DMV has very, very low standards for sandwiches

[Anonymous]

It's truly remarkable the dogfood people around here consider 'good'. Been trying to find good sandwich places around here for forever, and they are very rare breeds. Why do so many people in this region give 4 and 5 star reviews to sandwich shops that churn out godawful messes? Maybe people here just have never had truly good breads and meats? The lion's share of shops in this region use terrible bread, then they use all sorts of nasty shredded lettuce, cheap cold cuts, and fake/highly processed cheeses to make their sandwiches and also looooooooooove to drench everything in mayo (so nasty!). Coming from Philly and NY, where they actually make good hoagies and other sandwiches, the DMV area produces some truly awful stuff that is more akin to dogfood in term of sandwiches.

[Anonymous]

I'm very particular about my sandwiches: I love classic British tea sandwiches, I love German pumpernickel (the real one) with charcuterie. Also, being French, I do like a crunchy baguette sandwich, but all those I find here are on the soft side. Americans aren't sandwich specialists, but they make good burgers!

[Anonymous]

How do you like the pizza around here?

[Anonymous]

Anonymous wrote:How do you like the pizza around here?

LOL you beat me to the punch

[Anonymous]

Yes, my Jersey DH never stops complaining about the sandwich situation here and making fun of DC native me for liking Booeymonger. He does find Bradley Food & Beverage in Chevy Chase tolerable if that helps.

[Anonymous]

Sorry you haven’t found a good banh mi shop. There are lots around- keep looking.

[Anonymous]

Anonymous wrote:Sorry you haven’t found a good banh mi shop. There are lots around- keep looking.

Sorry, not all of us like banh mi. I married a Vietnamese, and neither of us like them.

[Anonymous]

Anonymous wrote:It's truly remarkable the dogfood people around here consider 'good'. Been trying to find good sandwich places around here for forever, and they are very rare breeds. Why do so many people in this region give 4 and 5 star reviews to sandwich shops that churn out godawful messes? Maybe people here just have never had truly good breads and meats? The lion's share of shops in this region use terrible bread, then they use all sorts of nasty shredded lettuce, cheap cold cuts, and fake/highly processed cheeses to make their sandwiches and also looooooooooove to drench everything in mayo (so nasty!). Coming from Philly and NY, where they actually make good hoagies and other sandwiches, the DMV area produces some truly awful stuff that is more akin to dogfood in term of sandwiches. [/quote

Who are dogfood people? You may not like mayo but, it isn't "nasty" unless you are 12. And what else to do but accept what we have? We can't go to NY or Philly for a sandwich!

[Anonymous]

There are a ton of good sandwiches you just have not found them

[Anonymous]

Anonymous wrote:

Anonymous wrote:It's truly remarkable the dogfood people around here consider 'good'. Been trying to find good sandwich places around here for forever, and they are very rare breeds. Why do so many people in this region give 4 and 5 star reviews to sandwich shops that churn out godawful messes? Maybe people here just have never had truly good breads and meats? The lion's share of shops in this region use terrible bread, then they use all sorts of nasty shredded lettuce, cheap cold cuts, and fake/highly processed cheeses to make their sandwiches and also looooooooooove to drench everything in mayo (so nasty!). Coming from Philly and NY, where they actually make good hoagies and other sandwiches, the DMV area produces some truly awful stuff that is more akin to dogfood in term of sandwiches. [/quote

Who are dogfood people? You may not like mayo but, it isn't "nasty" unless you are 12. And what else to do but accept what we have? We can't go to NY or Philly for a sandwich!

Not OP, but mayo in sandwiches is officially nasty. We had a meeting.

[Anonymous]

I dislike most sandwich places but Taylor Gourmet was good; do not know if their quality level changed after they closed/re-opened. Otherwise places seem to either have good meat and bad bread, or vice versa.

[Anonymous]

Anonymous wrote:

Anonymous wrote:It's truly remarkable the dogfood people around here consider 'good'. Been trying to find good sandwich places around here for forever, and they are very rare breeds. Why do so many people in this region give 4 and 5 star reviews to sandwich shops that churn out godawful messes? Maybe people here just have never had truly good breads and meats? The lion's share of shops in this region use terrible bread, then they use all sorts of nasty shredded lettuce, cheap cold cuts, and fake/highly processed cheeses to make their sandwiches and also looooooooooove to drench everything in mayo (so nasty!). Coming from Philly and NY, where they actually make good hoagies and other sandwiches, the DMV area produces some truly awful stuff that is more akin to dogfood in term of sandwiches.

Who are dogfood people? You may not like mayo but, it isn't "nasty" unless you are 12. And what else to do but accept what we have? We can't go to NY or Philly for a sandwich!

You need better reading comprehension and better quoting skills.

[Anonymous]

This thread makes me miss the Comet Deli on Columbia Road. That Italian sub was bliss.

[Anonymous]

Sundevich
Cornercopia
Ghostburger (the cheesesteaks)
Duke’s Counter

There are others, plus lots of options in the burbs, but these are my go-tos. I do miss the old Taylor Gourmet locations (I guess they opened one at the Wharf but I’ve never been). Those were reliably good even after the overall quality declined when they opened too many locations. Also, I’d throw in places like Roaming Rooster (for hot chicken) as contributing to the decent sandwich scene.

[Anonymous]

Anonymous wrote:There are a ton of good sandwiches you just have not found them

Nah fam, you just give crappy 1-2 star sandwich shops 4-5 star ratings. Sandwiches in this area are trash. The bread in this region overwhelmingly sucks. It's almost always too soft, too sugary, and they almost never get their Maillard reactions right to truly bring out the optimal flavor of the bread.