keeps it from getting soggy. 

Both Cheblowski and the food publication said you shouldn’t place slippery ingredients next to each other either (tomatoes on cucumber is a sliding disaster waiting to happen). 

And lastly, don’t assume more is better – Di Lusso Deli said thinly-sliced cheese melts better, thinner vegetable slices sit more steadily in your sandwich, and even slimmer slices of meat can make your deli roll more meltingly delicious.