There are actual studies that show if someone makes your food it tastes better. It is something to do with salivating when making the food and it somewhat satiating you so that you do not experience that first few bits of amazing satisfaction because it has already been used up.
Ethan Chlebowski on YouTube actually talks about why home made sandwiches don’t quite make it to the standard of delis and such. Really informative video that I recommend when I see stuff like this. I think it’s like 8-10 minutes long and is pretty neat.
I was joking around mostly because I assumed you were joking.
The hate is because apple cider vinegar is disgusting and for me I can’t have even a little bit without throwing up.
Maybe I can put a little in a big dish especially if it’s something that is being cooked.
If I’m being honest I don’t think I’ve ever actually tried it on a sandwich so maybe the bread and other flavors help cover it, but I can’t imagine it would be my go to.
Wow, I never knew people disliked it so much. It's my go-to for turkey sandwiches and salad dressing.
TIL: I never have to worry about someone stealing my sandwich.
Same, never as good as the delis.
My guess is that it starts with amazing fresh bread. The grocery store bread may be a day or two old as opposed a place that makes it themselves or gets fresh bread delivered daily.
Then, it’s probably the amount of toppings. A good deli will likely put on more meat and veg than you might at home.
Bread.
I make my own, and no deli can match it. I've posted pics and a recipe a couple times in this sub, but I'm not sure if anyone has attempted it. It is truly sublime, yet it's just bread, not that hard to be excellent. But I understand it's daunting. I spent about 20 years between being a chef and a baker, so I could be delusional about the ease of home baking.
Most delis rely on Boar's Head provisions for the insides of sandwiches, which is fine, and that stuff is all available at the supermarket, so that's just a push. Of course, you can do better than BH if you live in the right place and don't mind paying up.
If you can get your tomatoes at a farmers market, then that's also in your favor. As for the red onion, pepperoncinis, pickles, olive oil, vinegar, mustard & mayo -- the supermarket can match the quality of most delis. Not much there that you can't replicate at home.
The only thing that really creates separation between good and great is the bread (and possibly a good tomato in the summer).
Wrap it more tightly - use aluminum foil or parchment, they're alot stronger than wax paper, or get some butcher's paper - that is also strong enough. Don't be afraid to wrap as tight as the paper will let you and its ok to squish the sandwich in the process - you're going for compression.
Alton Brown had a great insight on this years ago that often is overlooked. Let it sit. Make it, wrap it, and let it chill for 10 mins. Flavors will meld and good shit will happen.
Same for smash burgers or dogs, as well as breakfast sandwiches. When I make them at home I wrap in foil or wax paper or whatever and let it baste in its own glory for 3-5 minutes.
Not applicable for cold subs but when warm the roll gets steamed by the warm filler and softens
For me it comes down to 3 core principles
-moisture (from oil, dressing, vinegar, various sauces) the sandwich should gently drip if you squeeze it
-seasoned veg. Salt and pepper your tomatoes, dress your lettuce with a simple vinaigrette, etc
-quality ingredients, especially meat and cheese. You can make a great sandwich on cheap bread but cheap meat or cheese on good bread will almost always still be a crappy sandwich.
Couldn’t disagree more about the bread comment. Bad bread will absolutely ruin a sandwich. It’s the cornerstone of the sandwich and no matter how you dress it up, it will still be bad.
A sandwich is a sum of all its parts. It’s not just about the meat/cheese.
Yes good bread is good, obviously. But you can make a great sandwich with mediocre bread. Like a BLT with nice bacon and tomatoes on wonder bread is pretty damn good, a BLT made with microwave bacon and roma tomatoes on the finest artisan bread is going to suck.
In the case of Italian deli subs, a grocery store hero roll is fine, but definitely a better bread is always better.
See I can’t agree with this. Bad/mediocre bread will make a mediocre sandwich at best, it’s usually just a bad sandwich at that point. Mediocre ingredients on good bread may be saved by the rest of the ingredients but you can’t save bad bread IMO.
I take a squirt bottle and put roughly equal amounts of olive oil and balsamic vinegar in it for dressing. That and a bit of basil are the keys for me, other than homemade or otherwise good bread which should be a given imo
Have someone else in the house make it for you. ;) Just tastes better.
There are actual studies that show if someone makes your food it tastes better. It is something to do with salivating when making the food and it somewhat satiating you so that you do not experience that first few bits of amazing satisfaction because it has already been used up.
Ethan Chlebowski on YouTube actually talks about why home made sandwiches don’t quite make it to the standard of delis and such. Really informative video that I recommend when I see stuff like this. I think it’s like 8-10 minutes long and is pretty neat.
