Submarine sandwich consists of a long, split bread roll, filled with numerous ingredients such as meats, cheeses, sauces, vegetables, and seasonings. Depending on the regional variety, the sandwich is called differently throughout the United States.
In the Midwest and California, it's grinder, in New York and Northern New Jersey, it's hero, in Delaware, it's sub, and in Baltimore, South Jersey, and Philadelphia, it's called a hoagie. Around New Orleans, it's known as po'boy, and in Maine, it's Italian sandwich, even if it has nothing to do with Italy.
VARIATIONS OF Submarine Sandwich
MOST ICONIC Submarine Sandwich
A fat sandwich is a submarine-style sandwich variety that is characterized by being overstuffed with calorie-laden, fatty, fried ingredients such as gyro meat, chicken strips, fries, and mozzarella sticks. These supersized sandwiches originated at Rutgers University in New Brunswick, New Jersey, where they were originally served out of so-called Grease Trucks which were lined up on College Avenue, satiating the hunger of numerous students, mostly after a night of heavy drinking.
It is believed that the first fat sandwich was invented in 1979 and was called the Fat Cat, consisting of a cheeseburger topped with french fries. Today, there are a number of variations including the Fat Darrell, the Fat Knight, the Fat Elvis, the Fat Lady, and the Fat Romano.
MOST ICONIC Fat Sandwich
MAIN INGREDIENTS
Blueberry muffins are one of the most common dessert staples found in the United States. This sweet and soft cake is a variety of the plain muffin, a baked product originating from the United Kingdom, which became popular in the 18th century. Even though it is not clear when the now-famous blueberry muffin originated, it is probable it was a product of adaptation, when the plain muffin was combined with the authentic North American wild blueberries.
Further development of the blueberry muffin continued in 1916 when the tangy wild blueberries were cultivated. The first cultivated crop was grown in New Jersey, by Elisabeth White and Fredric Coville, who managed to produce plump and sweet blueberries, which then continued their path in becoming the American favorite.