Why are Deli Subs better than homemade ones?

[@flammablewater1755]

Every sandwich is better when someone else makes it for you. That's just science.

[@braindead6611]

Amen

[@valvenator]

Whoa, mind blown. That is so true. seriously...

[@spiritpyros]

There are exceptions to every rule man I AM THAT EXCEPTION

[@eddyk3]

It's so true, I'd never make a cheese and tomato sandwich normally, bit give me that shit for free and it's the best thing ever.

[@jmwra]

i call this the sandwich theory

[@lcusatis]

Pro Tip: make sure when you are wrapping your subs to tuck the paper into the center of the sandwich so that when you unwrap it you can get the oil/mayo all over your hands and lap. This really helps recreate the true feel of getting a Wawa or Sheetz sub.

[@evananderson2026]

LOL felt

[@dawnkindnesscountsmost5991]

😂 So true for Sheetz! Never been to (or yet traveled in sight of) a Wawa.

[@TheNumbers97]

First mistake was going to Wawa and shits subs

[@timesthree5757]

Also don't use sub bread it's bitter and nasty.

[@jocelynharris-fx8ho]

​@@timesthree5757unless you live in Philly. Use Amoroso 's rolls. A reputable shop uses them for the hoagies and the cheese steaks. 😋

[@shaunjohnwood]

ok. You brought tears to my eyes with the wrapping portion.. I have been using all these "fast food" style extras at home for about 20 years.. wax wrapping a sub like that can be a game changer, I would host family get togethers, and would spend the event prepping/cooking/serving and do little details like that, and everyone would say "Oh come enjoy yourself" .. but when I serve food, everyone is silent, like they are trying the best food from the fanciest restaurant, brings me complete happiness when it all comes together!

[@xd3athclawx554]

exactly! the enjoyment is given through the enjoyment of others tasting what you've made, like when you make a drawing and people say whole-heartedly that it is really good

[@valaska4059]

Wholesome

[@mozorellastick2583]

Keep doing u bro

[@Amyduckie]

Yes you know the food is good when it goes silent. ❤

[@dave21802180]

Beatiful…

[@nylonnerves8422]

Thank you so much. Me and my GF have been strugling moneywise and we both had huge cravings for Subway for some reason. We are Finnish and there are not many alternatives to Subway in Finland and we didn’t want to buy those soggy subs from the store so we just gathered up some money and I made us some breads. Now we have like 8 breads worth of subway but better and I just want to thank you from the bottom of my heart for these hoagie-videos. ❤️

[@MangoldProject]

Why did I watch this on an empty stomach at 3 AM?

[@davidec.4021]

Mate same and a completely empty fridge. I am in physical pain

[@nicolek7061]

Why are we all having a simultaneous experience

[@larslaugesen8381]

I do the same and not just with Ethan here. I watch foodshows at the most stupid times of day...and then I get hungry and want whatever they are making :D

[@badmeatbrowniesthoughts1327]

Me Too!! And now I'm making a Roast Beef, Turkey and Ham Classic Dagwood Sandwich!!!..😆 🤣

[@gravibusgabe]

Wow, I am at 3 AM watching this video too, in a bathtub...

[@johnmal5975]

I owned a deli for years. To this day I always, always wrap the homemade subs its just better it really is. Especially meatball, chicken parms and philly cheese steaks. Great advice. Buy boars head if you can its worth the extra money. Chop the lettuce tomatoes and onion together and add your favorite Italian dressing or make your own. Its a whole new world of flavor on a sub.

[@lipayy9852]

Worked in a deli for 10 years, never forget THIN sliced and I mean see through thin as I'm sure you know :)

[@chrisbuckley1785]

I've never heard to cut the lettuce tomatoes and onion together. I've never seen anyone do that.

[@rocketsmall4547]

the inner paper subway wrap subs with stinks. the wax outer is ok

[@truthseeker2797]

Thanks for sharing that!

[@Sol-fu4nm]

Boars head do be good tho

[@daniellol3210]

My biggest improvement in sandwich making was seasoning the veggies beforehand

[@opmike343]

I just realized I've never seasoned anything going on a deli sandwich. And I'm usually dialed-in on that kind of thing cooking and growing up in the south. Smh...

[@matt.stevick]

It’s all about the bread. Sesame seeded hoagie roll. Fresh, and crusty

[@PumaTwoOne]

I just married a sammich maker. She’s pretty good.

[@sakuraesther6309]

@@PumaTwoOne Are you also a conservative 💀 Dont take this seriously lol

[@Sniperboy5551]

If you think that’s an improvement, just get married

[@connorhulegaard2012]

I made sandwiches for a living for a few years. One trick that will improve your construction is to not completely cut through the bread. Leave about a centimeter connected to act and a little hinge. Then you won’t have to worry about the tomatoes sliding around so much. Helps keeps the lubricants sealed up inside the sando too.

[@silvy3047]

It's called a sandwich

[@SarafinaSummers]

Also, hollow out your bread a bit if you intend to loa that sandwich down. It will help with everything not falling out all over your lap.

[@funnymango571]

clearly you didnt make sandwiches for a living for a few years @@silvy3047

[@anonymoususer5266]

Yeah but there’s nothing more annoying than having to rip your sandwich apart if the bread is tougher and you squeeze the insides out that way haha

[@heroinboblivesagain5478]

​@@silvy3047>anime pfp Lol

[@Corb.ontheCob]

When he said "sandwich," I really felt that. That really hit home for me because I have eaten a sandwich.

[@nvrcnfrm6225]

same bro shit could happen to anyone. very relatable

[@benclayton-green268]

Literally, same thing happened to me, small world eh? Peace brother. Stay safe x

[@spookyaliens6286]

Came here to say this!! Glad I'm not the only one

[@grayb8747]

I had a sandwich in 2009 and I’m glad I found this video it made me think of that time

[@daviddavidson5523]

Is this supposed to be 'humor' what the fuck.

[@JessacaRedd]

I always love wrapping my sub and let it set for 10 minutes, hubby thinks that’s crazy but omg it changes it. Love your tips , learned some new ideas today.

[@EarnestEgregore]

Alot of time I put mine in the fridge overnight wrapped tightly in plastic wrap to really solidify it all together… just make sure your fridge isn’t too cold

[@minhobrown170]

Don’t say hubby pls

[@r.a.g.3428]

@@minhobrown170 let the woman be free

[@BuffedLevitate]

@@minhobrown170 virgin spotted

[@jamie7664]

@@r.a.g.3428 Maybe she’s Muslim and doesn’t want to be free.

