Why are Deli Subs better than homemade ones?
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- Äas pĆidĂĄn 3. 06. 2024
- Today, we make a classic Italian hoagie and another one of my favorites as we discuss 6 sandwich tips to make better deli-style subs at home.
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0:00 The Six Sandwich Tips
0:28 What I look for in a great sandwich
0:59 1. Bread choice matters
1:54 2. Always lubricate
3:10 3. Fat carries flavor
4:58 4. Season your vegetables
6:13 5. Craft it thoughtfully
8:13 6. Wrap it
8:37 Taste Test
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MISC. DETAILS
Music: Provided by Epidemic Sound
Filmed on: Sony a6600 & Sony A6400 w/ Sony 30mm f3.5 & 18-105mm F4
Voice recorded on Shure MV7
Edited in: Premiere Pro
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Every sandwich is better when someone else makes it for you. That's just science.
Amen
Whoa, mind blown.
That is so true.
seriously...
There are exceptions to every rule man
I AM THAT EXCEPTION
It's so true, I'd never make a cheese and tomato sandwich normally, bit give me that shit for free and it's the best thing ever.
i call this the sandwich theory
Why did I watch this on an empty stomach at 3 AM?
Mate same and a completely empty fridge. I am in physical pain
Why are we all having a simultaneous experience
I do the same and not just with Ethan here. I watch foodshows at the most stupid times of day...and then I get hungry and want whatever they are making :D
Me Too!! And now I'm making a Roast Beef, Turkey and Ham Classic Dagwood Sandwich!!!..đ đ€Ł
Wow, I am at 3 AM watching this video too, in a bathtub...
Pro Tip: make sure when you are wrapping your subs to tuck the paper into the center of the sandwich so that when you unwrap it you can get the oil/mayo all over your hands and lap. This really helps recreate the true feel of getting a Wawa or Sheetz sub.
LOL felt
đ So true for Sheetz! Never been to (or yet traveled in sight of) a Wawa.
First mistake was going to Wawa and shits subs
Also don't use sub bread it's bitter and nasty.
â@@timesthree5757unless you live in Philly. Use Amoroso 's rolls. A reputable shop uses them for the hoagies and the cheese steaks. đ
My biggest improvement in sandwich making was seasoning the veggies beforehand
I just realized I've never seasoned anything going on a deli sandwich. And I'm usually dialed-in on that kind of thing cooking and growing up in the south. Smh...
Itâs all about the bread. Sesame seeded hoagie roll. Fresh, and crusty
I just married a sammich maker. Sheâs pretty good.
@@PumaTwoOne Are you also a conservative đ
Dont take this seriously lol
If you think thatâs an improvement, just get married
When he said "sandwich," I really felt that. That really hit home for me because I have eaten a sandwich.
same bro shit could happen to anyone. very relatable
Literally, same thing happened to me, small world eh? Peace brother. Stay safe x
Came here to say this!! Glad I'm not the only one
I had a sandwich in 2009 and Iâm glad I found this video it made me think of that time
Is this supposed to be 'humor' what the fuck.
The algorithm is having a field day with me today.
Shut up, everyone always says that
@@krisbailey8537 no but it's true I clicked so many random links today my feed is all over the place lol
Iâm having mine today. Iâve already ran across two channels Iâve subscribed to and Iâm definitely adding this one too.
doing gods work, this was informative... At least we temporarily escaped from the void of YT shorts, praise be!
300th like
I made sandwiches for a living for a few years. One trick that will improve your construction is to not completely cut through the bread. Leave about a centimeter connected to act and a little hinge. Then you wonât have to worry about the tomatoes sliding around so much. Helps keeps the lubricants sealed up inside the sando too.
It's called a sandwich
Also, hollow out your bread a bit if you intend to loa that sandwich down. It will help with everything not falling out all over your lap.
clearly you didnt make sandwiches for a living for a few years @@silvy3047
Yeah but thereâs nothing more annoying than having to rip your sandwich apart if the bread is tougher and you squeeze the insides out that way haha
Thank you so much. Me and my GF have been strugling moneywise and we both had huge cravings for Subway for some reason. We are Finnish and there are not many alternatives to Subway in Finland and we didnât want to buy those soggy subs from the store so we just gathered up some money and I made us some breads. Now we have like 8 breads worth of subway but better and I just want to thank you from the bottom of my heart for these hoagie-videos.
â€ïž
This guy is REALLY in depth about fuckin' sandwiches, feel like I took a mini culinary class.
I love it when I think something is easy, then realize that I only saw the tip of the iceberg đ
...from a guy who sits on his tastebuds...
It's really insane what you can learn just browsing CZcams. They have MIT classes on here lmao.
@@TrickyDicky2006 yâall donât even season your chicken in the UK đ
đđđ
ok. You brought tears to my eyes with the wrapping portion.. I have been using all these "fast food" style extras at home for about 20 years.. wax wrapping a sub like that can be a game changer, I would host family get togethers, and would spend the event prepping/cooking/serving and do little details like that, and everyone would say "Oh come enjoy yourself" .. but when I serve food, everyone is silent, like they are trying the best food from the fanciest restaurant, brings me complete happiness when it all comes together!
exactly! the enjoyment is given through the enjoyment of others tasting what you've made, like when you make a drawing and people say whole-heartedly that it is really good
Wholesome
Keep doing u bro
Yes you know the food is good when it goes silent. â€
BeatifulâŠ
I always found the shredded lettuce was the game changer between a homeade hero and store bought one.
