‘Sandwich King’ Owen Han Breaks Down How To Make A Great Sandwich

Summer beach trips are almost here, but they’re not complete without a solid sandwich.

Ahead of summer beach season, we caught up with viral sandwich chef Owen Han to talk sandwich hacks, underrated builds, strange flavor combos, and the small details that separate a great sandwich from a soggy mess.

The self-taught cook turned viral sensation now boasts over 2 million Instagram followers. Ahead of stepping in a new role with Schloztsky’s, Han shared the small nuances that make a big difference.

Let’s dig in.

Foodbeast: How are you approaching this new role at Schloztsky’s?

Han: It feels natural. Being called the “King of Sandwiches” on social makes promoting these stacked subs a natural fit.

Foodbeast: What type of trends are you seeing with sandwiches?

Han: I’m seeing more cultural crossover. Less stunt food and more global dishes turned into sandwiches. For instance, the other day, I just saw someone do a bulgogi cheeseteak. I personally wouldn’t have thought of turning a classic Korean dish into a sandwich.

Foodbeast: Would you say this is the wildest sandwich you’ve ever seen?

Han: Definitely not. I tried vanilla pudding and chimichurri—basically a strange PB&J. It was odd but it actually worked.

Foodbeast: That’s so strange! Is this something you think we would have to try or a just in the moment thing.

Han: Definitely an in the moment thing but if you have both things in your fridge, by all means try it because it definitely works.

FoodBeast: What’s a sandwich that’s slept on right now?

Han: One of my all-time favorites that is a classic but deserves more love is an Italian. Multiple meats, dressing, layering—it’s one of the best cold subs and that’s why I was stoked to see Schlotzsky’s take on a stacked zesty Italian.

Foodbeast: The Italian is a classic but is it really slept on?

Han: Maybe it’s an LA thing, but I’ll go to places and not see Italians on menus—which is crazy for staple.

Foodbeast: What’s a common mistake people make at home when making sandwiches?

Han: A big one is not cutting the bread all the way through. The hinge pushes everything out

Foodbeast: How do you keep everything from falling out?

Han: Be intentional with layering: meat and cheese on the bottom to catch moisture, then veggies and sauce on top.

Foodbeast: What is the easiest sandwich to make when you’re too lazy to make a dinner?

Han: My go-to is a breakfast sandwich—egg, whatever you have, and hot sauce.

Foodbeast: What are ingredients people should always have on hand?

Han: Mayo, because it’s a solid base. And something pickled like onions to cut through the richness from the cheese.

Foodbeast: How can people make restaurant quality sandwiches at home?

Han: It comes down to ingredients. Even a simple ham and cheese hits with good bread.

Foodbeast: Best way to prep sandwiches for the beach?

Han: Keep all ingredients separate, then assemble once you’re there to avoid sogginess. Don’t forget to lightly toast the bread.

Foodbeast: Are restaurant sandwiches getting bigger or smaller?

Han: On social, bigger. In real life, smaller. While others are downsizing, Schlotzsky’s is going big with hearty-stacked subs.

Whether you’re packing for the beach or building at home, the difference between a mid sandwich and a great one comes down to how you stack it. Build with intention and don’t skip the cut.