Ultimate Submarine Sandwich

[Beau Geste (imported)]

Food (chocolate) was mentioned in another recent post, and I realized that I didn't remember seeing any other posts specifically about food, on this message board. And I do log onto a couple of other message boards that are mostly about food, so that's an ongoing interest I have. I tend to think that eating is more likely to be on the minds of Archive members than are other things that are subjects of message boards I frequent, like cryptozoology and woodworking. So, I thought I might start an innocuous and possibly mouth-watering thread about a frequent mealtime construction in my household--the sub sandwich. Anyway, I thought it would be interesting to see what others put into these sandwiches.

My own thought on the basics of the sub sandwich is, that the best roll to use is sourdough. This is partly because, if you want to make a big sub, sourdough doesn't actually taste stale for a day or more, and you can eat the back half of a sourdough sub as leftovers. Which is one reason why I sometimes make a sub out of a full size French sourdough loaf. If it's too thick, it's always possible to take a slice out of the middle lengthwise, and use that slice for toast in the morning. I'm not sure if the crusty California-style sourdough is available back east, but that's the type I normally use. The flutes are a nice size for a sub, if you don't want to make a really big sandwich, although they are sometimes crustier than most people prefer.

I'm somewhat iconoclastic in laying down the first layer on the bun. Most people use lettuce, as crisp as possible. If I'm making the sandwich for myself, I use alfalfa sprouts a lot of the time instead of lettuce. However, I have to admit I'm the only one in the house that prefers the sprouts. If I'm making subs for everybody, I use Romaine if it's in the refrigerator.

Well, anyway, what does anybody use for the lunchmeat and deli meat layers, the cheese layer, the fresh veggie layer, the pickled veggie layer, and the dressing or sauce layer? Here, people sometimes even add a crunchies layer with corn chips, potato chips, onion rings (canned), or anything else of that type that's around.

And I have to admit, sometimes we just buy a bunch of subs at Subway or Vons, and bring them home, douse them with dressing, and chomp in. But somehow the ones you make yourself always seem better.

[JesusA (imported)]

It’s been well over a year since the last real FOOD thread on the Archive. Back in October of 2005, Blaise began a thread titled Pizza (http://www.eunuch.org/vbulletin/showthr ... ight=pizza).

It’s definitely time for another round. I'll need to think about my contribution...

[Christina (imported)]

One of the topics that always seems to come up in the chat room is food. More often than not on any given night you'll find someone talking about it. There are many who enjoy cooking and even a chef or two.

I'm always a sucker for a good Philly cheese steak sub. I like mine with american or provalone cheese, smothered in fried onions with lettuce and maybe a dash of thousand island dressing.

For a good cold cut sub, turkey is the way to go. Sourdough roll, an extra portion of smoked turkey, swiss or provalone cheese, some thin sliced raw red onion, lettuce and a drizzle of EVO.

Ok, now my taste buds are watering. Time to head to the kitchen and........

[Dave (imported)]

you have to toast the bun, then add the salami and lunchmeats and melt the cheese on top of the meat. Then add the tomato, onions, pickles, lettuce and dressings.

[Blaise (imported)]

I enjoy submarine sandwiches, but my favorite sandwich is pastrami on rye, maybe with a bit of hot mustard, a little spinach, and tomato. Pastrami names a technique that I never remember without looking up the process. Sometimes, I enjoy the sandwich made with a bagel instead of rye bread. A bagel is made a special way that I cannot recall without looking up that process. What I do recall is how delicious pastrami on a bagel is. The deli is closed in the middle of the night. :-\

I would say that I never add cheese to a pastrami sandwich, but one time last year I think that I did.



Fresh pesto or virgin olive oil is also good with pastrami.

[Daughter (imported)]

I'd say my all-time fave sandwich is the Italian Night Club from Jimmy Johns... Genoa salami, capicola, ham, provolone, lettuce, onions mayo and italian vinaigrette... Oh and don't forget the hot peppers!!!! I know that with my culinary education I should really be ashamed of the fact that I'll eat and enjoy a sandwich from a fast food joint, but oh well... it's good eats!!!

[Blaise (imported)]

I'd say my all-time fave sandwich is the Italian Night Club from Jimmy Johns... Genoa salami, capicola, ham, provolone, lettuce, onions mayo and italian vinaigrette... Oh and don't forget the hot peppers!!!! I know that with my culinary education I should really be ashamed of the fact that I'll eat and enjoy a sandwich from a fast food joint, but oh well... it's good eats!!!

Fast food has a good place in my heart--well, the surgeon probably removed that part. I love fast food.

[Blaise (imported)]

I enjoy submarine sandwiches, but my favorite sandwich is pastrami on rye, maybe with a bit of hot mustard, a little spinach, and tomato. Pastrami names a technique that I never remember without looking up the process. Sometimes, I enjoy the sandwich made with a bagel instead of rye bread. A bagel is made a special way that I cannot recall without looking up that process. What I do recall is how delicious pastrami on a bagel is. The deli is closed in the middle of the night. :-\

I would say that I never add cheese to a pastrami sandwich, but one time last year I think that I did.



Fresh pesto or virgin olive oil is also good with pastrami.

Of course, there is hot roast beef with romaine and mayo with tomato and garlic. Ah, yes on French bread or sour dough. I know that this is not exactly a sub or poboy.

Ah, poor boy sandwiches are great in Louisiana. We have oyster poor boys. These are fresh fried breaded oysters on French bread. Lettuce and mayo with hot sauce compliment them. A lot of hot sauce! Try them at Poor Boy Lloyd's in Baton Rouge--they are New Orleans style there.

[jane_says (imported)]

I have been on a diet since the beginning of the year, so I guess I will just enjoy reading about what everyone else is eating. I have a vacation planned to Philly for the first week of May, though, and it's a solid fact that I'll be having cheesesteaks breakfast, lunch and dinner. By the way, can someone with experience tell me about Pat's and Geno's?

[Dave (imported)]

Aw phooey.

We can't get real bagels anymore around here. The supermarket has "bagels" but they are the wimpy GOY version of the real thing.

Now when I was young and lived in NYC,