[@John-vx7fe]

This is the first time I've seen someone mention the wrapping being a big part of why take out or restaurant foods taste different. I wrap all my burgers and sandwiches in foil or parchment paper, for a 5-10 min rest before I eat them. It makes an insane difference all on its own.

[@Mark.remarking]

Wow that’s next level. Kudos

[@manuelpreciado8450]

Of course all the flavors marinate in there if the sandwich sits for some time all the juices flavor it …

[@autumn5852]

👍🏽 top tip ~ cheers 🍻

[@baronmunro1494]

I am beginning to understand why this one cafe sold the best hotdogs I have ever had before or since. Same ingredients as any basic Australian hotdog: the bread, the hotdog, bacon, onions, cheese, soft butter, cheese, tomato sauce, mustard. I would eat the same hotdog inside the cafe and it was just... bland. But get it takeout all wrapped up tight and it was phenomenal.

[@Atheism-And-Normative-Ethics]

Alton brown mentioned it 15 or more years ago

[@amysaucier5474]

I feel like taking a single bite from any of these sandwiches would be enough to make me cry. They all look so good.

[@tristanknobluach5775]

This guy is REALLY in depth about fuckin' sandwiches, feel like I took a mini culinary class.

[@hrvad]

I love it when I think something is easy, then realize that I only saw the tip of the iceberg 😀

[@peterbreis5407]

...from a guy who sits on his tastebuds...

[@nicvallecillo7557]

It's really insane what you can learn just browsing KZbin. They have MIT classes on here lmao.

[@MarcusKiner]

@@TrickyDicky2006 y’all don’t even season your chicken in the UK 😂

[@mrlosangeles6928]

😂😂😂

[@NeverToBeSeenAgain]

this changed the game for me. After watching I went out and got some nice hoagie buns, extra virgin olive oil, some turkey and swiss from a local deli, better pickles, and a good mayo. Assembled everything with some salt and pepper on there and was blown away by how much better it was than the typical mayo, turkey, cheese sandwiches I make. I've eaten them for lunch 4 days in a row now.... Thank you Ethan.

[@Sniperboy5551]

Get some balsamic vinegar and you’ll be in heaven

[@KvltKommando]

@@Sniperboy5551 do you replace the red wine vinegar or combine both

[@spankynater4242]

And it was so much cheapter and convenient that going to the sub shop.

[@boilermaker1337]

@@Sniperboy5551 Yup, balsamic vinegar and extra virgin olive oil are the best.

[@dmar192]

The algorithm is having a field day with me today.

[@krisbailey8537]

Shut up, everyone always says that

[@dmar192]

@@krisbailey8537 no but it's true I clicked so many random links today my feed is all over the place lol

[@chrisquiett1776]

I’m having mine today. I’ve already ran across two channels I’ve subscribed to and I’m definitely adding this one too.

[@exhamahile]

doing gods work, this was informative... At least we temporarily escaped from the void of YT shorts, praise be!

[@reeechaard]

300th like

[@Kamran.R]

I always found the shredded lettuce was the game changer between a homeade hero and store bought one.

[@bobby350z]

It made both sandwiches and burgers much better.

[@eddiefoy3701]

I waffle back and forth. Shredded is easier and more cost effective for the shop. I do kinda like it, but always dribbles out and makes a mess. But for some sammy's biting into a nice thick layer of crunchy leaves/slabs works too.

[@stretch8390]

​@@eddiefoy3701bonus points if the lettuce has been sitting in ice water and gets put on in a decent slab with mustard sauce, grated carrot, and a chicken schnitzel or veg alternative.

[@knotikz]

When he said, "Lets taste test", took a bite and shook his head, followed by 3 more huge bites and coming up for air. I felt that. Totally relatable.

[@Shinkajo]

Yeah, the first time I watched him eat food I was like "man, i also eat food"

[@iMoo1124]

@@Shinkajo hell yeah brother, I eat food too, nice

[@TT-fv5ro]

@@iMoo1124I don’t

[@iMoo1124]

@@TT-fv5ro you should get that checked out I think

[@Window4503]

True anime food moment there

[@clarkefletcher3088]

I feel it is always important to fold your meats and cheeses, the air space makes the flavors stand out more. I also agree that wrapping is important, especially when you've toasted the rolls.

[@IScreamedWolf]

Agreed that’s one of my biggest sandwich hacks. If they’re all laid on each other flat you get a worse texture

[@ultimatesteve]

absolutely. laying them flat makes a brick of meat and cheese.

[@arribaficationwineho32]

Thanks!

[@kingkudzu352]

I work at a gas station and I plan on making 100% of the food as carefully as this. I cannot stress how important it is to work with integrity and do your best. I also have to say that this is such a solid and thorough video yet it’s not excessively long. Perfect, thank you.

[@10DollarProductions]

Totally agree, I worked at a sub place on campus back in college and we had pretty shitty ingredients, but man I actually loved putting full effort into each one I made. I think it made a difference since people were starting to specifically ask me to make them theirs lol. Quality ingredients are key, but you can still put something decent together if you don't have that option.

[@alextrem6336]

You are the hero we all need. Whenever I get food from places like gas station or fast food, I always keep my expectations low... but when you come across a perfectly crafted item, man it's like a coming together of worlds I don't know how to describe it. One time I unwrapped a taco from Taco Bell and looked like it came straight from a commercial. I wished I could hug the person who made it. I can only hope to traverse your gas station one day. In case you ever feel unappreciated, please know that people really do appreciate you

[@Lwoods1717]

I see you and I appreciate you. 🙌🏻

[@nes999]

If you make my sandwhich half as carefully as this? 40 dollar tip. Every time

[@tannerholmes1587]

I'm an electrician and I can get away with half ass work, but I dont. Because everyone should take pride in their work. Everything should be viewed as a craft, or a form of art. Its refreshing and inspiring to witness passion and dedication. No matter what job or career it is.

[@mip33]

I also like to leave them in the fridge sometimes if they're a cold sub to let the flavors sit together for longer

[@Meskarune]

My grandmother taught me to always butter both sides of the hoagie sandwhich bread and browning it in a pan before you put toppings on it. Makes the sandwich 1000% better.

[@travismeisner8190]

Butter or perhaps mayo for that extra punch. The browning of the bread is a whole new level!

[@redrooster1908]

Yum. Now I want one

[@marsbeads]

for burgers too, yum!

[@bjosey855]

I love making a mayo out of mayo, dijon mustard vinegar, olive oil, lemon, (optional) grated parmesan, and any other spices that would suit my sandwich, it makes a slightly more liquid mayo that allows the flavours and spices to run through the entirety of the rest of the sambo. That and some homemade pickled onions and you can practically put anything on your sandwich and it will taste godly.

[@Splatterpunk_OldNewYork]

Grandma was very wise indeed.

