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

some ideas to make my own at home!!! Thanks for your help!!!

Pandora's box now opened.

I begin by slicing the load in half lengthwise. I then scoop out a good amount of the crumb to make room for the meats, cheese, etc. I then brush (or shake) a good amount of olive oil on the cut and scooped sides of the bread and sprinkle it with oregano. On the bottom half of the loaf I put slices of Genoa salami, hot capacolla ham, mortadella, provolone cheese, roasted red pepper, onion slices, halved and pitted Kalamata olives, and then the top half of the bread. Then I eat.

GREAT start, Michael. NO pepperoni (??)



AND... Just curious. How far away are you from Lima, OH?

quote:

Originally posted by Michael Hoffman

I begin by slicing the load in half lengthwise. I then scoop out a good amount of the crumb to make room for the meats, cheese, etc. I then brush (or shake) a good amount of olive oil on the cut and scooped sides of the bread and sprinkle it with oregano. On the bottom half of the loaf I put slices of Genoa salami, hot capacolla ham, mortadella, provolone cheese, roasted red pepper, onion slices, halved and pitted Kalamata olives, and then the top half of the bread. Then I eat.

Leave those onions off and I will join you in the next hour

quote:

Originally posted by Adjudicator

GREAT start, Michael. NO pepperoni (??)



AND... Just curious. How far away are you from Lima, OH?

No pepperoni, and I'm about 100 miles southeast of Lima.

quote:

Originally posted by Greymo

quote:

Originally posted by Michael Hoffman

I begin by slicing the load in half lengthwise. I then scoop out a good amount of the crumb to make room for the meats, cheese, etc. I then brush (or shake) a good amount of olive oil on the cut and scooped sides of the bread and sprinkle it with oregano. On the bottom half of the loaf I put slices of Genoa salami, hot capacolla ham, mortadella, provolone cheese, roasted red pepper, onion slices, halved and pitted Kalamata olives, and then the top half of the bread. Then I eat.

Leave those onions off and I will join you in the next hour

I'll leave the onions off yours. But tonight wouldn't be a good idea as I have no bread, no Genoa and no mortadella.

I understand your predicament. I currently have no source for Genoa salami, hot capacolla ham, mortadella, or halved and pitted Kalamata olives. Life is a B.

quote:

Originally posted by Adjudicator

I understand your predicament. I currently have no source for Genoa salami, hot capacolla ham, mortadella, or halved and pitted Kalamata olives. Life is a B.

Really? That's too bad. I have plenty of sources, I just happen to have run out of them.I'll get some more tomorrow.

quote:

Originally posted by Michael Hoffman

I begin by slicing the load in half lengthwise. I then scoop out a good amount of the crumb to make room for the meats, cheese, etc. I then brush (or shake) a good amount of olive oil on the cut and scooped sides of the bread and sprinkle it with oregano. On the bottom half of the loaf I put slices of Genoa salami, hot capacolla ham, mortadella, provolone cheese, roasted red pepper, onion slices, halved and pitted Kalamata olives, and then the top half of the bread. Then I eat.

That sounds like a good sandwich. I prefer the sharp imported provolone, which is harder than the sliced provolone. And plentty of mortadella.

Ditto the way Mr. Hoffman suggests, but with the following amendments:

I'll leave off the mortadella, add a little red wine vinegar and a sprinkle of black pepper, and instead of making it myself, I will leave that honor to Gus, proprietor of Hero King, 406 Market St, Newark, N.J., 07105 - (973) 344-2322.

If you're ever near Penn Station, Newark, do yourself a solid and have one of his subs. Hero King is only about one long block away.
He uses Cucuzella's Italian sub bread. It's my favorite in a field of very good breads in this region which includes: Calandra's, Paramount (all of Newark); Marie's in Hoboken, and Nicole's in Montclair, N.J.
The Bear

Sharp provolone is good, as is oil and vinegar, instead of just oil, preferably with oregano and other appropriate spices soaking in it for a few days. In Philly, where they invented the thing, there's shredded lettuce and sliced tomatos, and no olives or roasted peppers. Hot peppers are optional. Pepperoni maybe. And good Italian bread, which, unfortunately, isn't available outside the East Coast sub/hoagie belt. Some places put mayo, but I never understood that. And a Philly person would not understand the concept of a "hot" (oven-heated) sub.

