Based Sandwich

[Anonymous No.14311670]

>The Italian sandwich originated in several different Italian American communities in the Northeastern United States from the late 19th to mid-20th centuries.[4] Portland, Maine, claims to be the birthplace of the Italian sandwich and it is considered Maine's signature sandwich.[4] The popularity of this Italian-American cuisine has grown from its origins in Connecticut, Pennsylvania, Delaware, Maryland, New York, New Jersey, Massachusetts, and Rhode Island to most parts of the United States and Canada, and with the advent of chain restaurants, is now available in many parts of the world

[Anonymous No.14311690]

THIS is how you eat a BIG MAC.

[Anonymous No.14311702]

Genuinely my favorite sandwich. Always eaten cold with some combination of oil, vinegar, and oregano

[Anonymous No.14312457]

I would have that minus the huge pepper

[Anonymous No.14312467]

Isn’t Maine’s signature sandwich the lobster roll?

[Anonymous No.14312518]

>>14312467
Keep an eye on those fuckers, they think nobody’s paying attention. Next they’ll be claiming the italian beef.

[Anonymous No.14312537]

>>14311670
The one time I got an Italian sub in Maine, it was completely drenched in mayo. Never ordering one outside the NY tristate area again

[Anonymous No.14312972]

>>14312457
Same. Who the fuck wants all that pepper?

[Anonymous No.14312987]

>>14312537
Good we don't want you here anyway. Stay in your own shithole.

[Anonymous No.14313011]

>>14311670
probably the most underrated sub for gains but best kept hidden secret, if any anons go to the ne coast would highly rec

[Anonymous No.14313052]

>>14311670
What is the best combination of meats to go on an Italian sandwich

[Anonymous No.14313063]

>>14311670
This does look great, i need to try making one

[Anonymous No.14313066]

>>14313052
Ham, salami, gabagool

[Anonymous No.14313302]

>>14311670
i know a faicco's italian special when i see one

[Anonymous No.14314295]

fucking quiznos classic italian is the shit. why did most of them close down fug

[Anonymous No.14314303]

>>14311670
About once a year I'll get a hankering for one of these

[Anonymous No.14314349]

a sandwhich with that much meat now would be like $20

[Anonymous No.14314496]

>>14311670
Based

[Anonymous No.14314697]

I love tomahto but I don't want one that looks like that on my sandwich unless I know it's some heirloom shit which I'd assume that one wasn't. The rest looks A1 prime, including that pepper slab

[Anonymous No.14315542]

>>14312467
The lobster roll is a joke we play on tourists who are willing to spend thirty dollars on days old lobster meat slathered in mayonnaise and served on a generic cheap roll. Just get a actual lobster, or some clams, or shrimp, or haddock, anything but the colossal rip off that is a lobster roll.

[Anonymous No.14315555]

>>14315542
Lobster is cheap in Maine you dumbass faggot. You're a fucking bullshitter.

[Anonymous No.14315707]

>>14315555
Who shit in your cereal you schizo? I live thirty minutes away from the most obnoxiously overrated tourist trap seafood shack in the state that's famous to tourists because of it's lobster-rolls and famous to locals for making traffic come to a crawl on the Wiscasset bridge all summer long, and within minutes of dozens of similar places.

Most of the tourist traps on the cost rock the lobster roll at $25-30.00 easy. Pic related is the menu for a place I can and do bike to on occasion when I want a haddock platter or fried shrimp and some places like pic related do offer a 'small' lobster roll for just under 20 but that's as low as it gets. Still not cheap when you consider you're paying more for about one and a half claws worth of lobster meat than you'd be paying for a actual one pound lobster when you get the 'small' roll.

[Anonymous No.14315943]

>>14311670
Yes, I love the Italian and I'm glad to see so much love for it.
It's so nutritious and filling for a lunch.
>>14312537
>>14312987
NYC food superiority is a meme and it's over. NYC isn't the best of ANYTHING anymore, not even Jewish delis.

[Anonymous No.14315961]

>>14315707
Thanks anon, I'm another poster but this is what I come to the internet for.
Do the prices come down in the winter when the City Folk go home?
Do you work at Bath Iron Works?

[Anonymous No.14315971]

>>14311670
the king of sandwiches desu, op is perfection
>tfw cant enjoy italian sub anymore bc some local deli asshole gave me horrific food poisoning when i ate one there

[Anonymous No.14316125]

>>14315961
I do not work at Bath Iron Works, but like everyone in the area I know other people who have/do. Most of the small shack by the ocean type places of business like these that target tourists close for the winter, although many of the larger places with actual indoor seating remain open.

As for winter prices it varies and depends a lot on how well the fishermen and lobstermen are doing at any given time and how much they're allowed to haul by the state. Hardshells are more or less the only thing you can get after the fall season and those are basically always more expensive than the softshells that you can get in the spring/summer.

[Anonymous No.14316181]

>>14316125
Thks anon very interesting. So my plan of gorging myself om winter lobster is kaput.

[Anonymous No.14316209]

>>14316181
I should say that the main reason hardshells are more expensive is because it's more meat per pound of lobster as compared to soft shells that are still growing and have lots of seawater in their shells as weight.