[@JohnNathanShopper]

A Parmesan crisp or other fried cheese frico is a good alternative to using potato chips inside the sandwich.

[@borby4584]

that sounds like it’d slap in an Italian

[@JohnNathanShopper]

@@borby4584 it’s incredible contrasting the fresh sweetness of sliced tomato

[@jeffmillar1833]

Parmesan crisps have the worst after taste I’ve ever experienced in my life. It’s like eating a fart

[@zammer990]

@@jeffmillar1833 Yeah I'll take any of the (cheaper) hard cheeses vs loads of parmesan. A little is nice but people who pile it on stuff I just don't understand

[@JohnNathanShopper]

@@jeffmillar1833 I use baby Swiss or provolone instead

[@JimmyCrackorn]

You stumbled on something else that's genius. The acid from the dressed lettuce works wonders for the cheese underneath it. It's a commonly overlooked detail, but cheese pairs very well with an acid, like what's in wine. By placing your dressed lettuce on top of your cheese, not only did you expertly complete the look of a deli sandwich, you also tied together those elements that push deli sandwiches over the top. The acid cuts through the creaminess of the cheese just enough to blend the flavors uniquely, and also lubricates the cheese as it softens so that it's not caky. You're absolutely right; the order of assembly matters.

[@MuhammadSohail-ln9dj]

Love this. Just wanted to also ask, could I use balsamic vinegar or apple cider vinegar instead of a wine derived vinegar? (Health reasons)

[@JimmyCrackorn]

@@MuhammadSohail-ln9dj Yes! Absolutely! You can even make some creative concoctions from malt vinegar and rice vinegar. I'm guessing there are particular ingredients in wines that you have an allergy or intolerance to, or maybe it's a matter of lingering alcohol content and you need vinegars that are known to fully ferment out all alcohol. For your dressings, chase the flavor profile of the vinegar, which fortunately is pretty wide even when they aren't derived from wine. I just realized that De Nigris is specifically wine derived, so I can't offer that as a recommendation. But you can blend your vinegars as well to create interesting flavor profiles and replace the types that you can't allow into your body. Give them a good shake, add to your seasoned oil, give it another good shake, and serve it up before it settles. Another good trick for brilliant vinaigrette is to flavor your oil by cooking chopped aromatics in them, then let it cool before bottling just the oil and throw the ingredients to the side for later use. Depending on your location, you might have access to some ingredients that'll give you quite a sharp edge in competition [like region specific peppers, onions, or carrots]. So, you can sort of hack your way to flavor profiles of vinegars that you otherwise wouldn't be able to consume - and invent some new ones.

[@WitchyGeek]

@@MuhammadSohail-ln9dj you can also flavour your own vinegars. It's especially brilliant if you like foraging or growing things (ramson, elderflower, leek flower, strawberry vinegar comes to mind) but you can definitely use purchased flavorings if foraging/growing isn't avaliable/interesting to you. And you can use a regular, simple white vinegar for this, it's actually an advantage if the vinegar itself doesn't have too distinctive a taste on its own.

[@JimmyCrackorn]

@@WitchyGeek Big facts. Solid mention! I do this for at home pickling.

[@mollusckscramp4124]

Learning little details like this makes me appreciate food science so much, at the end of the day it's all just chemistry!

[@jbaby007]

After watching your videos I made myself the Italian sandwich using your hoagie recipe and it is the best sandwich I've ever made. I am so proud of myself and I will never go back to a boring sandwich lol.

[@markalancirino]

As someone who owned a sandwich shop for over 15 years, I can say this is spot on. My tip: A little sugar in that dressing will kick it up a notch.

[@pirateclick1d169]

Brown sugar

[@GenevieveThornton]

Do you mind if I ask…my go to is always a tuna sandwich or tuna sub…which brand of tuna did you use at your shop?

[@markalancirino]

@@GenevieveThornton I used whatever brand was cheapest, as long as it was in a pouch. I had messing with draining cans. I made tuna salad to order, mixed how you like it, on a sliced bread or roll, or even a panini melt.

[@TheAnnoyingBoss]

Don't tell that to the fat people brother

[@patrickv423]

I was waiting the entire time to see some sweet.

[@frocat5163]

One of the best cooking axioms I've ever heard: Fat is flavor, acid is life.

[@orange5718]

I was tripping one time and thought the same thing

[@venom74799]

I hope after that experience you stocked up in your fridge.

[@HO1ySh33t]

there's also sugar, umami, and emulsifier.

[@frocat5163]

@@HO1ySh33t WTF...are you having a stroke or just spouting random words for your own amusement? Sugar is a chemical, umami is a flavor, and emulsifier is a substance that allows fat to integrate with water. None of them have anything at all to do with, "Fat is flavor, acid is life."

[@HO1ySh33t]

@@frocat5163 those things are just as important to cooking as those 2 things.

[@ZengetsuIchi]

You have the right surname for reviewing Deli Subs. Chlebowski in Polish means Breadman :D

[@jamespayter6948]

I'm from the UK, but I lived in Poland for 2 years and loved it over there. Especially the bakeries - always fantastic bread everywhere!

[@ynpavo]

Is the -ski translated to "man"?

[@lilsomething8905]

@@ynpavo -ski means "of something"

[@lovingchess3224]

Haha i live in Poland since 2 years, man i love Poland, and i hate polish languaje, hahahaha specially the grammar, i understand and speak a lot tho

[@MichaelPuzio]

@@ynpavo The '-ski' suffix does not mean 'man', but since it's a last name/surname it's implied in its usage. Names that end with '-owski' are more akin to something meaning "he who comes from", where the '-ow' part is often an ending for place names (i.e. Kraków, Tarnów, Chmielów, Rzeszów, Gorzów, etc.). After having just checked, there is in fact a place in Poland called Chlebów. :) Maybe some ancestor of his originated from there.

[@joshc5613]

It really is important to season your vegetables, especially tomatoes. My mom introduced me to tomato sandwiches when i was younger, which is just mayo, a few slices of tomato (preferably fresh heirlooms), and most importantly, salt and pepper. It's surprising how good of a sandwich it is for how simple it is.

[@seamusdelahunty1615]

Salt on tomatoes is a game changer

[@Grayald]

"Without good bread you cannot have a good sandwich." Truer words were never spoken. This cannot be stressed enough.

[@guynorth3277]

I totally agree, I despise those white bread rolls everyone just accept.

[@benpholmes]

Yep, I've always said that bread is the foundation of a sandwich.

[@Perroden]

Cheese makes a big difference too

[@Grayald]

@@Perroden definitely.

