Hoagie, grinder, sub, hero, submarine sandwich… no matter what you call it, a good sandwich on a roll is the best for lunch. I’ve never really thought about how to make better sandwich until last week. My husband and I watched a YouTube video on making homemade subs. For 30 minutes, we watched a guy make a sandwich. You’re probably thinking, “I can’t believe you watched a cooking video on how to make a sandwich.” I know, me either… but it was actually enlightening. Now my husband makes a sub better than any I could order from a deli.
Seriously. It’s that good.
And easy – after all, it is a sandwich.
All it takes is a few key ingredients and extra steps to take your sandwich from mediocre to restaurant-worthy.
I can’t find the original video to share here – but the guy, in all his glory, who delivered the best sandwich I’ve ever tried, gave incredible, useful, sandwich-transforming tips…. BUT… He used the word “lubricate” a LOT which was an unappetizing word choice. So. Here is my husband’s new method of making the best sub. It was so good, when I took a bite, I immediately said “we should open a sub shop!” But then reconsidered. It would be super annoying to have to interpret “a little bit of mayo, not too much” for different personalities that order sandwiches at a deli.
Here are the tricks we learned from YouTube.
Essential Ingredients for the best Sub Sandwich
- Really great bread (Publix deli style sub rolls is what we used)
- Fresh greens tossed with Boar’s Head Deli Dressing, Red Wine Vinegar, Salt & Pepper
- Mayo with parsley and lemon on both sides of the bread
- Cheese (White American)
- Deli Meat (We used Boar’s Head ham, turkey, and salami)
Secrets for the best Sub Sandwich, step by step
these simple details will take your sandwich from mediocre to outstanding. Read carefully.
how to assemble a sub
- Toss your greens. Salt and add dressing to your greens and set aside. This makes the flavor ridiculous. Plus, if you add the dressing after the sandwich is assembled, you’ll risk soggy bread.
- Spread mayo combo on the bread. Mix mayo with lemon and parsley for added oomph.
- Layer on greens, then cheese.
- Add meat, and then add mustard. Mustard goes on the meat, not the bread.
- Assemble! Combine the top and the bottom. But wait! One last step…
- Wrap it in parchment. The final and random step – which is crucial – wrap it in wax paper or parchment paper. This seals the sandwich together, makes it even, and let it sit for a few minutes (ok, like a minute) so everything mixes and mingles.
Taking it to work? It’ll be soggy by the time you eat it. So pack the ingredients separately.
- Put the meat, cheese, and greens (you can toss them in the dressing) in this meal prep container – the dividers will keep it all separate
- Mustard + mayo can go in these portable stainless condiment cups
- Put your bread in a large stasher bag and chips in a smaller stasher bag
Cheers, y’all! Enjoy your homemade subs. Serve with Cape Cod chips, my favorite!