It made both sandwiches and burgers much better.
I waffle back and forth. Shredded is easier and more cost effective for the shop. I do kinda like it, but always dribbles out and makes a mess. But for some sammy's biting into a nice thick layer of crunchy leaves/slabs works too.
I feel like taking a single bite from any of these sandwiches would be enough to make me cry. They all look so good.
I owned a deli for years. To this day I always, always wrap the homemade subs its just better it really is. Especially meatball, chicken parms and philly cheese steaks. Great advice. Buy boars head if you can its worth the extra money. Chop the lettuce tomatoes and onion together and add your favorite Italian dressing or make your own. Its a whole new world of flavor on a sub.
Worked in a deli for 10 years, never forget THIN sliced and I mean see through thin as I'm sure you know :)
I've never heard to cut the lettuce tomatoes and onion together. I've never seen anyone do that.
the inner paper subway wrap subs with stinks. the wax outer is ok
Thanks for sharing that!
Boars head do be good tho
"Without good bread you cannot have a good sandwich."
Truer words were never spoken. This cannot be stressed enough.
I totally agree, I despise those white bread rolls everyone just accept.
Yep, I've always said that bread is the foundation of a sandwich.
Cheese makes a big difference too
@@Perroden definitely.
@@Grayald you can buy cheap meat and still make an awesome sandwich with good bread and cheese đ
It really is important to season your vegetables, especially tomatoes. My mom introduced me to tomato sandwiches when i was younger, which is just mayo, a few slices of tomato (preferably fresh heirlooms), and most importantly, salt and pepper. It's surprising how good of a sandwich it is for how simple it is.
I also like to leave them in the fridge sometimes if they're a cold sub to let the flavors sit together for longer
You have the right surname for reviewing Deli Subs. Chlebowski in Polish means Breadman :D
I'm from the UK, but I lived in Poland for 2 years and loved it over there. Especially the bakeries - always fantastic bread everywhere!
Is the -ski translated to "man"?
@@ynpavo -ski means "of something"
Haha i live in Poland since 2 years, man i love Poland, and i hate polish languaje, hahahaha specially the grammar, i understand and speak a lot tho
@@ynpavo The '-ski' suffix does not mean 'man', but since it's a last name/surname it's implied in its usage. Names that end with '-owski' are more akin to something meaning "he who comes from", where the '-ow' part is often an ending for place names (i.e. KrakĂłw, TarnĂłw, ChmielĂłw, RzeszĂłw, GorzĂłw, etc.). After having just checked, there is in fact a place in Poland called ChlebĂłw. :) Maybe some ancestor of his originated from there.
When he said, "Lets taste test", took a bite and shook his head, followed by 3 more huge bites and coming up for air. I felt that. Totally relatable.
Yeah, the first time I watched him eat food I was like "man, i also eat food"
@@Shinkajo hell yeah brother, I eat food too, nice
@@iMoo1124I donât
@@TT-fv5ro you should get that checked out I think
True anime food moment there
You can buy the ovens that Subway use to toast their buns. It's an airfryer-microwave combo that hits the perfect balance between heat and crispiness
but subway puts sugar in their bread
@@morbidzombii all bread is just sugar
Bread is ALWAYS the most important. Good bread transforms it to another level!
bread is the only problem that I have with this video, most places put shit loads of sugar into their breads.
I've been saying for YEARS that the bread is the most important part of the sandwich. I don't care how good the contents are, if the bread isn't good the whole sandwich suffers. Glad I am not the only one that thinks that.
Same with pizza đđđ
Foundations are key
@@currently9143 sourdough pizza changed my lifeâŠ
Well it makes sense because it's the largest component of the sandwich. If it sucks, you're gonna notice.
@@mickeyd7283
Broooooo explain
This is the first time I've seen someone mention the wrapping being a big part of why take out or restaurant foods taste different. I wrap all my burgers and sandwiches in foil or parchment paper, for a 5-10 min rest before I eat them.
It makes an insane difference all on its own.
Wow thatâs next level. Kudos
Of course all the flavors marinate in there if the sandwich sits for some time all the juices flavor it âŠ
đđœ top tip ~ cheers đ»
I am beginning to understand why this one cafe sold the best hotdogs I have ever had before or since. Same ingredients as any basic Australian hotdog: the bread, the hotdog, bacon, onions, cheese, soft butter, cheese, tomato sauce, mustard. I would eat the same hotdog inside the cafe and it was just... bland. But get it takeout all wrapped up tight and it was phenomenal.
Alton brown mentioned it 15 or more years ago
Great video! You had some great ideas and a smart plan for crafting your sandwiches that I had never stopped to think about. I'll have to try this next time!
Thanks to this video, I've been amping up my sandwich game. Holy crap!! They are 10X better! I took into account everything you said about acidity, flavoring veggies, making sure I can see juices when I squeeze it. Everything's worked! I made a Ciabatta Chipotle Chicken sandwich using your advice and today made a Chicken Parm Sandwich using the same techniques. *Chef's Kiss* Thank you!
As someone who owned a sandwich shop for over 15 years, I can say this is spot on. My tip: A little sugar in that dressing will kick it up a notch.
Brown sugar
Do you mind if I askâŠmy go to is always a tuna sandwich or tuna subâŠwhich brand of tuna did you use at your shop?
