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Brick Market and Deli

Helpful Meal Prepping Tips

Although it may seem like meal planning is reserved for those with specific diet and health goals in mind, in reality, meal planning can benefit everyone. Not only does it help you stay on track with your diet, but it can promote healthy habits and can save time and money. When you prep meals ahead of time, you eliminate wondering what to cook for dinner and are less likely to order takeout.

Whether you’re a seasoned vet or a newcomer when it comes to meal prepping, here are a few tips to help you with meal planning.

  • Make sure you are creating a balanced meal.

Remember to include a bit of everything, like protein, whole grains, fruits and vegetables, when you can. Create a balanced meal by keeping it colorful and nutritious. For example, quinoa and eggs are both great sources of protein and rather versatile. In addition, eggs help you better absorb the nutrients in vegetables.

  • Prep your meals in batches.

Take time to plan all your choice out. To keep it exciting, prep large quantities of individual foods (that are also versatile) so that you can change up your meals throughout the week. This is especially helpful for those with limited cooking time on weeknights. For example, you can prep a large batch of brown rice or faro, a tray of roasted vegetables, and proteins, then toss them together to create salads, stir-fries, or bowls throughout the week.

  • Elevate your meal with simple and delicious additions.

Most of us crave a little variety so with each meal, to make it feel different and new, you can add things like crumbled feta or fresh herbs. You may even consider preparing the meal in a new way, such as building a wrap instead of a bowl.

  • Find your favorite recipes and stick with them.

Once you’ve found something that works with your meal prep, stick with it and build from it. If it’s food you like to prep and eat, you are more likely to stick to your meal plan.

Share your own meal planning and prepping tips with us and your peers on Facebook, Twitter, LinkedIn, Instagram, and Pinterest!

Need a break from your meal plan? Join us at the Brick Your Neighborhood Deli! Enjoy a yummy sandwich or fresh salad in our dining room or our outdoor patio. Visit us weekdays from 8:00am-7:00pm and Saturdays from 8:00am-4:30pm.

Pumpkin Carving

We’re in the thick of the fall season and Halloween is here. Sure, dressing up in a costume and trick-or-treating s fun, but another beloved Halloween pastime is pumpkin carving. For those new to carving fun jack-o-lanterns for Halloween, here are some helpful tips.

Choose The Right Tools
A knife or an exacto knife should suffice, depending on the intricacy of your design. But remember to always cut away from yourself and keep your fingers out of the way.

Use A Spoon
First, use your hands to scoop out the slimy pulp and seeds. Once most of it is out, go back in with a spoon to scrape the sides of the pumpkin in an effort to get the last bit of seeds out. This, in turn, makes it easier to carve.

Cut The Lid At An Angle
To prevent the lid from falling through, cut it at a 45 degree angle and angle inwards. This creates a resting spot for the lid.

Trace The Pattern
For intricate designs, use a ballpoint pen to trace the design using transfer paper (face down) onto your pumpkin.

Make Use Of Scraps
You can use the scraps you cut out of the pumpkin to further decorate it. Consider a bow, a tongue, or even numbers for the year.

Roast Those Seeds
Separate the seeds from the slimy strings by using a strainer and rinsing them under room temperature water. Once separated, dry the seeds and then roast them in your oven for a tasty snack.

Who’s carving pumpkins this Halloween? Share your own carving tips and tricks with us on Facebook, Twitter, LinkedIn, Instagram, and Pinterest!

Why not pay us a visit before you head out for your Halloween festivities? Don’t forget – we are now open until 7pm on weekdays, and you can also get our food delivered via DoorDash or UberEATS.

Enjoy A Healthy Breakfast

With our hectic and busy schedules, it’s easy to see how breakfast can be overlooked. But the truth is, it shouldn’t be. What you eat (or don’t eat) in the morning affects your entire day. Choosing the right breakfast foods can improve your health and energy levels for the day. Be sure to start your day the right way with these healthy breakfast tips.

Avoid Refined Sugars
Starting your day with too much sugar will have you crashing before lunch and craving more sweets throughout the day. If you like to start your day with something sweet, opt for nature’s candy, also known as fruits. Add bananas to whole grain cereal or top your waffles with strawberries or blueberries.

Keep your breakfast balanced. Try to create a well-rounded breakfast with fruits, vegetables, whole grains, and a bit of dairy. For example, pair your oatmeal with fruits, or top your toast with tasty greens.

