Bill & Ruth's Sub Shop

More Sandwiches Should Be Topped With Shredded Cheese | Eater

"A venerated Tulsa sandwich shop that’s been open since 1980 served a revelatory smoked turkey sandwich: thick, shaved deli meat layered with tons of pickles and a zingy Italian dressing, and — the real star — a flurry of shredded white cheese (possibly American or Monterey Jack) that worked its way into every nook and cranny. The abundant shreds made each bite balanced and richly cheesy in a way a single slice often can’t, producing a messy but truly satisfying result the writer calls sandwich perfection. Practical takeaways: shred fresh from a block (it takes under 30 seconds), use the largest grater holes for best, non-clumpy shreds, and avoid pre-shredded cheese when possible because the powdered-cellulose coating affects texture. While shredded cheese won’t replace a classic slice for every sandwich, it’s an easy way to elevate an ordinary lunch if you don’t mind washing an extra dish or two." - Amy McCarthy