@@GenevieveThornton I used whatever brand was cheapest, as long as it was in a pouch. I had messing with draining cans. I made tuna salad to order, mixed how you like it, on a sliced bread or roll, or even a panini melt.
Don't tell that to the fat people brother
I was waiting the entire time to see some sweet.
I work at a gas station and I plan on making 100% of the food as carefully as this. I cannot stress how important it is to work with integrity and do your best. I also have to say that this is such a solid and thorough video yet itâs not excessively long. Perfect, thank you.
Totally agree, I worked at a sub place on campus back in college and we had pretty shitty ingredients, but man I actually loved putting full effort into each one I made. I think it made a difference since people were starting to specifically ask me to make them theirs lol. Quality ingredients are key, but you can still put something decent together if you don't have that option.
You are the hero we all need. Whenever I get food from places like gas station or fast food, I always keep my expectations low... but when you come across a perfectly crafted item, man it's like a coming together of worlds I don't know how to describe it. One time I unwrapped a taco from Taco Bell and looked like it came straight from a commercial. I wished I could hug the person who made it. I can only hope to traverse your gas station one day. In case you ever feel unappreciated, please know that people really do appreciate you
I see you and I appreciate you. đđ»
If you make my sandwhich half as carefully as this? 40 dollar tip. Every time
I'm an electrician and I can get away with half ass work, but I dont. Because everyone should take pride in their work. Everything should be viewed as a craft, or a form of art. Its refreshing and inspiring to witness passion and dedication. No matter what job or career it is.
A big note in regard to fat carrying flavor is that a lot of sandwich shops use extra heavy variants of mayonnaise that are not always easy to get at grocery stores. Some wholesale stores have it and they are where some small food business owners get their mayo. Also Japanese kewpie mayo is a yolks-only mayonnaise can also serve the role well. I feel like this fact is often overlooked or not known by people who want to make their sandwich game better but it makes a massive difference in enhancing the other flavors of the sandwich.
Amazing. Every little tip adds up to a much better sub. I would never have done the wrapping before but now I always will. Thanks!
One of the best cooking axioms I've ever heard: Fat is flavor, acid is life.
I was tripping one time and thought the same thing
I hope after that experience you stocked up in your fridge.
there's also sugar, umami, and emulsifier.
@@HO1ySh33t WTF...are you having a stroke or just spouting random words for your own amusement? Sugar is a chemical, umami is a flavor, and emulsifier is a substance that allows fat to integrate with water. None of them have anything at all to do with, "Fat is flavor, acid is life."
@@frocat5163 those things are just as important to cooking as those 2 things.
I'm all about that lubrication, Ethan.
lube it, wrap it
Nothing dry around here.
( ͥ° ÍÊ ÍĄÂ°)
@@EthanChlebowski lube twice, cut once
W.A.S.!
I think the most value i got from this was wrapping the sub at the end. I think this alone may be the key to why home made subs just don't taste the same as from our favorite sub shops. It's so simple and never talked about.
I appreciate you always going into the why and not just the how of food science. đ
I use a hoagie roll but I toasted a little in my confection oven so that it's crispy. Not toasted so it's not brown but it's crispy and that adds to the texture of the sandwich and when you hear yourself biting into something crispy that can affect taste also.
You stumbled on something else that's genius. The acid from the dressed lettuce works wonders for the cheese underneath it. It's a commonly overlooked detail, but cheese pairs very well with an acid, like what's in wine. By placing your dressed lettuce on top of your cheese, not only did you expertly complete the look of a deli sandwich, you also tied together those elements that push deli sandwiches over the top. The acid cuts through the creaminess of the cheese just enough to blend the flavors uniquely, and also lubricates the cheese as it softens so that it's not caky. You're absolutely right; the order of assembly matters.
Love this. Just wanted to also ask, could I use balsamic vinegar or apple cider vinegar instead of a wine derived vinegar? (Health reasons)
@@MuhammadSohail-ln9dj Yes! Absolutely! You can even make some creative concoctions from malt vinegar and rice vinegar. I'm guessing there are particular ingredients in wines that you have an allergy or intolerance to, or maybe it's a matter of lingering alcohol content and you need vinegars that are known to fully ferment out all alcohol. For your dressings, chase the flavor profile of the vinegar, which fortunately is pretty wide even when they aren't derived from wine. I just realized that De Nigris is specifically wine derived, so I can't offer that as a recommendation. But you can blend your vinegars as well to create interesting flavor profiles and replace the types that you can't allow into your body.
Give them a good shake, add to your seasoned oil, give it another good shake, and serve it up before it settles. Another good trick for brilliant vinaigrette is to flavor your oil by cooking chopped aromatics in them, then let it cool before bottling just the oil and throw the ingredients to the side for later use. Depending on your location, you might have access to some ingredients that'll give you quite a sharp edge in competition [like region specific peppers, onions, or carrots]. So, you can sort of hack your way to flavor profiles of vinegars that you otherwise wouldn't be able to consume - and invent some new ones.
@@MuhammadSohail-ln9dj you can also flavour your own vinegars. It's especially brilliant if you like foraging or growing things (ramson, elderflower, leek flower, strawberry vinegar comes to mind) but you can definitely use purchased flavorings if foraging/growing isn't avaliable/interesting to you. And you can use a regular, simple white vinegar for this, it's actually an advantage if the vinegar itself doesn't have too distinctive a taste on its own.