[@Perroden]

@@Grayald you can buy cheap meat and still make an awesome sandwich with good bread and cheese 😍

[@MimicOfSol]

What I honestly appreciate from this guy is that when he tastes his creations he does a fuckton of bite and not some 'lick the tip, cry how good it is' type of testing ;v

[@EthanChlebowski]

If I'm making something, I'm going all in.

[@antiseth3964]

This comment gave me a good chuckle because I’m now imagining a chef nibbling at a sandwich and then losing their mind over how good it is.

[@GlidingChiller]

The "pound the table, stomp your feet and yell" post bite needs to stop again (looking at you Joshua Weissman)

[@UnrefinedDiamond]

@@GlidingChiller Josh is too arrogant. I had to stop watching.

[@xhippeex]

I subscribed because of how reasonable he is. "An above average chicken sandwich in 18 minutes" AND THEN MY MAN GIVES US THAT EXACTLY.

[@ethanspantryreport948]

Ingredient report: Pickled onions were seen at 0:00 - 0:03, 2:00 - 2:24, 2:33 - 2:41, 2:45 - 3:03, 5:48 - 5:53, 6:04 - 6:10, 8:02 - 8:16, 8:21 - 8:25, 8:49 - 8:53, and 8:55 - 8:58. Mayo was seen at 3:03 - 3:27, 4:17 - 4:36, 6:21 - 6:24, 6:33 - 6:45, 6:52 - 7:02, 7:21 - 7:46, 8:17 - 8:21, 8:36 - 8:41, 8:58 - 9:03, 9:22 - 9:38, and 11:18 - 11:25. This has been your ingredient report. (About not posting the last video. I just didn't really feel motivated to post at all. I guess I felt a little burned out, but now I'm feeling better. To be honest, everyone's support keeps me going, and when I thought of quitting the last video, it was overruled by that thought. I'll try to be better next time, thanks for understanding.)

[@ingagi9990]

GOAT!!!

[@FredericaFazbear]

Hope you’re doing well, thank you for your service champ!

[@Burpingwaffles]

There he iiiiisss lmao

[@marco6131]

You must have absolutely no life. 🤦‍♂️😂

[@michaelreece2383]

@@marco6131 what an unpleasant person you seem to be. Keep fighting the good fight Ethans Pantry Report.

[@jentleil2183]

Best video ever!

[@gastro_fork]

I'm disturbed at the amount of times you used that cross section shot where you hold a half rolled sandwich and squeeze it over and over to let lubricants flow.

[@kooljawss]

It was to flex

[@genderlich]

Me seeing that: I should call her...

[@daveklein2826]

Poor baby

[@bobcostas6272]

Moist

[@algorerhyth]

Food porn money shot

[@notredame23051]

I make my own sandwiches everyday for lunch. This video has changed my life.

[@abstract0407]

Something about making your own sandwich is satisfying

[@jcw002]

Lol dude ur sandwiches must be bomb now

[@monke980]

if ur a sandwich guy this is great, but have you ever had a japanese egg salad sandwich? that's the king of all sandwiches in my opinion.

[@thankyouverymuch]

Yes, me too! I'm baffled that anyone prefers restaurant/deli sandwiches over their own homemade ones. No restaurant has ever made a sandwich that I like as much as my own. Even though I'm a terrible cook, I know what I like, and sandwiches are always best when I make them for myself.

[@matthewmanning6195]

Someone needs a wife.

[@Liad_Hermelin]

Wrap it up and always lubricate. Thanks, Ethan!

[@mackenziebenedict8403]

Babish recommends wearing gloves

[@Eaode]

@@mackenziebenedict8403 and trimming your fingernails, if appropriate

[@MrCrashDavi]

+

[@clarissarenteria4931]

Thanks to this video, I've been amping up my sandwich game. Holy crap!! They are 10X better! I took into account everything you said about acidity, flavoring veggies, making sure I can see juices when I squeeze it. Everything's worked! I made a Ciabatta Chipotle Chicken sandwich using your advice and today made a Chicken Parm Sandwich using the same techniques. *Chef's Kiss* Thank you!

[@ShamankingZuty]

I've been saying for YEARS that the bread is the most important part of the sandwich. I don't care how good the contents are, if the bread isn't good the whole sandwich suffers. Glad I am not the only one that thinks that.

[@currently9143]

Same with pizza 👍🍕🍕

[@aaroncarr-mackay2457]

Foundations are key

[@mickeyd7283]

@@currently9143 sourdough pizza changed my life…

[@rsv298]

Well it makes sense because it's the largest component of the sandwich. If it sucks, you're gonna notice.

[@toddgaak422]

Same with tacos and burritos. I've been looking for restaurant quality shells for years.

[@Spikespiegs]

This is the best tutorial on sandwich making that I've ever seen. These principles mostly apply to cold sandwiches though. Can you do a similar video about hot sandwiches too?

[@valkrieger3552]

In my experience working at Wawa the biggest thing is that they have super fast toaster ovens that can toast and melt your whole sub super quick. There are a few ways you could do that at home but you'd have to experiment with what works best for you. The other thing is wrapping again, super important especially for things like meatballs. Fresh bread and other ingredients are also important for both hot and cold subs.

[@Al-Gore-ithm]

This really was. This video put a smile on my face because this is what the internet should have been created for. This just popped up in my feed and I watched it and it absolutely made my day. He's amazing in the kitchen but he's uniquely entertaining. I'm a happy new sub(scriber). 🙃🙃

[@Spikespiegs]

@@Al-Gore-ithm I made the exact same sandwiches Ethan made this past weekend at my place as I hosted a UFC watch party and he's right, wrapping the sandwiches makes a world of difference. Received praise all around about how good the sandwiches were.

[@enrott8560]

Use the air fryer to toast

[@terryrothgeb1684]

A breakfast griddle is magical. Im a cook and I love my at home flat top haha, it's literally a Walmart griddle, you can toast and assemble a hot sandwich anywhere between 325°f and 350°f that will give you time to toast, melt the cheese directly on the bread, the hot meat that you cook on the open space of the griddle will also help melt the cheese. Then a cooking/grill hand press will act as a panini press, just set it on the sandwich. Just add butter or oil to the griddle, throw bread down, swish it around in the butter, add cheese and basically just assemble as per usual. You'll make an amazing grilled sandwich like a pro, it won't take long to get right, I promise.

[@michalmam3064]

I'm all about that lubrication, Ethan.

[@isabellacarlo]

lube it, wrap it

[@EthanChlebowski]

Nothing dry around here.

[@borby4584]

( ͡° ͜ʖ ͡°)

[@asare240]

@@EthanChlebowski lube twice, cut once

[@David_Jr]

W.A.S.!

