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!
Beef Dripping Sandwich
Bread spread with beef dripping (rendered beef fat), sometimes with meat scraps; traditional working-class food.
Avocado Sandwich
Sliced or mashed avocado on bread; modern addition.
Avocado and Egg
Avocado with fried or poached egg.
Asparagus Rolls
Buttered white bread rolled around a single asparagus spear, tips visible; elegant, seasonal tea sandwich.
Arbroath Smokie Sandwich
Arbroath smokie (hot-smoked haddock) on bread; Scottish specialty.
Anchovy Paste Sandwich
Anchovy paste on bread; very salty, intense.
Zep
The zep is Norristown's long-roll sandwich, defined by its refusals: one meat, salami, never lettuce, thumb-thick raw onion, oregano, and oil. Named for a zeppelin around 1938.
Whiz Wit
Cheesesteak with Cheez Whiz and onions; purist's choice.
Western/Denver Sandwich
Scrambled eggs with ham, onions, and bell peppers on toast.
Wedge (Westchester)
Regional name for submarine sandwich in parts of New York.
Wawa Gobbler
Oven-roasted turkey with stuffing or mashed potatoes, cranberry, and gravy on a hoagie roll; beloved seasonal Thanksgiving sandwich, now ...
Wawa Classic Hoagie
Italian deli meats on a hoagie roll customized via touchscreen kiosk; Wawa convenience stores are a Mid-Atlantic institution, annual 'Hoa...
Walleye Sandwich
Breaded and fried walleye fillet on a bun; Great Lakes specialty.
Vermonter Sandwich
Roasted turkey or ham with sharp Vermont cheddar, sliced green apples, and honey mustard on country bread; Vermont's namesake deli sandwich.
Vegetable Hoagie
The Philadelphia hoagie with the cured meats removed and nothing put back: heavier provolone, the full dress, and the oil doing work it usually only assists with.
Veal Parm Hero
The veal parm hero is the parmigiana sandwich at its most delicate: a milk-fed cutlet pounded near translucent, breaded, sauced, and handed over before it toughens. Chicken's older, pricier sibling.
Utica Greens on Bread
Sauteed escarole with prosciutto, cherry peppers, breadcrumbs, and pecorino, spooned hot onto a sub roll. A Utica-area sandwich born from the plate version codified at Chesterfield in 1988.
Turkey Sandwich
Sliced turkey breast with lettuce, tomato, and mayo on bread.
Turkey Hoagie
A turkey hoagie is what a Philadelphian orders when the rest of the case feels too heavy: lean roast turkey on a hoagie roll, leaning on the oil, oregano, and provolone to season a mild meat.
Turkey Hero
Sliced turkey breast on hero with lettuce, tomato, and mayo.
Tuna Salad Sandwich
A tuna salad sandwich is built in a bowl: canned tuna flaked and bound with mayonnaise, carried with crisp diced celery, then pressed between two slices of soft bread that recede entirely.
Tuna Hoagie
A tuna hoagie is Philadelphia's cold long-roll reading of tuna salad: bound tuna in the cold-cut slot of a split Italian roll, dressed with shredded lettuce, tomato, onion, and oil.