What’s not to love about fiber? It helps to lower cholesterol, promotes healthy digestion, and makes you feel fuller longer. To start your day with a bit of fiber, try avocado toast, blackberries, bran flakes, or whole-grain oatmeal.

Whole Grains
Speaking of whole-grains, when it comes to carbs, always choose a whole-grain version. Refined flours found in white breads have little nutritional value. Whether it’s a bagel, waffle, or simply toast, go with whole-grain varieties to ensure you are getting more nutrients and vitamins.

Protein also helps to keep you fuller longer so that you avoid overeating later in the day. And if you’re a person who fancies a morning workout, protein refuels your body’s natural energy. Good protein sources include nuts, seeds, peanut butter and eggs. If you’re craving Canadian bacon or sausage, go for lean and low fat versions.

While many of us cannot function in the morning without our beloved coffee, having more than one cup a day may be dehydrating you. Start your day with a glass of water as soon as you wake up to maintain healthy skin and energy levels throughout the day. And be sure to drink more water as you go about your day.

What do you usually have for breakfast? Share with us on Facebook, Twitter, LinkedIn, Instagram, and Pinterest. Better yet, join us for breakfast six days a week! Monday through Saturday we serve our breakfast menu from 8:00am until 10:30am. You can visit us in store or have our yummy food delivered via DoorDash or UberEATS.

Improve Your Potato Salad

Potato salad is a wonderful side dish for picnics, potlucks, and parties alike. However, it is very easy to prepare it improperly. If you’re planning on whipping up a batch of potato salad, be sure to avoid these common mistakes.

  • Mistake: Picking the wrong kinds of potatoes.
    There are different types of potatoes, each with their own strengths and weaknesses. For potato salad, you want potatoes that are not starchy as those are more prone to breaking up.

Go with ‘waxy’ varieties instead (like Fingerling or Red Bliss potatoes). These potatoes are sturdier, thus, better suited to be mixed in potato salad.

  • Mistake: Under-seasoning your potatoes.
    Sure, you can season the potatoes after boiling them, but salting the water beforehand helps them reach their true flavor potential, making your salad better overall.

Seasoning your pot of water with salt before boiling potatoes is a small but important step. Think of it as if you were prepping pasta – a dash of salt in your pot of water beforehand can go a long way.

  • Mistake: Overheating your potatoes.
    Do not put your potatoes into a pot of boiling salty water – you will end up with potatoes that are spongy on the outside and hard on the inside.

Instead, start with cold, salty water and then put your potatoes in. Slowly bring it all to a boil so that your potatoes cook evenly.

  • Mistake: Cooking your potatoes for too long.
    When it comes to potato salad, you don’t want your potatoes to be crunchy, nor mushy. They need to be somewhere in the middle, but most people overcook their potatoes to err on the side of caution. The result: nearly mashed potatoes salad.

For chunky yet soft texture, cook your potatoes until they are soft enough to be easily penetrated by a fork. If your fork causes the potato to break apart, they’re overcooked. Getting to the right doneness takes about 8-12 minutes so be sure to monitor your potatoes closely when they reach that threshold.

  • Mistake: Cutting your potatoes into vastly different shapes and sizes.
    Potatoes that vary in size and shape will cook at different speeds. If your salad contains cubes of different sizes, you’ll end up with a mix of overcooked and undercooked pieces.

Take the time to cut your potatoes as uniformly as possible. This will help make the cooking process easier and you’ll be able to tell if they are ready by testing just one cube.

  • Mistake: Applying the finishing touches at the wrong time.
    With mayo-based dressing, many make the mistake of applying it right after the potatoes are done. This warms up the mayo, causing it to melt and lose its texture. On the other hand, with vinaigrette-based dressing, many make the mistake of waiting for the potatoes to cool, which makes it harder for them to absorb the flavor.

Instead, for mayo-based dressing, let your spuds cool down for about half an hour before dressing. For vinaigrette-based dressing, toss it in while the potatoes are still warm so that the dressing can marinate more effectively.

Do you have any potato salad tips to share? Connect with us on Facebook, Twitter, LinkedIn, Instagram, and Pinterest!

Add a side of our delicious Potato Salad, made fresh in house, to your favorite signature sandwich today! Order online, visit in store, or get our food delivered via DoorDash or UberEATS.

Restaurant Hacks For The Home

The holiday season is fast approaching, which means more gathers. Whether you’re whipping up a small dinner or hosting guests, cooking at home doesn’t have to be stressful and complicated. Make cooking at home easier and better by using these ingenious restaurant hacks in your own home kitchen.