[@toby1248]

You can buy the ovens that Subway use to toast their buns. It's an airfryer-microwave combo that hits the perfect balance between heat and crispiness

[@morbidzombii]

but subway puts sugar in their bread

[@sethkappaccilli9509]

@@morbidzombii all bread is just sugar

[@theorganicshadow]

Hi, I just wanted to say that the part where your recommend what order the layers should be in was a literal game-changer for me. I made a real sh*tty sandwich the other day, but decided to use your method today and made another with the exact same ingredients. Somehow it tasted completely different and it almost broke my brain. Going to experiment more with other sandwiches now and use this as a guide!

[@martyrose]

To me, in a BLT, the tomatoes have to be touching the mayo or life just isn't in balance!

[@Diaryofaninja]

Who are you again?

[@KyleMifflin]

@@Diaryofaninja Dude, that's fucking the Alex St. John . . .

[@Diaryofaninja]

@@KyleMifflin Oh ok sorry 😞

[@Swordofswordom]

I applied some of this to a regular ham and cheese with sliced loaf bread, some leftover salad jazzed up a little with a little salt, pepper and ranch dressing and it turned out banger. 👌

[@lulumoon6942]

Good to know!

[@PayneWewton]

@Jonathan Walensi I'm just surprised you can read.

[@poppachoppa8956]

@@PayneWewton OOOOOHHHHHHHHH

[@firemarshaldil]

Hey, love the channel. I've worked in a few NY deli's and I feel I need to add a couple tips. If you can avoid fully cutting the roll in half, it's easier to keep it together, but that's totally a preference. But a big one, lettuce on the bottom of the meats. Most times at a deli we don't have time to prepare lettuce with and without a vinaigrette, so you do, bottom bread, optional condiment, lettuces, vinaigrette/condiments directly over the lettuce. Then your meats. It let's the sauces coat the lettuce without specifically preparing a separate shredded lettuce. It also lets you keep your hands clean when applying the lettuce.

[@chimeracooks]

Thats really smart!

[@alysoffoxdale]

@ThermoPhile You. *You* are the person responsible for so many subs scattered all over my car, because they fell apart when I belatedly discovered by picking up one side that the other side was still connected!

[@firemarshaldil]

@@alysoffoxdale that's your own damage. LOL

[@juliabaum8832]

The hinge cut is critical for some sandwiches like meatball subs

[@firemarshaldil]

@@juliabaum8832 100%

[@dundeeecroc]

I subscribed!! this made my mouth gush and I went to the store got all the ingredients, made the loaves, you're one of the best! Thanks Ethan

[@freeetooplayy]

Never heard of him, popped up in the feed. Got a sub instantly from me due to the well explained engaging video. I learned a lot in the span of about 11 minutes!!

[@wehavebiscuits]

You don't need to give him a sub, he already made some himself

[@sudo3915]

@@wehavebiscuits lol

[@thatgirl3960]

Same

[@Kastrom_]

@@wehavebiscuits nice pun but what's that Username bruhhh 😭😭

[@wongobongo]

This video has changed my life. Wrapping and topping placement has helped me elevate my sandwich game. It's to the point now where I don't even want to leave to get sub. Next I will need to start baking my own bread and growing my own veggies. I will never need to leave my home again.

[@RyanDCH]

I've tried and failed at deli-style subs at home before. I think you just about covered all the components I was missing. Thank you, can't wait to try again!

[@cowsmuggler1646]

They sell the quality meats to the restaurants. Restaurants get the quality ingredients. It is a conspiracy. To force you to go to restaurants. USDA Prime cuts go to restaurants. Consumers can only get USDA Choice at best. I think.

[@Darkstormsun9865]

@@cowsmuggler1646 not really a conspiracy because restaurants are supposed have the most skill so therefore they should get the best cuts due the the fact they can use its flavor in the best way possible. Also they will ALWAYS buy it because well their entire lives relies on flavor of the food and they can sell it to them for a higher price due to necessary demand.

[@cowsmuggler1646]

@@Darkstormsun9865 The hell you talking about? No there is plenty people who can cook good at home. That is just made up nun cens.

[@baddriversofthenorcalarea500]

@@cowsmuggler1646 You cannot even formulate a coherent sentence. I have my doubts about your cooking skills. You can get the exact same ingredients if you want them, you just have to have the money.

[@cowsmuggler1646]

@@baddriversofthenorcalarea500 So you just have to flash some cash and it all magically appears on the shelves. It is hundred dollar bill activated. It is invisible until you pull out the wad. Okay. I keep flashing my county card. I will stop doing that. Go hide from the weather villain Californian. The clouds are going to get you. The trees are pretty mad at you too. And I will be appling to Harvard to learn how to cook. Only a top flight education can teach you a skill that everybody has since the dawn of time

[@Carolinar74]

I make this Italian sub exactly to your specifications each time and it is absolutely delicious!!

[@ahzdlarge45]

There is a rule in most classic delis that mustard ALWAYS goes on the bottom bread. They were/are right. Mustard's spice/bite stimulates the palette. It needs to be the first thing that hits your tongue when biting in to it

[@Moonewitch]

💯💯💯💯💯

[@godsfavoriteblister852]

Except i hate mustard. So none for me. Thanks though ☝️🤓🖐

[@rewerstfd]

Mustard belongs on BOTH sides of the bread :)

[@mr.windmill4892]

@@godsfavoriteblister852 lol same

[@trumpetwizard7250]

I think the mustard on the meat is a pretty good idea actually, I'm not always looking for a pungent mustard bite and it does help out the drier meats.

[@franklinnash]

I've been referred to as the 'Sandwich King' on many occasions and people come from miles around and always get a kick out of any sandwich I make. It's an art and a science and ceremonial experience to make (and consume) a great sandwich. Your tips here, Ethan, are spot on. Keep on 'wiching, my friend.

[@linnry]

Could you fill us in on your favorite sandwich creation?

[@toddinthemiddle]

@Bala Balaba he wants us to find him. we'll knock on his door at 2 am, he'll open it, asking what took us so long, as he tells us to come on in, and turns to grab his apron from the coat rack by the front door.

[@taokodr]

I used to work at a Subway restaurant in the 90s. I like to think I can still make a mean sub, but there's always more to learn, right? That marinated lettuce and onion trick is going in my utility belt, good sir! Thank you! :)

[@BeccatheBaka]

This video is what got me subscribed and hooked onto your channel!! Really I think my phone heard me say "I just really want a sandwich but I should probably make it myself" and then this was the first video on my feed a few hours later. Im so excited to try all of this!! I have been sandwich deprived since prices have gone up 😢😢 This is amazing and I love all the videos I've been binging! Thank you!!

