Whenever I get a sub from subway I get the oil and vinegar on it. I’d like to use the same stuff making sandwiches at home. I don’t know what kind of vinegar or what kind of oil to use. Looking through my cupboards at home, I have some extra virgin olive oil, and some white distilled vinegar. Will the oil and vinegar that I have work and taste the same, or do I have to go the store and get different stuff? I’m especially doubtful of the vinegar because it is clear, while the subway stuff is purple. If I have to get different stuff, can anyone recommend the best stuff to get?
No, no, no. What you need is red wine vinegar. Basicly, the stuff is just Oil & vinegar dressing. Take some Olive oil, a tiny amount of water, some good wine vinegar (not balsamic, atho you can add some, if you like it), and herbs/spices, usu oregano, garlic, salt, sage, etc.
Personally, i like lots of vinegar, and little oil, esp on sourdough with just 4 types of cheese & veggies <drool>, but they usu have more oil than vinegar.
I haven’t eaten at Subway often, but if the vinegar is purple, Daniel is right: it’s probably red wine vinegar. You can buy it in supermarkets for a few bucks.
White wine vinegar would work, too; basically they’re milder and less pungent than the white vinegar you have.
I’d add one caveat to Daniel’s excellent advice: if you’re mixing garlic salt, herbs, etc. do it into the vinegar and in small batches. Stuff won’t dissolve in oil, and the “stuff” can get funky if left in the vinegar for too long.
Have an empty little spice jar or something? (Or buy a 69 cent squirt bottle.) Put some vinegar and titch of water in that, add the “stuff”. You can either add the oil to the bottle (voila! salad dressing!) or squirt-and-drizzle separately onto your sandwich.
Good munchin’,
Veb
TV is, of course, right. I forgot the order you should combine. You can get the oil to absorb the flavors, but it takes a looooong time. Some gormets have btls of various olive oils w/ garlic, fresh herbs, etc, “infusing” in them for weeks.
::disconcerts Daniel by smooching him with garlicky, black pepper, olive oil and vinegar breath::
Veb
daniel: surprizes veb by licking his lips appreciatively afterward.
Dog: scratches himself and yawns, waiting for someone to drop the sandwich on the floor
I like sherry vinegar. A little dry mustard, salt, pepper, chives, then EV olive oil or nut oil. If your salad has bitter leaves try something milder like champagne or raspberry vinegar. I’m a bit of a collector: I have 4 kinds of rice vinegar for my asian salads. I may have too much choice at the shops.
Oh…now you’re making me hungry! And it’s 12:30 and I don’t drive so I can’t hoof it over to Subway.
Damn you!
I make sandwiches in the publix deli… here’s what we use:
Regular Mayonaise
Regular Mustard
Boars Head Honey Mustard
Boars Head Delicatessen Mustard (SPICY!)
Salt
Black Pepper
Oregano
Vinegar (Bella Red Wine Vinegar)
Oil (Usually either Canola or Olive oil. Never soybean)
Boars Head Cold Cuts
County Line cheeses
Lots of Rabbit Food!
We also sell a sub sauce for home use containing: Olive oil, Red Wine Vinegar, and Oregano (and a few other spices)
Thanks, muffinman, but mayo on an italian combo- sacrilege!
Just remember, if you infuse olive oil with herbs, do not leave it out on the counter when you do so. You don’t want your next grinder to be your last.
Tastes vary, but start with one part vinegar to three of oil, and adjust for your own liking from there. I’d skip the water; you might conceivably want to dilute the vinegar rather than up the oil (and calorie) content, but I can’t see this as needful with most wine vinegars.
You could also substitute lemon or lime juice for some or all of the vinegar, but you may find this too sweet and fruity for a sandwich.
OOOOO…Muffinman, Publix makes the BEST subs! Boar’s Head brand cold cuts is the only kind I will eat.
Now I’m starving.