Submarine Sandwich....

[Jack_Batty]

Or just known as subs, in the US. I really miss a good sub from Jimmy John’s or Jersey Mike’s. Hell, I would even gladly eat a Subway sandwich if there was one local. I heard there once was, but I guess it closed down. So, that brings me to my question. Where can I get a good sub sandwich or as similar to it as possible? I tried the sandwiches at Bee’s, and they are alright, but they just don’t scratch the itch. Any recommendations? Thanks in advance.

[m_right]

Subway is a far cry from a real Jersey style sub. No loss there. I gave them many chances. If a person has never had a real sub they aren't too bad.

[Jack_Batty]

Subway is a far cry from a real Jersey style sub. No loss there. I gave them many chances. If a person has never had a real sub they aren't too bad.

No kidding. East coast food in general...phenomenal. This past summer I rented a car and drove from Virginia Beach all the way up to Maine. Ate some food I will not soon forget. I would love to find a place in Hua Hin that could serve up sandwiches like I had in Philly and Boston. And you’re right about Subway, definitely not close to a real Jersey sub, but close enough for me at this point. Heavy on the vinegar and oil!

[migrant]

To me the secret is in the bread. Fillings are easy, getting the bread right hard. I used to live in Maine and the sub bread all around the northeast was fantastic. Haven't eaten at a subway since!!

I've no answer to your question but if you find something good please share

[pharvey]

To me the secret is in the bread.

Couldn't agree more! Bread in Asia tends to be extremely sweet - the best bread I've had in that part of the world was when I worked and stayed in Vietnam. Obvious French influence (the coffee wasn't bad either)!!

[oakdale160]

There are 2 things in Viet Nam that make you think--Oh yes the French were here--The coffee and the bread. Every morning women on bikes pedal through the cities with delicious bagettes in their packs--the smell of the newly baked bread is intoxicating.

[Michaelaway]

Great thread!

I'm from Boston & spent >10 summers working in Maine.

Around Boston, the subs are beyond belief-delicious: Italian CC's, steak bombs, tuna, meatballs, sausage, onions & peppers, veal cutlet, roast beef... to name a few.

Places like Santoro's on Route 1, Scola's in East Boston & Pauli's in the North End are famous- always delicious, and always busy.

Around here, I buy baguettes from La Baguette or HH Bakery and then make my own subs at home. I use Toulouse sausages from Boucherie Jean-Michel for the S.O. & P subs... outstanding.

In Maine, we used to order Italian subs at night, when we were hungry & had the munchies (pretty often). They have a local way of making the Maine Italian which is different from the classic (real) Italian, but we all loved 'em:

Maine Italian Sub-
1 twelve inch soft white sub sandwich roll
2-3 slices American cheese, cut in half
4-6 slices mortadella (Big C, Pane e Foccacia or Villa)
4-6 slices ham (smoked pork from Big C is good, too)
Diced tomato, green pepper, onion & pickles
Olive oil, salt, pepper & oregano
Optional: chopped banana peppers, olives

[migrant]

In Maine, we used to order Italian subs at night, when we were hungry & had the munchies (pretty often). They have a local way of making the Maine Italian which is different from the classic (real) Italian, but we all loved 'em:

Maine Italian Sub-
1 twelve inch soft white sub sandwich roll
2-3 slices American cheese, cut in half
4-6 slices mortadella (Big C, Pane e Foccacia or Villa)
4-6 slices ham (smoked pork from Big C is good, too)
Diced tomato, green pepper, onion & pickles
Olive oil, salt, pepper & oregano
Optional: chopped banana peppers, olives

When we lived in Maine we had a store that also served food. This was when there were very few fast food franchises around. Italians were one of our specialties. Didn't use mortadella like your recipe but the rest was spot on.

But, like I said in my post above, what really made it were the nappi bread rolls. Something unique with them, perhaps better off not knowing??!!

[Jack_Batty]

Great thread!

