SUB SANDWICH RECIPE
How to make a 1-1/2 foot Sub - Bocadillo
Submarine Deluxe Sandwich.
How to heat them.
1 loaf of Crusty French Baguette Bread, Bakery Fresh about 18" long loaf
1 ripe tomato, hot house or beef steak, thin sliced
½ lb Roast beef, sliced thin at a deli counter
9 slices pepperoni, sandwich style sliced extra thin at a deli counter. Let meat reach room temperature.
3-4 strips of fried bacon,
3 tablespoons Real Mayonnaise
1 tablespoon creamy horseradish sauce
1 tablespoon dill relish
5 slices of American cheese, melted and mixed with 1 tablespoon butter and 1/4 teaspoon water or use 3 tablespoons Kraft Cheez Whiz at room temperature
Cut bread load in half Lengthwise (horizontally.)
If not using Cheez Whiz; Melt cheese slices with water and butter in a microwave oven at about 30% power, mix, spread on bottom half of bread loaf like buttering toast.
Lay fried bacon strips, edge to edge lengthways along the center of bread.
Add 1/4 cup water to a frying pan and add a pinch of salt. Set heat to medium low, when water starts to steam add the roast beef and cook only long enough to heat it and until any pink is gone.
Drain off all water well and spread warm roast beef along the bread over the bacon.
Place 8-9 slices pepperoni over the roast beef.
Place 8 thin slices of tomato over the pepperoni.
Add leaf lettuce.
Mix mayonnaise with the dill relish and creamy horseradish sauce and spread it on the top half of the inside of bread.
Place top half over sandwich and cut loaf into 6 sections.
Serve cold or remove lettuce, place sandwich on a baking sheet or piece of tinfoil and toast the prepared sub-sandwiches in a 400-F, 200-C preheated oven for 11-12 minutes. Add the lettuce back after heating.
Variations; In place of roast beef use slices of ham or chicken breast or turkey breast or corned beef sliced fresh at a Deli Counter
Sub Sandwiches Names
Bomb — New England,
Bomber — New Jersey
Grinder — New England
Hero — New York,
Northern New Jersey and the Eastern United States
Hoagie — Philadelphia and environs, including South Jersey
Italian — New Jersey, Maine, Maryland
Poor boy or Po' boy — Gulf Coast, especially around New Orleans
Spuckie — Boston, Massachusetts
Torpedo — New Jersey
Wedge — New Jersey and Westchester and Rockland Counties in New York
Zep (for zeppelin) — New Jersey
In South Florida, the Cuban sandwich is typically a Roast pork, ham and sometimes Salami on pressed Cuban bread.
An Italian sub, Italian combo, or Italian hoagie consists of Italian luncheon meats, typically Capicola, Prosciutto, and Genoa Salami, with Provolone cheese, lettuce, tomato, oil, and vinegar. Thinly sliced Pepperoni and Bologna are sometimes added, and less expensive Ham is often substituted for Capicola and Prosciutto. Subway refers to its Italian sub as a B.M.T.
A cheesesteak or steak and cheese is grilled sliced steak with melted cheese on a submarine roll. Common local variations include grilled onions, peppers, lettuce, tomato, and sometimes mayonnaise. The cheese is usually American, cheddar, provolone, or Cheez Whiz. Cheesesteaks are strongly associated with the Philadelphia area, while "steak and cheese" is more often heard elsewhere.
Submarine sandwiches are sold by delicatessens and a number of fast-food restaurants and chains, including Jersey Mike's Subs, D' Angelo Sandwich Shop, Subway, Quizno's, Mr. Sub, Blimpie, Port of Subs, Sub Shop and Schlotzsky's.