Some people like hard shells better because more meat and some people think soft shells have better flavor. Personally I don't think the taste is all that different and prefer hard shells.

But unless you want to come in the winter for skiing or snowmobiling or maybe some hunting I really wouldn't recommend it, winter here is really hit or miss with the weather and there's fuck all to do unless you enjoy pretty specific outdoor activities.

[Anonymous No.14316262]

>>14311670
I like the meat separated from each other so it's not just a big block of flesh.

[Anonymous No.14316287]

>>14311670
fuck the usa

[Anonymous No.14316375]

>>14312972
what if it's roasted an soft?

[Anonymous No.14316379]

>>14315943
It's prime rat hunting grounds, and a good place to acquire MRSA

[Anonymous No.14316766]

>>14316287
Obsessed

[Anonymous No.14317889]

>>14315943
Quit being a faggot, he said tri-state area. NY, NJ, CT. Everyone worthwhile fled NYC for the burbs and took their superior food with them. Where do you think all the Jews and Italians went?

[Anonymous No.14317899]

>>14311670
This is called the Godfather at most LI delis

>>14311702
This.

[Anonymous No.14318367]

Garlic mayo/aioli is a decent spread on an italian.

[Anonymous No.14318373]

Monte Cristo is the best sandwich

[Anonymous No.14318385]

I don't like gabbagool though. For me, it's salami, ham, bell peppers, black olives, lettuce, provolone, brown mustard, and italian dressing.

[Anonymous No.14318419]

>>14311670
>Italian sandwich
>Maine
I thought Maine was all about lobsters and seafood. The Italian is a Jersey/NYC thing.

[Anonymous No.14318426]

>>14318419
New england has enough italian enclaves Im sure you can find that sandwitch all over.

[Anonymous No.14319280]

It's called a fucking hoagie you idiots. Not an italian sub, sandwich, whatever the fuck. It is called a god damn HOAGIE.

[Anonymous No.14319312]

>>14319280
barely anyone calls it hoagie unless youre from CT but thats okay

[Anonymous No.14319317]

>>14318419
A lot of wops migrated there because they were fatigued being around the city folk.

[Anonymous No.14319324]

>>14319312
>CT
Pennsylvania, New Jersey, and Delaware exist and are largely more relevant than Connecticut

[Anonymous No.14319437]

>>14311670
>literally a simple panino with prosciutto, salad and cheese
>they actually believe it originated in America instead of Italy
Is there a reason for this phenomenon of Americans trying so hard to appropriate Italian cuisine? they don't do it with anyone else, it's only with Italian stuff, why?

[Anonymous No.14319464]

>>14315707
i fucking yell inside whenever i see a sandwich described as a "bomb"

also fuck OP and that nasty shredded iceberg

[Anonymous No.14319467]

>>14311670
>Maine's signature sandwich
Fucking bullshit. I went up to northern Maine with my ex wife in the late 80s and we stopped at a sub shop in bumfuck Maine along the way. We asked for two Italian grinders and he had no clue what the fuck we were talking about. He ended up putting marinara sauce from the meatballs on our grinders to make them "Italian"

[Anonymous No.14319470]

>>14319312
and then there's this retard

[Anonymous No.14319877]

>>14312537
i'm tired of americans putting mayo on italian things, and usually adding extra when it's an option.
i don't get it. it's the most shit-tier pairing.

[Anonymous No.14319993]

>>14319280
It’s called a hero

[Anonymous No.14320069]

>>14319467
>unironically calling a sandwich a "grinder"
he was probably fucking with you for being a retard

[Anonymous No.14320194]

>Submarine
The use of the term "submarine" or "sub" (after the resemblance of the roll to the shape of a submarine) is widespread.[2] While some accounts source the name as originating in New London, Connecticut (site of the United States Navy's primary submarine base) during World War II, written advertisements from 1940 in Wilmington, Delaware, indicate the term originated prior to the United States' entry into World War II.[8]


Fenian Ram submarine, c.1920
One theory says the submarine was brought to the U.S. by Dominic Conti (1874–1954), an Italian immigrant who came to New York in the early 1900s.[4] He is said to have named it after seeing the recovered 1901 submarine called Fenian Ram in the Paterson Museum of New Jersey in 1928. His granddaughter has stated the following:
My grandfather came to this country circa 1895 from Montella, Italy. Around 1910, he started his grocery store, called Dominic Conti's Grocery Store, on Mill Street in Paterson, New Jersey where he was selling the traditional Italian sandwiches. His sandwiches were made from a recipe he brought with him from Italy, which consisted of a long crust roll, filled with cold cuts, topped with lettuce, tomatoes, peppers, onions, oil, vinegar, Italian herbs and spices, salt, and pepper. The sandwich started with a layer of cheese and ended with a layer of cheese (this was so the bread wouldn't get soggy).

