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Comment by mackey | Hacker News Reader

Italian and other European immigrants have certainly left their mark on sandwiches on the east coast. It's the best of both worlds. Quality cured meats and US portion sizes.

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The US portion size thing I am not so much a fan of lately. I tend to make my own and put no more than an ounce or two of meat. (28g-56g for non-americans)

Whenever I am in Europe I am super impressed with the availability of good cured meats, often from Italy or Spain regardless of what country I am in, and cheaper than the same quality item in the US.

I travel a lot to Europe for work, and that's one of my least favorite aspects of getting a sandwich. I am not a large person at all, but I am never satisfied by a typical European sandwich that is more bread than meat.

I think I used to experience something like this too. But I was also overweight. In the last few years I got myself used to a smaller portion and the weight just kind slid off, and I am now at a different baseline. That was my experience, not claiming any of that to be universal.

Well, I rarely eat breakfast during the work week. Based on the quality and size of breakfasts at Nordic hotels, maybe people just aren't as hungry during lunch? Not sure if that's a hotel thing or an every household thing.

I actually remember reading about their lunch habits which are relatively unique in Europe

https://www.bbc.com/worklife/article/20190103-the-norwegian-...

Yeah, but sometimes that’s just toooo much meat... also, while the cured meats are indeed good, I’ve yet to experience cured meats on par with Italy/Spain. It’s just like cheese. There is decent cheese here if you know where to look, but it’s still a step below what Europe has to offer.

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