Mini Submarine

Submarine Sandwich

A submarine sandwich, also known as a sub, grinder, hero, hoagie, Italian sandwich, po' boy, wedge, zep, torpedo or roll, is a popular Italian American sandwich that consists of an oblong roll, often of Italian or French bread, split lengthwise either into two pieces or opened in a "V" on one side, and filled with various meats, cheeses, vegetables, spices, and sauces. The sandwich has no apparent generic name, and major US cities have their own names for it. The usage of the several terms varies regionally but not in any pattern, as they have been used variously by the people and enterprises who make and sell them. The terms submarine and sub are widespread and not assignable to any certain region, though many of the localized terms are clustered in the northeast United States, where the most Italian Americans live

The sandwich originated in several different Italian American communities in the Northeastern United States from the late 19th to mid 20th centuries. The popularity of this Italian-American cuisine has grown from its origins in Pennsylvania, New York, New Jersey, and Massachusetts to spread to most parts of the United States, and with the advent of chain restaurants, is now available in many parts of the world. In Europe this would simply be known as a Baguette, or a Ciabatta, named after the type of bread being used. Both types of bread are traditional breads in use in France and Italy for centuries.

Submarine

The use of the term submarine or sub is widespread, and its origin is disputed. One theory is that it originated in a restaurant in Scollay Square in Boston, Massachusetts at the beginning of World War I. The sandwich was created to entice the large numbers of navy servicemen stationed at the Charlestown Navy Yard. The bread was a smaller specially baked baguette intended to resemble the hull of the submarines it was named after.

Another theory suggests the submarine sandwich was brought to the US by Dominic Conti (1874–1954), an Italian immigrant who came to New York in the early 1900s. In 1910 he started Dominic Conti's Grocery Store on Mill Street in Paterson, NJ and named the sandwich after seeing the recovered 1878 submarine called "Holland 1" in the local Paterson museum in 1918. His granddaughter has stated the following: "My grandfather came to this country circa 1895 from Montella, Italy. Around 1910, he started his grocery store, called Dominic Conti's Grocery Store, on Mill Street in Paterson, New Jersey where he was selling the traditional Italian sandwiches. His sandwiches were made from a recipe he brought with him from Italy which consisted of a long crust roll, filled with cold cuts, topped with lettuce, tomatoes, peppers, onions, oil, vinegar, Italian herbs and spices, salt, and pepper. The sandwich started with a layer of cheese and ended with a layer of cheese (this was so the bread wouldn’t get soggy)."[6]


Common recipe

All varieties of this sandwich use an oblong bread roll as opposed to sliced bread.

Submarine sandwich based on a Ciabatta. The traditional sandwich usually includes a variety of Italian luncheon meats, including dry Genoa salami, mortadella, thin sliced pepperoni, capocollo or prosciutto, and provolone cheese served with lettuce, tomato, onions, and peppers with an olive oil dressing. American bologna is sometimes used in place of mortadella and ham is often substituted for capicola, with prosciutto frequently omitted. Many locations that provide catering services also offer very large 3-foot and 6-foot "Giant" sandwiches.

Popularity and availability

From its origins with the Italian American labor force in the Northeast, the sandwich began to show up on the menus of local pizzerias. As time went on and popularity grew small restaurants called Hoagie shops and Sub shops began to open that specialized in the sandwich.

After WWII Italian food grew in popularity in the US and started to become assimilated. This brought the use of other meats to the sandwich including turkey, roast beef, American and Swiss cheese, as well as spreads such as mayonnaise and mustard.

“ "Pizzerias may have been among the first Italian-American eateries, but even at the turn of the century distinctions were clear-cut as to what constituted a true ristorante. To be merely a pizza-maker was to be at the bottom of the culinary and social scale; so many pizzeria owners began offering other dishes, including the hero sandwich (also, depending on the region of the United States, called a 'wedge,' a 'hoagie,' a 'sub,' or a 'grinder') made on a Italian loaf of bread with lots of salami, cheese, and peppers."—America Eats Out, John Mariani [Morrow:New York] 1991 (p. 66) ”

By the late 20th century, due to the rise of large chain restaurants, the sandwich became available in most regions of the US as well as many parts of the world including Africa, Asia, Oceania, the Caribbean, Europe, the Middle East, and South America. Major multi-national chains that serve subs include Subway and Quiznos, with other regional American chains including Charley's Grilled Subs, Blimpie, Jimmy John's, Planet Sub, Potbelly's, Tubby's, Schlotzsky's and D'Angelo Sandwich Shops. The sandwich is also available from several supermarkets and convenience stores.


