What's Your Sandwich??
 

Lots of East Coasters and the like here (you, the inventors of the Sub sandwich!) and I've a q. for you: Here in the vanilla Midwest of skanky Ohio we call an I.T. a 'sub'--as in short for a submarine sandwich. I was brought up on summers in Maine (I thank the goddess for that!) and we had a meatball/spaghetti/pizza/ice-cream/sandwich place at the edge of the (old, old) highway called Mario's. We'd hike the mile from our lakeside cottage to Marios and get what everyone called I.T.'s--short for "italians", as in "italian sandwiches"--a Sub. (hopefully glatt knows the wonders of Marios as well!) Since then, I've bunked with my New Joisey relatives who called the same sandwich a "hoagie". (I also had an encounter with a NJ relative who told me about a thing called a Panzarotti and I've never, ever been able to find it anywhere since) Others called it a grinder--who does that? and a Po'Boy--all you white trash (you know who you are)

I guess I want to know, from amongst all you pros, does the Subway chain equal anything you grew up with?

Subway = Trash

I've been told that the official dividing line for North and South Jersey is where it goes from being called a "sub" to a "hoagie". Therefore, the line falls just north of Princeton. Subs are northern, hoagies are Philly-influenced.

mmmm... Hoagie Haven pizza cheesesteak...:yum:

Subs
 

Hoagie, Sub, Grinder. I saw them all in Mass. Jeez, Brianna, I have relatives in Joisy and also vacationed in ME (Sanford/Alfred). Po'Boy is a New Orleans thing, I think. They migrate around.

We used to have hoagies after a good round of Candlepin Bowling.:neutral:

We used to make and sell hoagies to raise cash for sports back in the day. Nothing could touch those babies, a sandwich needs to age properly.

edit: this was North East PA btw. We saw some subs as well but never a grinder.

I'm partial to gyros... pronounced heroes.
Hero sandwich

A grinder is a "hot hoagie", i.e., toasted after it's put together. Done correctly, this is the ideal sandwich.

I like them better pronounced Euros. I prefer my heros pronounced hoagie.:)

MMMM. Salty, compacted meat that spins and spins. Turkey, Israel, and Greece have some version of the same thing (schwarma? donner). It's all good. Some people are grossed out thinking that it's bound to spoil on that spinner, but it just keeps getting better toward the middle. MMMMMM.

In Maine we had the yummy Italians, which are a kind of sub, but come on a special roll. Sort of soft and narrow. Unlike any sub roll anywhere else. Almost like a giant hot dog bun. But much better.

We'd stop just north of Hartford at Anthony's and get grinders. Once, as a kid, my Mom was explaining to us while ordering that a grinder was just like an Italian. My little brother started complaining rather loudly that he didn't like Italians. The restaurant was run by Italian Americans, and they thought he was talking about them. They didn't like it. Anyway, grinders could be either cold or hot.

Everywhere else I've been I've had subs. I've heard of hoagies, but don't recall ever being anywhere that sells 'em. Been to a few places, but can't remember where, that they called a sub a Hero. I think that was supposed to be like a Gyro, except the meat and roll were all wrong.

Subway the fast food chain sucks.

Sam's is the best around, but they are only in Maine. I think Marios stole the Italian from them.

That's the stuff!

HolyMoly--A HUGE part of my teenhood has been stolen!

We call 'em subs in the south, and nothing else... but then again, no one cares what they do in the south.

You talking about Mario's? They make a fine Italian. In fact, I used to work a a small mom and pop store that made Italians too. I had several customers who would tell me I made the best Italians they ever had. But we used the rolls baked by Sam's.

Pamela Anderson on top, Selma Hayak on the bottom, and I'm the meat.

Oh, you mean real sandwiches.:rolleyes: Grilled Cheese.

so......which way are you facing? up or down? and what's the one behind you doing? nevermind. thanks for the visual. i'm off to boil my head.

When I lived in Squirrelington, VT there was a place that sold Gyros, run by a bona fide Gleek Plick who would delight in chastising and humiliating the poor, well heeled dipshit who was vacationing at "Camp Catamount" (Groovy UV, UVM) who ordered a JY ROW.

"JY ROW? JY ROW? What is that? We don't have that. We only have YEE ROW or SOUVLAKI. What do you want?"

Everyone else would snicker while waiting their turn for their audition.

Oh yeah, in NYC; sub, grinder, hero, hoagie, wedge. Just make the fucking sandwich, ok sport?

Wait a minute. Sub? Hero? Don't bother ordering until you speak English and say 'hoagie'.