I'm from Boston & spent >10 summers working in Maine.

Around Boston, the subs are beyond belief-delicious: Italian CC's, steak bombs, tuna, meatballs, sausage, onions & peppers, veal cutlet, roast beef... to name a few.

Places like Santoro's on Route 1, Scola's in East Boston & Pauli's in the North End are famous- always delicious, and always busy.

Around here, I buy baguettes from La Baguette or HH Bakery and then make my own subs at home. I use Toulouse sausages from Boucherie Jean-Michel for the S.O. & P subs... outstanding.

In Maine, we used to order Italian subs at night, when we were hungry & had the munchies (pretty often). They have a local way of making the Maine Italian which is different from the classic (real) Italian, but we all loved 'em:

Maine Italian Sub-
1 twelve inch soft white sub sandwich roll
2-3 slices American cheese, cut in half
4-6 slices mortadella (Big C, Pane e Foccacia or Villa)
4-6 slices ham (smoked pork from Big C is good, too)
Diced tomato, green pepper, onion & pickles
Olive oil, salt, pepper & oregano
Optional: chopped banana peppers, olives

Thanks for the recipe. I’m going to do this. I’ve been making kinds of sandwiches at home, but I would love to just find a shop I could go into and get a delicious East Coast sandwich, or a close imitation. My search continues. I’ll keep the board apprised of my findings.

[PeteC]

The One, The Only Philadelphia Hoagie!

https://www.washingtonpost.com/recipes/ ... gie/14564/

The hoagie is Philadelphia’s take on a sub sandwich, except better. With its Italian meats, cheese, vegetables and peppers, it’s like an old-fashioned antipasto salad on a roll.

The roll is crucial. If it’s too dense, the flavors deaden. If it’s too light, the whole thing becomes soggy. In Philadelphia, the preferred roll is crisp on the outside and firm and chewy on the inside. Philadelphians can get theirs from Sarcone’s and Amoroso’s; Washington area hoagie aficionados like Jim Shahin have found a worthy substitute in the rolls at Banh Mi So 1 Sandwich Shop in the Eden Center in Falls Church (703-534-1950). If the banh mi rolls are especially long, trim the ends as needed.

This recipe divides the seasonings into two parts. The first puts them directly on the bread, the second atop the finished sandwich.

Serve with potato chips, peperoncini or cherry peppers, and be transported to Philly. Don’t worry; you’ll come back.

DIRECTIONS

Slice the roll lengthwise, stopping short of cutting all the way through (so the halves are attached). Brush the inside surfaces with 1 teaspoon of the oil and 1/2 teaspoon of the vinegar. Sprinkle a scant 1/8 teaspoon of the salt and 1/4 teaspoon of the oregano over the surface.

Layer the slices of ham down the length of the roll, then the salami, then the capicola and, on top, the provolone cheese. (You might need to cut the cheese in half for it to lay flat.) Lay the tomato halves next to each other on both sides of the roll. Arrange the onion on the tomato slices.

Spread the crushed cherry peppers down the length of the sandwich. Top with the shredded lettuce. Drizzle the remaining teaspoon of oil and and wine vinegar over the length of the hoagie. Sprinkle with the remaining 1/8 teaspoon of salt, the remaining 1/2 teaspoon of the oregano and the black pepper, if using. For easy eating, cut the sandwich in half.

INGREDIENTS

One 8-inch Italian roll (see headnote)
2 teaspoons extra-virgin olive oil
1 1/2 teaspoons red wine vinegar
1/4 teaspoon salt
3/4 teaspoon dried oregano
2 to 3 slices boiled ham (2 ounces total)
3 slices Genoa salami (2 ounces total)
3 slices hot capicola (2 ounces total)
3 slices mild provolone cheese (2 ounces total)
1/2 medium tomato, cut into three or four 1/4-inch slices, each cut in half
1/8 medium onion, thinly sliced
Heaping 1 tablespoon chopped hot or sweet crushed cherry peppers
1/2 cup shredded iceberg lettuce
Few grinds black pepper (optional)

