Lynn, you and I must be two of a kind. The Subway BMT is the best sandwich that ever was, ever is, and ever will be.
Wish I could have one now…
The most delicious variant of the bread-roll sandwich is the South African Gatsby, for Lo! It includeth hot chips. And like its namesake, it is Great. It even has its own etiquette.
Primanti bros sandwich for the win!
http://primantibros.com/assets/images/menu_suburban_cover.jpg
Just thought I’d throw this into the mix. Inexplicably, it includes the term Sarney, but not Wedge, which is what I grew up on.
Since moving south from Philadelphia, I feel I’ve deprived my family the pleasures of fine Delaware Valley sandwich cuisine. They simply don’t know how to make proper sandwiches anywhere but the Northeast, so I’m forced to make my own down here. When I’m not making cheese-steaks or scrapple sandwiches I make hoagies—quite good ones, if I do say so myself, judging by the big Philly-style bellies my kids are growing*.
Here’s my recipe for Italian Hoagie a la Philly:
Put equal parts sliced onion and shredded Iceberg lettuce in a bowl and marinate in a mixture of extra-virgin olive oil, a splash of wine vinegar, salt, pepper and oregano…lots of oregano.
Split a high quality hoagie roll, leaving the obligatory hinge (if you’re lucky enough to be near a Publix Supermarket, their bakery offers fine hoagie rolls, or you can use a crusty Italian or French loaf). Scoop out much of the inner dough, leaving more room for the fillings. Sprinkle the inside with olive oil and some dried red peppers.
Layer the following cheese and meats, cradle-like, inside the roll, centered on the hinge: sharp provolone, Genoa salami, capicola and prosciutto. For a change-up, substitute in mortadella and sopressata. Spoon the marinated lettuce/onion mix liberally into the meat & cheese cradle. Then add a few banana peppers and tomatos, if you like (but, keep the tomatos off my sandwhich!). Finally, give the sandwich the squeeze test—olive oil should drip freely onto your plate when eating.
Once in a while turn your Italian Hoagie into an Italian Grinder by putting an extra layer of provolone, or mozzarella like a roof, covering the opening, then toast in a pizza oven (or whatever oven you have), cheese-side up, until the bread is crunchy and the cheese is gooey. Good stuff.
…think I’ll make one for breakfast!
- Just kidding, I wouldn’t make my kids fat on purpose. Me, on the other hand…
This isn’t a hoagie, or a sub exactly. But it is EPIC! One day, I’ma gonna make one! 
:eek: