Whether you agree or not, the name of the sandwich, which was invented by Italian immigrants and made from mostly Italian cured meats and Italian cheese, is “Italian sub.” If you want to nitpick I suppose you could call it an “Italian-American sub,” but no one does.
If fajitas were developed by Mexicans in Texas, it’s still a kind of Mexican food regardless of whether it was invented in Mexico. Corned beef and cabbage is more an invention of Irish-Americans than something typical of Ireland itself, but it’s still Irish food.
An Italian Hero (Sub, Grinder, whatever), is just a term for pseudo Italian-like meats and some cheese on that classic hero bun. As such there is really no authentic Italian hero, as it is all just smoke and mirrors from the start. It’s sort of the junk food of the cold cut sandwiches. Now go to europe and have a Italian sandwich and now we’re talking.
And I’d be willing to be that Ligurians and Pugliese probably argue about what the “proper” way to make some dishes is, while the Sudtirolers probably think they’re both wrong.
Pizza, for example comes in multiple styles in Italy alone, some of which are less similar to Neapolitan pizza than NYC pizza is.
“Authentic” is often hard to justify for modern foodstuffs in any case. “Authentic pizza” has tomatoes on it after all. Basically we’re all food whores. And all the better for it.
How is food from one region of Mexico any less “Mexican” than food from another region of Mexico? Saying that something is Tex-Mex, not Mexican, is like saying that something is Neapolitan, not Italian.
Back to the OP, I expect that the person referring to “authenticity” already has in mind some type standard of a “proper Italian sub” (probably the variety produced in the shop of the person’s preference from that person’s hometown), and they’re saying that a particular place is very close to that standard.
And the various long-bun sandwiches are not quite the same thing. A sub, for instance, can have the bread fully sliced (and thus have a top slice and a bottom slice), while in a hoagie, the bread is always sliced only partially, like a hot dog bun, with the fillings in between and atop. Subway used to use a V-shaped slice resulting in a large bottom slice with a trough in it, topped by a small top slice, but now uses a hoagie cut.
That’s how we were taught here in Chicago. And there’s an “s” at the end. It’s like “kudos.” Has an “s,” but is singular. There was some sort of poster, I dunno if it was Kronos or Olympia or somebody else, at hot dog stands here that implored us to pronounce it “YEE-ros.” But I’ve also heard that initial consonant can differ depending on the Greek dialect.
An “authentic” Italian hero would not typically be garnished with mustard (or mayonnaise). But I’m sure some people use it.
I suppose that mustard might be a bit more common with an “American” sub, but I don’t use it and I don’t recall anyone asking for it when it’s been served at parties.
Certainly not, although the mustard packets that come standard with it are over there if you insist. (Generally more likely to see mustard put on the American.)
According to Wiki, the “Italian sandwich” was invented by an Italian-American in Maine in 1903. But I think you can go with the type of hero made in a typical New York Italian deli.
The basic ingredients would include:
-Long, crusty, “Italian bread” roll (like a baguette)
-A variety of thinly sliced cold cuts, including Genoa salami, ham, capicola (Tony Soprano’s “gabbagool”), maybe pepperoni, mortadella
-Provolone cheese (although the Maine version apparently uses American cheese)
-Lettuce, tomato, onion
-Dressing of olive oil, red wine vinegar, and maybe some oregano/QUOTE]
Yep, that’s my understanding of it and what I expect when I order. Here, for example, is what an Italian sub is in Chicago:
So, basically, Italian cold cuts and cheese in a hoagie/sub roll, which can be a crusty or soft roll here. (Sometimes fresh mozzarella instead of provolone, but that’s usually when it’s paired with a prosciutto and nothing else.) As much as I like Chicago’s take on Italian(-American) subs, I prefer the versions I’ve had on the East Coast (Philly, NYC, and NJ).
I have had heroes in NYC that approximatel N’Awins Po’boys. You have to specify: Ham or roast beef heated up with slightly melted cheese, topped with tomato, onion, and dill pickles, liberally dressed with mustard and mayonnaise. People look at you weird, but you tell them they’ve made a Po’boy, and they smile.
pulykammel @58:. I’ve had Italian subs from Taylor Street in Chicago which have been acceptable, but nothing like the Italian heroes in Brooklyn or on Mulberry Street in Manhattan.
Why get one in Chicago when you could have an Italian Beef at Al’s, or a Chi Dog dragged through the garden?
Italian hero would not typically be garnished with mustard (or mayonnaise). But I’m sure some people use it.