@@WitchyGeek Big facts. Solid mention! I do this for at home pickling.
Learning little details like this makes me appreciate food science so much, at the end of the day it's all just chemistry!
I always love wrapping my sub and let it set for 10 minutes, hubby thinks thatâs crazy but omg it changes it. Love your tips , learned some new ideas today.
Alot of time I put mine in the fridge overnight wrapped tightly in plastic wrap to really solidify it all together⊠just make sure your fridge isnât too cold
Donât say hubby pls
@@minhobrown170 let the woman be free
@@minhobrown170 virgin spotted
@@r.a.g.3428 Maybe sheâs Muslim and doesnât want to be free.
After watching your videos I made myself the Italian sandwich using your hoagie recipe and it is the best sandwich I've ever made. I am so proud of myself and I will never go back to a boring sandwich lol.
I worked at Subway when I was 15 It was my first job. About 17 years ago. These basic ideas of sandwich crafting were instilled upon me not by the Subway franchise, but by the franchise owner itself: Mr. Bill. You nailed it, as far as what he taught me about making the perfect submarine sandwich goes. It takes almost as much science and practice as crafting a perfect underwater sub.
... the franchise owner himself*
@@einundsiebenziger5488 he totally could have been an alien. I stand by the use of 'itself' đđœ Literally a typo from swipe input + autocorrect that I failed to catch, so thank you. But I'm not changing it now. đ Let Mr. Bill live on in legend as an alien who came to earth to perfect the art of the sub sandwich, then created another Bill by splitting 'its' cells to carry on and spread that knowledge. đ
this changed the game for me. After watching I went out and got some nice hoagie buns, extra virgin olive oil, some turkey and swiss from a local deli, better pickles, and a good mayo. Assembled everything with some salt and pepper on there and was blown away by how much better it was than the typical mayo, turkey, cheese sandwiches I make. I've eaten them for lunch 4 days in a row now....
Thank you Ethan.
Get some balsamic vinegar and youâll be in heaven
@@Sniperboy5551 do you replace the red wine vinegar or combine both
And it was so much cheapter and convenient that going to the sub shop.
@@Sniperboy5551 Yup, balsamic vinegar and extra virgin olive oil are the best.
My grandmother taught me to always butter both sides of the hoagie sandwhich bread and browning it in a pan before you put toppings on it. Makes the sandwich 1000% better.
Butter or perhaps mayo for that extra punch. The browning of the bread is a whole new level!
Yum. Now I want one
for burgers too, yum!
I love making a mayo out of mayo, dijon mustard vinegar, olive oil, lemon, (optional) grated parmesan, and any other spices that would suit my sandwich, it makes a slightly more liquid mayo that allows the flavours and spices to run through the entirety of the rest of the sambo. That and some homemade pickled onions and you can practically put anything on your sandwich and it will taste godly.
Grandma was very wise indeed.
This video is what got me subscribed and hooked onto your channel!! Really I think my phone heard me say "I just really want a sandwich but I should probably make it myself" and then this was the first video on my feed a few hours later. Im so excited to try all of this!! I have been sandwich deprived since prices have gone up đąđą This is amazing and I love all the videos I've been binging! Thank you!!
truly seasoning my veggies and wrapping my sub changed the game !! I used the same ingredients I would get for my subway order but with the tips from this video fr best sandwich I have made for myself
What I honestly appreciate from this guy is that when he tastes his creations he does a fuckton of bite and not some 'lick the tip, cry how good it is' type of testing ;v
If I'm making something, I'm going all in.
What type of vids are you watching đ€š
This comment gave me a good chuckle because Iâm now imagining a chef nibbling at a sandwich and then losing their mind over how good it is.
The "pound the table, stomp your feet and yell" post bite needs to stop again (looking at you Joshua Weissman)
@@GlidingChiller Josh is too arrogant. I had to stop watching.
Wrap it up and always lubricate. Thanks, Ethan!
Babish recommends wearing gloves
@@mackenziebenedict8403 and trimming your fingernails, if appropriate
+
Itâs really rewarding towards the end to watch you chew into your creations.
I subscribed!! this made my mouth gush and I went to the store got all the ingredients, made the loaves, you're one of the best! Thanks Ethan
A Parmesan crisp or other fried cheese frico is a good alternative to using potato chips inside the sandwich.
that sounds like itâd slap in an Italian
@@borby4584 itâs incredible contrasting the fresh sweetness of sliced tomato
Parmesan crisps have the worst after taste Iâve ever experienced in my life. Itâs like eating a fart
@@jeffmillar1833 Yeah I'll take any of the (cheaper) hard cheeses vs loads of parmesan. A little is nice but people who pile it on stuff I just don't understand
@@jeffmillar1833 I use baby Swiss or provolone instead
I feel it is always important to fold your meats and cheeses, the air space makes the flavors stand out more. I also agree that wrapping is important, especially when you've toasted the rolls.
Agreed thatâs one of my biggest sandwich hacks. If theyâre all laid on each other flat you get a worse texture
absolutely. laying them flat makes a brick of meat and cheese.
Thanks!
Iâve been evolving my sandwich making for years and am now able to make them as good or better than delis/sandwich places. I guess I figured out what is good, but it was interesting watching this video to find out WHY it works! Bread is obviously a key component but man, finely shredded lettuce with a vinaigrette is killer. Great video!
