What is the best order to assemble veggies, meat and cheese in a deli sandwich?

Question

My sister and I just opened a bakery and deli..we serve sandwiches and wraps and are wondering if there is a best way to assemble ingredients in a wrap or sandwich...also we were wondering if there is a best way to fold a wrap. I fold the ends of the wrap in and then roll it, but thought maybe it would be better to only fold one end and leave the other end open. We are just looking for some tips and suggestions to make our sandwiches look most appealing. Thanks!!

Answer 1

unscientific opinion from a consumer ...

most savory or seasoned meat on bottom (for example on a sub with ham and prosciutto, put the prosciutto on the bottom) so that the taste comes through. be sure that the meat is visible from all open sides ... to give the appearance of abundance

next the cheese ... so its flavors can play directly off this meat.

finally any veggies ... stacked in a way that (i) maximizes their color contrasts and (ii) keeps them from falling off.

and the wraps ... don't bother making one for me ... I'll go with the sandwich ... but that is my old fashioned and unhealthy way of life.

good luck with your venture

Answer 2

I'm not sure about wraps, but there are some "rules" to building a great deli sandwich. The first is to let it marinate is its own dressing and flavors for a few hours to let the flavors meld and mix, however this probably isnt very realistic in a deli business. The next is to get the correct proportion of bread to "insides", this usually equates to "dredging" out some of the bread out of the roll, this "dredging" also helps the stability of the sandwich. The last big rule is the no slip rule, which states that you should never layer slippery things together. An example is no tomato on top of lettuce, most real deli sandwiches layer vegetables and meat and cheese and then repeat depending on how much insides and layers you want. An example is like salami then olives, then cheese, then more salami, then tomatoes, then more cheese, topped with like an italian vinagrette. Hope this helps

Answer 3

Y'know, on the sandwiches it is going to depend on the kind of bread and the fillings actually. A longer roll split down the middle or regular sandwich bread? And the wrappers too?

Well, here's my idea:

The purpose of a sandwich or a wrapper for that matter is to easily hold the contents of food in place while consuming. So essentially a true sandwich is really a "pocket" of food.

SO let's go with the pocket theory. A sandwich is not so much as "assembled" as it is "built" and it is built from the bottom up, just like a building. But there's a catch: this building needs to fly! So with that, you'll need to make sure that you have a good foundation and a place for this building as well as a way to contain everything.

What's the largest part? Probably the meat, if you are using lunchmeat (but not chicken chunks) and maybe large lettuce leaves. Which is stronger: lettuce or meat? the MEAT so it goes on first. Then the leaf lettuce is used because it can support or contain the remaining ingredients (but not shredded lettuce). Continue the assemblage from largest to smallest with sturdy to not-so-sturdy as the tiebreaker.

So that's the plan, right?

Close: one more part, and it needs to be done first. You've got to have some way to "glue" the meat to the bread or it will all slip out. Glue, glue, glue... what is culinary glue? Fat is glue! No really, fat is glue... or glue is fat...

so be sure to put a very very very small amount of fat over the bread FIRST before putting the next item. Mayo, mustard, butter, dressing, stuff like that. BUT NOT GOBS! Too much fat and it goes from "glue" to "lubricant" and the sandwich will shoot out all of its contents in one swift bite.

Answer 4

Bread, condiments, cheese, meat, and veggies. Congrats, and good luck on the new place!