Introduction
When it comes to ordering food from a deli, there are certain orders that are more popular than others. However, there are some orders that chefs would advise you to never make. From sandwiches that are too complicated to dishes that are too time-consuming, there are certain orders that chefs would advise you to avoid. In this article, we will discuss the #1 order to never make at a deli, according to chefs. We will also discuss why this order should be avoided and what other options are available.
The #1 Order to Never Make at a Deli, According to Chefs
When it comes to ordering food from a deli, there are certain dishes that chefs recommend avoiding. From sandwiches that are too difficult to make to dishes that are too time-consuming, here are the top orders that chefs say you should never make at a deli.
1. Reuben Sandwich
The Reuben sandwich is a classic deli favorite, but it can be a difficult dish to make. The sandwich requires a lot of ingredients, including corned beef, Swiss cheese, sauerkraut, and Russian dressing, and it takes a lot of time to assemble. Chefs recommend avoiding this sandwich at a deli, as it can be difficult to make and can take a long time to prepare.
2. Grilled Cheese Sandwich
Another sandwich that chefs recommend avoiding at a deli is the grilled cheese. This sandwich is simple to make, but it requires a lot of attention and time to get it just right. The cheese needs to be melted perfectly, and the bread needs to be toasted to the right level of crispiness. If you’re in a rush, it’s best to avoid this sandwich.
3. BLT Sandwich
The BLT sandwich is another classic deli favorite, but it can be difficult to make. The sandwich requires a lot of ingredients, including bacon, lettuce, tomato, and mayonnaise, and it takes a lot of time to assemble. Chefs recommend avoiding this sandwich at a deli, as it can be difficult to make and can take a long time to prepare.
4. Submarine Sandwich
The submarine sandwich is a popular deli dish, but it can be difficult to make. The sandwich requires a lot of ingredients, including meats, cheeses, vegetables, and condiments, and it takes a lot of time to assemble. Chefs recommend avoiding this sandwich at a deli, as it can be difficult to make and can take a long time to prepare.
5. Club Sandwich
The club sandwich is another classic deli favorite, but it can be difficult to make. The sandwich requires a lot of ingredients, including turkey, bacon, lettuce, tomato, and mayonnaise, and it takes a lot of time to assemble. Chefs recommend avoiding this sandwich at a deli, as it can be difficult to make and can take a long time to prepare.
When it comes to ordering food from a deli, it’s important to know which dishes to avoid. From sandwiches that are too difficult to make to dishes that are too time-consuming, these are the top orders that chefs say you should never make at a deli.
When it comes to ordering a high-quality, delicious meal at any restaurant, fresh is always best. It’s a sentiment shared by chefs and nutritionists alike, who avow the merits of made-to-order menu items and fresh ingredients over, say, a buffet steam table. The fresh philosophy applies across all dining styles and cuisines, from sushi spots to dine-in chain restaurants, and it’s particularly important when it comes to deli orders.
Offering a bevy of cured meats, cheeses, and breads, at a deli, the integrity of the ingredients is front-and-center—and can make all the difference between hearty comfort food and meaty mediocrity. When it’s good, it can be great. Just look at the best delis in the country, and their shared recipe for success, which largely revolves around avoiding packaged deli meats and stacking scratch-made sandwiches with only the highest quality products that all harmonize together. Because even if you’re using top-cut meats, there’s no buzzkill quite like wilted lettuce or stale bread.
According to Matt Dailey, president and culinary coach of Napa-based PLAYTE Kitchen, when it comes to a deli order, one major red flag is any hot sandwich that contains lettuce. “There are few things more disappointing than soggy, wilted lettuce on an otherwise delicious sandwich,” he says. But even if lettuce is present on a hot sandwich, he’s not averse to making alterations if need be. “If the sandwich sounds too good to pass up, I ask for it without lettuce and add a side salad to forego any guilt about missing out on a veggie.”
Similarly, other deli red flags usually revolve around freshness. “I tend to avoid anything that looks as if it has been sitting in a steam well for much longer than it should be,” explains Don Walker, executive chef at Formento’s and Nonna’s in Chicago. “Especially if it’s during prime business hours, those items should all look freshly prepared.”
The chef knows a thing or two about deli-style freshness, too. At Nonna’s, an Italian grab-and-go restaurant centered around sandwiches and pizza, Walker eschews steam wells in favor of made-to-order meatball subs and roasted turkey sandwiches with dill Havarti, marinated broccoli, Italian dressing, and spicy honey mayo.
Some other deli taboos, according to Walker, include roast beef that hasn’t been sliced fresh and has lost its color, and old bread. “Places that will put their products on stale bread show you that they must let other items go out past their prime,” notes the chef.
So the next time you’re craving a Reuben or a sub, make sure your deli sandwich of choice is as fresh as possible—and ideally, free of any misplaced ingredients that could undercut its quality.
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Matt Kirouac