Where sandwich meat is concerned, some people prefer thicker cuts while others like their meat sliced thin. Even so, Varney explained, “Preference aside, it’s about how tender and easy the meat is to chew.” To achieve your desired texture, he advised, “Cooking [meats] for longer so that they are more soft and tender would allow for thick slices that are still palatable. You’re looking for tenderness in the meat, and a shorter cook time will produce a less-tender brisket requiring a thinner slice.”
As for ingredients, quality is paramount. Seek out the best cuts of meat, and ensure they’re well-seasoned and cooked to perfection. Then, gather a variety of fresh, crisp vegetables and creamy condiments for the finishing touches that elevate your sandwich to deli status. The type of sandwich bread you choose matters, so opt for a chewy, crusty bread like rye, sourdough, ciabatta, or a French baguette.
Feel free to experiment with various meats, bread types, condiments, and fillings. By selecting top-tier ingredients and conducting plenty of hands-on, primary research with an assortment of recipes, you’ll continually savor the true essence of an old-school deli experience — just take it from sandwich pro Mike Varney.