Don't you just love a great sandwich? I think it is the most satisfying lunch food and a complete and easy meal. The other day, I was in a local sandwich shop, and I couldn't believe the variety of choices. While I was waiting, I observed a sandwich being made. It had everything in the shop on it. On top of that, it was toasted and cheese was melted on top. It was huge, and I'm not sure how that person was going to eat it. I hope he had some help. I'm not that adventurous. I usually order turkey, lettuce, tomato and onion with a little mayo and dressing on the side. Sometimes I add a slice of cheese. I know ... boring.
The submarine sandwich is one of those interesting types of food that every city claims as its own invention. The long sandwich featuring layers of meat and cheese on a crusty Italian roll or French bread goes by a variety of names. In New England and in California, it is often called a grinder. New York City knows it as a hero. In Philadelphia and southern New Jersey, the sandwich is called a hoagie. Miami uses the name Cuban sandwich. Along the Gulf Coast, the same sandwich is often called a Po'boy.
The po'boy, the great submarine sandwich of Louisiana, was invented by kindhearted brothers who wanted to feed striking streetcar drivers. It's likely the original po'boy consisted of french fries and beef gravy on long rolls.
One possible origin of the submarine sandwich is that it was invented in Brunswick, Ga. during World War II. Apparently, the town was producing about four submarine ships each month.
The construction workers were too busy to stop for lunch, so a few different local shops invented and began delivering “submarine sandwiches” to them.
After the war ended, about 16,000 contract workers left Brunswick, spreading the new sandwich throughout America.
The hoagie was invented earlier. The most widely accepted story centers on an area of Philadelphia, known as Hog Island, which was home to a shipyard during World War I. The Italian immigrants working there would bring giant sandwiches made with cold cuts, spices, oil, lettuce, tomatoes, onions, and peppers for their lunches. These workers were nicknamed “hoggies.” Over the years, the name was attached to the sandwiches and became hoagies.
Whatever their origin, they are delicious. The sub as we know it today has gone mainstream. There are sandwich restaurants and sub shops everywhere. There are national chains and so the same sandwiches are available coast to coast. The varieties are endless.
I think the next time I order, I'm going to live dangerously ... maybe a few sweet peppers.
I have included two recipes. One is for a vegetarian submarine sandwich. The other is for the original Italian submarine. Enjoy.
This column has been a collaborative effort between Auburn natives chef Max Hitchcock and his mother, Susan Silverman. They can be reached at Birdscapes@adelphia.net
Italian Deli Submarine Sandwich
This is an authentic Italian deli submarine sandwich, try to use the best quality coldcuts and a fresh crusty loaf french or Italian bread. You can adjust the amounts of the ingredients to taste or add your own favorites.
Makes 3-4 servings
1 loaf unsliced bread
1/4 cup mayonnaise
2 ripe firm tomatoes, thinly sliced
5 ounces proscuitto thinly sliced
6 ounces salami (hard or Genoa)
Sliced cheese to taste, cheddar or provolone
Sliced dill pickle
Shredded iceberg lettuce
Fresh ground black pepper
1/4 cup Italian dressing or vinaigrette (your favorite)
Hot or sweet pickled peppers
Slice the loaf of bread in half lengthwise. Spread both sides with mayo or salad dressing. Layer the bottom half of bread starting with sliced tomatoes, then prosciutto, then salami, then cheddar slices, then ham, then provolone cheese slices and then sliced dill pickles. Top with shredded lettuce then sprinkle with black pepper. Top with the pickled peppers. Spoon the Italian vinaigrette over the filling. Cover with the other top half of bread. Press down firmly with your hand. Slice as desired.
Vegetable Submarine Sandwich
Filling:
2 cups sliced mushrooms
1 cup each sliced red pepper, red onion rings and sliced zucchini
1 cup broccoli florets
2 tablespoons chopped fresh basil or 3/4 teaspoon dried basil
1 fresh loaf Italian bread, unsliced
2 teaspoons olive oil
1/8 teaspoon garlic powder
1/2 cup shredded Swiss cheese
Honey mustard sauce
1/4 cup chicken broth
1 clove garlic, minced
2 tablespoons honey
1 tablespoon each Dijon mustard and tomato paste]
1/2 teaspoon dried oregano
1/4 teaspoon black pepper
Spray a large skillet with non-stick spray. Add mushrooms, red peppers, onions, zucchini, broccoli and basil. Cook over med-high heat, stirring often until veggies are tender-crisp, about 6-7 minutes. Remove from heat and drain any liquid. Set aside.
To prepare honey-mustard sauce, combine all ingredients in a small pan. Cook over med-high heat until mixture is thick and bubbly, about 2-3 minutes. Remove from heat. Set aside.
Using a sharp bread knife, slice loaf lengthwise into 2 pieces, 1/3 of the way down so the top piece is smaller than the bottom piece. Pick out some of the bread from the bottom piece to create a partially hollowed-out boat. About a half inch deep.
