How to slice a sub bun

Profile picture for user Moe C

Will's recent bun experiments had me thinkiing of subs. The fillings stick out, or fall out, of my homemade sub sandwiches, or the top sits a mile from the bottom. They are never neat & tidy like Subway's. Maybe how the bun is cut is no secret, but I never paid any attention. I examined what was left of my Subway sandwich tonight and saw a cut of about 1/2" or so at the joined portion of top & bottom. That is, the slice went through the bun and then downward when it reached the far edge. Naturally, I asked AI how to cut a sub bun and was told the "hinge cut". Looked up videos, but this is not how my bun was cut, as far as I can tell. A hinge cut is on a 45° angle through to just before the spine. That seems to be all well and good, but the downward slice is intriguing. Course, I could be wrong and the bun just tore when the filler opened it. 

Anyway,  hope this is helpful for sub makers.

 

 

 

 

 

 

 

Air - yeah that stuff - is a big ingredient - as in they hold a lot of air. Add a fine texture and you have Subway buns. You would need a low (10% at a max) flour -and a good mixer to replicate them. Use your imagination as to what's in them.  Enjoy!

Or you could cut some of the bread out of the inside of the bun so it's a little hollow.  Some banh mi sandwich makers do it like this.

TomP

In my video, he put "the top back on". He also claims that is the way Subway used to cut their buns.

Profile picture for user occidental

In reply to by Moe C

I recall them (Subway) cutting out a triangle out of the top, filling it and putting the wedge back in over the other ingredients. That was a lot of years ago, I haven't eaten there recently. It seemed to work - held all the ingredients in well.

Yeah, making little canoes out of them. Not too deep, you still want some bread between the ingredients and the crust, but enough so the sandwich would more or less at least fold.