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.
[COLOR="Silver"]mmmm... Hoagie Haven pizza cheesesteak...[/COLOR]:yum:
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 sandwichA grinder is a "hot hoagie", i.e., toasted after it's put together. Done correctly, this is the ideal sandwich.
I'm partial to gyros... pronounced heroes.
I like them better pronounced Euros. I prefer my heros pronounced hoagie.:)
I'm partial to gyros
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.
hopefully glatt knows the wonders of Marios as well!
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.
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.
That's the stuff!
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.
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.
HolyMoly--A HUGE part of my teenhood has been stolen!
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.
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?
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.
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.
Pamela Anderson on top, Selma Hayak on the bottom, and I'm the meat.
Ick. I'll go open faced on that one. ;)
A grinder is a "hot hoagie", i.e., toasted after it's put together. Done correctly, this is the ideal sandwich.
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.
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.
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.
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.
I love me to!
Love is easy at....3:49 AM!!!! WTF!!:eek:
I love me to!
Love is easy at....3:49 AM!!!! WTF!!:eek:
or even at 2:00 amLox 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!
And now, as punishment for taking myself so seriously on my first post, all attack the noob.
Welcome to the Cellar.
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.
WHAT! No capers!
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.
. . .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?"
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.
Capers look like little green garbanzos and give that lightly vinegary note to pasta puttanesca.
Which has no business being in a sandwich.
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.
Warm toasted rye bread with a smearing of peppercorn ranch dressing, peppered turkey breast and some honey ham.. absolutely amazing if eaten while the bread is still warm from the toaster
If I'm buying one...it would be a roast beef au jus from Arby's, or a chicken bacon ranch from Subway...otherwise...turkey, mayo, lettuce, tomato, on wheat...
dang...i'm hungry now.
I used to really love the Lyon's Restaurants take on a French Dip sandwich -- instead of the usual shaved processed beef, it would be hand-sliced roast beef, from well done to rare mixed in the same sandwich, a bit thicker than the shaved. Nice, rich, real flavor. Haven't seen much to beat it anywhere else.
And, relating to the sine qua non of a good dip sandwich, we grammar police have had some effect on the proper usage of au jus in menu copy, though the job is by no means over. About half the time now, menu writers are literate enough to write something like "served au jus" et c'est tout, happily not including a superfluous "with."
And, relating to the sine qua non of a good dip sandwich, we grammar police have had some effect on the proper usage of au jus in menu copy, though the job is by no means over. About half the time now, menu writers are literate enough to write something like "served au jus" et c'est tout, happily not including a superfluous "with."
I worked at a Country Club for a while; they also said
with au jus. Used to drive me buggy.
corned beef special can be tasty.
What makes corned beef "corned?" Do they inject corn into it, or what? It just doesn't even sound good. Where's the pead beef, or the green beaned beef, or brussel sprouted beef? Just wondering!
What makes corned beef "corned?"
Peppercorns, I believe.
Hasd to look it up on wikipedia of course
I didn't realise our corned beef was different to yours!
Or that pastrami was related.
Corned means cured. Usually in a brine solution.
Huh, I take it back, not peppercorns then.
But for the record, my corned beef does always have peppercorns involved in the preparation.
My favourite sandwich is crunchy peanut butter with sliced tomato and salt and pepper. I don't care what sort of bread it's on. Any one will do.
Hasd to look it up on wikipedia of course
I didn't realise our corned beef was different to yours!
Or that pastrami was related.
Thanks for the link. I thought it did have something to due with being infused corn or corn-like substances. I still won't eat it, though.:)
SAMMICH 101 - 1....
Peanut butter + Tomato = :vomitblu:
You should try it capn. I'm sure you'd like it. I know it sounds gross, but it's not. ;)
Huh, I take it back, not peppercorns then.
But for the record, my corned beef does always have peppercorns involved in the preparation.
You GO girl. Ride that peppercorn rocket!
I love corned beef...but not on sandwiches. Usually with mustard sauce. :) And boiled potatoes and cabbage with butter...and carrots and Mmmmmmm....yummy!
Having read corned beef more times last week than in the rest of my life put together, I went shopping on Sunday & bought...... Pastrami.
Well it's nearly subliminal advertising.
Making layered subs this week, from bottom to top (no butter)
Wholegrain mustard
Pastrami
Sliced jalapenos
Mature cheddar (sliced so thin it's practically shaved)
Tomato relish
Lip smackingly good
I love corned beef...but not on sandwiches. Usually with mustard sauce. :) And boiled potatoes and cabbage with butter...and carrots and Mmmmmmm....yummy!
Oh yeaaahhh!!! But with the cabbage, you have to put some crispy bacons bit, corn and them melt some Cream Cheese through it.....i'm so hungry for lunch now.
Anyways, Sandwiches...I'm a big fan of Peanut Butter (Super Crunchy) and Lettuce. My Mum has Peanut Butter and Onion :greenface .
