BellaOnline Forums Food and Wine Sandwiches Homemade subs for dinner - yum

It's funny, the term sub and hoagie both have a history with the Navy (Submarine sandwich - Wikipedia).

It is funnier that each region has its own sub making idiosyncrasies. I was surprised when someone knew I wasn't from "around here" when ordering a hoagie a once based on my choice of oil and vinegar over mayo.

Vi, I have to have both! Thanks for giving us the great sub information.

That picture looks delicious. It reminds me of the first sub that I ever had. It was made on a huge Italian loaf. Everybody brought something and we put it all together. This was in 1966, but I still remember it as one of the best meals ever.

That does look really good! I have had mayo on my subs, but I'm a die-hard oil, vinegar and spice lady (unless it's the pepperoni sub). I used to love putting the peppers on it, but my stomach doesn't tolerate it any more. As a matter a fact, sometimes cappicola can cause a little pain later, but it depends on how much I use.

Phyllis - did I read you have your own mixed herb recipe? Is it something you pre-mix and keep in a separate container?

Yesterday my husband got a sub for us at a local sub shop. Imagine our surprise to open it at home and find just meat and cheese on it--no toppings!

I got busy and made fresh toppings--shredded romaine, tomatoes, Vidalia onions, jalapenos, pickles (for me), mayo, mustard, oil & vinegar, plus a little shake of Italian herbs. Yum-Yum!