Ha ha. I remember when people used to speak English. Thems was the day.

The roll makes the difference. In and near Philly, you get a hoagie. That's meat and/or cheese on a HOAGIE roll, with various condiments included - all or any of lettuce, tomato, hot or mild peppers, pickles, mayo, oil, onions, etc. A hoagie roll is slightly crispy on the outside and soft and moist on the inside, and shaped like a large hotdog roll. I've been many places around the country, and rolls just don't cut it. It's like the difference between a pita and a tortilla.

I am sooo hungry. Subway or Penn Station? Or, Quizno's...nah, I hate Quizno's.

Do you all have Penn Stations? Those are some good sandwiches.

Quizno's Sucks!

I've always thought it was "jy row".....now I know better.

My fav is Montreal Smoked Meat on rye, or Pastrami on rye. Mustard.

Warm and juicy. mmmmmmm.....

Are we talking about the Mario's on Wilson Blvd. in Arlington? I used to go there a lot when I first moved to DC (I stayed with a friend in Arlington for a month before Rhoda and I got an apartment in PG County, MD). I remember the first sandwich I got from there: a foot-long ham, egg and cheese hoagie (I think that's what it was called). It was like $9 and sooooo worth it. Their pizza kicked ass too.

Here in St. Louis, sandwiches are sometimes called Poor Boys, though they are nothing like the New Orleans variety. Other than that, we just call 'em sandwiches.

Sorry...I love some of the chains: Quizno's, Subway, Blimpie. Don't like Penn Station though. And I get irritated when I see a place with a "Philly" sandwich, because I know better.

And it's (yee-roh). I have two relatively new Mediterranean restaurants near my house...both have excellent gyros. *drools*

A sandwich to me is something served betwixt two slices of bread! And then it is described by its contents. Wafer thin rare beef, horseradish sauce, shredded lettuce on hand sliced granary bread. Perfect.

Anything else is described by the type of roll used - baguette, cob, bap, ciabatta, panini, cheese topped roll etc etc.

Where I have seen anything described as a sub here it tends to be long and white like a hot dog roll - though with a softer top and the same width all the way down - usually dusted with maize.

We have a place called Po'Boys, but it sells the same mix as everyone else. Although I go there sometimes and have my own creation of Stilton, hot bacon and jalapeno peppers in a French stick, because it's the only place with all the ingredients.

Our sandwiches aren't as exciting as yours :( My current favourite at my local deli is even called a New Yorker. Sigh. But at least it's on a proper Jewish style bagel. We now get so-called "New York style" bagels in the supermarkets. Not sure if they are anything like the bagels in New York (didn't have one while I was there) but they certainly aren't anything like the bagels I've eaten from Jewish bakeries or down Brick Lane in London.

Ick. I'll go open faced on that one. ;)

Only in Philadelphia is a grinder a hot hoagie. In New England, it's a cold one.

This however, leads to the inevitable hoagie vs. sub argument, and how one is not like the other. The hoagie is unique in the long sandwich world.

And of course there's the Zep, only available in and around Norristown.

My favorite sandwich is currently chicken salad club, followed closely by peanut butter and bacon.

No, my cardiologist doesn't have anything to say about that. I don't have a cardiologist. That way he can't yell at me.

I agree about the so-called Philly Steak Sammiches found anywhere else in the country. Minit steaks on a torpedo roll with american cheese, fried onions and peppers. Blech. I come home specifically for a fix of the real thing.

One time I even brought one all the way to Florida so as to educate the local Philly Cheesesteak Factory on how to make the real deal. To their credit, their sandwiches got better but nothing touches the real thing. It's the Amoroso's roll I think. Or is it the one from the Conshi Bakery? I always forget. Wiz rocks on a steak sandwich!

Brian

You know what I miss? Braunschweiger and cheese on white bread with a big hunk of Velveeta, slathered with Miracle Whip.

I could have saved a lot of time if I'd just run those things through a blender and injected them directly into my heart.

No one in Kansas City knows how to make a proper Philly Cheesesteak.

Pete's people are from Buffalo so I need to mention Beef on Wick. I couldn't find a link to Wertzberger Hoff where we go when we're in the area.

That is such a horrible visual that I'm going to try to remember that when I want to go on a Big Mac binge. Which is more often than you might think.

Uhhhh....
 

Shit Sandwich:p

April made breakfast this morning: Canadian bacon, eggs and American cheese on Grands biscuits...delicious!

The BEST summertime sando is the BLT ,
Bacon ,
Lettus ,
and Tomato , ( best if you have grown them your self !!)
a little mayo on some good grainy wheat bread .

