Submarine sandwich

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Quizno's submarine sandwich

A submarine sandwich or sub is any of various sandwiches made on a long roll (usually up to 12" long by 3 " wide) or baguette (called "French bread" or a "submarine roll" in the U.S.), so called because of its shape. The contents typically include meat, cheese, lettuce, tomato, and various condiments, sauces or dressings.

The term is believed by some to have originated in a restaurant in Scollay Square in Boston, Massachusetts at the beginning of World War II ^[1]. 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.^[2]

One legend credits Paul D'Amico of Wakefield, Massachusetts of coining the term in 1928 while working in the Canto family's grocery store. The Canto's grocery store, with D'Amico as a partner, switched over completely to a "sub shop" named "Toody's" in 1945 and is the oldest and longest continually operating submarine sandwich shop in the United States. The "submarine sandwich" as coined by D'Amico originated from the way the sandwich was opened at the top, like a submarine. Paul D'Amico still lives around the corner from Toody's today (Toody's closed but has now reopened down the street from its original location).

Another legend 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.^[3] In 1910 Mr. Conti started Dominic Conti's Grocery Store in Paterson, NJ. 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).

During World War II, the sandwiches were served by the thousands to soldiers at the submarine base in Groton, Connecticut which cemented the legend that the sandwiches originated in Groton.^{[citation needed]}

[edit] Regional names and variations

In Canada, the sandwich is almost universally referred to as "a sub", or "submarine sandwich" (sometimes "sous-marin" in Quebec and francophone regions of the country). Witness the names of the popular chains: Mr. Sub, (known as Mr. Submarine from its inception in 1968, changing its name in 1990), Subway, and Quizno's Subs. Occasionally other terms of reference appear on restaurant menus, but these generally describe a specific sandwich (e.g., Philly cheesesteak).

In the United States, the terms "submarine" and "sub" are widespread^[4], but there are also many regional names for the sandwich, especially in the northeast part of the country:

Cosmo — North Central Pennsylvania in and around Williamsport — an oven-toasted sub.
Grinder — Midwest, New England**, Fairfield County, Connecticut. Riverside, CA. Also, a hot hoagie may be referred to as a Grinder in Eastern Pennsylvania. In Massachusetts, a grinder is generally considered to be a sandwich which includes sliced vegetables and shredded lettuce (if desired) and is heated in the oven after preparation, while a true submarine or sub is never toasted and generally includes chopped vegetables.
Hero — Downstate New York, North Jersey and the Eastern United States
Hoagie — Philadelphia, South Jersey, Pittsburgh.
Sub - Delaware, New England, New Jersey, Detroit and Baltimore **The Sub Sandwich was introduced to the Detroit area by Raymond Nemeckay, who owned Ray's Deli on East Warren on Detroit's east side
Poor boy or Po' boy — Gulf Coast, especially around New Orleans
Spuckie — Boston, Massachusetts (used particularly in Italian immigrant neighborhoods)
Wedge — Prevalent in Yonkers, parts of the Bronx, and other sections of Westchester County, Rockland County, Putnam County and Dutchess County in New York. It was widely believed in Yonkers, that the term “wedge” came from a truncation of the word “sandwich” as pronounced by the wife of Frank Landy, who owned the legendary Landy’s Deli in Yonkers, New York. The deli was well-known throughout Yonkers as well as the north Bronx and neighboring cities and towns in Westchester County. It was not uncommon to see a lunch-time line of people from all different walks of life, stretching down the street, waiting to get a Landy’s wedge. The Landy’s were Italian-American immigrants and Mrs. Landy would pronounce “sandwich” as “san-wedge” with her Italian accent. Eventually the term just became “wedge” (ie. hot capicola and Provolone wedge). Rapper DMX, who grew up in Yonkers, mentions Landy’s deli and their renowned wedges in E.A.R.L.: The Autobiography of DMX:

Zep (likely truncation of zeppelin) — New Jersey; Phoenixville, PA and Norristown, PA.
Italian — Maine, where "Italian" is used regardless of the filling, which is specified separately, as a "ham Italian", "veggie Italian" or "roast beef Italian". A regular Italian is usually a ham Italian, made up of: ham, cheese, onions, olives, green peppers, pickles, and tomatoes. Italians are made to order at most convenience stores and gas stations. A Maine "Italian" is often served on a larger version of the top-loading "New England style" hot dog bun. Amato's, a chain of stores in northern New England, claims to be the originator of the Italian sub. The term is also found in New Jersey.

An Italian sub, Italian combo, or Italian hoagie consists of Italian luncheon meats, typically capicola, prosciutto, and Genoa salami, with provolone, lettuce, tomato, oil, and vinegar. Thinly sliced pepperoni and bologna are sometimes added, and less expensive ham is often substituted for capicola and prosciutto. In some parts of the country, an "Italian Sub" is referred to as an "Assorted Sub" such as in Western New York State.

Other popular sub sandwiches are the meatball sub wtih the Italian tomato gravy and provolone cheese, and the sausage and peppers sub with Italian sausage and sauteed onions and bell peppers.

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, ketchup or tomato sauce. The cheese is usually processed American cheese, 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 (listed by date opened);D'Elia's Grinders-Riverside, CA (1955), Casapulla's Subs (1956), Jersey Mike's Subs (1956), Blimpie Subs (1964), Subway (1965), D'Angelo Sandwich Shops (1967), Mr. Sub (1968), Togo's (1968), Tubby's Submarines (1968), Port of Subs (1972), Sub Station II (1975), Capriotti's Sandwich Shop (1976), Potbelly Sandwich Works (1977), Quiznos Subs (1981), Jimmy John's (1983), Charley's Grilled Subs (1986), Erbert & Gerbert's (1988), Mr. Goodcents (1989), and Firehouse Subs (1994).

In Eastern New England, a grinder is considered the hot variety of a sub, whilst a cold-cut sub is called just that, a sub. In Western Massachusetts, however, both hot and cold are called grinders.