Or I love leftover Spaghetti Bolognaise n Cheese Sandwiches.
My nephews LIVE on Vegemite n Cheese Sangas - everyday.
MMMMmmmmmm....melted cheese.....Mmmmmmmm.....
Peanut butter and bread 'n butter pickles. Try it, you'll like it!
what in the world are bread and butter pickles?
They're sweet, but less than what one would normally call a "sweet pickle." They include onions, peppers and some other spices in the brine.
When I'm lazy I boil a slab of corned beef brisket with peppercorns and bay leaves for an hour, then add sauerkraut. It's just so damn good and salty.
I love:
- open face turkey with gravy (on white bread, of course)
- corned beef on rye with spicy mustard
- roast beef with LTO on italian roll, salt/pepper/oregano, no mayo/oil/vin
my brother use to eat bologna with cheese, mustard, mayo, and peanut butter! How gross does that sound?
I am pretty plain when it comes to sandwiches. I just like a turkey club. White bread, lightly toasted. A little bit of mayo on it (some mustard too if I am feeling adventurous), lettuce, bacon, cheese (american will do), and thinly sliced turkey. Mmmm mmmm good!
my brother use to eat bologna with cheese, mustard, mayo, and peanut butter! How gross does that sound?
Pretty damn gross.
I worked at a Country Club for a while; they also said with au jus. Used to drive me buggy.
Comes of reading it off the can, I'll bet: I've seen the restaurant-supply can on the shelves of the local Smart & Final -- "Au Jus Mix." Aiee, aiee, aiee! Really, am I wrong here? -- is a
little French too much to demand?
Come to think of it, though, a
little French is what led to the chorus of "Lady Marmalade." So -- a
little more French, and put the marmalade in the sandwich!
what in the world are bread and butter pickles?
They're sweet, but less than what one would normally call a "sweet pickle." They include onions, peppers and some other spices in the brine.
They go very well on a hamburger, possibly even better than a slice of (pickled?) beetroot. Compared to regular sweet pickles they have a somewhat buttery note to their flavor, rather like a malolactic fermentation in wine. A lot of the time, I don't bother waiting for the burger and just eat them by themselves.
I remember introducing a New Zealand kid, an exchange student in high school, to dill pickles on hamburgers. He about gagged -- "They're awful!" I tried to tell him about sweet pickles too, but I don't think he believed me.
Now I'm wandering off topic a little, but -- pastrami.
This doesn't go in a sandwich, but for breakfast with fried eggs, it has a piquancy that is unsurpassed.
Turkish pastirma (to be really Turkish take the dot off the I so it looks like a shortened numeral 1): yes, it's the Turkish idea of how to pronounce "pastrami" and it is indeed beef -- marinated, heavily red-peppered and garlicked, and dried. It gets used like some kind of spicy bacon, having a little fat to it. It's zingy, rather bitter, and something of an acquired taste. The first time I had some, I didn't think well of it. The very next Saturday, I was downtown at that restaurant ordering more. I took to finding who sold the stuff, buying a hundred grams or so, sliced, and taking this package to the restaurant to be fried up with the eggs for a hearty breakfast.
I remember introducing a New Zealand kid, an exchange student in high school, to dill pickles on hamburgers. He about gagged -- "They're awful!" I tried to tell him about sweet pickles too, but I don't think he believed me.
Well, they have been know to put slices of beets on theirs.
Well, I'm sure we have those sorts of pickles over here but perhaps by another name. There's a huge variety in deli's etc. Maybe some day I'll stumble across them.
Colby Jack, Cotto salami, with mayo and mustard on hazelnut bread.
de-lish.
Crab Cake Hoagie. I just (unfortunately) found out that this is a regular menu item at a Greek place that delivers to work.
Hi my name's Wolf and I'm powerless over crabcake hoagies...
Something along those lines? I love crab, but am afraid of eating them. Dad had shellfish allergies and I'm leerily leery.
/manchester england
Primanti Bros
Yummy!! The keilbasa is the best.
Here is the
home page that has all the combinations (look at the city menu), but I thought the picture above was cool
Crystal Beer Parlor in Savannah has oyster sammiches. Fried oysters, tartar, lightly toasted bread.... yummy.
Well, I'm sure we have those sorts of pickles over here but perhaps by another name. There's a huge variety in deli's etc. Maybe some day I'll stumble across them.
The experience is probably worth talking to the deli counterperson and describing these "things the Americans call bread-and-butter pickles." A sweet cucumber pickle, faint buttery note to its flavor, rather a yellow color to the pickle rather than the relish green color of most kinds of pickle.
Did anyone ever find out if Steve Irwin really liked pickles? We're, like, having to fall back on memories of Paul Hogan and whichever film Russel Crowe is in this year...
I seem to have deprived Russell of an L. Quite unintentional.
