What do you put on your Italian Sub??? Just wanted

Slice a lof of italian bread in half and open up.
Sprinkle with olive oil and red wine vinegar on both sides.
layer capicolla ham, then pepperoni, then genoa salami, then soppressata, then provolone.
sprinkle more oil and vinegar.
Layer thinly slice tomato, onion, banana peppers, and shredded lettuce.
one more shake of o & v, close and enjoy! mangia!

Provolone, Mortadella, Hot Capicolla, Genoa Salami (or Soppresatta), Shredded Lettuce, Thin Sliced Tomatoes, Thin Sliced Red Onions, Banana Pepper Rings, Oregano, Olive Oil, Red Wine Vinegar.

When are you guys going to stop argueing what goes in a
'Hoagie', 'Sub', 'Grinder', 'Hero'
and give us some definite places worth going to and eat this stuff

quote:

Originally posted by kanopemaine

When are you guys going to stop argueing what goes in a
'Hoagie', 'Sub', 'Grinder', 'Hero'
and give us some definite places worth going to and eat this stuff

The title of the thread is "What do you put on your Italian Sub???" rather than were do you get your Italian Sub? You might want to try the Search feature up at the top of the window.

Capicola, Genoa, Pepperoni, Proscuttini, Provolone

Lettuce, Onions, Oil&Vinegar, Salt,Pepper,Oregano

quote:

Originally posted by cameron074

Capicola, Genoa, Pepperoni, Proscuttini, Provolone

Lettuce, Onions, Oil&Vinegar, Salt,Pepper,Oregano

Good enough for me. I would nix the oil and salt, add hot peppers if available and maybe a little mayo. Just a little.

Capicola, Genoa, Pepperoni, Mortadella, Provolone, lettuce, tomato, oil & vinegar, chopped cherry peppers (often called hoagie spread).

MUST be on one of those hard Italian sub rolls that cut the roof of your mouth .

Kevin

Pretty much what everyone else says-genoa, hot capicola, procsuitto, mortadella, provolone( although a good mozzarella from my favorite Italian deli is so much more tasty than store bought)giardiniera,lettuce, tomatoes, black olives.And then I buy a fresh loaf of bread from Sciortinos on the east side.It doesnt get any better than that!!

Just finnished one for lunch today.
Mortadella {imp} hot and sweet capicola, soprosatta, and imported provolne.
Chopped tomatos,red onions,chopped tart pickles, hot peppers olive oil and Italian seasoning. No Lettuce! It's been awhile since I had one, damn decient.
Chow Jim

top quality roll, seeded if at all possible
prosciutto
mortadella
capicola
sandwich size pepperoni
sharp provolone
fresh mozzarella
roasted red peppers
roasted garlic
onions
romaine lettuce
fresh basil
red wine vinegrette
olive oil

I stop at WAWA no oil with sweet peppers

Jim

I gotta say, I don't really care for mortadella. I don't particularly care for bologna either. It's strange, because I love German style hotdogs - which is very similar to bologna. My wife buys mortadella from time to time and so I'll make a sandwich out of it with other meats like genoa salami, capicola and such. But it's definately not a favorite.

quote:

Originally posted by Scorereader

I gotta say, I don't really care for mortadella. I don't particularly care for bologna either. It's strange, because I love German style hotdogs - which is very similar to bologna. My wife buys mortadella from time to time and so I'll make a sandwich out of it with other meats like genoa salami, capicola and such. But it's definately not a favorite.

I am with you on this. I like the stong tastes of the other meats, I almost htink of this as watering down the sandwich.

quote:

Originally posted by divefl

quote:

Originally posted by cameron074

Capicola, Genoa, Pepperoni, Proscuttini, Provolone

Lettuce, Onions, Oil&Vinegar, Salt,Pepper,Oregano

Good enough for me. I would nix the oil and salt, add hot peppers if available and maybe a little mayo. Just a little.

I think I get salt just out of habit, I can never even tell it's there. I'm all for hot peppers (I'm all for hot anything) except banana peppers and cherry peppers, because I just don't find them hot. Jalapenos. Oh yeah.

crusty French or Italian bread
olive oil
red wine vinegar
oregano
lettuce
sliced tomatoes -- salt & pepper on the tomatoes
a few very, very thinly sliced rings of red onion
genoa salami
sorpressata
prosciutto
sandwich pepperoni
1 slice of mortadella
black pepper ham (sometimes called prosciuttini)

a good roll put in oven for a few so it gets crunchy on the outside.
light mayo
genoa salami,virginia ham,capicola,germon bolagna,provolone or swiss or maybe both,red onion,tomato,50/50 romain/iceberg lettuce,olive oil,salt/pepper,italian seasoning roasted red bell pepper(if I have it)
pepperoncini peepers on the side and some good quality chips (UTZ) a good Lager to wash it all down.Here's a pic of one I made not sure the exact ingredients but what is listed is pretty much the norm at my house.