Looks like my version is a cross between Michael Hoffman's and Screenbear's. I get a nice french bread or baguette, slice it in half, and sprinkle on some olive oil/balsamic vinagrette dressing with the pepper, oregano, basil, and a little garlic already in it. I start with a few leaves of romaine lettuce, sliced tomatoes and onions (lots of onions - yum), and if we have them, some roasted red peppers and I slice up some pitted kalamata olives.

Now, drizzle some more of the dressing on those veggies, then add Genoa salami, capacolla, some turkey (my concession to fat reduction), and provolone cheese. Pour a beer or some ice tea and enjoy. I just had one of these for lunch today after shopping at the farmers market. Got the salami there for $3.00/lb, a good deal. Also picked up a dozen fresh oysters for $5 and had 8 of them for an appetizer. I'll enjoy the other 4 tomorrow.

quote:

Originally posted by GordonW

Sharp provolone is good, as is oil and vinegar, instead of just oil, preferably with oregano and other appropriate spices soaking in it for a few days. In Philly, where they invented the thing, there's shredded lettuce and sliced tomatos, and no olives or roasted peppers. Hot peppers are optional. Pepperoni maybe. And good Italian bread, which, unfortunately, isn't available outside the East Coast sub/hoagie belt. Some places put mayo, but I never understood that. And a Philly person would not understand the concept of a "hot" (oven-heated) sub.

Unless it's a meatball or sausage sub, it better not go near the oven. There's a local chain called Zero's (the name is apt) that puts everything in the oven, and I caused scandal on my first and only visit by screaming "What the &*%# are you DOING?!" when the countergirl tried doing that to my sandwich. Not that it tasted any better cold.

Being a Jersey girl, the closest I can come to a somewhat decent sub is the local Jersey Mike's (I used to go to the original one in Point Pleasant NJ). Their bread is surprisingly good and on occasion I can get them to sell me a loaf, which I take home and fill with Boar's Head boiled ham, Genoa salami, provolone, shredded lettuce, tomato, oregano and oil and vinegar. Not quite the true sub experience, but close enough.

quote:

Originally posted by GordonW

Sharp provolone is good, as is oil and vinegar, instead of just oil, preferably with oregano and other appropriate spices soaking in it for a few days. In Philly, where they invented the thing, there's shredded lettuce and sliced tomatos, and no olives or roasted peppers. Hot peppers are optional. Pepperoni maybe. And good Italian bread, which, unfortunately, isn't available outside the East Coast sub/hoagie belt. Some places put mayo, but I never understood that. And a Philly person would not understand the concept of a "hot" (oven-heated) sub.

The only part of your post with which I shall take issue at this point, although there's lots of stuff that needs it, is your absurd claim that the submarine sandwich was invented in Philadelphia. Lettuce and tomato on a sub, well, patently ridiculous. No olives, amazingly wrong. But it's the origination of the sublime submarine that needs to be addressed. It was in 1940 that workers at the Electric Boat Company and at the U.S. Navy submarine base in Groton, Connecticut used to order lunch from Benedetto Capaldo's grocery store in New London. Benedetto would make sandwiches of Genoa salami, provolone cheese, and other things, on loaves of Italian bread that were shaped in a way similar to submarines. The fact of the shape of the bread, coupled with the place they were going to be eaten, led to the name of those sandwiches being submarine sandwiches.

Whatever.

There's info on the origin of the Submarine sandwich here:

http://whatscookingamerica.net/History/HoagieSubmarinePoBoy.htm

Has two possible origins, one in Paterson, NJ, and one in Groton. I've been to that facility several times on business.

I don't think that there are any hard and fast rules about what goes on a sub, as Hoffman infers.

By the way, we have very good bread in the Chicago area- it's not just limited to the East Coast.

quote:

Originally posted by GordonW

Sharp provolone is good, as is oil and vinegar, instead of just oil, preferably with oregano and other appropriate spices soaking in it for a few days. In Philly, where they invented the thing, there's shredded lettuce and sliced tomatos, and no olives or roasted peppers. Hot peppers are optional. Pepperoni maybe. And good Italian bread, which, unfortunately, isn't available outside the East Coast sub/hoagie belt. Some places put mayo, but I never understood that. And a Philly person would not understand the concept of a "hot" (oven-heated) sub.

