The replies pointing to salt and spices are correct, but missing one thing. You want to soak the veggies in a vinaigrette just enough to pick up flavor, but not enough to make them soggy. They need to still crunch. It takes more planning than you can do when making a quick sandwich at home. When you’re out to a deli, especially during lunch hour, they can set this all up just right because they’re churning their ingredients over constantly.
There are some types of food that are just better when they have market scaling on their side.
Alternatively you could soak some veggies in a brine or mixture of vinegar and sugar! I like tangy onions or pickled-daikon-style carrot in a sandwich.
The replies pointing to salt and spices are correct, but missing one thing. You want to soak the veggies in a vinaigrette just enough to pick up flavor, but not enough to make them soggy. They need to still crunch. It takes more planning than you can do when making a quick sandwich at home. When you’re out to a deli, especially during lunch hour, they can set this all up just right because they’re churning their ingredients over constantly.
There are some types of food that are just better when they have market scaling on their side.
Alternatively you could soak some veggies in a brine or mixture of vinegar and sugar! I like tangy onions or pickled-daikon-style carrot in a sandwich.