On 4/20/2012 11:33 PM, Julie Bove wrote:
> They call these unwiches. Angela had one and liked it but we can not seem
> to recreate it at home. I asked the owner of a Jimmy John's and although
> she explained it to me, it clearly did not sink in. Either that or our
> lettuce was wrong. She said something about iceberg lettuce and cutting it
> in 6 pieces. Then she said that the trick to keeping it all together was
> the paper, which I have yet to find. I actually haven't been able to get
> out to look for it and probably won't be able to for a couple of weeks. My
> husband is due home any time now and he will be taking my vehicle.
>
> If it's any consolation, we made him a sandwich on whole wheat bread and we
> failed miserably at that. Jimmy John's would never hire me.
>
> I can cook most things but I have never been good at making sandwiches. I
> tend to put too much on them. And in the case of the lettuce wrap, we
> didn't put enough in it. Also, the one Angela got at Jimmy John's was tuna
> salad which may be easier to wrap than the meat and cheese that we tried.
>
> Since I have no paper, we tried foil. But I think not the right kind of
> foil. A few weeks ago we had pita wraps at a Greek place and they used a
> very thin and flexible foil but it was strong. It didn't rip. I only have
> regular or that non-stick kind. The regular is simply not flexible enough.
> And I know from past experience that waxed paper won't work. It is too
> slippery and won't hold together.
[snip]
> Any suggestions? Thanks!

I've seen an oven wrap type of foil which is wider and stronger than
the usual aluminum foil. Normally used when you want to keep meats
from drying out when you roast them.

Tuna salad is wet enough and in small enough pieces that it's easy
to spread. Meat and cheese tend to be more solid and need slicing
for sandwiches. Do you have anything wet and in small pieces to try?