Simple and OHHH so GOOD !!!!!

I've been on a cuke sandwich jag for a few weeks, the 'maters are late this year.

My dad used to have two favorites, both on rye with caraway:
bacon and peanut butter (actually pretty damn good)
and tomato, sardine, and american cheese.

Of course, liverwurst and mustard, also on seeded rye.

Muffallatta.
A real one with the olive dressing (I used to make them for a Cajun shop in college when I cooked there with my own dressing recipe)

Pangloss.

I love you.

No really. I do.

Love, Exciting and New. Climb aboard, were expecting....
 

I love me to!

Love is easy at....3:49 AM!!!! WTF!!:eek:

i like panini...

Lox and cream cheese on a whole wheat bagel with red onions and lettuce.

The ultimate sandwich, and healthy too!

And now, as punishment for taking myself so seriously on my first post, all attack the noob.

No, I'm not a masochist, only when I truly deserve it.

Dried beef or turkey or bologna with colby cheese on wheat. I'm so easy, sandwich-wise!

Welcome to the Cellar.

WHAT! No capers!

Never tasted one to be honest, and if I did, I didn't know it was one <guilty grin>

We buy capers by the gallon through our coop. Capers go in everything.

Hijinks, not so much.

I'm kinder: "Gye-ros are made by Sperry. Yeerows by Alex Papadopoulos, Demitrios Hyppopotamos, and the other guys on the swing shift."

"Marathon" brand gyros meat -- shouldn't they have run, like, farther or faster?

Capers look like little green garbanzos and give that lightly vinegary note to pasta puttanesca.

Which has no business being in a sandwich.

Cheese and chutney are more than alliterative, they are good between bread slices. It has to be a Major Grey type bottled chutney, though, all mango-ey.

And it's hard to find a vegetarian hippie sandwich outside the home any more: earnest, wholegrain bread, a thick slice of Muenster, alfalfa sprouts, slice of tomato, maybe some mustard and leaf lettuce.

I am not much of a sandwhich eater but when I do it right I like
it is best with cucumbers, cream cheese, avos and sprouts. Meat is optional. It can be in peta bread, wraps, sourdough or rye.

My favorite at subway is the sweet onion chicken teriyaki.

My favorite sandwich changes almost daily. Today, it was a version of a Roast Beef Special--rare, cold roast beef and crispy coleslaw on marble rye. A real Special also has Russian dressing, but it's overkill, with the mayonnaise in the cole slaw already.

I have to say Au contraire in the case of Tuna fish sandwiches. Capers and or relish can send a tuna sandwich into a new realm of yumminess.

Assuming you eat tuna.

My favorite is an open-faced Frankenstein monster:
Seeded rye, toasted, then buttered.
Thinly sliced onion.
Havarti cheese (dill optional)
Thick slice of ripe tomato.
A ladle-full of chole (indian chick-pea and tomato curry).
A sprig of cilantro.

Eat with a knife and fork. :yum:

ONE of my favs....
Lightly toasted bread. Mayo. Thinly sliced cucumbers splashed with cider vinegar. Salt & pepper. Don't laugh. Try it.

Lately the simplicity of the Chick-Fil-A Sandwich, no pickle, has been a fine comfort food. Even if there were not a Chick-Fil-A with a drive thru across the street from the nursing home, I would be scoring at least one of these bad boys a week, except on Sundays.

Yep. One of the few (that I know of) that refuse to do business on the 'Sabbath'.

Foot, yeah! It was the pasta puttanesca I was saying had no business being in a sandwich, not the capers per se. You want to eat pasta off a plate. It's thin-sliced thingies and spreadables you put between slices of bread for the Earl of Sandwich experience.

Another sandwich, this one hot: Using an electric griddle, make a cheese sandwich to which is added both peanut butter (Creamy or chunky, your choice. I like chunky.) and sweet green relish, though dill pickle relish is okay. To some, this sounds utterly dreadful, to others, just like Mom used to make. If you're not quite brave enough for relish, leave it off until the urge takes you.

I'm not brave enough to add peanut butter to cheese ... the hell with the relish.

A hot Spaniard, me and my wife.

Brought my own sandwich fixings in today - lovely simple soft white sub, wafer thin turkey ham & whole grain mustard.

Trouble is, the fixings are in the fridge ready for tomorrow.... have to be strong and not start gobbling them down this afternoon.

At my parents last week I had hand-sliced granary bread with cold roast lamb, mint jelly and sliced red onions. Gorgeous. Even if the lamb was in chunks due to my inability to carve properly.