Ingredient report:
Pickled onions were seen at 0:00 - 0:03, 2:00 - 2:24, 2:33 - 2:41, 2:45 - 3:03, 5:48 - 5:53, 6:04 - 6:10, 8:02 - 8:16, 8:21 - 8:25, 8:49 - 8:53, and 8:55 - 8:58.
Mayo was seen at 3:03 - 3:27, 4:17 - 4:36, 6:21 - 6:24, 6:33 - 6:45, 6:52 - 7:02, 7:21 - 7:46, 8:17 - 8:21, 8:36 - 8:41, 8:58 - 9:03, 9:22 - 9:38, and 11:18 - 11:25.
This has been your ingredient report.
(About not posting the last video. I just didn't really feel motivated to post at all. I guess I felt a little burned out, but now I'm feeling better. To be honest, everyone's support keeps me going, and when I thought of quitting the last video, it was overruled by that thought. I'll try to be better next time, thanks for understanding.)
GOAT!!!
Hope youâre doing well, thank you for your service champ!
There he iiiiisss lmao
You must have absolutely no life. đ€Šââïžđ
@@marco6131 what an unpleasant person you seem to be.
Keep fighting the good fight Ethans Pantry Report.
I'm disturbed at the amount of times you used that cross section shot where you hold a half rolled sandwich and squeeze it over and over to let lubricants flow.
It was to flex
Me seeing that: I should call her...
Poor baby
Moist
Food porn money shot
I keep coming back to this video everytime I crave a sandwich. Ethan just does it right. I need to make this asap.
đŻ
Man your videos are not just videos, they are a class. đ
I make my own sandwiches everyday for lunch. This video has changed my life.
Something about making your own sandwich is satisfying
Lol dude ur sandwiches must be bomb now
if ur a sandwich guy this is great, but have you ever had a japanese egg salad sandwich? that's the king of all sandwiches in my opinion.
Yes, me too! I'm baffled that anyone prefers restaurant/deli sandwiches over their own homemade ones. No restaurant has ever made a sandwich that I like as much as my own. Even though I'm a terrible cook, I know what I like, and sandwiches are always best when I make them for myself.
Someone needs a wife.
Finally someone's talking about the mouthfeel
We got 5 senses brother hallelujah
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*Contrapoints has entered the chat*
It mattersđ
The Three Tâs - Taste, Texture, and Tummyfeel
i really love the idea of wrapping the good homemade sandwiches. im going to start doing this.
Great tutorial. Also important is ribboning the meats as you place them rather than laying them flat. Gives body and "toothsomeness". One pet peeve of mine is people who eat their sandwiches/subs/burgers upside-down. As he did with the 2nd sub at the end. The order of the layers often matter so, if you flip that, it's a different experience and not necessarily the most ideal.
This is the best tutorial on sandwich making that I've ever seen. These principles mostly apply to cold sandwiches though. Can you do a similar video about hot sandwiches too?
In my experience working at Wawa the biggest thing is that they have super fast toaster ovens that can toast and melt your whole sub super quick. There are a few ways you could do that at home but you'd have to experiment with what works best for you. The other thing is wrapping again, super important especially for things like meatballs. Fresh bread and other ingredients are also important for both hot and cold subs.
This really was. This video put a smile on my face because this is what the internet should have been created for. This just popped up in my feed and I watched it and it absolutely made my day. He's amazing in the kitchen but he's uniquely entertaining. I'm a happy new sub(scriber). đđ
@@Al-Gore-ithm I made the exact same sandwiches Ethan made this past weekend at my place as I hosted a UFC watch party and he's right, wrapping the sandwiches makes a world of difference. Received praise all around about how good the sandwiches were.
Use the air fryer to toast
A breakfast griddle is magical. Im a cook and I love my at home flat top haha, it's literally a Walmart griddle, you can toast and assemble a hot sandwich anywhere between 325°f and 350°f that will give you time to toast, melt the cheese directly on the bread, the hot meat that you cook on the open space of the griddle will also help melt the cheese. Then a cooking/grill hand press will act as a panini press, just set it on the sandwich.
Just add butter or oil to the griddle, throw bread down, swish it around in the butter, add cheese and basically just assemble as per usual. You'll make an amazing grilled sandwich like a pro, it won't take long to get right, I promise.
Hi, I just wanted to say that the part where your recommend what order the layers should be in was a literal game-changer for me. I made a real sh*tty sandwich the other day, but decided to use your method today and made another with the exact same ingredients. Somehow it tasted completely different and it almost broke my brain. Going to experiment more with other sandwiches now and use this as a guide!
To me, in a BLT, the tomatoes have to be touching the mayo or life just isn't in balance!
Who are you again?
@@Diaryofaninja Dude, that's fucking the Alex St. John . . .
@@nedved1198 Oh ok sorry đ
We dont have any delis here, but I have always seen them in movies and tv and have always wanted to try their sandwiches since i was a kid! Simple and easy bucket list item for me to cross off and i cant wait
Yours is the first recipe Iâve ever followed from a youtuber. My father and I both absolutely love it!! (We made the salami/pepperoni/black forest ham one) .. Made my first home made vinagrette and soaked the freshly chopped lettuce in a few drizzles of it.. That was key - but the next sandwich was even better after using the same lettuce the next day after it had been soaking up the sauce overnight. Tight wax paper wrap seemed to help too.
Another way to prevent your bread from getting soggy: toast it.
I only like melted cheese, and toasted cheese is even better. Iâve never been into the texture of most cold or room temperature cheeses.
