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Submarine Sandwich
(Grinder, Hero, Sub, Hoagie, Italian, Po'boy, Wedge)
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.
However, the submarine sandwich originated in the Italian-American communities in the United States in the late 19th century, called a sub because it looked like a submarine. Today, submarine sandwiches are known worldwide due to the rise of large chain restaurants and the fast food industry.
Submarine Sandwich Authentic recipe
PREP 10min
COOK 15min
READY IN 25min
The following recipe is for a Gatsby sandwich consisting of an Italian roll stuffed with fried boloney, thick-cut French fries, piri-piri sauce, ketchup, and shredded iceberg lettuce. You can stay faithful to this version or modify the ingredients to fit your taste, but to qualify as a Gatsby, make sure you don't exclude the fries and the hot sauce.
WHERE TO EAT The best Submarine Sandwich in the world (according to food experts)
1
Recommended by Food & Wine and 14 other food critics.
"Tucked on the corner of 8th and Dickinson in South Philly is Cosmi's Deli, known for some of the tastiest hoagies and cheesesteaks in all of Philadelphia."
2
Recommended by Serious Eats and 12 other food critics.
"One of the best known hoagie chains in the Philadelphia area, Primo's is also one of the few if not only chain that makes hoagies on real, crusty seeded Italian bread. Their specialty sandwiches are super minimalist: no lettuce, tomato or onion unless you ask."
3
Recommended by Robyn Lee and 11 other food critics.
"So how does it taste if you're not drunk or high as a kite? As someone who doesn't drink or smoke, I say it tastes damn good. That's what I expected from a sandwich that combines three of my favorite junk foods."
4
Recommended by Serious Eats and 8 other food critics.
"10 Amazing Hoagies You Should Eat: Carmen's - Their Sicilian includes hot capicola, prosciutto, soppresatta, crumbled provolone, roasted peppers, tomatoes and onions (but no lettuce) on incredible non-seeded, just soft enough bread from Del Buono that brought to mind White House Subs in Atlantic City. Sort of the best of both worlds, you've got your high quality meats, but not as overpowering and dry as some; on softer bread still sturdy enough to hold together the massive pile of meat."
5
Recommended by Serious Eats and 7 other food critics.
"As well as carrying a fantastic selection of imports ranging from aged balsamic to Brioschi, an Italian antacid that works like no other, Pastifico is packed at lunchtime thanks to their spectacular hoagies. The Classic Italian fills a loaf of Abruzzi Brick Oven Bakery bread with top notch slices of prosciutto, Genoa salami, mortadella, capicola, and provolone."
6
Recommended by Serious Eats and 6 other food critics.
"While the deli sandwiches here reach Carnegie Deli heights and are nothing to scoff at, the Jewish Hoagie is where it's at. The Amoroso roll that barely houses this splitting at the seams masterpiece is piled high with corned beef, peppery pastrami, spiced beef (according to the owners, only available at Koch's), tangy kosher salami, American cheese, shredded iceberg, tomatoes, and pickled banana peppers that lend enough acid to cut through this salty, meaty gargantuan hoagie."
7
Recommended by Annie Daly and 11 other food critics.
"What's not to love about the 'phat lady'? It's a cheesesteak with fries and mozzarella sticks on it!"
8
Recommended by Dan Myers and 5 other food critics.
"Fink’s is one of the few hoagie shops in town that doesn’t add lettuce, tomato, or onions unless you ask for them, but they can be forgiven, because these hoagies are creative and delicious. Fink’s prides itself on being “the king of gourmet hoagies,” and these are gourmet indeed."
9
Recommended by Dan Myers and 4 other food critics.
"The selection is mind-blowing, but if you head for the hoagies, you really can’t go wrong. Opt for the Italian, with soppressata, capicola, Genoa salami, prosciutto, provolone, and lettuce, and you’ll be in hoagie heaven."
10
Recommended by Eater and 5 other food critics.
"While you can pick one up at any local “takeaway,” as fast food joints are called around here, the version at Mariam’s Kitchen’s is especially beloved."
