Why Do Deli Sandwiches Taste Better...?

Ummm, okay. I could see your point if we were talking Panini or French Bistro cuisine or something...

Not sure how Europe suddenly factors into a conversation on regular ole' Deli Sandwiches (Like the Turkey on Wheat I referenced)...

This may be a shocker -----> but it just so happens that I grew up in the 'midwestern United States', (not Europe) so I suppose those are the flavors I typically look for in my lunch sambo at 'Mom & Pops Deli' as opposed those from the Old World.

I love Boar's Head deli products.

I don't normally look for "up front & Old world" flavors when I'm enjoying a good deli sandwich......whatever in the hell that is supposed to mean.

I think it means cold cuts that don't taste like chemicals. Volpe makes the best salami, pepperoni, mortadella, and sorpressata that I've ever had from a large-scale producer. Other good quality producers include Usingers and Schaller & Weber.

Boars Head is fine, and I like a deli sandwich made with their products, but to be honest, I am not sure I could tell the difference between Boars Head and Oscar Meyer.

Ummm, okay. I could see your point if we were talking Panini or French Bistro cuisine or something...

Not sure how Europe suddenly factors into a conversation on regular ole' Deli Sandwiches (Like the Turkey on Wheat I referenced)...

This may be a shocker -----> but it just so happens that I grew up in the 'midwestern United States', (not Europe) so I suppose those are the flavors I typically look for in my lunch sambo at 'Mom & Pops Deli' as opposed those from the Old World.

It's only deli meat.

^ exactly.

I don't have a well refined palette or anything but surely you can tell the difference from Boars Head Black Forrest Turkey Oscar Meyer oven roasted turkey in those black resealable boxes.


Sounds like I need to give Volpe a try. Anyone know a deli in LEX that sells it? If not I can probably get some next time I am back home.

Boar's Head is OK, but have to watch what you buy. For example, Boar's Head Black Forest Ham is vastly different from the Boar's Head Honey Ham . . . the former tastes like a good quality ham, while the latter is indistinguishable (for me) from Kroger's, Meijers, whatever.

For Jewish-style deli, I still have to go with Vienna Beef . . . their corned beef, pastrami, turkey, et al beat everyone.

One final note: it's really what you were brought up on, in my opinion. If you're used to Kroger brand smoked ham, and were brought up on it, you'll likely prefer it to any alternative!

For Jewish-style deli, I still have to go with Vienna Beef . . . their corned beef, pastrami, turkey, et al beat everyone.

That's a good point. Volpi doesn't make any of those. They are strictly an old school all Italian salumeria. If you go to St. Louis, you can visit the small operation that still churns out all of their products on The Hill.

Ummm, okay. I could see your point if we were talking Panini or French Bistro cuisine or something...

Not sure how Europe suddenly factors into a conversation on regular ole' Deli Sandwiches (Like the Turkey on Wheat I referenced)...

This may be a shocker -----> but it just so happens that I grew up in the 'midwestern United States', (not Europe) so I suppose those are the flavors I typically look for in my lunch sambo at 'Mom & Pops Deli' as opposed those from the Old World.

Europe does factor in, in that the first U.S. delicatessens were established by European Jews, Italians and Germans ("Delicatessen", in German, means "delicate", i.e. "fine" foods.) All of which have a continuing tradition in creating the cured meats served on their sandwiches. These offerings have formed the tastes and expectations of a lot of people, and they are still provided by traditional delis in many cities.

Don't tell me you can't taste the difference between Oscar Meyer and a Kentucky smoked ham. That's the difference I mean, only it extends to liverwurst, mortadella, pastrami, etc.

It's not "just" deli meat. Cold cuts matter!

Nice post Sonja. My comment about 'just deli meat' was more of an attempt to tone downt the rhetoric rather than short the wonderful world of cured meats!

Europe does play very much into it. Afterall "baloney" is named for Bologna, the city in Italy that is the home of mortadella. Once you've had great deli meats, there's no going back.

In my brain: "Cold Cuts Matter"; "Passion of the Cold Cuts"; "Tuesdays with Cold Cuts"; "Cold Cuts, Live on Ice!"; "Citizen Cold Cut", "Return of the Cold Cuts: This time it's personal";

I think that deli sandwiches are better because they often have their mayo in a big squeeze jar and just pour it on, whereas I at least try to pretend that I'm going easy on the mayo. Mmmmmm, mayo. Also, it is better when someone else makes it for you, I agree.

Sometimes it's the bread - and the fact that someone else made it.

I totally agree that a sandwich someone else makes is usually better. The one exception is when my husband and I make an event out of sandwich making. We go out and buy all the fixing and then build the sandwiches together.

As far as places to go, Frank's on Preston Hwy makes great sandwiches and they're HUGE.

...As far as places to go, Frank's on Preston Hwy makes great sandwiches and they're HUGE.

Wow! I'd forgotten about Frank's. I was introduced to it on this forum, and you're right - they make a huge sandwich.

This topic has morphed into two threads.
Sandwiches from elsewhere..
or
A sandwich (for you) made by someone other than yourself..

I have a long held belief that no matter what the ingredients are, a sandwich made by someone for you tastes better than if you made it for yourself.
I have tested this theory over the years and the overwhelming evidence points to the fact that someone else making it for you makes it taste better!
Go figure.

This topic has morphed into two threads.
Sandwiches from elsewhere.

Morphing it again: Didn't you write the "The Best" column in The Scene this past weekend? I was going to post a link but I couldn't find it in the on-line version. If so, congratulations!