Salt, moisture, and surface area.
Yo there was this food place at the mall food court near me that cooked up a full Turkey daily. You could walk in there in March and get a Turkey sandwich or even a full on Turkey dinner with cranberries, potatoes and everything. I miss that place, but my waistline doesn’t
The replies pointing to salt and spices are correct, but missing one thing. You want to soak the veggies in a vinaigrette just enough to pick up flavor, but not enough to make them soggy. They need to still crunch. It takes more planning than you can do when making a quick sandwich at home. When you’re out to a deli, especially during lunch hour, they can set this all up just right because they’re churning their ingredients over constantly.
There are some types of food that are just better when they have market scaling on their side.
I just find turkey bland and dry as a meat. Every other common meaty alternative tastes better imo.
Deli turkey always smells like farts.
Heat, spices, and thicker cuts of turkey. Heat helps thaw the fat and moisture too.
IME thinner cuts taste better because it splays the flavor out…like fresh shredded cheese sorta?
Yeah for turkey (which tends to be dry, as it’s less fatty) I would go with thinner slices which you can fold or roll, to get a better mix with your other ingredients.
The difference is in the bread, quality of meat, and spices. With the best of those you could make any sandwich amazing. It’s just hard to get good prices without buying in bulk.
Was doing grocery shopping with a friend the other day. We are both on a budget so I suggested sandwiches as a cheap lunch option. We figured after adding tomato, lettuce, a nice condiment, and using higher quality meats, it no longer is really a budget item. Buying bulk half the ingredients could go bad…
Anyway, food is too expensive and we are probably both eating instant ramen for lunch. Dry bread with turkey and a cheese slice doesn’t do it.
Because you know what you did to your turkey.
You don’t know what a “professional chef” and his teenaged staff did to their turkey and you don’t care.
Ignorance is bliss
This used to be true, but as with just about all eating-out experiences, quality has dipped.
I am blessed to be from Jersey, and delis are a big part of our life here. Throw turkey, pastrami, swiss on the griddle, add mayo and lettuce on a Kaiser roll, and boom, great sandwich. But as of late, pastramis too fatty, turkey slimy, lettuce too wet, the sandwich slides itself apart.
I’ll make a simpler sandwich at home. I essentially shave the turkey, skim coat of mayo. The sandwich stays together and that’s somehow now a metric for determining good sandwich.
Tough times we’re in.
I am blessed to be from Jersey
I’m not saying you’re wrong but on a scale of blessed from 1 to 10 that’s like a 3.
Local sub shop is divine and as required uses ac rolls. It’s lovely. Good pizza too. Not from them though. Just like. In the area.
The secret is an extra slice of gravy-soaked bread in the middle. I call it “the moist maker.”
That’s my username on onlyfans.
MY? SANDWICH?!?
pigeons take flight
i was gonna say it’s no use without the moist maker
I can say a lot about this but i dont wanna text it all. lemme find a video that taught me sandwich making. I tried a lot of these things and they hold true.
biggest game changes were to lube the sandwich and to actually wrap it, even at home
Lube the sandwich? 😳
Lubrication. To reduce friction.
Like mayo?
you heard me, lube it and wrap it
Wetness
Add spices. Toast it.
Well known fact that food tastes better when other people make it. ;)
Especially sandwiches
If your sandwiches aren’t tasting good that’s on you. Up your game. I even make my mayo from scratch, fuck soybean oil.
I feel like my usual answer with the “why are restaurants better?” question (“butter and salt”) is probably only half correct when it comes to turkey sandwiches.
