Six essential sandwich skills

1) Choose the right bread.

• A sandwich is only as good as its bread because it makes the biggest texture difference. But different sandwiches require different styles. Pick thoughtfully.
• For subs, the bread needs to be soft & chewy, yet sturdy enough to hold fillings plus able to absorb moisture without getting soggy. Try our hoagie roll.

2) Always lubricate — dry sandwiches are the worst.

• Make sure you have enough moisture throughout each bite via the meat choice, condiments, pickled toppings, dressings, cheeses, or sauces.

3) Add vinegar & oil/fats

• Sub shops do this for a reason: fat & acid carry & enhance flavor to our taste buds. They amplify all the other ingredients.
• Even a few drops of dressing, olive oil, or a light layer of mayo can make a huge difference.

4) Season your veggies

• Don’t add plain vegetables to a sandwich. At least salt & pepper them, pickle them, dress them (see #3), or cook them in some way.
• One of Ethan’s favorite moves for an Italian hoagie is adding dried oregano + garlic powder on top of the shredded lettuce for extra aroma.

5) Layer it thoughtfully

• Alternate textures. A safe bet is to build up with meats → cheeses → veggies. Why? If you carelessly put a tomato in the middle, for example, your sandwich layers might slip and topple.
• You’ll want mayo/sauce on both sides of the bread to create a protective barrier that prevents the bread from getting soggy.

6) Wrap it (in foil or parchment paper)

• The wrapping compresses the layers and sauces and holds everything together, making the texture, chew, and eating experience so much better. If the sandwich is toasted, everything steams, softens, and warms through evenly.
• This might seem unnecessary at home, but this is one of the biggest things you can do to replicate a deli sub.