  • Burned Foods
    Salvage a burned meal by sticking it in the freezer for a couple minutes. Although this will not remove the charred look, it can help to eliminate the bad taste.
  • Tomatoes
    Rather than discarding tomato “guts,” use a cutting board with an attached trough to capture the liquids and freeze it in ice cube trays. You can then use these tomato juice cubes to season future meals.
  • Iceberg Lettuce
    To easily remove the core from a head of iceberg lettuce, with the core-side down, slam the head against a cutting board. Then, turn it over to remove the middle.
  • Tongs FTW
    Rather than using slotted turners or spatulas to flip meats, reach for a sturdy pair of tongs that will make it much easier.
  • Clean Cutting Boards
    Want to cut down on cleaning? Cover your cutting board with a layer or two of plastic wrap before prepping your fruits and veggies. When you’re done, you can simply remove and discard the plastic wrap.
  • Deglazing Your Cast Iron Skillet
    You can use a generous amount of cheap vodka to de-glaze your skillet without disrupting its seasoning and safely lift the food remnants for a scrub-free soak.
  • Crispier Bacon
    Coat your bacon slices in flour. It will still taste like bacon, but you get an extra crunch.
  • Knives Knowledge
    According to professional chefs, all you really need is a classic chef’s knife, and offset serrated knife, and a paring knife. Invest in quality knives, follow the care instructions closely, and learn basic knife skills.
  • Protect Against Peppers
    Before chopping spicy peppers like habanero and jalapeño peppers, coat your fingers in olive oil (remember to get under the fingernails, too). After you’re done chopping, use plenty of dish soap to wash it away.
  • Heat Your Plates
    Put heat-safe plates in the oven before plating your meal. This will keep your food at the right temperature longer than a room-temperature plate.
  • Taste As You Go
    Whenever you introduce a new flavor as you’re cooking, be sure to taste it to make sure you’re not over or under-seasoning your dish.

Share your own kitchen and cooking hacks with us on Facebook, Twitter, LinkedIn, Instagram, and Pinterest!

At the Brick Your Neighborhood Deli, we serve a variety of signature sandwiches and salads made to order. We are now open weekdays 8:00am-7:00pm and Saturdays 8:00am-4:30pm. Join us for breakfast, lunch, or dinner, or have our food delivered via DoorDash or UberEATS. We also provide catering for business lunches, special events and parties. Call 909-596-5225 to learn more!

Breads & Their Benefits

Bread has gotten a bad rap over the years thanks to its high ranking on the glycemic index scale. With white bread specifically, the sugars are quickly broken down and sent into the bloodstream. This causes blood sugar levels to spike and increases your chances for obesity and diabetes. Luckily, there are many other, healthier options for bread than white bread.

Ezekiel Bread
No added sugar and sprouted whole grains make Ezekiel bread a top choice. The sprouting process increases the amount and bio-availability of vitamins and minerals, and can be done either dry or wet.

Dry sprouting: Sprout the grain and then dry it to lock in the nutrients when they are at their peak. The sprouted grain can be stored until it is cooked or milled into sprouted grain flour to then make bread.

Wet sprouting: Mash wet, sprouted grains into a thick paste used to make breads, tortillas, and more (often described as “flourless”).

For vegetarians, Ezekiel bread is a great choice. It’s made from wheat, barley, beans, lentils, millet, and spelt, which, when all are sprouted and combined, create a complete protein similar to that found in milk and eggs. In addition, it also contains all nine essential amino acids.

Flaxseed Bread
Flax seeds are a great source of omega-3 fatty acids, especially for vegans since oily fish and fish oil are not an option. Flax seed and flaxseed bread can help reduce your risk of heart disease, cancer, stroke, and diabetes.

Rye Bread
Rye bread is made with rye flour which comes from a wheat-like plant. A study on mice that were fed whole grain diets based on either wheat or rye showed that whole grain rye reduced body weight, slightly improved insulin sensitivity, and lowered total cholesterol in mice. Other studies found that people who ate rye bread for breakfast had decreased hunger and desire to eat eight hours later in comparison to those who ate wheat bread.

Oat Bread
Oats are one of the healthiest sources of good carbs as they are slow-digesting, and thus, make you feel fuller longer. Oats also provide a high amount of beta-glucan (a cholesterol-lowering fiber) which has been shown to reduce certain cancers (such as colon cancer), diabetes, digestive problems, and heart disease. They also have more protein than wheat, and contain various vitamins (ex. vitamin E), and nutrients (ex. iron, calcium). Oat bread may contain whole grain oat groats, steel cut oats, and thick oats.

