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!

Telera

The flat, three-pillowed white wheat roll baked specifically to carry a torta. Soft crumb, thin pale skin, two lengthwise grooves that split it cleanly down the equator.

Salsa Verde

Green tomatillo salsa; raw or cooked tomatillos with serrano, cilantro.

Salsa Roja

Red salsa; various dried or fresh red chiles.

Queso Oaxaca/Quesillo

Oaxacan string cheese; stretchy, milky, used for quesadillas.

Queso Manchego Mexicano

Mexican manchego; not Spanish manchego, milder cow's milk cheese for melting.

Queso Fresco

Fresh white cheese; crumbly, mild, used as topping.

Queso Chihuahua

Chihuahua cheese; semi-soft melting cheese from Mennonite communities.

Queso Asadero

Grilling cheese; white, melts smoothly.

Piratas

A pirata is the Monterrey reading of beef and cheese in a Northern flour tortilla: charred arrachera chopped and folded with melted asadero or Chihuahua, pressed on a parrilla until the seam binds.

Pico de Gallo

Fresh salsa; chopped tomato, onion, cilantro, serrano, lime.

Pelona

Guadalajara sandwich on small, round bread; similar fillings to tortas but different bread shape.

Pan de Muerto

The round, orange-scented sweet bread of Día de Muertos: a tender egg-and-butter crumb crossed with strips shaped like bones, sugar-dusted, set on the altar and torn with coffee.