Everyone who eats their own sandwich will probably say they make a fantastic sandwich. But what does it take to make the best lunch sandwich? For me, a New York-style Deli sandwich is the mother of all lunch sandwiches. It can brighten up a lunch table with colleagues, and once you nail down the formula, I suppose your sandwiches will become a sought-after commodity at the table. Personally, I wouldn’t say I like sharing my sandwiches, but here are some tips you can use to make your own tasty New York-style Deli sandwich.
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The bread matters
Your sandwich is only as good as the ingredients, and this is the first step towards making a great sandwich. For a New York Style sandwich, the goodness begins with an unsliced ciabatta loaf fresh from the baker. Pre-sliced bread is good, but it tends to get too soggy, especially if you are not eating it immediately. You can also just wing it and make your bread; just make it good.
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Be generous with the mustard
Once your bread is sliced lengthwise, spread some mustard on the bottom slice. Just like bread, the choice of mustard matters; hence going for well-rounded mustard will give the best results. For me, it’s mustard over creamy spreads because I find creamy spread to dull the flavors by coating your tongue in fat. Good mustard with a rich taste works well without competing with the other flavors. I personally apply it on the bottom slice because it’s when it’s closest to your taste buds, and you will experience every gram of taste.
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Time for the meat
What meat do you love on your sandwich? While people will like to dictate what an authentic New York Style sandwich should have, it is your sandwich, and you ought to eat something you love. So, whichever meat you love, be it cured meats, roast beef, pastrami, or ham, you can use it on your sandwich. You can combine all of them if you want. If you are at a New York Style Deli, ask for your meat to be shaved wafer-thin to make the bite easier and to allow the flavors to come out.
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Add the vegetables
Layer on some thinly sliced tomatoes and red onions marinated in salt pepper, red wine vinegar, and olive oil for about 5 minutes. Remember when we said your meat layer should be thick? Here is why it works. If you want the sandwich to still be tasty by the time lunch comes around, the meat will prevent the fluids from becoming soggy. Next, layer on some lettuce on top of the tomatoes and onions to also keep the top slice dry.
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Tie everything up
This is where the mayo comes in—that is, if you like it. Otherwise, add your top slice and tilt your sandwich to the side for a few moments and let the juices drip out. If you intend to eat the sandwich later, this is how to prevent it from being soggy. Furthermore, it prevents the mess of fluids from dripping all over. And there you have it, a perfect New York-style sandwich.
