Sub / Grinder General

[Anonymous No.13765779]

What's your go-to?

>salami, sharp cheddar, lettuce, onion, banana peppers, vinegar, salt and pepper

[Anonymous No.13765785]

I usually go for the hung dom

[Anonymous No.13765795]

bahn mi is the pinacle of sub sandwiches, imo

[Anonymous No.13765796]

C&B torture for me please

[Anonymous No.13765800]

>>13765795
I'm a crunchy texture eater, I might give this a crack. It's like ham, tuna, cucumber, carrot, onion and cheese?

[Anonymous No.13765822]

>>13765779
Chicken parm sub from a local deli.

[Anonymous No.13765846]

>>13765822
I need to work on my chicken parm at home. I buy it at places all the time but never at home. Do they shnitzel it or cut a breast in half? Cause the chicken breasts I get from the store are fucking huge.

Do you remember in the 90's Subway cut a V into the bread instead of just slicing it open?

[Anonymous No.13766019]

>>13765846
>Do you remember in the 90's Subway cut a V into the bread instead of just slicing it open?
I remember my dad flying into an autistic seethe over it haha

[Anonymous No.13766077]

>>13765800
The cucumbers and carrots are lightly pickled. It really is delicious

[Anonymous No.13766087]

>>13765779
>diet dr. pepper cream soda
absolutely based

[Anonymous No.13766112]

>>13765800
>ham
it looks like pork, but I don't believe its cured. I like getting the 'bbq' meats, as they're more flavorful.
>tuna
i've never had a bahn mi with tuna. that stuff in the picture that kinda looks like it could be tuna is actually pâté.
>onion
the white veg is daikon radish, which is pickled with the carrots.
>cheese
not very common

delicious sandwiches though. great mixture of deep flavors from the meat and pâté, and bright flavors from the veggies.

[Anonymous No.13766118]

>>13765800
no cheese
>>13766077
my nigga

Originating on the streets of Saigon, the Banh Mi sandwich is a French-Vietnamese hybrid consisting of an airy baguette, sour pickled daikon and carrot, crisp cilantro, spicy chilis, and a cool sliver of cucumber surrounding any number of protein options, from sweet minced pork to fatty pate to sardines

I love mine with crispy pork

[Anonymous No.13766133]

>>13765846
the v was an awesome vessel for toppings, probably why they got rid of it ; cram it less

[Anonymous No.13766168]

I'm a simple man with simple tastes

>turkey breast
>provolone cheese
>mayonnaise
>shredded lettuce
>red onion slices
>sometimes bacon, sometimes tomato

I eat subs with classic burger ingredients, basically.

[Anonymous No.13766175]

>>13766087
Who's the gaphag?

[Anonymous No.13766571]

If I'm ordering a sandwich somewhere I pretty much always order whatever the "Italian Sub" is, which is not usually dissimilar to what I make when I make my own, which is typically as follows

>Ham
>Salami
>Provalone
>Lettuce
>Tomatoes
>Red onion
>Mayo
>Black pepper
And I generally like my bread/meat/cheese in the toaster oven for a few minutes before I add the veggies and dressing.

Also sometimes I like to switch some things up, may include spinach, black olives, pickles, banana peppers, italian dressing or vinegar and oil

[Anonymous No.13766660]

>>13766571
My man. I love the spicy Italian with 'everything but olives.' I'm going to get one today I think.

[Anonymous No.13766695]

italian with the works, oil no mayo, extra hots

chicken parm with no sauce on it sauce on the side

spicy pork bahn mi hold the coronavirus

[Anonymous No.13766696]

>>13766695
Where would I go if I wanted to get a pre-made bahn mi? I don't have any pickled carrots.

[Anonymous No.13766708]

>>13766696
See if there's a Vietnamese restaurant or market near you. I live in a medium sized city and there are at least a dozen places I could go within a 15 minute drive.

[Anonymous No.13767766]

[Anonymous No.13767786]

>>13766571
>If I'm ordering a sandwich somewhere I pretty much always order whatever the "Italian Sub" is,

this. at least if it's the first time. occasionally i'll mix in a tuna or a roast beef

[Anonymous No.13767842]

I got Italian Herb and Cheese spicy Italian with provolone. I also asked for 'everything but olives' for the first time since some kind behind me dabbed on me at the last Subway I went to. Seems sloppy. Instead of going with my usual vinegar, I went sweet onion instead, she went a little nuts with it but she was cute.

Also, does it seem like my sandwich was made upside down? I'm used to the dried meats being on the bottom of the sub. Gonna eat it when I get drunk in a few hours.

Is Subway slipping? Anyone else remember $5 footlongs and Februany? They should go back to that model for a month a year.

