Dad, Meridith, and I went to Sprouts and Pavilions for groceries last night since Mom has a mammogram appointment late this afternoon. In a refrigerated case near the entrance, I saw one of the "All-American Sub Sandwiches" that are on sale for $5 today. I couldn't handle that much sandwich over two days. It wouldn't have only been for me, but that thing was bigger than I thought! Whoever makes those has to have the utmost concentration so all the elements stay together. It seems like a game of Jenga! But then, that would be the Dagwood sandwich, whereas a sub sandwich sits squat.
In the Vons/Pavilions ad was a listing for hoagie sandwiches at $2.99 each. Upon seeing them next to that lone massive sub sandwich, I found that it's $2.49 each if you buy two. Not really worth it, because the "Turkey & Jack" (Monterey Jack cheese) hoagie I picked up looks like it was made without much care. I know a job's a job, and you do whatever's necessary in that job each day in order to earn the money you need to live, but one of the slices of cheese was jutting out from the middle of the sandwich, moreso than a slice of cheese usually sticks out from a sandwich. Part of the turkey looked torn, and the lettuce was haphazardly placed. I wanted to try it, but not like that. For me, a sandwich with meats and cheeses should be designed well. That was a sad design.
Then I saw an egg salad hoagie that is the exception to my personal rule because you can just glop on egg salad, making sure it's spread out evenly, or at least if there's one noticeable glop in the sandwich, it spreads out when you bite into it. I hadn't had egg salad in a while, and wanted to try this one, which included, according to the label, "chopped celery, dill pickle, and onions." Plus, I couldn't remember the last time I had a hoagie roll. It's the burly construction worker of bread. It can take a lot of punishment.
I just finished it, and the hoagie roll itself stood out to me first. If they make these things behind the deli counter and then wrap them with the price sticker and the barcode and ingredient list, then they've got a fine bread supplier. The same would be even if these sandwiches are simply shipped to the store. Obviously the expiration date is close to the date you buy the sandwich (the expiration date on mine was tomorrow, the 31st), but even so, the bread held together, no matter how long it sat in that refrigerated case until I got there, no matter that it sat in the fridge since last night until a few minutes ago. It held firm the entire time. That's bread I can respect.
Whoever made the sandwich was smart, because egg salad directly on the bottom slice of hoagie roll is going to get soggy quickly. The top slice isn't much to be concerned about. Lettuce leaves were placed on the bottom slice, then the egg salad was put on. It's elementary, and quite obvious, but important if you're not eating a sandwich right then.
The egg salad was decent, well-mixed, but though this was my first time trying it like this, I'm not fond of dill pickle in egg salad. For tang, I'll stick with mustard in egg salad. Condiments can stick out any which way they want in meat-and-cheese-based sandwiches, but I prefer a smooth egg salad.
This was a good start to my quest for great sandwiches. I'd place this one in middle territory. It's reliable for when you need something for lunch, but don't want to make it. Heaven it's not, but it does the job it's made for.