People don't know how to properly make a submarine sandwich

We live among barbarians. How can people not know the proper sequence of making a submarine sandwich:

1. Bottom of sub roll
2. meat and cheese
3. Lettuce
4. Oil & Vinegar on the lettuce
5. Tomato slices cover the lettuce protecting the bread from getting soggy
6. Cover the sandwich with the top of the sub roll

Anyone who sprinkles oil & vinegar directly on the bread is a barbarian.

a reply to: dfnj2015

Where's the salt and pepper!?!?!

MAYO!!! MUST HAVE MAYO!!!

salami, capicola ham, swiss cheese.

a reply to: AugustusMasonicus

Here you go:

originally posted by: AugustusMasonicus
a reply to: dfnj2015

Where's the salt and pepper!?!?!

Where is the marine???

originally posted by: Lagomorphe

originally posted by: AugustusMasonicus
a reply to: dfnj2015

Where's the salt and pepper!?!?!

Where is the marine???

This is the most important question, IMO



-Alee

a reply to: AugustusMasonicus

On the tomatoes of course!

originally posted by: Lagomorphe

originally posted by: AugustusMasonicus
a reply to: dfnj2015

Where's the salt and pepper!?!?!

Where is the marine???

The point is you don't sprinkle oil & vinegar on the bread making it a soggy mess.

If you use a thick braided roll the oil works perfectly on the bread. Vinegar can go on the lettuce.

a reply to: dfnj2015

I would def. not be a pleased camper if my sandwich had soggy buns. That's just the most unpleasant turn off when it comes to eating.

-Alee

a reply to: dfnj2015

But then the oil makes the meat kinda soggy?

-Chipotle-

-True story-

originally posted by: dfnj2015
On the tomatoes of course!

Just making sure.

Side note, you can always tell when you're in the South Jersey/Philthadelphia area when they improperly refer to this as a 'hoagie'.

Mamalukes.

a reply to: NerdGoddess

yep, when the bread gets soggy it falls apart and you are left holding a handful of meat and lettuce.

a reply to: dfnj2015

I do not mind the oil on the roll, but keep the vinegar off of it. The vinegar belongs on the lettuce and onions.

I like capicola and provolone for meat and cheese.

The big question at sandwich shops around here is whether you want a a 'hard' or 'soft' roll.
The bakery that supplies rolls to 90% of the shops here makes two types. I prefer the hard roll.

I guess it might be better not to touch on cheesesteaks in this thread.

a reply to: dfnj2015

I like samiches

originally posted by: AugustusMasonicus

originally posted by: dfnj2015
On the tomatoes of course!

Just making sure.

Side note, you can always tell when you're in the South Jersey/Philthadelphia area when they improperly refer to this as a 'hoagie'.

Mamalukes.

I have eaten Po' Boys, subs, Italian sandwiches, grinders, [snipped] and zeps.

a reply to: butcherguy

'[snipped]'?

Ooph, good thing I'm not easily offended. Joe Bag of Donuts, not so much.

originally posted by: AugustusMasonicus
a reply to: butcherguy

'[snipped]'?

Ooph, good thing I'm not easily offended. Joe Bag of Donuts, not so much.

It wasn't advertized as such on the menu, but the place I was working at, some guy said 'Let's go get some [snipped] for lunch'.

originally posted by: butcherguy
It wasn't advertized as such on the menu, but the place I was working at, some guy said 'Let's go get some [snipped] for lunch'.

I can only imagine what he called soul food or stir fried rice.