Deli sandwiches are, to me, sub sandwiches with less
showoffy bread. They're a bit smaller when I make them.
That's it. I like to use deli meat 'cause it just works
so well, and homebaked bread 'cause it's so tasty and
I can shape and size the loaves however I want.
A tip: leaf lettuce (as opposed
to shredded) just inside the bread will keep it from
getting all soggy with tomato, meat, and other juices.
If you won't be able to refrigerate it, leave out the
mayo or use squeezy packages from fast food places.
Here's what I've made so far:
- Turkey: deli-sliced turkey, iceberg
lettuce, and mayo on white
mountain bread or French bread.
- Roast beef: deli-sliced beef, iceberg
lettuce, tomato, and mayo on white
mountain bread, cafeteria roll,
bread. (If the beef is a little rare,
the juice can make the bread soggy.)
- Ham: deli-sliced turkey, iceberg
lettuce, and mayo on French bread.
The taste of the meat was pretty strong - in a good
way - so I didn't need much meat to make a good