How NOT to Make a Submarine Sandwich
Can anyone identify what is wrong with the submarine sandwich you see in the picture? Knowing how NOT to make a submarine sandwich is as important as how to make a good sub. Bad sub construction is a problem that plagues the sandwich industry on a daily basis. A few extra seconds of time with proper construction can make the difference between a lousy sub sandwich and a great one.
I admit that I have a bias when it comes to submarine sandwiches. My first job was "building submarines" and scooping ice cream. A few years in the business can turn you into a submarine sandwich aficionado. There is no way that the owner of the store where I worked would allow the submarine pictured above to get to a customer. Unfortunately the picture above is a regular occurrence at a number of submarine shops.
What's the Issue?
When you are paying a decent price for a sub your meat shouldn't be rolled up in one corner and your vegetables and condiments in another corner. What ends up happening is you go from biting between a meat submarine and a veggie sub. Does anyone enjoy a sub like that?
The shame about the submarine pictured above is that everything else about the sandwich is great. The meat and the vegetables are always fresh and the bread is excellent. It all comes down to a matter of balanced construction.
Lay it Flat
My request to the submarine shop industry is this: Make sure when you close up your submarine sandwich that everything lays flat. That means that the meat and toppings aren't crammed into opposite corners. You would be amazed at the difference in taste. It is like night and day.
You as the consumer can also make the request to lay the everything flat. Just be prepared for the possibility of being dealt a "stink eye" usually followed by a "what do you mean?" You can smooth things over with the person preparing your sub by explaining your simple request. In most cases people are happy to oblige.
I can only keep my fingers crossed and hope that someone adopts this advice.
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