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Long bread roll, split long through the center, later filled with slices of meat, cheese, vegetables and those spices, that you like. Here the sub, typical American classic, that one can serve hot or cold according to your mood. Here the part where it becomes really attractive: this sandwich bears around ten different names.

Maybe you hear it called sub, hoagie, hero or grinder, everything according to the region, where you live. But all they mean the same thing.

What Is a Sub Sandwich

The history of it starts from Italian immigrants, that arrived in New York in the final years of the 19th century. They brought their usual recipes for sandwiches, and Italian elements yet show in the subs today. Typical Italian subs combine Genoa salami, capicola and mortadella…

Everything stacked above slices of provolone cheese. Add thin cut red onion, chopped iceberg lettuce, cut tomatoes and banana peppers up. Oil based on red wine vinegar unties everything and gives to the whole its tasty magic.

Bread rolls more seriously, than many people know. Long Italian or French roll is the right choice, cut long through the center. You do need at least six inches of length, something shorter simply does not feel like a real sub.

The usual sizes, that stores offer, range between 6 and 12 inches, although festive subs can be even bigger.

The slices of meats really affect the taste of the sandwich. Slim slices create wonders, especially for Italian subs and roast beef variants. Even so good bread, fresh vegetables and right spices are also important.

Little bit of salt and pepper above the tomatoes and lettuce helps them shine. Dried oregano or Italian seasoning spread above the filled parts add that real sub charm. Last drops of extra-virgin olive oil ties everything grate.

The charm of subs rests in the many options for making it. Try roast beef with cheddar cheese on white roll, covered with mayo, lettuce, tomato and red onion, that forms firm base. Baked subs bring pleasant change compared to cold.

Baked ham with cheese on Italian bread, later topped with mayo, lettuce and tomato after the broiler, is something, what many folks adore. And here Polish sausage ranch on flat roll with Swiss cheese, roasted until crispy, covered with lettuce and cucumber.

Every store has its own take on the recipe. Jersey Mike’s does its version with onions, lettuce, tomatoes, oil, vinegar and spices above the fillings. Firehouse Subs and Publix also have loyal fans.

But here is the point: all subs are sandwiches, but not every sandwich deserves to be a sub. If it is not long, it stays simply a regular sandwich. Do them at home to escape restaurant prices and swap store bread with your ownroll?

That does change the whole thing.