They are often refered to as "Hoagies", I'm not sure if I can say they started in NJ, where I come from (near Philly), but they do have their roots in Philly.

http://www.wawa.com/foodchoices/food-hoagiehistory.asp

My Mom grew up in Paterson,NJ and she will argue that these types of sandwiches started there. I believe what one prefers on them is personal choice, but NO to the mayo, and heating them up, ewe.

I only regret that such a decent sandwich is not available in the Sacramento area, and no decent Jewish deli's.

Alas.....

I have to have mine with chopped hot peppers. When ordering here in the Boston area we refer to it as everything with or everything without. Chow Jim

Please dont tell me you put black olives on a sub!Can you say SUBWAY?

quote:

Originally posted by jellybear

Please dont tell me you put black olives on a sub!Can you say SUBWAY?

If that was directed at me, the answer is no, as I stated quite clearly in my post.

quote:

Originally posted by saps


I don't think that there are any hard and fast rules about what goes on a sub, as Hoffman infers.

I did not imply that there are any rules -- hard, soft, fast or slow -- about what goes on a sub. I cannot imagine how it was possible for you to infer such a thing from what I posted. Someone asked for ideas about making subs at home. I merely posted what I put on mine.

For me a good Italian hero also has anchovies.

quote:

Originally posted by Michael Hoffman

quote:

Originally posted by saps


I don't think that there are any hard and fast rules about what goes on a sub, as Hoffman infers.

I did not imply that there are any rules -- hard, soft, fast or slow -- about what goes on a sub. I cannot imagine how it was possible for you to infer such a thing from what I posted. Someone asked for ideas about making subs at home. I merely posted what I put on mine.

Pretty easy to infer that-

"No olives. Absolutely wrong"

That would indicate that olives would be the correct way to make a sub.

"Lettuce and tomato on a sub, well, patently ridiculous"

You didn't say that was how you made yours. You just pointed out that those items were wrong or ridiculous. So it's pretty easy and logical to make that inference from your post.

And while your pointing out what's wrong, you may note that there is another idea that the sub was invented in Paterson, NJ around 1910.

I believe you mentioned in another thread that I had a comprehension problem. It must be catching.

LMAO

quote:

Originally posted by saps

quote:

Originally posted by Michael Hoffman

quote:

Originally posted by saps


I don't think that there are any hard and fast rules about what goes on a sub, as Hoffman infers.

I did not imply that there are any rules -- hard, soft, fast or slow -- about what goes on a sub. I cannot imagine how it was possible for you to infer such a thing from what I posted. Someone asked for ideas about making subs at home. I merely posted what I put on mine.

Pretty easy to infer that-

"No olives. Absolutely wrong"

That would indicate that olives would be the correct way to make a sub.

"Lettuce and tomato on a sub, well, patently ridiculous"

You didn't say that was how you made yours. You just pointed out that those items were wrong or ridiculous. So it's pretty easy and logical to make that inference from your post.

And while your pointing out what's wrong, you may note that there is another idea that the sub was invented in Paterson, NJ around 1910.

I believe you mentioned in another thread that I had a comprehension problem. It must be catching.

First of all, I mistakenly thought your post referenced what I said in my first message that was a response to a query concerning the making of a submarine sandwich. However, in the post to which you apparently did refer I was speaking about the subs of Benedetto Capaldo when I said that about lettuce and tomatoes. The comment about no olives being wrong had to do with the fact that it is wrong to say there cannot be olives on a sub, not that there must be olives on a sub, or must not be olives on a sub. As to where the sub was invented, one could also point to the muffulette (not muffulleta), believed to have first been made in New Orleans in 1906 or 1908. However, I find the New London Sub base story the most likely in terms of origin.

I like the New London version better myself. Ill definitely bring that up when I'm at Electric Boat in May.