At a local Italian market in Columbus (Carfagna's) they have sub rolls which they call pizza shop sub buns. They are about 9 inches and seeded. I get the saem ingredients most have mentioned here though I often splurge and get a small amount of the imported prosciutto which is like $17 a pound. Lately I have been using Beano's Original sub dressing and it has been a hit with everyone. I think I just decided what I want for dinner.

I frequently use those rolls from Carfagna's. I have to tell you though, using the very expensive Prociutto di Parma, for which I last paid $25 a pound, on a sub seems a waste of money. If I had to have prociutto on a sub I'd buy the domestic stuff.

God, someone who thinks they know it all can't even spell prosciutto.
Who gives a crap about where the submarine was invented. The food channel said New York. Personally, I don't give a damn.

quote:

Originally posted by Michael Hoffman

I frequently use those rolls from Carfagna's. I have to tell you though, using the very expensive Prociutto di Parma, for which I last paid $25 a pound, on a sub seems a waste of money. If I had to have prociutto on a sub I'd buy the domestic stuff.

You're probably right. They sell it in 1/4 pound packs and I usually just put on one piece per sub and then eat the rest by itself or with fruit or cheese as a snack.

That's what I buy when I get the Prociutto di parma -- the quarter-pound packages of slices meat. I've had problems with some of the people when asking them to slice it for me.

quote:

Originally posted by rainroosty

God, someone who thinks they know it all can't even spell prosciutto.
Who gives a crap about where the submarine was invented. The food channel said New York. Personally, I don't give a damn.

But you cared enough to read this thread, and enough to share this bit of petty nastiness with us. Thanks.

and now...back to the subs :-)

quote:

Originally posted by rainroosty

God, someone who thinks they know it all can't even spell prosciutto.
Who gives a crap about where the submarine was invented. The food channel said New York. Personally, I don't give a damn.

Oh, I don't know everything. I do know that prociutto is one of the two acceptable ways to spell that particular ham. I do not know who gave you permission to use your mommie's computer.

See?

I don't like rainroosty's comment, completely uncalled for. Nothing worse than people posting slams on other people's typing/spelling/grammar. I like to think of us an an informal group. But prosciutto is the only proper way to spell that particular ham, especially when talking about prosciutto di parma. In Parma, Italy, it's spelled "prosciutto." In italian, the two words, "prosciutto" and "prociutto" wouldn't even be pronounced the same.

In fact, there are two accepted ways to spell it. Because of that I vary my spelling.

I don't know Michael, you would normally have posted something to support your point by now, if it was there.

quote:

Originally posted by Michael Hoffman

In fact, there are two accepted ways to spell it. Because of that I vary my spelling.

Well, that's not correct, but I don't really care how you spell it. I definately agree w/you that putting expensive parma ham on an italian sub is a waste of money. With all the other meats and flavors on an italian sub, the delicate difference of parma ham vs. domestic parma-style (or Capicola for that matter)is lost and thus money is burned. $25/lb isn't a bad price either. I often see it packaged in 1/4lb sliced packages at ~$8. I definately wouldn't put it on a sub. For that, I'll get the domestic (or canadian) stuff as you suggest at about 7.99-9.99/lb or better yet, I tend to use Capicola on my italian subs.

Just a quick few instances of prociutto:

http://www.flickr.com/photos/89487949@N00/218400953/

http://www.recipesource.com/munchies/appetizers/08/rec0814.html

http://www.amazon.com/tag/prociutto

http://www.instawares.com/vertical-slicer-clamping-carriage.uvx-v12fp.0.7.htm

http://www.culinarymenus.com/restaurants/pastaepescemenus.php

http://www.erchurchill.com/catering.html

http://www.saveursdumonde.net/?action=recette_show&id=1749&lg=fr

Your examples all show the s used in the recipes, so perhaps the others were simple spelling mistakes that we all do at times. i.e. I don't want to be the first person to start a prociutto "tag". There are a number of prosciutto tags however.

quote:

Originally posted by Michael Hoffman

Just a quick few instances of prociutto:

http://www.flickr.com/photos/89487949@N00/218400953/

http://www.recipesource.com/munchies/appetizers/08/rec0814.html

http://www.amazon.com/tag/prociutto

http://www.instawares.com/vertical-slicer-clamping-carriage.uvx-v12fp.0.7.htm

http://www.culinarymenus.com/restaurants/pastaepescemenus.php

http://www.erchurchill.com/catering.html

http://www.saveursdumonde.net/?action=recette_show&id=1749&lg=fr

they are all spelling errors made by individual posters or menu makers, not secondary spelling versions. Visit the Parma, Italia and you'll see how it's spelled. Visit the companies' websites that produce the product. Using common spelling errors from posters on a website or from menus as proof of your foible, is every bit as bad as using wikipedia as a reference source.

Truth is, if "prociutto" was a correct spelling, it wouldn't be called "prô-'shü-(,)tô," since the "sc" is what gives the "sh" sound like the word "crescendo." The fact that some chef in Nantucket doesn't know that, doesn't mean squat. It's wrong.

In fact, if you google "prociutto" in Parma, Italy, you get ZERO hits for that word. ALL hits spell it "prosciutto." Apparently, in Italy, they don't misspell it.

