How to Make a Better Sandwich

“How to make a better sandwich?” Isn’t that like, “How to boil water?”

It’s a fair point. But consider that some of the most acclaimed chefs in America–like Gavin Kaysen of Minneapolis–got their start slapping turkey and cheese on grinders at Subway, and you might change your mind. 

Josh Sobel, chef and owner of Portland, Maine hoagie shop Ramona’s, turns sandwich-making into an art form. Having honed his chops at beloved New York institutions like Court Street Grocers and Southside Coffee, he now serves the beloved subs of his hometown of Philadelphia to Portlanders. (Think: Philly classics like roast pork with broccoli rabe and provolone.) 

Sobel has some strong sandwich-related hosting opinions. Here are a few of his tips for better results on game day, as well as for lunch and at picnics year-round.

What’s your hosting sandwich move? 

If I’m having guests for a game, I’m definitely making Italian hoagies. For me, that means a few types of Italian meat (mortadella, Genoa salami and capicola) paired with provolone, thinly sliced white onion, thinly sliced tomato and thinly shredded lettuce. I like mayo, even though in South Philly you’re traditionally not getting it on your sandwich. I also like a tangy olive–hot pepper relish. I usually go with a pretty classic dressing of dried oregano, dried basil, black pepper, red wine vinegar and a nice fruity extra-virgin olive oil. And I use seeded Italian bread. 

What if I can’t find seeded Italian bread?

You’re in a bad spot. You should just move. 

What?!

Any long roll with a nice crust, like a baguette or a sub roll, can hold those ingredients for a while. 

What are the most common sandwich mistakes?

Sometimes sandwiches are a little overindulgent. It’s OK to edit and pare down. I personally don’t like too many different things on my sandwich.

Also, the order of ingredients is important. Put the “fun stuff on top,” as a friend in Brooklyn used to say. You don’t want a thick slice of tomato falling out. 

Some folks would say Italian hoagies are “overindulgent.” 

Ours isn’t. There are places where you’ll get a half a pound to three quarters of a pound of meat on a sandwich. At Ramona’s, we don’t do that; it upsets a few people. We have a few slices of each thing to the point that they complement each other. We try not to be too over-indulgent in our sandwich-building–and make sure everything is really well-balanced. 

What’s a good example of a well-balanced sandwich? 

Our biggest seller is a turkey-Caesar hoagie with cooked turkey breast, sliced thin, a Caesar mayo that’s a little thicker than a traditional dressing, garlic, lemon juice, black pepper, pickled red onions, Parm and shredded lettuce. It hits all the flavor profiles.

Why is acid important in a sandwich? 

Just like when you’re making anything, it’s important that there’s something acidic for balance and to bring out other flavor profiles in your sandwich. Whether it’s something pickled or vinegar or just a little squeeze of lemon, you always need to have a little acidity in there. We’re not shy about that at Ramona’s. It helps cut through a lot of the fattiness.

How do you keep the dressing from making a mess? 

Layer in the lettuce last, like you’re dressing a salad, so the lettuce can hold the dressing. 

How do you prevent sogginess? 

We do oil and vinegar last, right before the sandwich goes to a customer. 

What brand of meat do you recommend? 

Don’t buy meat from supermarkets. Find a local butcher or a local Italian market. Just about every major city has at least one. They’re usually gonna have the best stuff. 

How much meat is too much? 

We don’t usually do more than five ounces, although our roast pork is six. Keep it at six or less. 

Why? 

I feel like otherwise it’s just too much. A half pound of meat is a lot to eat, sometimes. There’s still bread, cheese, chips.

Done and done, Chef. Sandwich rules to live by. 

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