[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

"The Ranger" > wrote

> 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?

It's a confusing question ... a good sub is almost anything. I guess
you're thinking of an Italian sub type ... that would have cappicola,
salami,
provolone, along those lines, on a good sub roll with tomato, lettuce, onion
and sprinkled with oil and red wine vinegar.

I like that, or a super roast beef if the roast beef looks good, or a turkey
sub, both with lettucetomatoextramayo, or a sausage and peppers sub.
Meatball parm, chicken parm, eggplant parm and on and on. With parm,
without parm, with other kinds of toppings, it's endless.

You are right, the one thing they have in common to make it a very
good sub is the bread. Not sourdough around here.

nancy

The Ranger wrote:

> [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
>
>
Other ingredients - tomatoes, olives if having ham, thinly sliced
onions, swiss cheese, some type of sauce like Italian dressing, mayo,
other types of fresh rolls besides sour dough,

Nancy Young wrote:
> "The Ranger" > wrote
>
> > 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?
>
> It's a confusing question ... a good sub is almost anything. I guess
> you're thinking of an Italian sub type ... that would have cappicola,
> salami,
> provolone, along those lines, on a good sub roll with tomato, lettuce, onion
> and sprinkled with oil and red wine vinegar.
>
> I like that, or a super roast beef if the roast beef looks good, or a turkey
> sub, both with lettucetomatoextramayo, or a sausage and peppers sub.
> Meatball parm, chicken parm, eggplant parm and on and on. With parm,
> without parm, with other kinds of toppings, it's endless.
>
> You are right, the one thing they have in common to make it a very
> good sub is the bread. Not sourdough around here.

Yes, gotta have great bread, that's what makes it a hero. And all the
fillings gotta be the highest quality too, definitely none of that
packaged pre-sliced Oscar Meyer crap and it's ilk. I'm a Boar's Head
kinda guy ('cept Hormel makes the best Genoa salami; Di Lusso). Love
Boar's Head mortadella (with/'stachios), provolone, lettuce, tomato,
cherry peppers, olive oil, wine vinegar, mustard, mayo, maybe a few
slices pepperoni for texture... dat's a hero! Btw, just as good if you
swap the Mortdella for Di Lusso. Gotta be a gazillion great heros, all
different... but great bread is a must, and no matter what's inside it
hasta be the best quality, no scrimping. Even tuna salad makes a great
hero.

Sheldon

Nancy Young wrote:
> "The Ranger" > wrote
>
> > 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?
>
> It's a confusing question ... a good sub is almost anything. I guess
> you're thinking of an Italian sub type ... that would have cappicola,
> salami,
> provolone, along those lines, on a good sub roll with tomato, lettuce, onion
> and sprinkled with oil and red wine vinegar.
>
> I like that, or a super roast beef if the roast beef looks good, or a turkey
> sub, both with lettucetomatoextramayo, or a sausage and peppers sub.
> Meatball parm, chicken parm, eggplant parm and on and on. With parm,
> without parm, with other kinds of toppings, it's endless.
>
> You are right, the one thing they have in common to make it a very
> good sub is the bread. Not sourdough around here.

Yes, gotta have great bread, that's what makes it a hero. And all the
fillings gotta be the highest quality too, definitely none of that
packaged pre-sliced Oscar Meyer crap and it's ilk. I'm a Boar's Head
kinda guy ('cept Hormel makes the best Genoa salami; Di Lusso). Love
Boar's Head mortadella (with/'stachios), provolone, lettuce, tomato,
cherry peppers, olive oil, wine vinegar, mustard, mayo, maybe a few
slices pepperoni for texture... dat's a hero! Btw, just as good if you
swap the Mortdella for Di Lusso. Gotta be a gazillion great heros, all
different... but great bread is a must, and no matter what's inside it
hasta be the best quality, no scrimping. Even tuna salad makes a great
hero.