*maybe grill it with a bit of butter and hint of Parmesan (the real stuff not the what you find in a green can)*
Great tip. Toasting my bread in a little pork fat is crazy good. I always do it, tastes better than butter.
warm sub > cold sub. imho
Spread some mayo on inside of the bread, sprinkle some thyme and fry it, best sandwich base ever.
There is a rule in most classic delis that mustard ALWAYS goes on the bottom bread. They were/are right. Mustard's spice/bite stimulates the palette. It needs to be the first thing that hits your tongue when biting in to it
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Except i hate mustard. So none for me. Thanks though âïžđ€đ
Mustard belongs on BOTH sides of the bread :)
@@godsfavoriteblister852 lol same
I think the mustard on the meat is a pretty good idea actually, I'm not always looking for a pungent mustard bite and it does help out the drier meats.
And just like that, I have gained the knowledge to adding proper oils & vinaigrettes to my sub-standard turkey sandwiches to give them more kick. Thank you immensely for this video!
This video is a public good. Thank you for putting this together!
The power of shredded lettuce should never be undermined
ngl i was just thinking this! one of my fav toppings
Growing up we always used big pieces of lettuce on subs and burgers. Shredded lettuce is a huge difference maker along with good bread.
I don't like shredded lettuce. It should be chopped.
right up there with crushed ice
i dont even like lettuce but i still get it on sandwiches cus it just works
I applied some of this to a regular ham and cheese with sliced loaf bread, some leftover salad jazzed up a little with a little salt, pepper and ranch dressing and it turned out banger. đ
Good to know!
@Jonathan Walensi I'm just surprised you can read.
@@kennymccormick8295 OOOOOHHHHHHHHH
Had a friend that owned a deli, and one thing they did that really seemed to make a difference, was to wrap a paper plate around the sandwich. It really heals things together link you mentioned and allowed for a tight wrap. It even worked for meatball subs, which are notorious for spilling out and making a mess.
turkey & provolone w/ mayo on wheat is my favorite. Super simple and easy to make
I worked for two years as a short order cook in my college days back in the 80s. That knowledge of making pizza, wings, subs.... man, here I am in my mid 50s eating like a God damned King for half the price of what you can get in a chain or local mom and pop shop and more importantly my choices are far more healthy.
It doesn't take much to learn to cook and prepare foods properly and it just pays off in spades for your entire life.
Testify, brother! A lifetime of food service experience, and my wife and I eat gourmet on the cheap, every day!
Theres no cooking, that actually takes skill and technique. Assembling a sandwich with cold cuts is Mickey Mouse shit, a stoner high on pcp could do it đ
@@alexanderpeacock2974 You're right - but I remember back in my college days my friends and roomies knew shit about cooking. My one flat mate didn't even know how to make Kraft Mac and Cheese or even know what temperature the water had to be at.
For all the younger kids who depended on mom and dad to provide your meals. It's not a bad idea to get a year in at some non-corporate food place and learn the basics even if a stoner could do it.
I worked for a couple years in Italian food joints. I know how to make fresh pizza dough, sauce, etc. Italian hoagies, zeppelins, heroes, etc. are quite simple to make. it's all about quality ingredients. A good bread roll, Boars Head meats, County Line cheeses, real olive oil, Bella Red Wine vinegar, salt, pepper, mayo, mustard, and fresh veggies. You get the idea.
Ditto. Class of 90 lol
One time I made a breakfast sandwich (with an English muffin), wrapped it, and took it to work with me. My manager asked how much I paid for it đ
Wrapping makes the sandwich seem special âŠ.
And thatâs how Janice started her breakfast sandwich empire
Sandwiches always taste better when some one else makes them!!
My mom and I would have lunch at her house and I would make her sandwich and she would make mine. đ
It would be delicious!
Great memories
Thanks got the great tips
I HAVE WONDERED THIS FOR YEARS. THANK YOU FOR THE CONTNET, AND CZcams FOR THE RECOMMENDATION.
I rolled my eyes at the paper until you explained why it matters, you've sold me on wrapping up the sandwich.
Wrapping a sandwich is literally half the taste. I especially hate restaurants that serve burgers unwrapped on a plate. It kills the taste! Not to mention, the burger gets cold much faster. Any type of sandwich needs to be wrapped. Period.
"...let those flavors get to know each other..."
*Babish has entered the chat*
See, I was thinking Alton. But...
Food Busker has been saying this exact line waaaay earlier than Babish lol
Best video in cold cut sandwiches on CZcams!
I'm always learning. Thanks so much for this vid!
Ethan squeezing out that bread was the most cursed thing I have ever seen on food youtube
âA beautiful bread that is ready to accept our meatâ
SPECIAL WHITE SAUCE
His wife
When adding fatty things to the sandwich, placement is more important than amount. A little spread between each layer does 10 times more than the same amount all spread directly onto the bread. It'll carry flavor through all the layers in the first bite instead of you needing to chew before you actually start tasting all the things in the sandwich.
my favorite grinder from my childhood was from Landry's market in Putnam Ct. i would always get a salami grinder. he used cooked salami, provolone, thin sliced tomato, then sweet onion. now here's the difference...thinly shredded green cabbage and olive oil only on both sides.
