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Boston Area Italian Sub / Sandwich

Constructing an Italian Sandwich


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Constructing an Italian Sandwich

SPBoston | Jun 16, 2011 06:29 PM

I'm going to sound like an old fogie but here goes ....

When I was young an Italian Sandwich had all the toppings (along with a drizzle of olive oil and a sprinkle of oregano) nestled BETWEEN the cold cuts and the bread. Some times the cold cut rounds were cut in half, so they'd fit better, The cut edge of the bread sort of held the diced tomatoes, etc, in place and absorbed a bit of the 'juice'. The sandwiches weren't meant to travel far, perhaps a quick trip for the shop to home .... if you carried them too long they got mushy.

NOW ... it seams no matter where I go, they slice the sub roll, lay the full circles of meat and cheese across the roll and then put the toppings on the coldcuts, so when they close it up, the toppings are surrounded by cold cuts and they slide out when you bite into it. And the juice pours out and makes a mess. I guess they are good for the "long haul" but they're no fun to eat.

Even on a braided roll, the top is rarely separated from teh bottom, it's side-sliced (like a non-New England style hotdog roll) and the toppings are cradled by the cold cuts.

It doesn't matter how high quality the bread and fillings are, if they all fall out, in my opinion it's NOT a good sandwich!!!

Am I the only one who feels this way? Can somebody tell me where to get a sandwich made the "old fashioned" way?


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