[@sparrowsblood]

The only thing I didn’t hear you cover in this (although it appeared that you did do this during assembly) that I feel has a HUGE impact on the whole experience is rolling or folding the meats instead of just laying them on- getting some air between the slices makes the flavors so much more pronounced and it looks better as well; which somehow makes a sandwich even more enjoyable!

[@lulumoon6942]

Only recently learned this, you're so right!

[@sgt.thundercok4704]

Agreed.

[@mazz29]

yes! this is a huge huge factor. when you bit into thick chunks layered flat on top of each other it feels like you are just biting into a steak or a turkey breast or whatever. thin/light/fluffy slices make a world of difference

[@kmecameron]

Finally someone's talking about the mouthfeel

[@TheAnnoyingBoss]

We got 5 senses brother hallelujah

[@MrCrashDavi]

+

[@APeck-lu9xn]

*Contrapoints has entered the chat*

[@EliteHunting1911]

It matters👍

[@1funeral2many9]

The Three T’s - Taste, Texture, and Tummyfeel

[@TheGuyBruv]

Another way to prevent your bread from getting soggy: toast it.

[@thesavvyblackbird]

I only like melted cheese, and toasted cheese is even better. I’ve never been into the texture of most cold or room temperature cheeses.

[@scottmantooth8785]

*maybe grill it with a bit of butter and hint of Parmesan (the real stuff not the what you find in a green can)*

[@veronical3135]

Great tip. Toasting my bread in a little pork fat is crazy good. I always do it, tastes better than butter.

[@RealJohnnyDingo]

warm sub > cold sub. imho

[@psynthetiksound5800]

Spread some mayo on inside of the bread, sprinkle some thyme and fry it, best sandwich base ever.

[@VinceVaca]

Man your videos are not just videos, they are a class. 👏

[@Scumble373]

This is a game changer. The mayo, garlic, lemon and basil spread takes this to a whole new level. Also great idea to season and oil + vin the veggies instead of getting soggy bread. Thanks

[@emmadoesartonline]

its so funny to me at 4:28 he says he added a bit of lime but bro that is most definitely a lemon

[@dcbqb19]

Always a psychological question in me asking "why does the sub from somewhere/someone else taste so much better?" The hardest part is finding that right bread. Can't be sliced, but a hoagie roll

[@thankyouverymuch]

But other-made sandwiches DON'T taste better. No person or deli or restaurant has ever made one for me that I like as much as my own. I'm a terrible cook, but I know what I like, and those restaurant people don't.

[@dianew7058]

@@thankyouverymuch wish you could make me a sandwich...u sound like you know your way around a sub sandwich

[@arribaficationwineho32]

I agree that those made by others are always better and this is also true with salads.

[@vshah1010]

Most sub shops fold the sub. They don't have cut it like a sandwich. Sometimes the meat gets folded, and that might be harder to fold, but it might not. I like the sub folded better than an open sandwich.

[@arribaficationwineho32]

@@vshah1010 well, yeah. We all prefer a sandwich that has a top.

[@teniaosayande6355]

Dude! This vid made me understand why I looove putting chips in my sandwich! I've always done it & couldn't explain why it tasted so much better to me. Great vid.

[@namret12]

Bread is ALWAYS the most important. Good bread transforms it to another level!

[@morbidzombii]

bread is the only problem that I have with this video, most places put shit loads of sugar into their breads.

[@TD_JR]

I worked for two years as a short order cook in my college days back in the 80s. That knowledge of making pizza, wings, subs.... man, here I am in my mid 50s eating like a God damned King for half the price of what you can get in a chain or local mom and pop shop and more importantly my choices are far more healthy. It doesn't take much to learn to cook and prepare foods properly and it just pays off in spades for your entire life.

[@the18handsteam70]

Testify, brother! A lifetime of food service experience, and my wife and I eat gourmet on the cheap, every day!

[@alexanderpeacock2974]

Theres no cooking, that actually takes skill and technique. Assembling a sandwich with cold cuts is Mickey Mouse shit, a stoner high on pcp could do it 😅

[@TD_JR]

@@alexanderpeacock2974 You're right - but I remember back in my college days my friends and roomies knew shit about cooking. My one flat mate didn't even know how to make Kraft Mac and Cheese or even know what temperature the water had to be at. For all the younger kids who depended on mom and dad to provide your meals. It's not a bad idea to get a year in at some non-corporate food place and learn the basics even if a stoner could do it.

[@Balabok]

I worked for a couple years in Italian food joints. I know how to make fresh pizza dough, sauce, etc. Italian hoagies, zeppelins, heroes, etc. are quite simple to make. it's all about quality ingredients. A good bread roll, Boars Head meats, County Line cheeses, real olive oil, Bella Red Wine vinegar, salt, pepper, mayo, mustard, and fresh veggies. You get the idea.

[@brianmorris364]

Ditto. Class of 90 lol

[@ennui_cherub]

Excellent job including every absolutely essential part of making a great sandwich. I have worked for delis and coffee/sandwich shops all my life, and have made literally thousands and thousands of sandwiches, and this pretty much covers all the bases.

[@Toasty25000]

I rolled my eyes at the paper until you explained why it matters, you've sold me on wrapping up the sandwich.

[@anirev9745]

Wrapping a sandwich is literally half the taste. I especially hate restaurants that serve burgers unwrapped on a plate. It kills the taste! Not to mention, the burger gets cold much faster. Any type of sandwich needs to be wrapped. Period.

[@Sooch900]

I’ve been evolving my sandwich making for years and am now able to make them as good or better than delis/sandwich places. I guess I figured out what is good, but it was interesting watching this video to find out WHY it works! Bread is obviously a key component but man, finely shredded lettuce with a vinaigrette is killer. Great video!

[@himbocialist]

"...let those flavors get to know each other..." *Babish has entered the chat*

[@kereminde]

See, I was thinking Alton. But...

[@artic0x]

Food Busker has been saying this exact line waaaay earlier than Babish lol

[@XXsecondstory]

Ethan squeezing out that bread was the most cursed thing I have ever seen on food youtube

[@acyanks2319]

“A beautiful bread that is ready to accept our meat”

[@enricofermi3471]

SPECIAL WHITE SAUCE

[@red2theelectricboogaloo961]

His wife

[@IDoABitOfTrollin]

I worked at Jimmy Johns for a few years and I still cant get over how good the Italian subs are. Never gets old

[@kevinvandeventer8690]

That lettuce they have is nasty though.

[@ashleywalton3877]

Also worked at JJ’s! Crazy ass business model but yeah the sammies are good. The f-ing Gargantuan breaks all the rules and surprise. It’s disgusting.