Sheldon

"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

"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

Here in San Diego they are almost always called "torpedoes". The best, in my
opinion, contain Genoa Salami, mortadella, provolone, thinly sliced red
onion, tomato and lettuce. This is placed on a crusty long French roll.
Definitely not sourdough.

The roll is sliced lengthwise, lightly grilled on the cut sides and drizzled
with olive oil and a bit of chopped oregano. The toppings are added and
additional olive oil is sprinkled over everything with a bit of good wine
vinegar. Then cut in half crosswise for easier handling. They should be
quite messy to eat. Much depends on the quality of the olive oil.

Charlie

(The=A0Ranger)WROTE:

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---------------------------------------------
RESPONSE: For decades I thought K-Mart had the best subs, buns were
always fresh so were the cold cuts used never bought a bad one in all
the years I shopped their until Little Caesars took over their
cafeterias.
A few K-Marts around here still have the subs but with these kids
working now who don't know basic math of giving correct change let alone
putting together a simple sub those days are long over.

The Ranger wrote:
> [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
>
>


My favorite sub is hot: meatball and/or Italian sausage, on
good quality, chewy rolls with provolone or fresh grated
imported parmesan.

I really don't like salami these days. It tastes too
greasy to me.

Cold: Turkey, swiss cheese, lettuce, tomato, bell pepper strips,
pickles, black olives, sprinkled with OO and basil or oregano.

gloria p

Puester wrote:
>
> My favorite sub is hot: meatball and/or Italian sausage, on
> good quality, chewy rolls with provolone or fresh grated
> imported parmesan.
>
> I really don't like salami these days. It tastes too
> greasy to me.

Perhaps you need to buy a better grade of salami. But you have no
qualms about eating greasy mystery meat sausage and meat balls... and
cheese is 'bout 50% fat... hmmm

Sheldon

"Puester" > wrote in message
...
> The Ranger wrote:
>> [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
>>
>>
>
>
> My favorite sub is hot: meatball and/or Italian sausage, on
> good quality, chewy rolls with provolone or fresh grated
> imported parmesan.
>
> I really don't like salami these days. It tastes too
> greasy to me.
>
> Cold: Turkey, swiss cheese, lettuce, tomato, bell pepper strips,
> pickles, black olives, sprinkled with OO and basil or oregano.
>
> gloria p

The term "sub" refers to the shape, not the contents. The same style of
sandwich is called grinder or hoagie in other parts of the country. Cold
cuts are a popular filling but as you have said there are others such as
meatballs, sausage, eggplant parmesian, fried oysters ("po boy"), steak
(Philly cheese steak), and who knows what else. Sourdough bread would be a
good idea with very few things - the sour taste does not go well with most
filllings. But a crispy crust and some chewyness in the bread are essential.
Who wants a sub on wonder bread?


--
Peter Aitken
Visit my recipe and kitchen myths page at www.pgacon.com/cooking.htm

Charles Gifford wrote on 29 Aug 2005 in rec.food.cooking

> The roll is sliced lengthwise, lightly grilled on the cut sides and
> drizzled with olive oil and a bit of chopped oregano. The toppings
> are added and additional olive oil is sprinkled over everything with
> a bit of good wine vinegar. Then cut in half crosswise for easier
> handling. They should be quite messy to eat. Much depends on the
> quality of the olive oil.
>
> Charlie
>
>

In my Opinion a hero ain't a hero without sliced Banana Peppers.

--
The eyes are the mirrors....
But the ears...Ah the ears.
The ears keep the hat up.

On Mon, 29 Aug 2005 10:32:08 -0700, The Ranger wrote:

> [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

the best bread/Rolls you can find is the mainstay. I prefer either a Sub
roll or a nice big fluffy onion roll.

