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How Do You Like Your Cold Cuts Sliced, Thin or Thick?

  • t

I like all cold cuts, Italian, American, Spanish etc sliced paper thin. Whether in a sandwich or just on a plate, I believe they taste better. My theory being, more surface area tends to allow for more pronounced flavor. IMO, Even cheese tastes better sliced paper thin.

What type of cold cuts do you enjoy? Do you prefer them on a sandwich or just on a plate to pick on?

What's for favorite cold cut sandwich? Do you use multiple varieties of cold cuts on it?

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  1. I think sandwich construction differs between North America and Europe. Here, we don't usually go in for the "pile it high" type of sandwich that's common in the States. Nor do we usually have a mix of meats on a sandwich.

    Personally, I prefer my meats sliced thicker than I see generally offered in the States - which is fortunate becuase that's how they are usually sold (assuming they are sold ready sliced)

    As for favourite meat sandwich - ham & mustard.

    1 Reply
    1. re: Harters

      Yes, I have experienced that in Europe and the UK, usually a single layer of one type of meat. Actually very tasty.

    2. Thin or I'll even take them shaved.

      4 Replies
      1. re: jrvedivici

        Especially ham, including prosciutto. Roast beef and the customary cold cuts for an Italian sub can be a little thicker. Thin sliced liverwurst is difficult to handle.

        1. re: Veggo

          Back in the day, my mother would take a thick cut of liverwurst with mustard on rye. As a kid, I wouldn't go near that stuff.

        2. re: jrvedivici

          I like thick. Man, we are really having personality split here -- assuming we are the same person ;)

          1. re: Chemicalkinetics

            Liverwurst was/is always my exception. you know training from my mom. I was able to be influenced as a kid.

        3. my favourites are German cold cuts. the butcher shops there have a staggering variety of them. i always buy a few slices of everything, which is sliced on order. no idea how thin or thick, they slice it just perfectly i guess. unless it's Leberkaes (see attached .gif. click here -> http://i.minus.com/iTC74NrMfaBJ5.gif <- in case .gif doesn't work.)

          a varieties of cold cut on a sandwich or slice of bread? why... no!

          Spanish hams are for another purpose

          1 Reply
          1. re: Pata_Negra

            Wow, that is a thick slice, what is the flavor like?

          2. I was shopping with someone who was impossibly finicky about getting roast beef and cheese shaved so thinly it was virtually see-thru. He also argued it affected the taste of an individual slice. But since I rarely eat one slice of ham or one slice of cheese, I am not terribly particular about the thickness of my deli slices. If I want more ham than two thin slices provides, I'll just add some more.

            The only time I have noticed an importance in shaving meat thinly is when it has a pronounced fat cap or a lot of salt as with certain Italian and Spanish hams. Sliced too thickly, a ham that is a quarter or more fat can be overwhelming.

            2 Replies
            1. re: JungMann

              Although, in Spain, where the good ham will be sliced by knife and not machine, it will be significantly thicker than see-through machine cut. And presented as bite sized pieces. Perfect for a nice chew.

              1. re: JungMann

                I agree, that cured fat cap, at least for me, has to be sliced thin. I especially like the way cured hams, in Spain, are sliced beginning on one side of the ham, not the end.

              2. Shaved and piled high.

                **there's probably a dirty joke to be spun from that**

                My favorite is probably pastrami, but I also like ham and smoked turkey. Any or all of the above on dark rye with muenster, whole grain mustard, some thinly sliced white onion and a bit of minced iceberg and I'm good to go.

                2 Replies
                1. re: Perilagu Khan

                  Pastrami, corned beef or Montreal smoked meat ought to be very thin, but piled high.

                  Same goes for (natural, not deli) turkey and chicken. Thick slices would be dry.

                  For all other cuts of meats, thicker slices are fine but I prefer a mix of leafy or butter lettuce, alfalfa sprouts and thin-sliced cucumber (and maybe a thin slice of cheddar) in my sammie.

                  1. re: Perilagu Khan

                    ^this^ is what I want for lunch today, only on sourdough seeded rye w/ Swiss.