Why is this so true why why?

The teenager making your sando uses French bread and an ungodly amount of salt, butter, and mayo, duh!

Also salted lettuce, tomato, pepperoncini, red onion and cucumber. The meat is stacked tall to give it volume and let you get a better mix of ingredients in each bite instead of laying flat. The mayo is flavored with herbs and spices and likely a bit of sugar. The French bread is fresh, as the store gets its bread delivery daily. It may just be hours out of the oven when it hits the cutting board.
Lots of factors working towards a better sandwich here, with most of them being within your grasp if you can summon the most complicated ingredient in all of cooking : effort. That's the real secret, and its an absolute fucker.
- Amen to effort being the absolute fucker!
- You can make a really good sandwich at home with pre-sliced bread in a bag. With just some basic creativity it can be even better than anything you get from some chain sandwich store.
- I will point out that it generally takes more effort to make one sandwich, than it takes to make one sandwich out of a hundred. Getting fresh bread and (fresh?) spiced mayo is extra work that you only need to do once per multiple sandwiches, but it doesn't really get easier when only making one.
  All I'm saying is, enjoy things made by specialized professionals, economies of scale mean that it's more efficient for one person to make sandwiches for their surroundings anyways!
On bread that is sweet enough to be described as 'cake'.

It's because you didn't get the good mayo like I asked you to.

They got Miracle Whip
- When I was a kid we used Durkee's Dressing, but I never seen it in the shops anymore.

The secret is an extra slice of gravy-soaked bread in the middle. I call it “the moist maker.”

MY? SANDWICH?!?
- pigeons take flight
That’s my username on onlyfans.
i was gonna say it's no use without the moist maker

Well known fact that food tastes better when other people make it. ;)

Especially sandwiches

-turkey, bacon

-provolone, pepper jack

-grilled sandwich

-mayo, honey mustard

-cucumbers, pickles, red onion slivers, lettuce, avocado

Good turkey sandwich right there

Seriously. Am I the only one that doesn't ever get a turkey sandwich while out because I do it better at home?
This is the at home sandwich, and I would slum it for Subway? No thanks.
- It depends on the place. I have found a lot of local sandwich shops (and some less local, eg McAllister's deli in Denver and Kansas City) with amazing turkey sandwiches and I'm always willing to try a good sandwich. Also BBQ places tend to have incredible smoked turkey meats, I feel like people underestimate how good that turkey is
- If I'm getting a sandwich somewhere it's going to have Italian deli meats, even a great turkey sandwich isn't going to hold a candle to that.

I just find turkey bland and dry as a meat. Every other common meaty alternative tastes better imo.

Deli turkey always smells like farts.

The replies pointing to salt and spices are correct, but missing one thing. You want to soak the veggies in a vinaigrette just enough to pick up flavor, but not enough to make them soggy. They need to still crunch. It takes more planning than you can do when making a quick sandwich at home. When you're out to a deli, especially during lunch hour, they can set this all up just right because they're churning their ingredients over constantly.

There are some types of food that are just better when they have market scaling on their side.

Alternatively you could soak some veggies in a brine or mixture of vinegar and sugar! I like tangy onions or pickled-daikon-style carrot in a sandwich.

Pretty sure it’s something about becoming desensitised to the smells of the ingredients. I know I read a pop-sci article about it years ago; so take that with a helpful of salt.

That makes sense. Sometimes when I'm cooking, I find that I need to take some time away from cooking before doing the final taste test and seasoning.

The secret To a great sandwich is, great ingredients, and even distribution. Every bite should be the same. The textures also need to balance each other, no soggy tomatoes and soft bread with bologna.

Heat, spices, and thicker cuts of turkey. Heat helps thaw the fat and moisture too.

IME thinner cuts taste better because it splays the flavor out...like fresh shredded cheese sorta?
- Yeah for turkey (which tends to be dry, as it’s less fatty) I would go with thinner slices which you can fold or roll, to get a better mix with your other ingredients.

Because you know what you did to your turkey.

You don't know what a "professional chef" and his teenaged staff did to their turkey and you don't care.

Ignorance is bliss

Salt, moisture, and surface area.

I feel like my usual answer with the "why are restaurants better?" question ("butter and salt") is probably only half correct when it comes to turkey sandwiches.

Add spices. Toast it.

You're missing the secret ingredient.

Wetness

I can say a lot about this but i dont wanna text it all. lemme find a video that taught me sandwich making. I tried a lot of these things and they hold true.

https://youtu.be/0rmrZZj1Hjs

biggest game changes were to lube the sandwich and to actually wrap it, even at home

Lube the sandwich? 😳
- you heard me, lube it and wrap it
- Lubrication. To reduce friction.
I've seen this before, it's gold. I have yet to actually use any of this information. I can't even find decent hoagie rolls in my local grocery shops... Nevermind assemble a sandwich with one. I'm no baker so, I'm unlikely to put together ingredients to make such a roll, nevermind have the materials or equipment, to do so.
I'm stuck at step 1.
Maybe some day I'll try my hand at baking, or find a lovely bakery in a reasonable vicinity to my home that I can start making good sandwiches instead of meat inside of bread with cheese and some kind of sauce..... Oh well.