Whole Wheat Bread
When choosing whole wheat bread, be sure to choose 100% whole wheat versus enriched wheat flour. Although the U.S. requires manufacturers to enrich wheat flour with vitamins B1, B2, B3, and iron because processing takes over half of the nutrients out, the same amount that’s been depleted is not put back in. In its original, non-enriched form, whole wheat is a great source of dietary fiber, manganese, and magnesium.

Remember, in order for something to be whole wheat, the product has to be made from the entire wheat kernel. Therefore, whole wheat is one kind of whole grain. While all whole wheat is whole grain, not all whole grain is whole wheat.

Whole Grain
Whole grain foods contain a bevy of nutrients, fiber, and healthy plant compounds naturally found in the grain. You want to look for products that list the first ingredient as “whole wheat,” “whole oats,” or a similar whole grain.

For further clarification, whole grains can mean it has one of many types of healthy grains included, while whole wheat labels the specific grain that’s being used.

Multigrain Bread
Multigrain bread is another that may be confused with whole grain bread. Multigrain means a food has more than one type of grain, although they might not all be whole grains. You want to check the label to ensure that you are choosing multigrain bread with whole grains.

Brown Rice Bread
This is a great options for those who are vegan and gluten-free. With brown rice bread, you still get the benefits of fiber, proteins, thiamine, calcium, magnesium, fiber, and potassium natural to the rice, without gluten or any animal products/byproducts.

Gluten-Free Bread
With gluten-free bread, the wheat, rye and barley are substituted with cornstarch, rice flour, tapioca starch and potato flour. This bread should be reserved for those with Celiac disease or with gluten allergies since gluten-free diets are often stripped of lots of nutrients. If you have neither condition, try a different type of healthy bread on the list.

The making of sourdough bread is quote labor-intensive. The longer rise time increases the lactic acid and creates and ideal pH for the enzyme phytase. This enzyme breaks down phytates, which bind to minerals like iron, zinc, and manganese, slowing their absorption. The long fermentation process allows the bacteria to break down the carbs and gluten in the bread, making it easier to digest and releasing the nutrients so that they are easier to absorb.

Did we miss any other healthy breads? Share with us on Facebook, Twitter, LinkedIn, Instagram, and Pinterest.

Don’t forget – our new store hours are in full effect! We are now open Monday-Friday 8:00am-7:00pm and Saturdays 8:00am-4:30pm. Spread the word & join us for breakfast, lunch, or dinner!

Common Fried Chicken Mistakes

Did you know September is National Chicken Month? While we do love our Chicken Shawarma and Grilled Chicken sandwich, we can’t deny the deliciousness of fried chicken. The best fried chicken offers great flavor along with a crispy, crunchy exterior that houses juicy, moist meat. Before you fry some chicken at home, review these common fried chicken mistakes.

Mistake: Only Using Drumsticks.
Sure, the fried drumstick is a staple, but you can fry the whole bird. Separate the thighs from the drumsticks, and slice large chicken breasts into pieces (they will cook faster).

Mistake: Frying Fridge-Cold Chicken
If you want to do it right, let your chicken sit at room temperature for 30 minutes before frying. If you fry it straight from the fridge, the temperature of your oil will drop and the chicken will not cook evenly.

Mistake: Skipping The Brine
No one likes dry chicken and starting with brine will keep your chicken moist. If you opt to skip the brine, a four hour (or up to 24 hour) dip in seasoned buttermilk is recommended. You can use buttermilk in the breading process as well, but if you have the time, it doesn’t hurt the end product.

Mistake: Skipping The Breading
The breading is what makes each bite crispy and crunchy and keeps the moisture in. Want to successfully bread your chicken? Start with brine (semi-optional), flour, beaten egg and/or buttermilk, and more flour. Using flour before and after the liquid dip gives the egg/buttermilk something to cling on to. And during the last flour step, don’t shake off excess flour to create a better crust. Adding a little cornmeal to the flour in the last step adds more texture and crunch.
Bonus tip: Season every step of the way since you won’t be sprinkling the exposed meat directly with salt and pepper. For example, you can add a little cayenne to the flour or hot sauce to the egg/buttermilk if you like.

Mistake: Wasting Money On A Deep Fryer
To be honest, all you really need is a heavy-bottomed cast-iron skillet or Dutch oven.

