It seems like the simplest thing in the world: Take a couple of slices of bread, put meat, cheese and other things between the two, and you’re done. And yet. Sandwiches are challenging. There are nuances, and if you don’t build a sandwich carefully, a potentially satisfying meal becomes terribly disappointing. Which is why we turned for advice to Craig Deihl, the chef behind Charleston favorite Cypress but also the man who turned a charcuterie operation into the lunchtime standout Artisan Meat Share, where sandwiches are the draw. Or, as he puts it, the “gateway drug” to cured meat consumption. Here, with assists from Artisan Meat Share chef de cuisine Bob Cook and our own video editor Randall Meehl as the bad sandwich maker, Deihl walks us through the dos and don’ts of making a sandwich.