[Anonymous No.13767848]

I got Italian Herb and Cheese spicy Italian with provolone. I also asked for 'everything but olives' for the first time since some kind behind me dabbed on me at the last Subway I went to. Seems sloppy. Instead of going with my usual vinegar, I went sweet onion instead, she went a little nuts with it but she was cute.

Also, does it seem like my sandwich was made upside down? I'm used to the dried meats being on the bottom of the sub. Gonna eat it when I get drunk in a few hours.

Is Subway slipping? Anyone else remember $5 footlongs and Februany? They should go back to that model for a month a year. I find the employees to be the least consistant part about Subway. Sometimes you get the surly 35 year olds who do a perfect sub, tonight's was a high schooler for sure.

[Anonymous No.13767890]

>>13767848
That's how Subway does it at least anymore

[Anonymous No.13767942]

>>13767890
I'll take a pic like yours when I eat it, sweet onion sauce gets all over everything, just about have to take a fucking shower to avoid getting sticky.

[Anonymous No.13768597]

Here it is.

[Anonymous No.13769022]

>>13768597
Their breads is like a bread blanket

[Anonymous No.13769038]

Subway is fucking trash. If you're not getting a sub from a mom and pop deli then at least go to Jersey Mike's

[Anonymous No.13769046]

[Anonymous No.13769076]

>>13765800
>carrots
fucking faggot

[Anonymous No.13769077]

>>13765846
They butterfly the chicken breast then flatten it with a meat mallet or rolling pin.

[Anonymous No.13769122]

>>13767766
Peak Sandler right there

[Anonymous No.13769496]

>>13769046
i think its more about how some of the things are frozen due to the people not having the machine in the right temp.
Sometimes you tell the person to toast the sub and he doesnt do it the way you want it thus getting a cold sub.

Only one time i got cold bacon on my "criollo" sub

[Anonymous No.13769516]

>>13769046
>Unga unga im a retard

[Anonymous No.13769942]

Subway is doing a BOGO on their app today.

Might fuck with it, gonna make one myself for lunch though.

[Anonymous No.13770061]

>>13765779
There was one which had bacon, salami, bacon and cheese, I'd get it with cucumbers, jalapeños, and guacamole, and with chipotle sauce. Reminded me of mexican tortas.

[Anonymous No.13770073]

>>13765846
If it's just straight chicken parm then it's usually butterflied and then flattened, but if you're making them for sandwiches then I'd just cut them completely in half and pound them even.

Salt and pepper them, then flour > egg wash > seasoned breadcrumbs (I add dried herbs and a little parmesan to mine). Let them sit for 15 minutes at least prior to frying to help the breading to stick. If it's a weekend I'll make my own marinara but on week night's I'm just as happy to open a jar of Rao's and use that. I serve mine over pasta and have a dressed salad on the side, or maybe some spicy garlic broccolini.

[Anonymous No.13770079]

Club Sub, Mike's way, no tomato

[Anonymous No.13770090]

The Italian Hero at Subway was the best sub. Mortadella, Capicola, Genoa Salami, provolone cheese, lettuce, tomato, olive oil, red wine vinegar.
https://m.youtube.com/watch?v=ucTqtI8PWn8

[Anonymous No.13770285]

>>13770090
I might get this tonight when I do the BOGO.

Last thread someone said they get BMT, is that bacon, mayo and tomato?

>>13770073
I'm good at deep frying cause it's easy but pan fried, I need practice honestly. I have no problem prepping it and pounding it, pan frying in butter, how much butter would you recommend and what heat level? People always say it's best not to move it around a lot so it crisps more. Do you add any olive oil or just pure butter?

I got the bread, boys. Gonna have a drink and make a grinder.

[Anonymous No.13770324]

>>13770285
As far as I know, they don't make the Italian Hero anymore it was a limited time item.
>
Last thread someone said they get BMT, is that bacon, mayo and tomato?
Subway's best-selling sandwich, the B.M.T. (short for "Biggest, Meatiest, Tastiest"), contains pepperoni, salami, and ham.

[Anonymous No.13770329]

Salami, pepperoni, spinach, onions, olives, swiss, and italian dressing with salt and pepper.

[Anonymous No.13770386]

>>13770285
Since it's pounded thin it's easier to get right. Get the bottom of the pan coated in a thin layer of oil (I use olive oil, not EVOO, but butter is fine too) and fry on 6-7 temperature for 2-3 minutes each side or until it's golden brown.

[Anonymous No.13770394]

>>13770285
> Dr. Pepper Cream Soda

does not compute

[Anonymous No.13770535]

>>13770394
Try it, it's great. Creamy.

>>13770386
I promise you I will try this within the next 2 days. I'll show results if we can keep sub general from being defeated by threads asking what to eat for the biggest turds or Jollybee shilling.