At Jimmy John's the most sandwiches I make are the number 9 Italian Club (or Italian Night Club but it rings up as Italian Club on register). Mayo on bread, then veggies, oregano goes on veggies, then a liberal squeeze of a salted olive oil and red wine vinegar mixed, then finally topped with provolone, salami, capocollo, and ham. Very yummy sandwich that follows the logic of this video.
This video has changed my life.
Wrapping and topping placement has helped me elevate my sandwich game.
It's to the point now where I don't even want to leave to get sub.
Next I will need to start baking my own bread and growing my own veggies.
I will never need to leave my home again.
I worked at Jimmy Johns for a few years and I still cant get over how good the Italian subs are. Never gets old
That lettuce they have is nasty though.
Also worked at JJâs! Crazy ass business model but yeah the sammies are good.
The f-ing Gargantuan breaks all the rules and surprise. Itâs disgusting.
@@ashleywalton3877 yea i tried one during a boring night shift and its not that good. Too many conflicting flavors
@@kevinvandeventer8690 depends where you go. We sliced ours fresh
@@ashleywalton3877 what's up with the business model?
Really good video. Thanks man. Of course wrapping makes it better!!! Iâm gonna do that with every sandwich I make now.
Ethan Chlebowski, Your videos always make me happy, so I subscribed!
Never heard of him, popped up in the feed. Got a sub instantly from me due to the well explained engaging video. I learned a lot in the span of about 11 minutes!!
You don't need to give him a sub, he already made some himself
@@wehavebiscuits lol
Same
@@wehavebiscuits nice pun but what's that Username bruhhh đđ
Always a psychological question in me asking "why does the sub from somewhere/someone else taste so much better?" The hardest part is finding that right bread. Can't be sliced, but a hoagie roll
But other-made sandwiches DON'T taste better. No person or deli or restaurant has ever made one for me that I like as much as my own. I'm a terrible cook, but I know what I like, and those restaurant people don't.
@@thankyouverymuch wish you could make me a sandwich...u sound like you know your way around a sub sandwich
I agree that those made by others are always better and this is also true with salads.
Most sub shops fold the sub. They don't have cut it like a sandwich. Sometimes the meat gets folded, and that might be harder to fold, but it might not.
I like the sub folded better than an open sandwich.
@@vshah1010 well, yeah. We all prefer a sandwich that has a top.
The magic that happens when you wrap a sandwich or bag it up can not be understated. For me it's what truly transforms burgers made at home.
I throw my home-made burgers, wrapped, in a pre-heated oven for a minute or two. I don't know why it helps, but i think it makes for a great burger.
As someone who works at a locla deli sandwich shop, we do alot of these tips to increase the flavor of our subs
Since I work at the deli at my local grocery store, just for fun, I'm going to share how I make our giant subs. It serves 4-6 people depending on how hungry you are.
Ingredients:
-1 loaf of french bread (around 450g)
-4 slices of provolone cheese
-2 slices of medium cheddar cheese (Each cut diagonally into triangles making it 4 triangles of cheese)
-4 thin slices of bologna
-4 thin slices of jumbo summer sausage
-2 thin slices of roast beef (Our roast beef tends to make large slices. Use more if your slices are smaller)
-3 thin slices of cooked turkey
-3 thin slices of black forest ham
-4 lengthwise slices of dill pickle
-1/8 of a large sliced up red onion
-1/6 of a shredded head of iceberg lettuce
-Yellow mustard
-Mayonnaise (Ours comes in a squeeze bottle)
Cut the loaf of french bread in half. Start at the bottom of the loaf with the mayonnaise, not just a straight line, squiggle it back and forth. Do the same with the mustard. Then lay down the four slices of provolone cheese. Then layer the bolonga, summer sausage, roast beef, turkey, and ham. No need to fold any of the meat, just lay it all flat as there's enough meat piled high as is. Then you add your slices of pickles, sliced rings of red onion, and a pile of ribbons of shredded lettuce. On the top of the loaf, add more mustard and mayonnaise, then the slices of cheddar cheese. Close the sandwich and wrap it.
You can alter the order of ingredients to your liking, as the way we do it is with the idea that it could take a day or two for the sandwich to sell, so we don't want the sandwich to get soggy from the veggies, but we also want enough condiments on the bread so that it's also not too dry when it's eaten.
"Feeds 4 - 6 people"... Ethan eats the whole thing in 5 bites.
@@Jimmy-sb3fc that's not a marketable skill and nobody fcking cares -- get a real job
There is absolutely no way this feeds 6 people in any world. 2-3.
Great explanation! Thank you so much for your recipe
That sounds like a heart- or diabetes patient's disaster breakfast.
Hey, love the channel. I've worked in a few NY deli's and I feel I need to add a couple tips. If you can avoid fully cutting the roll in half, it's easier to keep it together, but that's totally a preference. But a big one, lettuce on the bottom of the meats. Most times at a deli we don't have time to prepare lettuce with and without a vinaigrette, so you do, bottom bread, optional condiment, lettuces, vinaigrette/condiments directly over the lettuce. Then your meats. It let's the sauces coat the lettuce without specifically preparing a separate shredded lettuce. It also lets you keep your hands clean when applying the lettuce.
Thats really smart!
@ThermoPhile You. *You* are the person responsible for so many subs scattered all over my car, because they fell apart when I belatedly discovered by picking up one side that the other side was still connected!
@@alysoffoxdale that's your own damage. LOL
The hinge cut is critical for some sandwiches like meatball subs
@@juliabaum8832 100%
I make a hell of a sammich, including my own bread. But I still learned some things here. Thank you!