Hello
i keep having these retro food cravings and as i am speding a lot of time with old fashioned american cookbooks form Betty Crocker and Co i craved a good old submarine sandwich... to my sons pleasure i made som really corny ones tonight..... so here is how i made mine..I made the miniature version today Enjoy Alissa

Miniature Submarien Sandwiches

4 Miniature Baguette
Mortadella
Italian Salami
Italian Ham
Pork Roast slices
Provolone Cheese
Tomato slices
Cucumber Slices
Avocado Slices
Lettuce
Olives filled with pimento, slices
Red Onion, slices
Salt & pepper
Butter

Turn bread top-side down. Make a lengthwise cut down center of loaf from one end to other, being careful not to cut through top side. Spread bread apart carefully; hollow it out, leaving about 1/2-inch thick shell. (The bread removed from the center can be dried and used for bread crumbs).
Spread bottom half with butter. Layer lettuce, salami and tomatoes on buttered bread: season with salt & pepper. Layer cheese, ham,, roast, cucumber and onion, avocado (sprinkle with salt) and top with mortadella and then tomatoes. Spread top half with mustard. Press closs and secure with picks or small skewers. Serve



Hallo
ich habe immer mal wieder so Retro Phasen und beschäftige mich mit Rezepten aus den
50', 60' 70' Jahren der amerikanischen Küche. Schaue mir da gerne die alten Kochbücher mit den kitschigen Bildern an und diese Abbildungen in den klassischen Farben dieser Zeit vermitteln mir ein heimeliges und wohliges Gefühl. Ich kenne diese Bilder auswendig und habe sie oft als Kind angeschaut. Ich verwende besonders gerne die Kuchen und Appetizer Rezepte dieser Bücher aber auch gerne mal den einen oder anderen Braten. Die Angaben damals waren super präzise und es sind alles Schulkochbücher oder Betty Crocker Werke die immer funktionieren. Betty Crocker ist wie bei uns Dr. Oetker. Über die Jahre habe ich auf Flohmärkten und antike Buchhandlungen oder Ebay USA einige sehr alte tolle Kochbücher erstanden.
Heute Abend war mir nach typisch amerikanischen Submarine Sandwiches, zur großen Freude meines Sohnes, wir machen diese ab und zu. Früher habe ich die oft gemacht aus riesigen dicken Baguetts, schön kräftig gefüllt besonders zu WM Fussball Abenden. In den USA wir ein Submarien gerne in der Football Saison serviert.
Es gibt auch sehr elegante Versionen mit Geflügel- oder Hummersalat und toll dekoriert für Parties. Heute habe ich sie so gemacht. Viel Spass damit ~ Alissa

Mini Subarine Sandwiches

4 Baguettebrötchen
Mortadella
Italienische Salami
Italinischer Schinken
Schweinbraten Scheiben
Provolone Käse
Tomaten Scheiben
Gurke Scheiben
Avocado Streifen
Romanosalat
Gefüllte Olivenscheibchen
Rote Zwiebel Scheiben
S&P
Butter

Das Baguette längs Durchschneiden aber nicht komplett - sonder wie einen schmetterling. Leicht auseinanderdrücken und etwas von dem Brot rauspulen.
Die Unterseite (innen) mit Butter bestreichen und mit Salat, Salami und Tomaten belegen. Die Tomaten Salzen und Pfeffern. Nun weiter mit Käse Layer cheese,Schinken, Braten, Gurke, Avocado und Zwiebeln belegen.Die Oberseite innen mit Senf bestreichen auf die Zwiebeln Mortadella, Tomaten und Salat legen. Das Baguett schliessen und mit Spiessen zusammenhalten und anscheiden und in Stücken servieren.