>>13770324
Fuck my life. BMT sounds legit though, is Subway bacon pretty good? It looks so pallid when I see it on the cold bar.

Today's was good, I'm learning each time I make a new sub. If anyone is wondering, I'm trying to get good at making my favorite Subway sandwiches so I can stop going out once this pandemic hits. I can't believe I never put vinegar on a sub until I was 37.

[Anonymous No.13771141]

[Anonymous No.13771343]

>>13765779
Nice plastic flavoured cheese product you dumb yank. It looks like shit faggot

[Anonymous No.13771360]

>>13771343
you seem pretty upset there, big guy

that definitely isnt the shiny plasticy cheese you think it is, you're thinking of like, kraft singles or some shit

hope that cleared things up for ya

[Anonymous No.13771476]

>>13771343
Fuck you you fucking poor person, I have more cheese than you and it's better than yous.

[Anonymous No.13771491]

>>13771476
That isn't real cheese. Looks like mutt rubber or something lol

[Anonymous No.13771498]

>>13766112
It's pork belly.

[Anonymous No.13771503]

>>13771491
Silence, mutt. Post subs or grinders or begone.

[Anonymous No.13771508]

>>13769038
But what if I can't get approved for a loan?

[Anonymous No.13772060]

I tried it, ordering online is BOGO without a hitch. I got a sweet onion teriyaki chicken all the way with no olives and a BMT all the way no olives for $7.xx. Definitely worth using, gonna eat the other two 6" tomorrow for lunch. I don't know if that deal was just today or what.

[Anonymous No.13772063]

>>13772060
Also as much as I like 'everything but olives,' these all the way subs tend to lose their composure when overstuffed. As chad as it is, might pull back on these and just get my usual extra lettuce, tomato, onion and banana pepper.

Maybe restraint in the zen way.

[Anonymous No.13772179]

>>13771476
I love great value Colby! It’s my go to cheese

[Anonymous No.13772264]

>>13771141
Now thats a fucking sub

[Anonymous No.13773275]

[Anonymous No.13773630]

>>13773275
>>13771141
How much would subs like this cost? Would eat both of these. Anytime I build a sandwich this big, it falls apart.

Anybody put kraut on their subs?

[Anonymous No.13773709]

>Town is easily 30% wop
>All of the local farms outside of town are owned by wops
>Two separate and active "MUH HERITAGE" clubs for wops
>All of the italian restaurants are shit but the locals still fawn over them because they've been there forever
>Still can't find a decent fucking loaf of bread, much less a sub worth buying

I remain at a loss when I think on how this is even possible. There are three """italian delis""" in town, two of which have been around since before prohibition, along with two other """bakeries""" and yet the only sandwich loaf to be had in any of them is basically just oblong wonderbread.

>>13771141
I would fucking kill to be able to get my hands on that bread.

[Anonymous No.13773861]

>>13773630

Hmm, initial cost is probably hefty. But you could make several subs.

[Anonymous No.13773868]

>>13773709

Can you get bread shipped to you? Is that a thing?

[Anonymous No.13773884]

>>13773868
It's just a hoagie. You can get them in all sizes, you can maybe just ask a bakery to make you a bigass, thin hoagie. Or a normal big one and press it down yourself.

[Anonymous No.13773890]

>>13773868
What's the fucking point? It's going to be a day old by the time it gets to me and paying for overnight shipping on a regular basis is ruinously expensive.

[Anonymous No.13773891]

>>13765779
White House sub shop in Atlantic City has the best Italian Subs
https://whitehousesubshop.net/

[Anonymous No.13773904]

>>13773891
How do you eat that though? It's like a dried meat breadbowl when you do it like that. I would try it, I'd try to get one that is something I could hold.

[Anonymous No.13773925]

>>13765795

I wouldn't say that exactly. But it is a very unique take. I've honestly never had a bad one. Just don't think it can beat some of those bigger, meatier subs. And I'm a sucker for a good cheese.

[Anonymous No.13773941]

>>13773890

Didn't know sub rolls went bad that fast. They sell little packs of them at stores around here, like 6 or 8 rolls. Didn't figure people were eating them all in a day. I usually buy singles cause I'm cheap.

[Anonymous No.13773947]

>>13771141
i know a faicco's italian special when i see one

[Anonymous No.13773979]

>>13773884
>It's just a hoagie
On the east coast, maybe. Finding that specific kind of bread made fresh anywhere else is a task that rates somewhere between "difficult" and "miserable", especially outside of areas with a significant italian presence.

>>13773941
I'm talking about bread from a bakery made the same day you eat it, not bread from a fucking grocery store. Crusty, chewy, moist, heavy on the sesame seeds and the perfect toughness to compliment the fillings. If the bread wasn't made that morning then the sandwich is second-rate, plain and simple.