What you put IN it all depends on your tastes. I agree with Sheldon, no
packaged meats if at all possible. I am spoiled by our Caputo's Market. It
is the most awesome Italian Deli/Veggie/Fruit market in the Western Chicago
Burbs.
For and italian Sub, I like Hot cappicola, Volpi Salami, smoked
provolone,and mortadella ,sliced tomatos, very thinly sliced red onion and
the "dressing" is my own creation of pitted kalamata olives, garlic,a
Little hot gardineria (sp?) and olive oil, a bit of either red wine vinegar
or balsamic and half a lemon juiced. put in the food processor. I usually
dont put the olives in until after the other stuff is blended otherwise its
olive puree. its better to make the dressing the day before. The longer it
sits the better it tastes.

For an "American" Sub, a good ham, Turkey or chicken breast, Swiss cheese
and maybe a good deli roast beef. Again with onions and tomato slices.
Dressing either Mayo or miracle whip or a good creamy ceaser type from a
bottle.

<mommy Dearest mode on> No lettuce EVER - <mommy Dearest mode off>
Never liked lettuce on my sandwiches. If I want lettuce, I want it in a
salad.

On Mon, 29 Aug 2005 10:32:08 -0700, "The Ranger" >
wrote:

>[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
>

Split hard roll ( kaiser roll is easier )
Brush the inside with olive oil. ( generously )
Sprinkle with oregano

Ham, cooked salami, provolone
tomatoes, lettuce, thin-sliced sweet onion
sliced sweet peppers if you like.

NO MAYO... NO BALONEY ... NO PICKLES !!

Wrap, and let sit in the fridge a few hours for the flavors to develop.



<rj>

Sheldon wrote:
> Puester wrote:
>
>>My favorite sub is hot: meatball and/or Italian sausage, on
>>good quality, chewy rolls with provolone or fresh grated
>>imported parmesan.
>>
>>I really don't like salami these days. It tastes too
>>greasy to me.
>
>
> Perhaps you need to buy a better grade of salami. But you have no
> qualms about eating greasy mystery meat sausage and meat balls... and
> cheese is 'bout 50% fat... hmmm
>
> Sheldon
>


Homemade sausage, homemade meatballs, both well-rendered.
No mystery meat.

gloria p

Puester wrote:
> Sheldon wrote:
> > Puester wrote:
> >
> >>My favorite sub is hot: meatball and/or Italian sausage, on
> >>good quality, chewy rolls with provolone or fresh grated
> >>imported parmesan.
> >>
> >>I really don't like salami these days. It tastes too
> >>greasy to me.
> >
> >
> > Perhaps you need to buy a better grade of salami. But you have no
> > qualms about eating greasy mystery meat sausage and meat balls... and
> > cheese is 'bout 50% fat... hmmm
>
> Homemade sausage, homemade meatballs, both well-rendered.
> No mystery meat.

So you grind your own, good.

Sheldon

"Mr Libido Incognito" > wrote in message
...
> Charles Gifford wrote on 29 Aug 2005 in rec.food.cooking
>
> > The roll is sliced lengthwise, lightly grilled on the cut sides and
> > drizzled with olive oil and a bit of chopped oregano. The toppings
> > are added and additional olive oil is sprinkled over everything with
> > a bit of good wine vinegar. Then cut in half crosswise for easier
> > handling. They should be quite messy to eat. Much depends on the
> > quality of the olive oil.
> >
> > Charlie
> >
> >
>
> In my Opinion a hero ain't a hero without sliced Banana Peppers.
>

I have seen torpedoes with pepperoncini as an option. Too much for my tummy
these days. I miss enjoying pepperoncini, especially my mother's home
pickled ones.

Charlie

The Ranger wrote:

> [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
>
>
salami, coppacola (sp?), mortadella, provolone, chopped
pickles, choppped tomato, crushed hot peppers in vinegar
(before this became available, I mixed sambal oelek with the
chopped pickles), good bread, maybe a touch of oil (I don't
use that)....

--
Jean B.

Mi e' parso che The Ranger abbia scritto:

> 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?

A premium baguette, if in France, or a premium baguetina, if in
Spain.
In nort-east Spain, in the Barcellona area, you get those
wonderful tapas made in "baguetina catalana", a local version of
its french cousin.
--
Vilco
Think Pink , Drink Rose'