Have you ever been to the museum at the base?

quote:

Originally posted by Hoffman Michael

quote:

Originally posted by Michael Hoffman
The only part of your post with which I shall take issue at this point, although there's lots of stuff that needs it, is your absurd claim that the submarine sandwich was invented in Philadelphia. Lettuce and tomato on a sub, well, patently ridiculous. No olives, amazingly wrong. But it's the origination of the sublime submarine that needs to be addressed. It was in 1940 that workers at the Electric Boat Company and at the U.S. Navy submarine base in Groton, Connecticut used to order lunch from Benedetto Capaldo's grocery store in New London. Benedetto would make sandwiches of Genoa salami, provolone cheese, and other things, on loaves of Italian bread that were shaped in a way similar to submarines. The fact of the shape of the bread, coupled with the place they were going to be eaten, led to the name of those sandwiches being submarine sandwiches.

Thanks for the history lesson Mr Know-It-All (shame it is wrong though) and thanks for the hard and fast rules for making a Sub.
I will never again make a Sub incorrectly by putting lettuce and tomatoes on it as it is patently ridiculous. And I will always put olives on my sandwich, because I must immitate Subway and be in Hoffman's good graces.

Hoffman reminds me of the jackass you find in every bar or tavern who has an opinion and a vast amount knowledge on every subject and loudly lets everyone know it, but in reality is just talking out his butt.

I thought for sure that you must be a great admirer of his......because you certainly have copied his name! You happen to be the biggest blow-hard on these boards. Of course, I am fairly new so may have not met them all.

I much prefer to get my Italian Hero from a deli, where they have everything fresh and ready to go. I can't keep all those ingredients in my fridge.

Bruno's Ravioli just opened a new location right by my apartment that makes unbelievably wonderful Italian subs. I like mine with cappy, mortadella, pepperoni, fresh mozz, roasted peppers, olive oil, oregano, black pepper. Never olives on mine! Their chewy, crusty bread is delightful.

They have great cheeses, espresso and fresh pastas too.

Man, can we just skip the BS for once?
I am from south Jersey originally. To me it's all about good hoagie rolls(I live in NH now and there is no such thing here)the usual italian cold cuts,provolone, shredded lettuce, tomato, onion, oil and oregano.

My ideal Italian sandwich is very similar to that of Mr. Hoffman’s. I like it on a nice Italian hard hero roll, also with some of the dough in the middle removed. Then sprinkle on the oil vinegar, and oregano. Then I heap on some cappicola ham, genoa salami, prociutto, and occasionally some mortadella as well, but I think that three meats are ideal. Then top it with some provolone, shredded lettuce and thinly sliced onions, then a little more dressing. Wow, I am so excited to have one of these now.

quote:

Originally posted by Michael Hoffman

Have you ever been to the museum at the base?

I went there with my kids in the summer of '04. We did the sub tour and through the museum. Very cool.

In Groton, there is an Electric Boat company store, where you can buy submarine models, shirts, hats, books, etc.

I was in New England on business, so I dropped the family in Mystic for a few days and based out of there.

We began to head towards PA and stopped at Louis Lunch for a burger.

Unfortunately, haven't been to Sally's or Pepe's yet for pizza.

As far as roadfood places go (especially burgers), I think CT is the place to be

I didn't know about the Electric Boat Co. store. I discovered I was claustrophobic while touring the Nautilus. If you're up that way again you might enjoy touring the Coast Guard Academy. And next time you get a chance to go to Louis Lunch try the steak sandwich. I grew up eating them, and much prefer them to the hamburgers.

quote:

Originally posted by lizardqueen1

Man, can we just skip the BS for once?
I am from south Jersey originally. To me it's all about good hoagie rolls(I live in NH now and there is no such thing here)the usual italian cold cuts,provolone, shredded lettuce, tomato, onion, oil and oregano.

You tell 'em lizardqueen. I agree, every hoagy/submarine sandwich/grinder I have every ordered at a deli/sub shop has always had shredded lettuce and tomatoes. At home, I skip shredding the lettuce and just put on a few leaves.

The way this post is going, I am reminded of additional seasonings to put on my sub next time. I'll remember to add a hearty shake of antigonism and plenty of piss and moan. Come on, lighten up everyone.

quote:

Originally posted by Michael Hoffman

I didn't know about the Electric Boat Co. store. I discovered I was claustrophobic while touring the Nautilus. If you're up that way again you might enjoy touring the Coast Guard Academy. And next time you get a chance to go to Louis Lunch try the steak sandwich. I grew up eating them, and much prefer them to the hamburgers.

Thanks for the info- we plan on going back up next summer.

Any strategy as far as getting into Sally's of Pepe's?

