How to build your own deli sandwich

 

Recently, I came across directions for building a six-foot sub (or call it a hoagie or a deli sandwich or whatever you want). I cannot imagine I’d ever need a six-foot sub, feeding thirty or more, but just in case…. Recipes come with a warning you need a van or truck to get the special-order six-foot loaf home and a six-foot table to work on. And it takes two people to flip the top layer onto the sandwich. You begin to get an inkling of why ready-made these things cost upward of $175.

Fortunately, you can make a smaller version at home pretty cheaply and without a lot of cooking or dirty dishes. Last night a friend was coming for an overdue visit—and a bit of business over a piece of writing she was helping me with. I offered dinner; she declined until I told her how I make sandwiches. Then she said, “That sounds wonderful,” and showed up at my door at five o’clock.

Reading those recipes gave me some good tips. The great thing about these sandwiches is that you can use whatever ingredients you want, leave out the things you don’t want, tailor it to your taste. Here’s a basic outline of what you need:

Bread or bun (I used sliders a lot, but the filling tends to spill out; a conventional hamburger bun might work better; of course you can always use Italian bread, but don’t use a baguette—too skinny, no room for filling.

Condiments – mustard, mayo, ketchup, whatever

Assorted cold cuts—ham, roast beef, turkey, chicken, salami, pastrami, bologna, corned beef; try to use two or three

Assorted cheeses—again use two or three, cheddar, American, Swiss, provolone, etc.

Tomato

Lettuce – head lettuce, shredded

Parmesan or pecorino, grated

Vinaigrette (see recipe below)

Oregano – just a sprinkling, dried

Optional: pickles, relish, olives, olive salad, whatever (if you add olives, you are entitled to call it a muffuletta)

My choices are pretty conventional, and I don’t always follow my own advice about two or three meats and cheeses. Instead, I pile on several slices of ham and at least two of provolone.

It’s important to begin by putting a layer of mayo or mustard on both sides of your bread or bun. Some people use mustard on one side and mayo on the other. This layer acts as a barrier and keeps the bread from getting soggy (not completely, especially if you use vinaigrette, but it does help). Then pile on in the order above. Be sure to chop the lettuce finely; works much better than a couple of floppy, big, old pieces. And slice the tomato thin, so it says in place.

This sandwich is standard—until you get to oregano, Parmesan or pecorino, and vinaigrette, but they make all the difference. Sprinkle dried oregano lightly—you want to taste it but not be overwhelmed. Be a bit generous with the grated cheese and careful with the vinaigrette which you pour over last. It will still make your sandwich a bit soggy. Here’s the vinaigrette my family likes on everything, from grilled salmon to sandwiches (I may have posted it recently; if so, forgive the duplication).

¼ c. olive oil

2 Tbsp. red wine vinegar

2 Tbsp. lemon juice

1 clove garlic, pressed

1 tsp. Dijon mustard

½ tsp. salt

¼ tsp. pepper

My family loves these sandwiches and sometimes requests them for supper.