[@IDoABitOfTrollin]

@@ashleywalton3877 yea i tried one during a boring night shift and its not that good. Too many conflicting flavors

[@IDoABitOfTrollin]

@@kevinvandeventer8690 depends where you go. We sliced ours fresh

[@SS-kz7td]

@@ashleywalton3877 what's up with the business model?

[@FactoryFugitive]

Legitimately the best instructory to a good sandwich that exists on KZbin. I was born in NY & spent a ton of time in N.J & one of the only things I miss is a good, Italian deli. This is the way. If you want to get crazy & your wallet could spare a little, Grab some prosciutto, mortadella, Genoa salami, Pepperoni & ham, buffalo milk mozzarella, cherry pepper relish or roasted red peppers, pickled red onions & follow all the same principles in this video. Especially oul & vinager.

[@nei3-o5l]

The power of shredded lettuce should never be undermined

[@aleah.bashaa]

ngl i was just thinking this! one of my fav toppings

[@ples7083]

Growing up we always used big pieces of lettuce on subs and burgers. Shredded lettuce is a huge difference maker along with good bread.

[@vshah1010]

I don't like shredded lettuce. It should be chopped.

[@nanszoo3092]

right up there with crushed ice

[@legochickenguy4938]

i dont even like lettuce but i still get it on sandwiches cus it just works

[@michael7264]

Absolutely love these! I've always felt I could make the same food at home but never understood why it would end up disappointing me.. I knew part of it is that I don't use as much oil, and I've simply added more meat thinking it would taste better with the same disappointing results. FYI, I tried these tips but with cheap white bread and STILL tasted better than any sammich I've made with good bread. Subscribed!

[@serge933]

This is gold. I was wondering the same thing about how and why deli style sandwhiches taste so good. I had the basics down but still no luck. The wrapping also makes so much sense!

[@High-Tech-Geek]

America's Test Kitchen digs a little of the bread out of the center to create a trough to better contain and hold all the good stuff and reduce the amount of bread. They also put a cookie tray on top of the completed sandwich and put a heavy pot on top to press the sandwich. I also like to toast or bake your meat and cheese on the bread before adding the veggies.

[@rubixrambo256]

Ethan, it's awesome to see how you're trying new things in your videos and constantly trying to improve. It makes tuning into your videos more fun, not just for the cooking but also for the editing, scenes to help describe an idea, and the overall flow of the video.

[@EthanChlebowski]

Thank you! It's definitely a fun part of the process for me, new ideas and little tweaks here are there.

[@supejc]

Thank you for these secrets. I incorporated these sandwich commandments, and it has completely changed my life. Seriously, so, so helpful about seasoning the veggies and getting the moisture and fat levels just right.

[@SuperXXStealthXX]

This man has made a science of the sub sandwich. I salute your artistic genius, sir.

[@Billistac]

I keep coming back to this video everytime I crave a sandwich. Ethan just does it right. I need to make this asap.

[@1Malik_g]

💯

[@avaneeth9223]

Hey Ethan, could you look into making Pizza Fritta? It seems to be a common Neapolitan street food, and unlike its baked counterpart which requires a dedicated pizza oven, this one is deep fried. Unfortunately, there doesn't seem to be much English content on it, but it would be cool if you could cover it!

[@Ash_Wen-li]

Check out Vincenzo's Plate. He has one video on Pizza Fritta and one on Pizza Montanara

[@whatisup37]

is pizza fritta similar to panzarotti?

[@AudreysKitchen]

Aside from giving me some good ideas to improve my at-home sandwiches... This video totally made me want to get a dope vegetable knife like the one you're using here. Nice slicing dude

[@janice9760]

One time I made a breakfast sandwich (with an English muffin), wrapped it, and took it to work with me. My manager asked how much I paid for it 😆

[@chasbodaniels1744]

Wrapping makes the sandwich seem special ….

[@olsmellyknuckles9653]

And that’s how Janice started her breakfast sandwich empire

[@LKMNOP]

I use a hoagie roll but I toasted a little in my confection oven so that it's crispy. Not toasted so it's not brown but it's crispy and that adds to the texture of the sandwich and when you hear yourself biting into something crispy that can affect taste also.

[@maplepainttube8158]

Since I work at the deli at my local grocery store, just for fun, I'm going to share how I make our giant subs. It serves 4-6 people depending on how hungry you are. Ingredients: -1 loaf of french bread (around 450g) -4 slices of provolone cheese -2 slices of medium cheddar cheese (Each cut diagonally into triangles making it 4 triangles of cheese) -4 thin slices of bologna -4 thin slices of jumbo summer sausage -2 thin slices of roast beef (Our roast beef tends to make large slices. Use more if your slices are smaller) -3 thin slices of cooked turkey -3 thin slices of black forest ham -4 lengthwise slices of dill pickle -1/8 of a large sliced up red onion -1/6 of a shredded head of iceberg lettuce -Yellow mustard -Mayonnaise (Ours comes in a squeeze bottle) Cut the loaf of french bread in half. Start at the bottom of the loaf with the mayonnaise, not just a straight line, squiggle it back and forth. Do the same with the mustard. Then lay down the four slices of provolone cheese. Then layer the bolonga, summer sausage, roast beef, turkey, and ham. No need to fold any of the meat, just lay it all flat as there's enough meat piled high as is. Then you add your slices of pickles, sliced rings of red onion, and a pile of ribbons of shredded lettuce. On the top of the loaf, add more mustard and mayonnaise, then the slices of cheddar cheese. Close the sandwich and wrap it. You can alter the order of ingredients to your liking, as the way we do it is with the idea that it could take a day or two for the sandwich to sell, so we don't want the sandwich to get soggy from the veggies, but we also want enough condiments on the bread so that it's also not too dry when it's eaten.

[@Jimmy-sb3fc]

"Feeds 4 - 6 people"... Ethan eats the whole thing in 5 bites.

[@recoswell]

@@Jimmy-sb3fc that's not a marketable skill and nobody fcking cares -- get a real job

[@omniferousswan593]

There is absolutely no way this feeds 6 people in any world. 2-3.

[@nancymorales9784]

Great explanation! Thank you so much for your recipe

[@rm_a972]

That sounds like a heart- or diabetes patient's disaster breakfast.

[@keithdavidson4723]

A masterclass in Sub making. Many thanks Ethan, and best wishes from Northern Ireland ☘️🙏🏻

[@heavyq]

Ethan pounding a fist-full of pickled onions onto some bread is the chaos I needed today.

[@sfabok]

im a big sandwhich guy, but my home made creations always suck compared to at some chain.... this is amazing and its making my mouth water. time to make some fresh bread!

