What is it called in your neighborhood? A submarine? Hoagie? Grinder? How about a hero or blimpie? Wedge, zep, torpedo, bocadillo, bomber, rocket, tunnel, cosmo or spuckie?
If you're in NJ or Boston it's a submarine. In Philly, of course it's called a hoagie. In NYC it's a hero. The poor boy is a term originating in St. Louis, and the Po' Boy was born in the bayou of Louisiana. They might sound similar but are probably much different, the latter of course contains seafood. That's a completely different sammich- the traditional usually includes a variety of Italian lunch meats such as Genoa salami, mortadella, thin sliced pepperoni, capocollo or prosciutto, and provolone cheese served with lettuce, tomato, and onion, then seasoned with salt, pepper, oregano and olive oil.
Unfortunately, a more popular term for this type of sandwich these days might be a footlong. Thanks, you once fat-assed Jared. What is worse than the footlong? The double-down. YGTBFKM. That is some nasty shit right there. Oh, there's no carbs. Yeah, and enough salt to wrinkle a baby giraffe. Yummy. It sounds like some filth you'd find on a Hardee's menu.
Oh, and even though my favorite sammich place prefers the term hero, I'm going with sub sandwich. As in submarine. This pasta salad has become my recent spring fling, I hope I don't get burned out soon...but on sandwiches, never.
A fantastic tip I read from Molly Wizenberg of Orangette- next time you're down to the bottom of the mustard jar, instead of trying to crank a spoon around in there to remove all the contents, save it to make your next lil batch of vinaigrette in there. Shake it up and it's good to go, you just salvaged the 1 ts you need to emulsify your dressing. Damn that's ingenious.
Italian Sub Sandwich Pasta Salad-
serves-enough for you and your friends' lunches-you're welcome, by the way.
1 lb pasta- farfelle, (bow-tie) shells, penne, etc.
2 bell peppers, diced- green are cheap, red and yellow are pretty
1/2 large red onion, diced
handful of grape tomatoes, sliced in half
4 oz sharp cheddar, diced
4 oz mozzarella, diced
6-8 oz Genoa salami, diced
15-20 pepperoni, diced
1/3 C banana peppers, rough chop
1 ts dijon mustard
2 TB white wine vinegar
6 TB EVOO, the good stuff
2 ts oregano, dried
Cook the pasta in heavily-salted water until al dente. While allowing to cool, coat with a little EVOO to avoid sticking.
To make the vinaigrette, combine the mustard, vinegar, EVOO, S&P, and oregano, then shake in a small jar or zap it with a stick blender to combine.
Fold all the salad ingredients together, then add 3/4 of the dressing, add the rest depending on how much you like.
That is some tasty pasta salad right there, enjoy.