"The Ranger" > wrote in message
...
> [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

Manditory

1 Mortadella
2 Molinari or Genoa salami or (dry Italian)
3. Capicola
4. Sharp Provolone
5. Seasoned Oil & red wine vinagar
6. A good roll (soft crust)

Preferable
Slicing Pepperoni

Optional
Onion, Tomato, Lettuce, Pepperoccini

Dimitri