Submarine Sandwiches
Journey into the delicious depth of our Submarine Sandwiches category! This is your one-stop guide for understanding the fascinating world of subs. From the rich history of this sandwich classic to regional variations, we explore the length and breadth of flavor-packed creations. Whether you're a fan of traditional Italian Subs or you love to experiment with gourmet twists, we've got you covered. Dive into our recipes, tips, and tricks, and prepare to submerge your taste buds in flavor!
Enchilada
The enchilada is a corn tortilla dragged through chile sauce and rolled around a filling, eaten soft and plated. The sauce, roja or verde or mole, is the dish itself.
Cemita
Pápalo lands on a cemita raw, torn from the stem at the last second, its soapy-green sharpness gone the moment it meets heat. Around it sits Puebla's sesame egg roll and a tangle of quesillo.
Cemita Roll
Puebla's sesame-topped egg bread; slightly sweet, used for cemitas.
Cemita de Queso de Puerco
Head cheese cemita; queso de puerco is Mexican head cheese.
Cemita de Pollo
Chicken cemita; breaded chicken cutlet.
Cemita de Pierna
A Puebla cemita built on pierna, pork leg rubbed in red adobo and oven-roasted, carved thin onto the sesame egg roll with quesillo, heavy avocado, chipotle, and raw pápalo.
Cemita de Milanesa
Classic cemita with breaded meat cutlet, quesillo, avocado, pápalo, chipotle, onion.
Cemita de Carnitas
The cemita de carnitas packs pork cooked slow in its own lard into a domed sesame Puebla roll, with quesillo, avocado, smoky chipotle, and a wild leaf called pápalo laid in raw on top.
Cemita de Carne Enchilada
Pork loin steeped for hours in a guajillo adobo, then seared hard and packed into Puebla's sesame egg roll with quesillo, avocado, chipotle, and raw pápalo. The chile is in the meat, not on it.
Bolillo
Mexican white bread roll; crusty exterior, soft interior, torpedo-shaped. Most common torta bread.
Birote
Jalisco's sourdough-style crusty roll; harder than bolillo, essential for torta ahogada. French influence.
Ciabatta con Prosciutto e Mozzarella
Prosciutto crudo and fresh mozzarella on ciabatta, the open holed crumb refereeing a dry salty ham against a wet milky cheese. Built close to eating, or the crumb drowns.
Brezel con Speck
The Brezel is the one filled bread dipped in lye before baking, and the South Tyrol speck sandwich is built on that step: a mahogany salt-skinned knot folded around juniper-smoked ham.
Bresaola con Rucola e Grana
A famous Italian antipasto folded into bread: air-dried Valtellina beef, dry rocket, shaved Grana. The beef is lean by law, drawn from five named muscles.
Bresaola con Limone
Bresaola dressed with lemon juice and olive oil.
Zelten Sandwich
South Tyrol's Advent fruit-and-nut Zelten loaf sliced thin and topped with juniper-smoked speck or an aged mountain cheese: a household folk pairing of the Bolzano Christmas table.
Wrap Italiano
The Italian bar chain's chilled-shelf reading of the wrap: prosciutto, fresh mozzarella, rocket and pesto rolled in a soft tortilla, sealed at the seam, in by the early 2000s.
Tramezzino Vegetariano
The meatless branch of the Italian crustless triangle invented at Caffè Mulassano in 1925: dressed vegetables held by mayonnaise inside soft white pancarrè, domed at the centre.
Tramezzino Uovo e Maionese
Tramezzino uovo e maionese: chopped hard-cooked egg bound with mayonnaise in a soft crustless triangle, the egg filling pared to two parts so the cooking has nowhere to hide.
Tramezzino Uovo e Acciughe
Mayonnaise-bound egg salad threaded with a small, careful dose of cured anchovy, sealed in the soft crustless triangle Turin invented in 1925. The egg carries; the anchovy deepens.
Tramezzino Tonno e Uovo
The tuna triangle's half-step up: oil-packed tuna and chopped hard egg worked into one bound salad, where the yolk's job is to buffer the tin's salt. Named at Turin's Caffè Mulassano, 1925.