#85: Making Sandwiches

Unless you're a color blind post-racialist that votes for change, you've probably noticed that a majority of the people making your sandwiches at Subway and Blimpies are Indian. Never mind that many of the Indians that own and operate these franchises don't eat meat, they'll still slap some turkey breast, ham, roast beef, and chicken terriyaki on a french onion roll with enough craftsmanship and heart to keep you coming back for more.

Like the great businessman Henry Ford in whose footsteps they follow, industrious Indians that run these sandwich shops employ the efficient assembly line model of manufacturing. One foot-long sandwich ordered at a Subway counter will touch the hands of no less than 8 Indians as they lovingly add provolone cheese, lettuce ,tomatoes, onions, honey mustard, bell peppers, light mayonnaise, salt, pepper, oil, vinegar and oregano to your 12 inches of grade-c meat and empty calories.

Why are Indians drawn to franchising sandwich shops, you might ask yourself. Is it the relative security of the investment? The low barriers to entry? The absence of opportunities open to immigrants in professional fields? Naw, it's just because Indians like to make some mean sammiches. Case in point, this You Tube video courtesy of master chef Ravish Chauhan, from his Indian cooking show presumably called "Chow Down with Chauhan." Bam!