[Anonymous No.13774000]

>>13773979
I'm on the gulf coast, I see big ass hoagies, I love them.

New York has tons of specialty bakeries I hear, never been to that shit hole though. Fuck east coast, fuck west coast, fuck New York, fuck most cities.

I have a place here that says it's traditional Italian, I should see what kinda subs they got. Hard to beat the BMT.

[Anonymous No.13774013]

>>13774000
The kind of bread needed for a truly excellent sandwich is basically an artisan loaf with relatively lower hydration. The kind of soft, tender "white bread" loafs that are everywhere from grocery stores to gas stations and that every sandwich chain uses simply don't cut it.

[Anonymous No.13774163]

>>13770285
>>13770535
>>13765779
>My Nippo knife
>My Diet Dr Pepper
>My weird plastic wallet
>My Car keys
>every shot
why?

[Anonymous No.13774257]

>>13774163
That's the spot man, where everything goes down. I'm chopping my veggies, I really dig Diet Dr. Pepper and Cream Soda but I haven't been able to find any after that first 12 pack, I put my wallet and my keys here when I come in because I spray them furiously with disinfectant spray, you can see two big cans of it in the background. I make all my sandwiches right there beside the fridge. I'm not setting a stage, just where things end up.

You guys fixate on the weirdest shit. I used to have a guy tell me I polished my toaster just for /ck/. It's a toaster I got from Fred's when they were going out of business for $5 and I don't even trust it enough to leave it plugged up when I'm not using it. The next month it was the green lighter I used to light incense always on my counter. I get a spoon full of peanut butter a few times a day, I use salt and pepper on my sandwiches or whatever I'm cooking and the tape is there because I was taping anime shit to my fridge. It's always something with /ck/. Oh my god he likes Dr. Pepper he's a fucking shill! Oh and he puts his wallet in the SAME SPOT every day! HIS TOASTER IS POLISHED /ck/!!!

Hope I find some more Dr. Pepper soon.

[Anonymous No.13774307]

>>13774163
Here's the other thing people fixate on, the green lighter / incense plate.

Basically this has been my experience with /ck/ over the years.

>your cheese / salt / pepper sucks
I got better ingredients.
>your knife sucks lol can you even cut an onion
I got a recommendation directly from /ck/ and bought it on /ck/'s opinion
>your ______ is so cheap rofl lmao what's it like to be poor
Basically stepped my entire game up all around and now people fixate on a person actually improving his cooking with the expressed intent to simply not me mocked for random things.

I'm over it now though, /ck/'s a good boy even if he's very nitpicky at times.

I like you guys. I don't like the fast food fags tho, those guys are just tourists. They don't even read their threads after they shitpost Jollybee or whatever.

[Anonymous No.13775372]

>>13774000
>gulf coast
How popular are shrimp po boys outside of New Orleans?

[Anonymous No.13775379]

>>13775372
I love a shrimp poboy wherever I go

[Anonymous No.13775382]

>>13773904
You can hold it no problem

[Anonymous No.13775389]

>>13775379
I LOVE po boys especially shrimp po boys

[Anonymous No.13776136]

>>13775372
I live in Robertsdale, AL and if you order a po'boy, you get exactly what your image is. I know there's other po'boys but if you order one from Austin to Pensacola on the gulf coast, you get your image. They're absurdly popular at non-franchise restaurants that aren't afraid to charge $12 for a sandwich.

>>13775382
Don't get me wrong, I'd eat it and probably love it I just wonder if we're entering territory that transcends subs. It's like a meat salad on a bun, not that that's a bad thing.

>>13775389
90% of subs on the gulf coast are fried shrimp po'boys. I don't eat seafood personally but that's the gulf coast's main go-to. I didn't even know they made beef scrap po'boys until a few years ago.

[Anonymous No.13776207]

Mmmmm Toasty

[Anonymous No.13776232]

>>13775389
>soft bread

[Anonymous No.13776256]

Spicy Italian provolone all veggies oil vinegar and pepper

[Anonymous No.13776767]

>>13776232
Seafood is too tender for bread with chew.

[Anonymous No.13777409]

>>13776207
Did you get the ends chopped off? I've never gotten one without ends before.

>>13776256
Fuck yeah, why not go BMT? I might get one today, the 'all the way' shit kinda blows them up, when I get just the things I like, they're less explody.

>>13776767
Seafood is disgusting.

Also, I found 2 12 packs of Cream Soda Diet Dr. Pepper, we're fucking saved.

[Anonymous No.13777829]

Here's one for you >>13774163

And yes I enjoyed a Diet Dr. Pepper with Cream Soda.