I am with you Lizard-Lady... Those New Jersey Sub shops...and Eastern Mass too, are Great. They really do make the sandwich. Contents can vary based on what's at hand...No hard-set contents menu for me. But the Bread has GOT to BE Great or it just isn't a SUB-GRINDER-HOAGIE-TORPEDO..etc etc etc

I'm with the crowd on this one: good bread; usual cold cuts and cheeses; lots of thinly sliced onions, good tomato slices, hot peppers and pepperoncini (yes, both) with a modest amount of lettuce, and dress it all with oil/vinegar/salt/pepper and, if you wish, a sprinkling of oregano (but that's optional with me).

quote:

Originally posted by saps

quote:

Originally posted by Michael Hoffman

Thanks for the info- we plan on going back up next summer.

Any strategy as far as getting into Sally's of Pepe's?

The only suggestion I could make about getting into Pepe's or Sally's is to go with me. I'm sort of family. Unfortunately, I won't be back in Connecticut this year, as far as I know.

quote:

Originally posted by Michael Hoffman

quote:

Originally posted by saps

quote:

Originally posted by Michael Hoffman

Thanks for the info- we plan on going back up next summer.

Any strategy as far as getting into Sally's of Pepe's?

The only suggestion I could make about getting into Pepe's or Sally's is to go with me. I'm sort of family. Unfortunately, I won't be back in Connecticut this year, as far as I know.

Thanks for the offer- I get to CT about 3 times a year, sometimes more.

quote:

Originally posted by Michael Hoffman

quote:

Originally posted by Hoffman Michael

quote:

Originally posted by Michael Hoffman
The only part of your post with which I shall take issue at this point, although there's lots of stuff that needs it, is your absurd claim that the submarine sandwich was invented in Philadelphia. Lettuce and tomato on a sub, well, patently ridiculous. No olives, amazingly wrong. But it's the origination of the sublime submarine that needs to be addressed. It was in 1940 that workers at the Electric Boat Company and at the U.S. Navy submarine base in Groton, Connecticut used to order lunch from Benedetto Capaldo's grocery store in New London. Benedetto would make sandwiches of Genoa salami, provolone cheese, and other things, on loaves of Italian bread that were shaped in a way similar to submarines. The fact of the shape of the bread, coupled with the place they were going to be eaten, led to the name of those sandwiches being submarine sandwiches.

Thanks for the history lesson Mr Know-It-All (shame it is wrong though) and thanks for the hard and fast rules for making a Sub.
I will never again make a Sub incorrectly by putting lettuce and tomatoes on it as it is patently ridiculous. And I will always put olives on my sandwich, because I must immitate Subway and be in Hoffman's good graces.

Hoffman reminds me of the jackass you find in every bar or tavern who has an opinion and a vast amount knowledge on every subject and loudly lets everyone know it, but who is really just talking out his butt.

Assuming that you are purposely playing the fool I must congratulate you on being so successful.

Some food historians also feel that Groton, CT was the birthplace of the submarine. However, The family of Dominic Conti (1874-1954) claims he was the first to use the name, submarine sandwich. Angela Zuccaro, granddaughter of Dominic, related the following information:

"My grandfather came to this country circa 1895 from Montella, Italy. Around 1910, he started his grocery store, called Dominic Conti's Grocery Store, on Mill Street in Paterson, New Jersey where he was selling the traditional Italian sandwiches. His sandwiches were made from a recipe he brought with him from Italy which consisted of a long crust roll, filled with cold cuts, topped with lettuce, tomatoes, peppers, onions, oil, vinegar, Italian spices, salt, and pepper. The sandwich started with a layer of cheese and ended with a layer was cheese (this was so the bread wouldn’t get soggy).

My mother often told me about how my grandfather came to name his sandwich the Submarine. She remembered the incident very well, as she was 16 years old at the time. She related that when grandfather went to see the Holland I in 1927, the raised submarine hull that was put on display in Westside Park, he said, 'It looks like the sandwich I sell at my store.' From that day on, he called his sandwich the 'submarine.' People came from miles around to buy one of my Grandfather’s subs."

So, there seems to be a discrepensy in not only when the "italian" (as it was known in new england) became known as the submarine and also what goes into a submarine.

