Happy Saturday! - Hope you have a great weekend!
 You've probably been disappointed by your own sandwiches versus the ones you order at a deli. Eating Well says here's why and offers tips on making a better-tasting sandwich at home (Psst, have someone else make it for you, seriously). Bread Without bread to tie everything together, you don't have much of a sandwich! Bread that's too soft and can't hold up to the ingredients inside, and bread that's too hard to comfortably take a bite of, can cause you to put down a sandwich even when it's filled with your favorites. Delis put a lot more thought into what type of bread they use for different types of sandwiches than you likely do. They also have relationships with bread purveyors and individual bread makers, so they have easy access to a selection of breads that you simply don't when you're walking through the bagged bread aisle in your local supermarket. Some sandwich spots may even employ their own baker, and that baker may source the highest-quality flours made by millers who are personally selecting and milling heirloom whole grains. The quality of those sandwiches is very hard for the home cook to match! Slicing for Sandwiches Some delis offer freshly sliced meats and cheeses for you to take home in addition to their sandwich offerings. Did you know you can even freeze your deli meat?🥶 Delis also often have mechanized bread and meat/cheese slicers, enabling them to slice the sandwich components quickly and exactingly, so they combine in the most satisfying way possible. The uniformity of mass-produced, pre-sliced meats and cheeses may not necessarily provide the thickness or thinness that you prefer in a sandwich. And unless you have super-sharp knives and excellent knife skills, you can't really compete with the slicing equipment most delis have. Sandwich Construction The right sandwiches are works of art that layer everything correctly, from the bread to the seasonings, and this could be a make-it-or-break-it factor, determining whether you'll have a delicious sandwich or a soggy, bland one. The ratio of ingredients really matters when constructing the perfect sandwich. You want just the right amount of veggies, oils, and/or condiments to balance the sandwich without making it soggy. Don't overload your sandwich—there should be a balance between the main ingredients, like meat and cheese, and the veggies that go on top. A schmear should be just that—no matter how much you may love mayo, huge globs of it won't help anybody or any sandwich. Seasoning Seasoning shouldn't be an afterthought. Sandwiches need seasoning too! Using a squeeze of lemon, fresh herbs, or just good old salt and pepper (especially on ingredients like greens, tomatoes, radishes, avocados, etc.) can go a long way in transforming your sandwich from tasting homemade to deli level. Try experimenting by adding new flavors to your mayo or spreads, use pickled onions instead of raw ones, and look beyond what may be your usual suspects, like oregano or mustard, and use za'atar or zhoug sauce.  A Sandwich Made by Someone Else Tastes Better Scientists (regular ones, not sandwich scientists) have found that a sandwich made by someone else may taste so much better than the ones you make simply because you didn't make it. (I think most anything I didn't have to make tastes better for sure.) Researchers at Carnegie Mellon University believe this phenomenon has to do with extended exposure to the same stimulus (in this situation, the sandwich making), which decreases your positive behavioral and physiological responses to it, lessening your desire to want to eat it. So, if you enjoy your homemade sandwich so much less than a similar one you just had a deli, it literally may be your mind playing tricks on you. Thank you, science! Bottom Line Think about the type of sandwich you're going to make, and shop for the appropriate ingredients. Simply put, a tuna or chicken salad sandwich is going to need sturdier bread than a ham and cheese, which will be fine with softer breads. Remember to buy the best and freshest ingredients available to layer into your sandwich, season properly, and select a good bread (ask your deli counter person for suggestions for local bakers). Have fun experimenting with condiments, adding flavorings to spreads, or picking up a store-bought one to broaden your flavor horizons. Once you've taken care of all those factors, then ask your family or friends to possibly make it for you—it could be the best homemade sandwich you'll ever have! Do you have a favorite go-to for sandwiches in the area? One that you may have yet to try before is Hugo's Deli, especially if you are new to the area since they aren't a national franchise. They have been around the Treasure Valley since I was a kid, and a lot of people like them, including me. Their fries are unique, too, and worth a try with fry sauce. Sandwiches are classic and definitely a go-to in my book. Thanks for reading, and happy sandwich making in the weeks to come!🥪 |
Thanks for reading and have a wonderful weekend! Sincerely, |
 | Matt Capell & Capell Team Capell Flooring and Interiors Office 208-288-0151 call or text us Email sales@capellinteriors.com |
P.S. Here is joke for you.... What did the policeman have on his sandwich? Some traffic jam! |
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