Fast food chains are a major guilty pleasure, even for trained chefs. But sometimes it can be a little too much guilt and not enough fun. Just like there are some things you shouldn’t order at a burger joint or pizza place, the same goes for sandwich chains.
As evidenced by the controversy at some of America’s largest sandwich chains (looking at you, Subway), it’s important to focus on certain menu items when frequenting a sandwich chain while avoiding others. And that means focusing on freshness.
Although chefs aren’t above ordering sandwiches from fast food menus, there are hard and fast rules they follow. A big taboo, according to Brian Tsao, chef/owner of Brooklyn’s Mission Sandwich Social, is a pre-made “salad.” This means items like tuna or egg salad.
“Never order any of the prepared ‘salads,’ like tuna or eggs, unless you can clearly see the place is busy,” he says. “I can’t tell you how many times I’ve seen this thing sit there for ages, and it’s really disgusting. That’s the main reason Mission puts so much emphasis on freshness!”
Following a similar approach to freshness and quality, and the idea of avoiding things that seem obviously uncertain, Mike Rice, the beverage director of Alexandria Restaurant Partners, has strong feelings about cheesesteaks. “Never order a cheesesteak from a sandwich shop without a grill. I’m just saying.”
Of course, at the end of the day, fast food sandwiches can indeed still be amazing. Going overboard can be part of the fun, but sometimes chains go too far.
“Anyone who knows me knows that I love sandwiches,” says Ambély Oumiette, Sushi chef | Hospitality Bar in Austin. “New York deli sandwiches with bacon, eggs and cheese from a bodega, I’m looking for them. On my road trips this week, I stopped at several fast food joints to catch up on what happens because I eat fast food.”
What she found was nostalgia mixed with disgust. “My grandmother and grandfather met at a Dairy Queen as a teenager and I haven’t been there in years. I stopped and tried a specialty burger with Fritos and chili on top. I know that sounds dangerous. It was not delicious and very bad.”
Sometimes even the most comforting nostalgia can’t overcome room temperature egg salad or chili burgers.
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Matt Kirouac
Matt Kirouac is a travel and food writer and culinary school graduate with a passion for national parks, all things Disney and road trip dining. Learn more about Matt