Combine olive oil with garlic powder. Using a pastry brush, brush cut sides of the top and bottom pieces with oil. Sprinkle bottom piece with half the cheese. Spread veggies evenly over the cheese. Spoon sauce over the veggies. Top with remaining cheese. Cover with top loaf and wrap completely in tin foil.
Bake at 350 degrees for 20 minutes. Remove from foil and let stand 2-3 minutes before cutting. Slice loaf crosswise into six large pieces, then cut each piece in half crosswise. Serve immediately.
The po'boy, the great submarine sandwich of Louisiana, was invented by kindhearted brothers who wanted to feed striking streetcar drivers. It's likely the original po'boy consisted of french fries and beef gravy on long rolls.
One possible origin of the submarine sandwich is that it was invented in Brunswick, Ga. during World War II. Apparently, the town was producing about four submarine ships each month.
The construction workers were too busy to stop for lunch, so a few different local shops invented and began delivering “submarine sandwiches” to them.
After the war ended, about 16,000 contract workers left Brunswick, spreading the new sandwich throughout America.
The hoagie was invented earlier. The most widely accepted story centers on an area of Philadelphia, known as Hog Island, which was home to a shipyard during World War I. The Italian immigrants working there would bring giant sandwiches made with cold cuts, spices, oil, lettuce, tomatoes, onions, and peppers for their lunches. These workers were nicknamed “hoggies.” Over the years, the name was attached to the sandwiches and became hoagies.
Whatever their origin, they are delicious. The sub as we know it today has gone mainstream. There are sandwich restaurants and sub shops everywhere. There are national chains and so the same sandwiches are available coast to coast. The varieties are endless.
I think the next time I order, I'm going to live dangerously ... maybe a few sweet peppers.
I have included two recipes. One is for a vegetarian submarine sandwich. The other is for the original Italian submarine. Enjoy.
This column has been a collaborative effort between Auburn natives chef Max Hitchcock and his mother, Susan Silverman. They can be reached at Birdscapes@adelphia.net
Italian Deli Submarine Sandwich
This is an authentic Italian deli submarine sandwich, try to use the best quality coldcuts and a fresh crusty loaf french or Italian bread. You can adjust the amounts of the ingredients to taste or add your own favorites.
Makes 3-4 servings
1 loaf unsliced bread
1/4 cup mayonnaise
2 ripe firm tomatoes, thinly sliced
5 ounces proscuitto thinly sliced
6 ounces salami (hard or Genoa)
Sliced cheese to taste, cheddar or provolone
Sliced dill pickle
Shredded iceberg lettuce
Fresh ground black pepper
1/4 cup Italian dressing or vinaigrette (your favorite)
Hot or sweet pickled peppers
Slice the loaf of bread in half lengthwise. Spread both sides with mayo or salad dressing. Layer the bottom half of bread starting with sliced tomatoes, then prosciutto, then salami, then cheddar slices, then ham, then provolone cheese slices and then sliced dill pickles. Top with shredded lettuce then sprinkle with black pepper. Top with the pickled peppers. Spoon the Italian vinaigrette over the filling. Cover with the other top half of bread. Press down firmly with your hand. Slice as desired.
Vegetable Submarine Sandwich
Filling:
2 cups sliced mushrooms
1 cup each sliced red pepper, red onion rings and sliced zucchini
1 cup broccoli florets
2 tablespoons chopped fresh basil or 3/4 teaspoon dried basil
1 fresh loaf Italian bread, unsliced
2 teaspoons olive oil
1/8 teaspoon garlic powder
1/2 cup shredded Swiss cheese
Honey mustard sauce
1/4 cup chicken broth
1 clove garlic, minced
2 tablespoons honey
1 tablespoon each Dijon mustard and tomato paste]
1/2 teaspoon dried oregano
1/4 teaspoon black pepper
Spray a large skillet with non-stick spray. Add mushrooms, red peppers, onions, zucchini, broccoli and basil. Cook over med-high heat, stirring often until veggies are tender-crisp, about 6-7 minutes. Remove from heat and drain any liquid. Set aside.
To prepare honey-mustard sauce, combine all ingredients in a small pan. Cook over med-high heat until mixture is thick and bubbly, about 2-3 minutes. Remove from heat. Set aside.
Using a sharp bread knife, slice loaf lengthwise into 2 pieces, 1/3 of the way down so the top piece is smaller than the bottom piece. Pick out some of the bread from the bottom piece to create a partially hollowed-out boat. About a half inch deep.
Combine olive oil with garlic powder. Using a pastry brush, brush cut sides of the top and bottom pieces with oil. Sprinkle bottom piece with half the cheese. Spread veggies evenly over the cheese. Spoon sauce over the veggies. Top with remaining cheese. Cover with top loaf and wrap completely in tin foil.
Bake at 350 degrees for 20 minutes. Remove from foil and let stand 2-3 minutes before cutting. Slice loaf crosswise into six large pieces, then cut each piece in half crosswise. Serve immediately.