[@sushantsapre28]

As a guy who is on a homemade Italian sandwich spree, this video reinforces a lot of my choices ! Thanks a lot for the additional tips Ethan!

[@brothlick]

Thank you for posting this! I have instinctively done this style of layering, but never actually thought about the reason why I did it, or why people loved my sandwiches/subs. I'll definitely have to try wrapping up my sub now. I subscribed as well!

[@tohrurikku]

Advice from a sandwich artist: Another reason sandwiches from restaurants taste better is because they have extra stuff like salty ingredients and lots of sugar in the bread. Condiments like mayo works as a glue to keep the sandwich together as you eat it too. Things like lettuce, cheese and the meat should go on the outside layers to keep the bread from going soggy, and the wet ingredients go on the inside (it also helps the sandwich close properly). It may not be a problem if it is being eaten right away, but if it is eaten later it is a godsend to do it this way. Some people like to add a layer of butter/margarine for extra protection. Some people keep the wet ingredients and sauce separate until they are eating to keep the bread from going soggy. Personally, I hate soggy bread so if I was to include tomatoes they go inside the layers. It is also a good idea just in case you have someone who does not like tomatoes they can just be taken out of the sandwich. If it is on the outside layer then the whole sandwich is now contaminated and ruined. Shredding the lettuce seems to add something too. If you have small fiddly ingredients that always seem to fall out it can be helpful to put them on the first layer, but if you have shredded lettuce it may not be as much a problem. Taking a moment to fold or roll the meat before putting it on does add a extra touch. That much parchment may not be needed. I just have to laugh here when I realize that I have not professionally made a sandwich for a few years but I can still quickly and easily wrap one in my sleep.

[@karencalloway9717]

Useful information. Good to know thanks.

[@MikePouch]

As someone who doesn't like raw tomatoes, I agree with this 100%. I appreciate this!

[@schimenti1]

I like the Vinegar on the bread, then a streak of Mayo over the Vinegar.

[@thankyouverymuch]

But restaurant sandwiches DON'T taste better. No deli or restaurant has ever made one as good as my own. I'm not a good cook, but I know what I like, and those restaurant people don't.

[@tohrurikku]

@@thankyouverymuch I am glad that you feel that confident in your sandwiches. I too have challenged myself to make stuff better than what I am getting in restaurants and in a lot of ways I have succeeded. Making sandwiches from scratch, starting from the buns to the meat, is my next project. Yet, I have to point out that there are a lot of people, for one reason or another, who are not as confident in their cooking and in their ingredients as you are and would prefer what comes in a restaurant. Plus, there are a lot of places that will happily make a sandwich according to your wishes. I have to admit that I never really liked sandwiches until I had to make them at work and I realized how good they are when the bread is fresh and toasted. It also helped that at my old job I had tools and ingredients that is not available in a regular home and I was able to make myself some really good sandwiches and I got some really good compliments from my customers. Sadly, my old work stopped selling sandwiches and I really miss their special sandwiches they made.

[@AdamsOlympia]

Yours is the first recipe I’ve ever followed from a youtuber. My father and I both absolutely love it!! (We made the salami/pepperoni/black forest ham one) .. Made my first home made vinagrette and soaked the freshly chopped lettuce in a few drizzles of it.. That was key - but the next sandwich was even better after using the same lettuce the next day after it had been soaking up the sauce overnight. Tight wax paper wrap seemed to help too.

[@alexjune6414]

I appreciate this video. It has helped to make my homemade sandwiches taste better and give me a reason to try it. I don't like home sandwiches for the most part but this has drastically improved them and I have been eating sandwiches for the past few months at home which feels like a goal I haven't achieved before. More videos similar to this will be heavily looked forward to. Have a great one!

[@ryanbrockmiller1648]

I agree with all these. I always use my homemade sandwich sauce which is really similar to yours. mine is two parts oil, one part red wine vinegar, some Italian seasoning, salt and pepper, and a little mustard usually dijon. its super good.

[@danielcody7568]

This video has taken my sandwiches to the next level. Seasoning the tomato slices with salt and pepper and not putting them in the middle of the sandwich is worth the price of admission alone. And wrapping the sandwich tightly is something no one thinks of when making a sandwich at home, because it’s not like you’re getting it packaged to-go, but it really does keep everything together and makes you feel like it was made by someone else. A++ video

[@chrisgcc4059]

i really love the idea of wrapping the good homemade sandwiches. im going to start doing this.

[@maeve615]

pickled carrot peels make an awesome addition. I've always blended my sauce/fats with the herbs before spreading to help get a more even coverage of seasoning. A light application of sauce is also my go-to for keeping loose/shredded components from spilling out as easily.

[@jamesallen5223]

In the beginning of the video I was like there’s no way you’re going to convince me that wrapping my sandwich has any significant importance but I can admit when I’m wrong lol

[@gerryattrik4410]

This man makes his own rolls… this man can have my hand in marriage any time 👰‍♀️

[@ChemicalReactionMan]

Best video in cold cut sandwiches on KZbin!

[@slkshewolf]

You put chips in your sandwich....wonderboy you are perfect. Seriously, I can't count the number of times people look at me weird when I say I put chips (usually salt and vinegar because.....obviously super seasoning without too much vinegar soaking everything) in my sandwiches! And I LOVE the crunch!

[@gensai93]

Doritos are the best for this

[@x_VineM_x]

💯 A fellow salt n vinegar lover,salute.

[@SynnJynn]

Love chips in my sandwich!

[@johnnyboy55]

One of my keys to a great sandwich: Always slice the meats and cheese thin. The thinner the better. The best sandwiches for me are made in my kitchen. Spent 30 years in the biz.

[@eggbun1856]

YES, you're so right, for me personally this is the most important thing. the texture of thickly sliced meat is just not good to me, I don't understand why it makes such a difference even with the exact same meat but it really does

[@devinthomas4866]

Yes!

[@Gandhi_Physique]

I cut my salami to the atomic level. Couldn't taste it man.

[@botcrack]

there is something deeply disturbing about him gently "pumping" the sandwich as juices leak from it with each pulsating squeeze

[@waffledninja6278]

came.... for this comment.

[@Revelatus]

@@waffledninja6278 i came too

[@kalebward4029]

That meat be squirting

[@kolfinnagararsdottir3778]

The way this is worded makes me sick

[@vasiliymedvedev1532]

Yes something disturbing with your "brain"

[@raywehr324]

Thank you ! Thank you ! Thank you ! After watching this video, I have made myself a sandwich like this 5 out of 7 days a week for the last 6 weeks. This has easily become one of my favorite meals. You have cracked the code of making a spectacular sandwich Thanks again. (Now I will go back to eating my sandwich)

[@Mirtual]

Wish I had your motivation my man