Cold Cuts and Hot Sandwiches: Subs, Hoagies, Grinders, Heroes

Cold Cuts and Sandwiches: Subs, Hoagies, Grinders, Heroes

The Mid-Atlantic is a fabulous place for food-specifically, the sandwich and even more specifically, those long sandwiches on a golden roll that are given so many names and equally stuffed with so many variations. Driving from New York down a coastal road through Jersey, past Delaware and into Maryland provides an amazing glimpse into some of East Coast’s most relished foodstuffs; from gas stations, to an inconspicuous deli, to a fast-food joint by the road, -you’ll find the gamut of these handful-mouthful creations. Here is a guide to some of my favorites:

The Italian Cold Cut: Prosciutto, Capicola and Genoa hams or Mortadella, thinly sliced provolone, LTO (lettuce, tomato, onion) drizzled with oil and vinegar and or slathered  with mayo, sprinkled with Italian seasoning.

Great Places to try one: Vace’s, Cleveland Park, Washington, D.C.,

Fiacco’s Italian Specialities:
260 Bleeker St. New York, NY

Wawa Gas Stations all over the Jersey turnpike (Summers are back and it’s Hoagiefest at Wawa!)

Hot Capicola

Hot Capicola from Quickchek, New Jersey

Here are some very important things to note about your quality sub, hoagie, grinder, hero:

  • bread is the most integral part of the sandwich. Don’t be afraid to ask where the bread is coming from and kudos if its baked in house.
  • Also, the heart and love of a these Italian and German influenced sandwiches are their uniqueness- don’t be put off by unusual food combos- heck, try stuffing your sub with french fries or better yet, go down to Philadelphia’s, food-historic South street, the home of the grinder and get fried mozzarella sticks loaded-up on your classic!
  • Watch the vinegar! on the Italian cold cut, an unmindful deli worker could put jarred jalapenos, pepper relish, and or chili relish on your sub (all vinegar based) AND they’ll still try to give you a sprinkle- no matter what bread or delicious meat you have inside, too much vinegar kills subs. period.
  • If you see cheap supermarket-style bologna, canned, or the prepackaged, individually sliced meat, don’t expect quality. If you see pale shredded lettuce, chances are the tomatoes don’t have much zest and neither will the onions- it’s a hunch but you can make that kind of typical sandwich at home.

Here are some of my other favorite sub-sandwich classics:

The Meatball Sub: Tangy and seasoned marinara drenching a few balls of roasted spiced meat, toasted with melted provolone and sprinkled with Italian seasoning (oregano, rosemary, parsley) Jerry’s Subs and Pizza.

The Hamburger Sub: Tender hamburger with melted cheddar, grilled onions, sauteed green peppers and cherry pepper relish piled into a toasted roll and dressed with mayonnaise. Try Tommy’s Sub Shop:
2900 N Philadelphia Ave, Ocean City, MD 2184

An Italian from Bagels on the Square, A New York Hero

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