Mistake: Using Oil With A Low Smoke Point
EVOO is tasty, but is not what you should use for fried chicken. Due to its low smoke point, you’ll be left with bitter-tasting chicken. Instead, choose neutral-tasting oil with a high smoke point, like canola, vegetable, or peanut oil.  And a thermometer is crucial to track and maintain the oil temperature (keep it at 350 degrees).

Mistake: Eyeballing The Temperature
Aside from using a thermometer to monitor the oil temperature, you need a meat thermometer to ensure the meat’s internal temperature is 165 degrees. You don’t want to risk having an evenly browned piece of chicken that’s raw on the inside. Remember that white meat cooks faster than dark meat. And don’t crowd the pan – this will lower the oil’s temperature, increase cooking time, and make the breading greasy.

Mistake: Letting The Chicken Cool On Paper Towels
While paper towels soak up excess fat, they also make your fried chicken soggy due to the steam. Drain your fried chicken on a wire rack over a baking sheet. This will enable your pieces to cool, crisp, and dry off all at once. Be sure to allow it enough time to cool to avoid searing-hot meat.

If you have any other fried chicken tips and tricks to share, feel free to share with us and your peers on our social media – Facebook, Twitter, LinkedIn, Instagram, and Pinterest.

In case you missed it, we’ll be extending our store hours! Starting October 1, 2019, we will be open Monday-Fridays 8:00am-7:00pm and Saturdays 8:00am-4:00pm. We’ll be unveiling our dinner menu soon so stay tuned. In the meantime, stop by for a yummy breakfast or lunch made fresh to order!

End Of Summer Grilling Tips

Although summer is coming to an end, the weather is still perfect for outdoor grilling. Whether you’re grilling to say goodbye to summer or take advantage of the beautiful weather, make the most of your grill with the smart grilling tips.

  • Control The Temperature

Temperature plays an important role in food safety, especially when you’re outside with elevated temperatures. That’s precisely why when you’re grilling, a meat thermometer is a necessity. It is the most accurate way to control temperature and ensure you don’t give your guests food poisoning.

  • Never Run Out Of Gas

Here’s a smart tip to determine propane levels. Take a pitcher of hot water and slowly pour it over the top of your propane tank. The hot water will warm the metal where the tank is empty, while the metal next to the liquid propane will stay cold. You can feel for the level where the hot meets cold and determine whether or not it’s time to stock up.

  • Clean Your Grill Grates

Keep your grill grates clean to avoid the nasty flavor of burnt grease. Turn up the heat and burn off as much grease as possible, and remember to tend to the underside of the grill grates as well. For a cheap and safe DIY grill scraper, use a wadded up piece of aluminum foil.

  • Dimple You Burgers

If you’re looking for perfectly done burgers, dimple them. Form the burgers to your preferred thickness and then make a deep depression in the center with your thumb. Because burgers tend to puff up under heat, the dimple prevents uneven cooking and raw centers.

  • Grill Perfect Chicken Breasts

To avoid unevenly cooked chicken breasts, the trick is to pound the chicken breast flat first to eliminate the troublesome teardrop shape. But remember to cover the meat with plastic wrap before pounding to prevent raw juices from splattering.

  • Dry Your Meat

Moisture on the surface of meat creates steam and prevents browning. If you are not marinating your meat, pat the food dry before placing it on the grill. Then apply a fine coat of oil to promote browning.

  • Double Up On Tools

To prevent contaminating your cooked meat with raw juices, designate one tool for raw meat and the other for cooked.

Share your own grilling tips with us on Facebook, Twitter, LinkedIn, Instagram, and Pinterest.

Join us for yummy signature sandwiches or freshly made salads today! We’re open weekdays 7:00am-4:00pm & Saturdays 8:00am-4:30pm. Stop in or have our food delivered via DoorDash or UberEATS.

Take Your Sandwich To The Next Level

So you’ve created your own sandwich masterpiece using your favorite fresh baked bread, topped it with your favorite ingredients. You’ve fashioned a balance of textures and flavors and are ready to dig in. But before you do, may we suggest finishing off your sandwich with a pan-fry? Whether your sandwich was on toasted bread or not, finish it with a pan-fry and your taste buds will thank you later. Here’s why:

  • These days, we eat with our eyes (or phones) first, and a pan-fried sandwich is a treat. Just imagine a golden, glistening pan-fried sandwich versus untoasted or dry bread.
  • Pan-frying your sandwich adds crispy texture that your sandwich may need. If you have a good balance within your sandwich, it simply adds another element, but if you have a peanut butter and jelly sandwich, for example, you might need that crispy texture to balance it out.
  • The bread is the first thing that hits your tongue, and pan-frying it ensures a delicious bite through and through.
  • If you’ve piled your sandwich high with yummy ingredients, it can benefit from pressing weight on top as you pan-fry it. This will flatten your sandwich to a mouth-fitting height, allowing you to get every ingredient in every bite.
  • The caramelized fat provides a subtle change of flavor that elevates any filling, sweet or savory.