[Anonymous No.14320199]

>Hoagie

Workers read the Hog Island News

Salami, ham and cheeses on a hoagie roll
The term hoagie originated in the Philadelphia area. The Philadelphia Bulletin reported, in 1953, that Italians working at the World War I–era shipyard in Philadelphia known as Hog Island, where emergency shipping was produced for the war effort, introduced the sandwich by putting various meats, cheeses, and lettuce between two slices of bread.[citation needed] This became known as the "Hog Island" sandwich; shortened to "Hoggies", then the "hoagie".

Dictionary.com offers the following origin of the term hoagie. n. American English (originally Philadelphia) word for "hero, large sandwich made from a long, split roll"; originally hoggie (c. 1936), traditionally said to be named for Big Band songwriter Hoagland Howard "Hoagy" Carmichael (1899–1981), but the use of the word predates his celebrity and the original spelling seems to suggest another source (perhaps "hog"). Modern spelling is c. 1945, and may have been altered by influence of Carmichael's nickname.[9]

[Anonymous No.14320203]

>Hero

New York style meatball hero with mozzarella
The New York term hero is first attested in 1937.[18] The name is sometimes credited to the New York Herald Tribune food writer Clementine Paddleford in the 1930s, but there is no good evidence for this. It is also sometimes claimed that it is related to the gyro, but this is unlikely as the gyro was unknown in the United States until the 1960s.[5]

Hero (plural usually heros, not heroes[19]) remains the prevailing New York City term for most sandwiches on an oblong roll with a generally Italian flavor, in addition to the original described above. Pizzeria menus often include eggplant parmigiana, chicken parmigiana, and meatball heros, each served with sauce.

[Anonymous No.14320208]

>Grinder

Pastrami grinder
A common term in New England is grinder, but its origin has several possibilities.[20] One theory has the name coming from Italian-American slang for a dock worker, among whom the sandwich was popular.[5] Others say that it was called a grinder because the bread's hard crust required much chewing.[21]

In Pennsylvania, New York, Delaware, and parts of New England, the term grinder usually refers to a hot submarine sandwich (meatball, sausage, etc.), whereas a cold sandwich (e.g., cold cuts) is usually called a "sub".[8] In the Philadelphia area, the term grinder is also applied to any hoagie that is toasted in the oven after assembly, whether or not it is made with traditionally hot ingredients.

[Anonymous No.14320211]

>Wedge
The term wedge is used in Westchester County, New York, Putnam County, New York, Dutchess County, New York, and Fairfield County, Connecticut – four counties directly north of New York City.

Some base the name wedge on a diagonal cut in the middle of the sandwich, creating two halves or "wedges", or a "wedge" cut out of the top half of the bread with the fillings "wedged" in between, or a sandwich that is served between two "wedges" of bread. It has also been said wedge is just short for "sandwich", with the name having originated from an Italian deli owner located in Yonkers, who got tired of saying the whole word.

[Anonymous No.14320217]

>Spukie
The term spukie ("spukkie" or "spuckie") is unique to the city of Boston and derives from the Italian word spuccadella, meaning "long roll". The word spuccadella is not typically found in Italian dictionaries, which may suggest that it could be a regional Italian dialect, or possibly a Boston Italian-American innovation. Spukie is typically heard in parts of Dorchester and South Boston. Some bakeries in Boston's North End neighborhood have homemade spuccadellas for sale.[23]

>Other types

A Gatsby sandwich
Blimpie (shaped like a blimp)—From the Hoboken, New Jersey–founded chain, Blimpie
Gatsby—Cape Town, South Africa
Po' boy—Louisiana
Zeppelin or Zep—eastern Pennsylvania[5]

[Anonymous No.14320223]

>>14311670
that looks pretty good but the bread is kind of ass on that

Here is a 10/10 would dick down again sandwich

[Anonymous No.14320234]

>>14320223
Looks pretty nice

[Anonymous No.14320243]

>italian sandwich
>just a regular sandwich with salami

That's not an invention. It's like taking a peanutbutter jelly sandwich with grape jelly instead of strawberry jelly and claiming you invented a new ethnic food.

[Anonymous No.14320258]

>>14320243
>club sandwiches don't exist, reubens don't exist, cuban sandwiches don't exist, BLTs don't exist, hamburgers don't exist, hot dogs don't exist
>it's all just a sandwich! stop acting like different sandwiches can be named different things

[Anonymous No.14320265]

>>14311670
where da fresh motz?

[Anonymous No.14320270]

>>14320234
I remember getting the kids meal when i was a kid. The bun was a round kaiser style roll it was amazing. We would go every time we got our hair cut as it was next door to supercuts and payless shoes. Every other time we would get new shoes too. Shit was dank in the late 90s

Now the kids meal is just a 1/3 footlong its pretty gay desu


https://www.youtube.com/watch?time_continue=1&v=1Ijd8bZEXGY


Btw is a gyro a sandwich?

[Anonymous No.14320278]

>>14320270
Nah it's a wrap

A sandwich requires Western style bread, not flatbread or toriller

[Anonymous No.14321164]

>>14311690

[Anonymous No.14321193]

>>14320258
you forgot your wojak and mfw.

[Anonymous No.14322709]

>>14316287
this but europe instead