Most important: in a sandwich, the meat must (must!) be sliced as thin as possible.
Thinly-cut meat exposes more meat to the “outside” of the slice, the tastiest part.
If you like thick-cut meat, put it on a plate and use a knife and a fork.
How thin? So thin that the slice is falling apart.
Class dismissed.
Yep, salami needs to be paper thin. Ham needs to be so thin it's "shaved".
Didn’t Kramer slice the meat so thin it was invisible?
I occasionally ask the deli clerk to slice the meat in 30 calorie slices, or “so thin I can read through it”.
Yup.
Depends on the meat. I live Boars Head beef or pork and beef bologna sliced a little thick with American cheese.