Cooking Stuff

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Sandwich Shop Style Italian Sub

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  • Salami
  • Mortadella
  • Capicola
  • Provolone
  • Toppings: olive oil, vinegar, salt, pepper, hots, tomatoes, pickles, lettuce, onion, peperoncini or anything you want really

Layer everything in a sub roll, top with what you like. Eat.

——————————————————-

Oh man, where to begin. Well, probably with an explanation of this for those who are in the dark. In the Northeast, especially Boston and it’s surroundings, we have sub shops. I know other places have them too, but from what I’ve seen they’re a very different animal. Everyone I know who has gotten a sub outside of New England has been disappointed, to say the least. Maybe it’s just cultural, we’re used to things being a certain way so when they aren’t we don’t like it. Or maybe it’s just that you have to be from around here to make a decent sub. I don’t know, these are deep, heady questions and I’m a simple man. What I do know is that if you get an Italian and it has regular ham and/or bologna you’re legally allowed to throw a hissy fit of epic proportions. It’s true, I read it somewhere once. Fortunately I am here to guide all you non-New Englanders in the ways of subs. So let’s do this.

First, bread.

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Can’t have a sub without bread. Traditionally an Italian should be on Italian bread, but the grocery store I go to only had these enormous loaves and I didn’t want to deal with it. Besides, lots of sub shops use french bread or soft sub rolls and it’s really just as tasty. Next, hots (hot pepper relish), onions and pickles for me.

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You can put whatever you like on, of course, it’s your sandwich, don’t let anyone tell you otherwise. Now, provolone.

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Because it’s awesome and Italian, which is the theme we have going on here. Next, meats.

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Like I mentioned before, regular ham and bologna have no place in an Italian.

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If you want those then go nuts and make a sub with them, but it’s an American. They’re also awesome, but it’s a different sandwich.

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Salami, capicola and mortadella. I like hot capicola, myself, but you can use sweet if you’re into that. Now it’s just some lettuce (I used salad from a bag, more nutrients that way) and anything else your little heart desires.

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And that’s it, it’s time to take a bite, close your eyes and pretend you’re in a North End sub shop with someone named Gino yelling orders at a guy in the back who doesn’t speak any English. 291Pissah.

 

 

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Filed under: cold cuts, sandwich

5 Responses

  1. marguerite says:

    wicked pissah!!! but i like my pickles cut into little chunks way bettah than slices….

  2. marguerite says:

    And hoagie (sub) shops in Pittsburgh always want to heat/toast your Italian hoagie (sub)…. they WILL give you a hard time when you ask for an Italian ‘sub’… and then when you politely decline heating it… they think you’re from another planet…

  3. Cooking Stuff says:

    I prefer chopped pickles too, but didn’t feel like going through the mess/hassle. Toasted italian subs? That seems… wrong.

  4. BOB!! you’re alive
    and blogging!
    lol
    good to see you again buddy!

  5. Cooking Stuff says:

    Hi Dawn! I am alive and blogging. Heh. Trying to get back in the saddle, I’ve missed it.

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