My husband takes no time at all to make a sandwich. He cuts open his roll, spreads mustard or mayo over it, slaps some meat and cheese on it and he’s done. He’s the sort of customer a sandwich shop loves as he’s a quick and easy customer. I’m a different story. I switch things up so the kid taking my order reaches retirement age by the time I’m done.

“Give me onions with that and make them hot. No lettuce, extra tomato instead. Can I have provolone cheese instead of American? Since I want it the way I want it, ordering a sandwich can take awhile.

Recently, we went to Which Wich, a place where you create your own sandwich. Here’s how it works. The menu boards are on the wall. First you pick your meat, say pastrami and then you get the bag with the number for pastrami. Then you take a marker to begin the process. On the bag are the menu options with boxes next to them. Next you choose your roll – white or wheat, and check the appropriate box on the bag. The rolls available are sub, not round.Bologna is on the menu, but I wouldn’t dare order it as I eat bologna only with a round roll, keeping with the whole round theme. Then I check for my roll to be toasted – twice (I love a crispy roll.) Next is the cheese selection. Feta is available, but I would never choose it as it would make for a lumpy, sloppy sandwich. When I make a bologna and cheese sandwich on a round roll I fold over the cheese corners that hang over and place it back inside the roll. I hate when my cheese hangs out.

Then you choose and mark off which spread, sauce, mustard or mayo you want. Mustard is ok with a meat sandwich, but not mayo – it’s not kosher. Some people are very particular about how they spread their condiment. Some people spread generous amounts of mayo on both sides of the roll and some spread a thin layer of mayo on one side. I believe in leaving enough room at the border for expansion which happens when you bite down.

Next you pick and mark the box for caramelized onions, red onions or crispy strings. I order caramelized knowing they’ll be hot.

Then you check which veggies you want, which is everything from tomato, lettuce and peppers, to avocado (extra.) I hate when you bite into a sandwich and all the tomatoes fall out. In this case if you’re eating a round roll your tomato should be sliced round and if you’re eating a sub roll the tomato should be sliced in strip, matching the shape of the roll. Never should the tomato be chopped.

Next, you mark off the oils and spices you want. Salt is available, although, aren’t you getting more than the recommended daily allowance just by ordering ham, salami and turkey?

Last, you write your name in the box provided at the bottom of the bag. The cashier takes your bag and money and passes the bag to the chef. When your order is up they call your name. The best part is the bag your sandwich comes doubles as a takeout bag. This is a great system. And if you forget what you had for lunch just check the bag that’s on the floor of your car. This system is great for a person like me who usually gets a side of chips and death threats from customers behind me in line. Creating the perfect sandwich takes time.

One Response to “Creating the Perfect Sandwich”

  • TheKitchenWitch says:

    I am completely in agreement–there is an ART to the sandwich. It needs careful selection of ingredients, balance of flavors and…no cheese flopping over the sides. 🙂

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