That's the funy thing about "inventions." It's tough to know who was the first, unless there's a patent and even then it's tough to know who was actually first and who was first to get their paper work together. The telephone is a perfect example of that.

This all reminds me of the dispute about the first powered flight. I understand there are still some people who erroneously believe that the Wright brothers did it in 1903. In fact, as everyone knows the first powered flight was made by Gustave Whitehead in Bridgeport, Connecticut in 1901.

quote:

Originally posted by Michael Hoffman

This all reminds me of the dispute about the first powered flight. I understand there are still some people who erroneously believe that the Wright brothers did it in 1903. In fact, as everyone knows the first powered flight was made by Gustave Whitehead in Bridgeport, Connecticut in 1901.

Not looking to get in a fight, I just find this interesting as well.

I remember reading about this growing up and learning that it was hard to prove. Apparently none of Whitehead's flights were well recorded and no photographs exist, so it is very difficult to substantiate many of these reports.

I also remember reading that the Smithsonian Institute strongly denies that "controlled, powered flight occurred before 1903" adding another doubt. Also, the original Bridgeport Herald article is filled with many outlandish claims about the event, kind of obscuring whatever facts may be in the article.

They never even taught us about Whitehead in school. Makes me wonder all the other things I never learned, which is why I try to get to the bottom of everythign I can.

Most Americans think that Henry Ford invented the automobile. They were racing them in Europe before he began puttering around Dearborn. He didn't invent the production line either, Leland (Cadillac)wrote the book that Henry followed.

What Ford did do was to produce a car that the average working person could afford. That in itself is a great achievement.

Cakes

As Napolean said:

History is the version of past events that people have decided to agree upon

quote:

Originally posted by Parses6

quote:

Originally posted by Michael Hoffman

This all reminds me of the dispute about the first powered flight. I understand there are still some people who erroneously believe that the Wright brothers did it in 1903. In fact, as everyone knows the first powered flight was made by Gustave Whitehead in Bridgeport, Connecticut in 1901.

lol So "some people" believe the Wright Brothers, but "everyone knows" Whitehead did it?
Wow talk about a case of CT regional bias causing faulty history beliefs!

Well sure. And now I live in Ohio where the license plates say Birthplace of Aviation. I've heard that in North Carolina, where the plates say First in Flight, they deface Ohio plates.

quote:

Originally posted by renfrew

quote:

Originally posted by Michael Hoffman

This all reminds me of the dispute about the first powered flight. I understand there are still some people who erroneously believe that the Wright brothers did it in 1903. In fact, as everyone knows the first powered flight was made by Gustave Whitehead in Bridgeport, Connecticut in 1901.

Not looking to get in a fight, I just find this interesting as well.

I remember reading about this growing up and learning that it was hard to prove. Apparently none of Whitehead's flights were well recorded and no photographs exist, so it is very difficult to substantiate many of these reports.

I also remember reading that the Smithsonian Institute strongly denies that "controlled, powered flight occurred before 1903" adding another doubt. Also, the original Bridgeport Herald article is filled with many outlandish claims about the event, kind of obscuring whatever facts may be in the article.

They never even taught us about Whitehead in school. Makes me wonder all the other things I never learned, which is why I try to get to the bottom of everythign I can.

There were lots of things they didn't teach in school. For instance, when I was in school in New Haven they never taught us about the courage, victories and greatness of Benedict Arnold -- and he was from New Haven.

This is a better and better thread.

The North Carolina license plate defames the Ohio license plate, making claims about the origin of aviation. Both of which apparently defame the Connecticut licence place by not acknowledging Mr. Whitehead's achievement in inventing flight in Connecticut. And everyone defames Connecticut by not acknowledging that the submarine sandwich was invented there, and further defames the state by putting on shredded lettuce and sliced tomatos, and leaving off the olives.

So the Connecticut license plate should read: "First in Flight and Birthplace of Aviation and Home of the Submarine Sandwich (Without Shredded Lettuce and Sliced Tomatos and With Olives)" because anything else would defame the Connecticut licence place. And...it would be "absurd," "ridiculous" and "amazingly wrong" otherwise.

Thanks for clearing all this up, Mr. Hoffman.

My pleasure.