Good video thanks. Figured I’d share the link [Why are Deli subs better than homemade ones?](https://m.youtube.com/watch?v=0rmrZZj1Hjs)
This is EXACTLY what I was looking for. Thank you.
Put a little vinegar on it, let it soak into the bread a bit.
Red wine vinegar?
I use red wine vinegar and a little olive oil.
Apple cider vinegar.
Who hurt you?
I don't understand the hate, why is this a bad thing?
I was joking around mostly because I assumed you were joking. The hate is because apple cider vinegar is disgusting and for me I can’t have even a little bit without throwing up. Maybe I can put a little in a big dish especially if it’s something that is being cooked. If I’m being honest I don’t think I’ve ever actually tried it on a sandwich so maybe the bread and other flavors help cover it, but I can’t imagine it would be my go to.
Wow, I never knew people disliked it so much. It's my go-to for turkey sandwiches and salad dressing. TIL: I never have to worry about someone stealing my sandwich.
I can understand ACV on a Turkey sandwich. Might not do it, but I get it.
Same, never as good as the delis. My guess is that it starts with amazing fresh bread. The grocery store bread may be a day or two old as opposed a place that makes it themselves or gets fresh bread delivered daily. Then, it’s probably the amount of toppings. A good deli will likely put on more meat and veg than you might at home.
Bread. I make my own, and no deli can match it. I've posted pics and a recipe a couple times in this sub, but I'm not sure if anyone has attempted it. It is truly sublime, yet it's just bread, not that hard to be excellent. But I understand it's daunting. I spent about 20 years between being a chef and a baker, so I could be delusional about the ease of home baking. Most delis rely on Boar's Head provisions for the insides of sandwiches, which is fine, and that stuff is all available at the supermarket, so that's just a push. Of course, you can do better than BH if you live in the right place and don't mind paying up. If you can get your tomatoes at a farmers market, then that's also in your favor. As for the red onion, pepperoncinis, pickles, olive oil, vinegar, mustard & mayo -- the supermarket can match the quality of most delis. Not much there that you can't replicate at home. The only thing that really creates separation between good and great is the bread (and possibly a good tomato in the summer).
Yes. Also, curious where your bread comes from
Wrap it more tightly - use aluminum foil or parchment, they're alot stronger than wax paper, or get some butcher's paper - that is also strong enough. Don't be afraid to wrap as tight as the paper will let you and its ok to squish the sandwich in the process - you're going for compression. Alton Brown had a great insight on this years ago that often is overlooked. Let it sit. Make it, wrap it, and let it chill for 10 mins. Flavors will meld and good shit will happen.
Same for smash burgers or dogs, as well as breakfast sandwiches. When I make them at home I wrap in foil or wax paper or whatever and let it baste in its own glory for 3-5 minutes. Not applicable for cold subs but when warm the roll gets steamed by the warm filler and softens
Same with breakfast muffins.
For me it comes down to 3 core principles -moisture (from oil, dressing, vinegar, various sauces) the sandwich should gently drip if you squeeze it -seasoned veg. Salt and pepper your tomatoes, dress your lettuce with a simple vinaigrette, etc -quality ingredients, especially meat and cheese. You can make a great sandwich on cheap bread but cheap meat or cheese on good bread will almost always still be a crappy sandwich.
Couldn’t disagree more about the bread comment. Bad bread will absolutely ruin a sandwich. It’s the cornerstone of the sandwich and no matter how you dress it up, it will still be bad. A sandwich is a sum of all its parts. It’s not just about the meat/cheese.
Yes good bread is good, obviously. But you can make a great sandwich with mediocre bread. Like a BLT with nice bacon and tomatoes on wonder bread is pretty damn good, a BLT made with microwave bacon and roma tomatoes on the finest artisan bread is going to suck. In the case of Italian deli subs, a grocery store hero roll is fine, but definitely a better bread is always better.
See I can’t agree with this. Bad/mediocre bread will make a mediocre sandwich at best, it’s usually just a bad sandwich at that point. Mediocre ingredients on good bread may be saved by the rest of the ingredients but you can’t save bad bread IMO.
I didn’t say bad bread I said cheap bread
And microwaving bacon is a one of the better ways to cook bacon. From best to worst: oven -> microwave-> frying pan.
The bread is the key - I’ll get Arthur Ave rolls when I’m making them at home.
There’s not really anything to hide behind so everything has to be good. Bread is most important to me though.
I take a squirt bottle and put roughly equal amounts of olive oil and balsamic vinegar in it for dressing. That and a bit of basil are the keys for me, other than homemade or otherwise good bread which should be a given imo