How do i git gud at sandwiches? Is there any high level basic information or principles on samdwich construction? Yeah yeah, i get the general idea of just toss a bunch of shit in there that you lile and it'll work out, but time and time again, despite doing this for a very long time (35y/o blue collar dude packin own lunches forever) i still don't really understand the hits or misses, although admittedly "even though" something worked good one time, i won't necessarily be able to repro it perfectly the next time on account of what kind of bread/meat/cheese is available next time I hit the supermarket to restock. This is the sandwich I will eat tomorrow, it is not the same as the sandwich I had today [+ salami, - bologna]. I don't typically buy sandwiches, my routine being make my own lunch in the hot months, buy something hot in the cold, but recently due to having shit going on and forgetting to make one, or shop for things to do so, i have bought a couple cold sandwiches at a couple places, and it's all been pretty consistantly better than most of the things i make myself. I don't understand complementing fillings, or use sauces at all.

Are there any good resources for some basics to "take it to the next level" beyond tossing random things (mainly roast beef, italian things [e.g. salami, bologna], turkey[standard, spicy, etc...], maybe chicken, maybe bacon [don't do this often because it'll be eaten cold] and some cheese [typically pepperjack, provolone or swiss) between two random slices of bread (ranging from mini naans to cibatta, but most often sub rolls) and it'll probably be fine?

I don't do lettuce or tomatoes etc.... vegetables because i make these the night before, or morning of; where either way they'll be sitting in the fridge or a cooler for several hours and get mushy

>tl;dr seeking some basic sandwich making information to make better ones than I do now