The Best Sandwich You’ll Ever Make (Deli-Quality) | Epicurious 101

Ingredients

• Bread: Sturdy Italian loaf with sesame seeds (preferred for texture and flavor)
• Cheese: Provolone (enough to cover the bottom slice to edges)
• Turkey: Deli-sliced, not too thin, folded and layered
• Lettuce: Romaine, shredded finely (substitute: Iceberg)
• Onion: Red onion, thinly sliced (substitute: white onion)
• Tomato: Kumato or brown tomato, sliced side-by-side (not stacked)
• Condiments:
  • Mayonnaise (preferably Hellman’s), spread on bread edges as moisture barrier
  • Olive oil (100%, not extra virgin for milder flavor)
  • Red wine vinegar (used sparingly for acidity)
• Seasoning: Salt and pepper on tomatoes
• Sides (optional): Dark Russet potato chips, kosher dill pickles (seedless)

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Equipment and Preparation

• Serrated knife for slicing bread and cutting sandwich
• Bread sliced fully through (no hinge) to avoid uneven filling distribution
• Shred lettuce finely for consistent texture in every bite
• Thinly slice onions for flavor without overpowering breath

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Method

1. Slice bread completely through; open fully (no hinge).
2. Spread mayonnaise evenly on bread edges to prevent sogginess.
3. Place provolone cheese on bottom slice, covering edges to protect bread from moisture.
4. Layer deli turkey, folding slices to build volume.
5. Add shredded Romaine lettuce evenly.
6. Add thin slices of red onion sparingly for flavor and visual appeal.
7. Place kumato/brown tomato slices side-by-side to avoid sliding.
8. Drizzle 100% olive oil lightly over tomato layer.
9. Add a small amount of red wine vinegar for acidity and balance.
10. Season tomatoes with salt and pepper.
11. Close sandwich and press lightly to hold layers together.
12. Cut sandwich with a serrated knife using a gentle sawing motion to avoid squishing.
13. Plate sandwich with fillings facing outward for visual appeal.
14. Serve with potato chips and pickles for complementary textures and flavors.

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Chef Tips and Common Mistakes

• Choose bread based on filling weight: sturdy bread for heavy ingredients, lighter bread for delicate fillings.
• No hinge on bread slice to ensure even filling distribution.
• Cheese on bottom slice acts as a moisture barrier to keep bread from getting soggy.
• Shred lettuce rather than using whole leaves for consistent texture and to prevent large bites of just lettuce.
• Thinly slice onions to avoid overpowering flavor and breath issues.
• Avoid stacking tomato slices to prevent sandwich from becoming slippery and falling apart.
• Use mild olive oil, not extra virgin, to keep flavor balanced.
• Season fillings, especially tomatoes, to enhance flavor.
• Spread mayonnaise fully to create a “rain jacket” against sogginess.
• Cut sandwich carefully with a serrated knife to maintain structure.

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Variations

• Multiple meats: Layer carefully to balance flavors and textures.
• Lettuce options: Romaine or Iceberg.
• Onion options: Red or white onion.
• Bread options: Adjust based on filling weight and texture.

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Plating and Serving

• Present sandwich with fillings facing outward.
• Serve with dark Russet potato chips and kosher dill pickles for textural and flavor contrast.
• Suggest pairing with a drink to complete the meal.

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Presenter

Frank Proto, professional chef and culinary instructor Channel: Epicurious 101