The origin of an invention, reminds me of yesterday's crossword that had the clue: "originators of the gong." The crossword answer was ASIANS. This is blantantly wrong, as the gong was one of those instruments that was created all over the world in many different cultures around the same time in ancient history, without any knowledge that the other culture existed. The flute and drum are also instruments of this nature.
So, history is full of these questions like, "who was first?" The answer is almost always in question.

quote:

Originally posted by BT

I'm with the crowd on this one: good bread; usual cold cuts and cheeses; lots of thinly sliced onions, good tomato slices, hot peppers and pepperoncini (yes, both) with a modest amount of lettuce, and dress it all with oil/vinegar/salt/pepper and, if you wish, a sprinkling of oregano (but that's optional with me).

Spinach instead of lettuce, much much healthier and tastier also...
I too, seem to go with the norm....But I like my sub roll lightly toasted before putting the goodies in it...

Jacksonville Florida is far from the mecca of subs/hoagies at least in the so.jersey/philly definition. Sure we have Subway and Larry's Giant Subs, Firehouse Subs and Blimpies but those IMHO are just sandwichs. Tasty in their own right but far from a "REAL" Hoagie. Even building one at home is impossible because there's no appropriate rolls. Even finding a good "kaiser" roll or "torpedo" is an effort in futility but a cubana roll makes a good subsitute

I remeber Jersey Mike's in Greensboro, NC doing a fair job with the submarine. The owners were from actually from Jersey and opened the place because the couldn't find a good hoagie in town.

It was as close to a Jersey sub as Greensboro was going to get.

quote:

Originally posted by Scorereader

I remeber Jersey Mike's in Greensboro, NC doing a fair job with the submarine. The owners were from actually from Jersey and opened the place because the couldn't find a good hoagie in town.

It was as close to a Jersey sub as Greensboro was going to get.

Jersey Mikes is a chain. My wife and I went to one once, back around 1996. We ordered something they called Italian, and it came with Virginia ham, some bland salami that was not even Italian-style, Swiss cheese, and some lettuce and stuff. I guess it might have been OK if we hadn't expected something approximating an Italian sub.

In Florida, Publix has the closest thing to a real Hero Sandwich.

New license plate that nobody can argue with:

New York State - LAND OF TAXE$

quote:

Originally posted by dreamzpainter

Jacksonville Florida is far from the mecca of subs/hoagies at least in the so.jersey/philly definition. Sure we have Subway and Larry's Giant Subs, Firehouse Subs and Blimpies but those IMHO are just sandwichs. Tasty in their own right but far from a "REAL" Hoagie. Even building one at home is impossible because there's no appropriate rolls. Even finding a good "kaiser" roll or "torpedo" is an effort in futility but a cubana roll makes a good subsitute

The cuban sweet rolls used to make media noche's are sublime. One thing I do miss about Florida is the access to a good cuban or media noche sandwich. You can even get the bread in the grocery stores there.

quote:

Originally posted by berndog

New license plate that nobody can argue with:


New York State - LAND OF TAXE$

They would have to duke it out with Maine and Massachusetts for that state license plate!

quote:

Originally posted by Michael Hoffman

quote:

Originally posted by Scorereader

I remeber Jersey Mike's in Greensboro, NC doing a fair job with the submarine. The owners were from actually from Jersey and opened the place because the couldn't find a good hoagie in town.

It was as close to a Jersey sub as Greensboro was going to get.

Jersey Mikes is a chain. My wife and I went to one once, back around 1996. We ordered something they called Italian, and it came with Virginia ham, some bland salami that was not even Italian-style, Swiss cheese, and some lettuce and stuff. I guess it might have been OK if we hadn't expected something approximating an Italian sub.

I know it's a chain. And we went to one in Winston-Salem and the subs weren't as good. The one near our apt.in Greensboro was decent. I think the ownership of this chain is real important as to the quality of the food.
Not too different than all the NY Pizzaria's in upstate, NY. Some are fantastic, others, not so good.

Italian roll or Sicilian loaf

Buon Gusto Salami
Copacolla
Pepperoni (occasionally)
Aged provelone or Cacciocavallo cheese

Hot Giardiniera or Extra virgin olive oil or nothing on it at all

Eat.

No damn vegetables (other than the Giardiniera). The thought of lettuce, tomato or ... pickles and olives on a Italian cold cut sandwich makes me a bit ill. Each to his/her taste though.