Sub Buns

Store in a cool, dry place. For longer storage, wrap tightly in plastic wrap and then in foil, or place in a freezer bag. Thaw at room temperature.

Lightly toasting the inside of the bun can prevent it from getting soggy from wet ingredients.

For a richer flavor, brush the exterior with melted butter or olive oil before baking or toasting.

If the bun is too long, you can cut it in half to create smaller sandwiches.

Deli meats (turkey, ham, roast beef)

Italian cold cuts (salami, pepperoni, mortadella)

Meatball filling

Tuna salad

Chicken salad

Steak and cheese

Various cheeses (provolone, mozzarella, swiss)

Lettuce, tomatoes, onions, peppers

Mayonnaise, mustard, oil and vinegar

Overfilling the bun, making it difficult to eat.

Not toasting the bun at all when using moist fillings, leading to a soggy sandwich.

Using a bun that is too stale; fresh buns are best for their soft texture.