[A similar article posted to ba.food, too. - TR]

I am wondering what makes a good subway/hero/grinder/Italian
sandwich/Poor Boy? What are the general cold cuts used in them? For me,
Togos #26(?) might come close with cotta, salami, Genoa, EVVO, and
veggies but I'm not sure.

I've seen what pass for subs in my neck of the US consist of bologna,
salami, cotta, and Swiss with some shredded lettuce (almost every
sandwich has shredded lettuce) or [baked] ham, cotta, and turkey with
American cheese. What (besides a premium sour dough roll) makes a good
sub sandwich?

Many thanks.

The "Dagwood Jaw-breaker" Ranger