Whenever you don't have to make your food, it automatically tastes so much nicer.
This man has made a science of the sub sandwich. I salute your artistic genius, sir.
Advice from a sandwich artist: Another reason sandwiches from restaurants taste better is because they have extra stuff like salty ingredients and lots of sugar in the bread. Condiments like mayo works as a glue to keep the sandwich together as you eat it too. Things like lettuce, cheese and the meat should go on the outside layers to keep the bread from going soggy, and the wet ingredients go on the inside (it also helps the sandwich close properly). It may not be a problem if it is being eaten right away, but if it is eaten later it is a godsend to do it this way. Some people like to add a layer of butter/margarine for extra protection. Some people keep the wet ingredients and sauce separate until they are eating to keep the bread from going soggy. Personally, I hate soggy bread so if I was to include tomatoes they go inside the layers. It is also a good idea just in case you have someone who does not like tomatoes they can just be taken out of the sandwich. If it is on the outside layer then the whole sandwich is now contaminated and ruined. Shredding the lettuce seems to add something too. If you have small fiddly ingredients that always seem to fall out it can be helpful to put them on the first layer, but if you have shredded lettuce it may not be as much a problem. Taking a moment to fold or roll the meat before putting it on does add a extra touch. That much parchment may not be needed. I just have to laugh here when I realize that I have not professionally made a sandwich for a few years but I can still quickly and easily wrap one in my sleep.
Useful information. Good to know thanks.
As someone who doesn't like raw tomatoes, I agree with this 100%. I appreciate this!
I like the Vinegar on the bread, then a streak of Mayo over the Vinegar.
But restaurant sandwiches DON'T taste better. No deli or restaurant has ever made one as good as my own. I'm not a good cook, but I know what I like, and those restaurant people don't.
@@thankyouverymuch I am glad that you feel that confident in your sandwiches. I too have challenged myself to make stuff better than what I am getting in restaurants and in a lot of ways I have succeeded. Making sandwiches from scratch, starting from the buns to the meat, is my next project. Yet, I have to point out that there are a lot of people, for one reason or another, who are not as confident in their cooking and in their ingredients as you are and would prefer what comes in a restaurant. Plus, there are a lot of places that will happily make a sandwich according to your wishes.
I have to admit that I never really liked sandwiches until I had to make them at work and I realized how good they are when the bread is fresh and toasted. It also helped that at my old job I had tools and ingredients that is not available in a regular home and I was able to make myself some really good sandwiches and I got some really good compliments from my customers. Sadly, my old work stopped selling sandwiches and I really miss their special sandwiches they made.
I recently had good results with a roast beef hoagie. One new thing I did was dice a piece of purple onion sautĂ©ed in butter until crispy edges sprinkle salt pepper took off heat put meat in pan turned over coating the roast beef unto the prepared roll which had good quality Munster cheese. Meat was Boarâs Head brand salted tomato slices used Dukeâs Mayo rolls were just made from the supermarket warmed them a bit
I've tried and failed at deli-style subs at home before. I think you just about covered all the components I was missing. Thank you, can't wait to try again!
They sell the quality meats to the restaurants. Restaurants get the quality ingredients. It is a conspiracy. To force you to go to restaurants. USDA Prime cuts go to restaurants. Consumers can only get USDA Choice at best. I think.
@@cowsmuggler1646 not really a conspiracy because restaurants are supposed have the most skill so therefore they should get the best cuts due the the fact they can use its flavor in the best way possible. Also they will ALWAYS buy it because well their entire lives relies on flavor of the food and they can sell it to them for a higher price due to necessary demand.
@@vang-toulee8351 The hell you talking about? No there is plenty people who can cook good at home. That is just made up nun cens.
@@cowsmuggler1646 You cannot even formulate a coherent sentence. I have my doubts about your cooking skills. You can get the exact same ingredients if you want them, you just have to have the money.
@@baddriversofthenorcalarea500 So you just have to flash some cash and it all magically appears on the shelves. It is hundred dollar bill activated. It is invisible until you pull out the wad. Okay. I keep flashing my county card. I will stop doing that. Go hide from the weather villain Californian. The clouds are going to get you. The trees are pretty mad at you too. And I will be appling to Harvard to learn how to cook. Only a top flight education can teach you a skill that everybody has since the dawn of time
I used to work at a Subway restaurant in the 90s. I like to think I can still make a mean sub, but there's always more to learn, right? That marinated lettuce and onion trick is going in my utility belt, good sir! Thank you! :)
As it happens, this recipe converts easily to 'no knead'. I used the ingredients from this recipe, and the method from Chainbaker's no-knead baguette recipe and it turned out great! Same tasty hoagies without the kneading! Amazing.
Great techniques! This is my favorite food of all time.
Ethan pounding a fist-full of pickled onions onto some bread is the chaos I needed today.
The only thing I didnât hear you cover in this (although it appeared that you did do this during assembly) that I feel has a HUGE impact on the whole experience is rolling or folding the meats instead of just laying them on- getting some air between the slices makes the flavors so much more pronounced and it looks better as well; which somehow makes a sandwich even more enjoyable!
Only recently learned this, you're so right!
Agreed.
yes! this is a huge huge factor. when you bit into thick chunks layered flat on top of each other it feels like you are just biting into a steak or a turkey breast or whatever. thin/light/fluffy slices make a world of difference