It's ok to be wrong. It's not the end of the world. Similar to your, hopefully, revelation, I mispronounced "fustrated" for years, until one of my friends said, "dude, it's 'frustrated.'" And I said, "that's what I said...isn't it?" And he said, "no. you said fustrated." And I said, "why didn't you tell me that years ago?" He said, "I never found the right time."

That was "fustrating" because I hadn't heard of a silent "r" either.

Can we get back to the hoagies, and drop the spelling lesson debate?

Thankee :-)

I like the hot peppers at potbelly sandwiches. A mix of pickled veggies.

Michael, you cited to someone's self titled picture on flickr? You let me down.

quote:

Originally posted by TJ Jackson

Can we get back to the hoagies, and drop the spelling lesson debate?

Thankee :-)

sure:

Genoa Salame (or Sopressata)
Pepperoni (sandwich style)
Capicola (sometimes hot version)
Provolone
Lettuce
Tomato
Onion
Banana Peppers
Black Olives
Oil and vinegar
Oregano
Pepper (no salt, since there's salt already in the meats)
grated parmesan (I use the french spelling, since I don't require the cheese to actually be bonafide parmigiano-reggiano - but I do prefer to grate it myself, rather than use the Kraft version)

Of course, I'd eat several of the versions mention above. Variety is the spice of life!

Genoa or hard salame(i)
capicolla
onions
Mortadella
vegetable oil ( I prefer it to olive oil here)
onions
red wine vinegar + minced garlic
onions
tomatoes
shredded lettuce
onions
Mediterranean oregano
Provolone
crushed red peppers
onions
seasoned salt and pepper (English Prime Rib Rub or Vulcan Fire Salt)
occasionally finely chopped olive salad ala a Muffaletta mix
onions
on a crunchy small Italian sub roll or a Mexican bollio

you love those onions!

OK. I'll give in to the ganging up. I have seen it spelled both ways for many, many years, and that includes in places where they ought to know. So, if everyone insists that I'm wrong I shall not continue as there seems not to be any point in doing so.

quote:

Originally posted by Scorereader

you love those onions!

Mmmmmmmmmmm!

I knew a guy who grew up in West Philly, and he said you couldn't make a hoagie without Gabbagool and Goodageen (Capicola and Cotochino) -- I see plenty of Gabbagool, but no Goodageen mentioned here.

The hoagie was developed by Italian workmen in the late 19th Century. How difficult is it to imagine working men all over the country putting their favorite meats, cheeses, condiments, etc., on sliced bread? Of course it's a natural, and local special touches -- olives, toasting, lettuce & tomatoes -- will make the difference between a hoagie, a submarine, a grinder, a muffuletta.

What's important to realize is that 1. The hoagie came first, and 2. any differentiation from it is a sign of mental weakness and possibly criminal sexual deviation. And no mayonnaise on any of it.

For this: I know the reply is probably a bit slow, but many of the posters have the ideas about right, with the cold cuts. I like pepperoni on pizza, but not cold in a sub. That one needs to be hot.
I myself don't like bell peppers, I like pepperoncini.
I think you could put together a nice vinaigrette. With shallots, garlic, olive oil, balsamic vinegar, good salt and pepper, and a little bit of Coleman's dry mustard. Whisk it with vigor. And you could throw just a little cracked red pepper in the dressing, the type they hand out at pizza places in shakers.
Don't be stingy with the provolone.
I don't need tomato in there.
I actually do like something like iceberg, which stands up pretty well to the dressing, I like it sort of sliced finely (like about as narrow as you can, then tossed a little), not all chopped up. Romaine is a bit much, but red tip leaf lettuce is good, if you use the sturdier end. Use the softer end for a salad first if you like. You could throw in some mushroom of some kind, and definitely some chopped or sliced black olive. Maybe even a little green onion.
Good Luck!
-Scott Lindgren scottlindgren@netzero.net

Most recently:

MAYO
GENOA SALAMI
CAPICOLA
PROVALONE
SHREDDED LETTUCE
CHOPPED TOMATOES
WHITE ONIONS, HALVED AND SLICED
DILL PICKLE SLICES
SALT
PEPPER
HOT PEPPER RELISH

Mayo doesn't work on an Italian hoagie. I prefer oil with oregano and the usual meats although most times I just go with cappicola and sharp provolone and sometimes slices of hot cherry peppers with the onions and tomatoes.

quote:

Originally posted by acer2x

Mayo doesn't work on an Italian hoagie. I prefer oil with oregano and the usual meats although most times I just go with cappicola and sharp provolone and sometimes slices of hot cherry peppers with the onions and tomatoes.

Perhaps, but SWMBO likes them that way, and so that's how they get done, mostly. It's the way the nearby sub shop makes them.

Sometimes I sprinkle the veggies with red wine vinegar salad dressing.

Slice individual sized italian bread.
Scoop out excess bread.
Grill green peppers and onions.
Fill with 3 or more meats, shredded cheese, olive pimento mix, italian dressing, jalapenos, add green peppers and onions, tomato, mayo, ranch dressing.
Coat with olive oil.
Grill on a Panini Press.

Nothing beats a homemade sub!