/ck/ - Food & Cooking

>>10187846
I mean, it really isn't even a matter of cost.

If you really like submarine sandwiches you can buy higher quality meats and cheeses sliced by the pound at your grocer deli and then make them ahead for 1-2 weeks' worth of lunch meals so you end up saving money per sandwich serving. You could even prep some poolish/biga boules over the weekend and have freshly home baked bread to slice off daily during the week (flour and instant yeast are literally pennies/oz) since most of the "work" is just proofing that can be done overnight ahead and there are many no-knead recipes online.

I know there is conveyance at play here, but overall what are mostly plain cold-cuts (not even toasted) just doesn't seem that specialized to me. If there were exotic topping options or they were barbecue sandwiches it'd be a different story.