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Making a sammich is easy. Making a hoagie is different. Some tips on making one. Rolls, seasoning, lubrication and wrapping. Important tips.https://www.youtube.com/watch?v=0rmrZZj1Hjs
The best hoagie/sub Iíve had, comes from the Harris Teeter supermarket in Selbyville Delaware. Order the Italian.
..... Order the Italian.
Good information. However, although I've never had a made to order Harris Teeter sub I can't imagine them topping Publix. Hands down the best grocery store sub ever...IMHO. I never miss the opportunity when in the South to hit a Publix for lunch or dinner. Yum!
Well, they might be better than the ones y'all make at your house...
Why are deli subs better? I think it's two things: 1) fresh ingredients (esp the roll) and 2) somebody else makes it for you!
Except for a real Philly cheesesteak, Po boys and muffelattas have largely replaced subs or grinders or hoagies or whatever in my world. Back in 91 when we lived in Chicago, there was a small Cajun/creole shop down on the Loop (actually up on the 7th floor) called Heaven on Seventh. My favorite thing on their menu was a soft shell crawfish po boy, which my introduction to po boy sandwiches. Very cool.
We have good burritos and tacos here in Santa Fe. Subs, grinders, etc. not so much. I grew up on the east coast and miss those. You can't get the ingredients to make 'em here either.Rich
I remember my first case of US culture shock in my 20's. I was riding back home from CA to PA and somewhere in the midwest I stopped into a place to get a Sub. When they asked me about cheese I happily replied "Provolone please" to which they responded that not only did they not have any, they'd never heard of it.
Try asking for a buttered roll outside of the NYC area............
Wegman's in the northeast or just about any deli in the city.Subway is just ok....Went to a real Jewish deli yesterday, hot pastrami for me, corned beef for my wife, both on seeded rye...to die for..
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