Want to test it out? Here’s what you need to do:

  • You will need a hot skillet, a little butter or oil, and a heavy pot or pan to weigh your sandwich down – no fancy sandwich press needed.
  • Heat a pat of butter or a tablespoon of oil in a skillet over low to medium heat. Alternatively, you can spread the fat directly onto your bread slices before placing your sandwich on the hot pan. And if you feel so inclined, you can spread mayo instead of butter on the outside of the bread.
  • Cook your sandwich for about two minutes on each side, or until golden brown or any cheesy filling begins to melt. Place your weighted plate, lid, or pan on top of the sandwich to ensure total contact between bottom bread and hot pan. Allow both sides to crisp completely and serve warm.

When it comes to sandwiches and preferences, we believe to each their own. But we do think this finishing touch trick is worth shot. If you try it out or have other tips to share, let us know on Facebook, Twitter, LinkedIn, Instagram, and Pinterest.

If you’d rather leave the sandwich-making to us, feel free to join us Monday-Friday 7:00am-4:00pm and Saturdays 8:00am-4:30pm (closed Sundays). We also offer catering services for your business meetings, parties, and special events. Call 909-596-5225 for more information.

Wrapping Sandwiches

Whether you order a sandwich from the shop or make it at home, we can all agree that the technique for wrapping a sandwich can be just as important as that sandwich building itself. A poorly wrapped sandwich can result in a soggy and sad mess. To keep your sandwich’s shape and hold the ingredients in place, utilize these sandwich wrapping techniques.

Before we begin, you will need parchment paper or waxed paper and tape. You can use the precut sandwich papers, or simply cut sheets straight from the roll. And if you have a hot sandwich, or are planning to slice your sandwich in half, aluminum foil will come in handy.

Flat Sandwiches
For flat sandwiches, you want to begin with a rectangular sheet of parchment (or waxed) paper. Set the paper on the work surface in front of you vertically (a.k.a. portrait, not landscape).

Place the sandwich in the center of the paper, and, if the bread has a discernible top, bottom and sides, set it so that the top is away from you.

Next, bring the top and bottom edges of the paper together over the center of the sandwich, and line them up. Fold the edges down by half an inch, crease sharply, and then continue folding in half-inch turns and creasing sharply until the fold is flush with the surface of the sandwich. The number of folds will vary depending on the size of your sandwich and the length of the paper.

The left and right sides of the paper will then look like flattened tubes. Starting on one side, use your fingers to press the opposing edges into the center, forming a pleated triangle. Press down and crease the triangles edges, including at the base of the sandwich, and then carefully fold it underneath. Repeat these steps with the other side.

If you are wrapping a hot sandwich, you may use this same method with foil instead; however, skipping the parchment paper may make it hard to eat on the go as the foil may cling to parts of your sandwich.

Subs & Wraps
For long sandwiches, it can be tricky since the measurement of your paper will depend on the size of your sandwich.  A good rule of thumb is to cut a piece of parchment paper that’s about one and a half times the length of your sub or wrap.

Again, begin by setting the paper down in front of you vertically (like with the flat sandwich), and then place the sandwich diagonally across the paper near one of the corners.

Next, lift the corner closest to the sandwich up and over the sandwich, and then press it flush. From there, roll the sandwich in paper toward the far opposite corner, folding in the sides as you go. Once the sandwich is fully rolled with everything tucked in, use a piece of tape to secure it.

And if your sandwich is hot, you can use this technique to wrap it with foil alone or over the paper.

For additional protection, you can place these wrapped sandwiches in a sturdy container to prevent smashing. And if you have any other sandwich wrapping tips or techniques, feel free to share with us and your peers on Facebook, Twitter, LinkedIn, Instagram, and Pinterest.

Join us for signature sandwiches, fresh salads, and baked goods six days a week! We’re open weekdays 7:00am-4:00pm and Saturdays 8:00am-4:30pm (closed Sundays). Visit us in store or have your favorites delivered via DoorDash or UberEATS.