One of many Hoagie instructional videos:

[Michaelaway]

Some all-time favorites (these can all be homemade in Hua Hin):
Real Italian cold cuts
Chicken or Veal Parmigiana
Italian meatballs
Sausage, onions & peppers
Steak Bomb

[PBbeacher]

Go to Euro Deli, soi 102 and tell them what you want, if it's not already on their extensive menu, they'll be happy to accommodate you

[Jack_Batty]

Go to Euro Deli, soi 102 and tell them what you want, if it's not already on their extensive menu, they'll be happy to accommodate you

So strange you should mention them! I was on a motorcycle ride and just passed by them at 4:30 this afternoon. The sign said that they had closed at 4pm, so I just continued on my way. I will go back there during their business hours and see what they have to offer. Thank you.

[Jack_Batty]

The One, The Only Philadelphia Hoagie!

https://www.washingtonpost.com/recipes/ ... gie/14564/

The hoagie is Philadelphia’s take on a sub sandwich, except better. With its Italian meats, cheese, vegetables and peppers, it’s like an old-fashioned antipasto salad on a roll.

The roll is crucial. If it’s too dense, the flavors deaden. If it’s too light, the whole thing becomes soggy. In Philadelphia, the preferred roll is crisp on the outside and firm and chewy on the inside. Philadelphians can get theirs from Sarcone’s and Amoroso’s; Washington area hoagie aficionados like Jim Shahin have found a worthy substitute in the rolls at Banh Mi So 1 Sandwich Shop in the Eden Center in Falls Church (703-534-1950). If the banh mi rolls are especially long, trim the ends as needed.

This recipe divides the seasonings into two parts. The first puts them directly on the bread, the second atop the finished sandwich.

Serve with potato chips, peperoncini or cherry peppers, and be transported to Philly. Don’t worry; you’ll come back.

DIRECTIONS

Slice the roll lengthwise, stopping short of cutting all the way through (so the halves are attached). Brush the inside surfaces with 1 teaspoon of the oil and 1/2 teaspoon of the vinegar. Sprinkle a scant 1/8 teaspoon of the salt and 1/4 teaspoon of the oregano over the surface.

Layer the slices of ham down the length of the roll, then the salami, then the capicola and, on top, the provolone cheese. (You might need to cut the cheese in half for it to lay flat.) Lay the tomato halves next to each other on both sides of the roll. Arrange the onion on the tomato slices.

Spread the crushed cherry peppers down the length of the sandwich. Top with the shredded lettuce. Drizzle the remaining teaspoon of oil and and wine vinegar over the length of the hoagie. Sprinkle with the remaining 1/8 teaspoon of salt, the remaining 1/2 teaspoon of the oregano and the black pepper, if using. For easy eating, cut the sandwich in half.

INGREDIENTS

One 8-inch Italian roll (see headnote)
2 teaspoons extra-virgin olive oil
1 1/2 teaspoons red wine vinegar
1/4 teaspoon salt
3/4 teaspoon dried oregano
2 to 3 slices boiled ham (2 ounces total)
3 slices Genoa salami (2 ounces total)
3 slices hot capicola (2 ounces total)
3 slices mild provolone cheese (2 ounces total)
1/2 medium tomato, cut into three or four 1/4-inch slices, each cut in half
1/8 medium onion, thinly sliced
Heaping 1 tablespoon chopped hot or sweet crushed cherry peppers
1/2 cup shredded iceberg lettuce
Few grinds black pepper (optional)

One of many Hoagie instructional videos:

I truly squandered my visit to the East Coast this past summer. Can you believe that I had two meals in New Jersey, and one of them was at a Thai restaurant?! Ugh. Anyways, I did get to experience an Italian sandwich at DeNic’s in Philly. Life changer! And the sandwiches in Boston and Maine...fuhgeddaboutit!!!!