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!

Fried Okra Po' Boy

Fried okra on French bread; vegetarian po' boy option.

Fried Cheese Curds Sandwich

Beer-battered fried cheese curds on bread.

Fried Catfish Sandwich

Cornmeal-crusted fried catfish on a bun with tartar sauce.

Fried Bologna Sandwich

Pan-fried thick-cut bologna on white bread with mustard and pickles.

Friday Fish Fry Sandwich

Beer-battered fried cod or perch on a bun; Wisconsin Friday tradition.

French Dip

Thinly sliced roast beef on a French roll served with au jus for dipping; disputed origins between Philippe's and Cole's.

French Dip with Cheese

A slice of Swiss between beef and roll turns the dunk into two surfaces against the same jus: dunked bottom, sealed top, dial moved but still alive. At Philippe's it adds seventy-five cents.

Florida Grouper Sandwich

Dense Gulf grouper fried in beer batter or seared blackened, on a soft bun with tartar, slaw, and lemon: the Florida coast sandwich built around a fillet firm enough to demand it.

Fish Sandwich (New England)

At a New England fish shack the fillet is haddock or cod, the North Atlantic groundfish the boats land, fried and set on a soft bun with tartar. The species choice is the whole identity.

Firehouse Subs Hook & Ladder

Smoked turkey breast and Virginia honey ham with Monterey Jack on a toasted sub roll; founded by firefighter brothers, all sandwiches are...

Filipino Sisig Sandwich

Chopped sizzling pork sisig with calamansi, chili, and a folded egg packed into a pandesal or brioche bun; a Filipino-American diaspora sandwich of Aling Lucing's 1974 Pampanga dish.