The same goes for the aged provolone and the finely shaved lettuce and onion. Wes Avila to open a new Mexican restaurant in Hollywood next month. Andy Baraghani puts his bold, stylish spin on Thanksgiving classics. All Sections. About Us. B2B Publishing. Business Visionaries. Hot Property. Times Events. Times Store. Facebook Twitter Show more sharing options Share Close extra sharing options. Los Angeles Times. By Jenn Harris Columnist. Food Why do some Italian subs come with relish?
The shop makes its bread from scratch every 20 minutes. The Godmother sandwich at Bay Cities. The Italian Meats sandwich, made with provolone, piccante, artichoke, arugula, shaved onion, olive oil, aged balsamic and mayo at Black Hogg Sandwiches in Silver Lake. Black Hogg Sandwiches in Silverlake. The Ill Papa sandwich at E. Stretto on South Broadway in downtown Los Angeles. Marcelo Bizarro makes a Mr.
The Padrino sandwich at Pizzana in Brentwood. Roma Italian Deli in Pasadena is famous for its Italian sandwich. Jenn Harris. Visit Business Insider's homepage for more stories. I went to the Subway in Manhattan's Financial District just steps from the office. It was a narrow, grimly lit space with sky-high ceilings. It'd been a few years since I'd been to a Subway, so I kind of forgot how to order. Subway doesn't really have instructions; they've been around for long enough that they just sort of assume you know how.
Compared with Subway, Jimmy John's had cozy digs. There were only two guys behind the counter and only two seats in the shop. Though the space was small, it was clean, brightly lit, and welcoming.
The store manager explained to me proudly that Jimmy John's used local produce and all-natural deli meats. He was very proud of the fact that the store used Hellman's Mayonnaise, and by the looks of the shelves in the kitchen, it used a lot of it.
Jersey Mike's had just opened a location in Hoboken, New Jersey. A line extended out the door. Inside, it was packed, noisy, and a little confusing.
But the staff seemed to know what they were doing. At Subway, I asked my sandwich artist whether I could take pictures, and then I ordered a 6-inch Subway club sandwich on nine-grain honey-oat bread.
I was pretty disappointed by the meager two slices of turkey and beef each. I felt rushed through the line without having time to decide what to put on my sandwich. Subway is the only sandwich shop out of the three that offers to toast your sandwich.
I got mine toasted. But as my sandwich was toasting, I was yelled at to stop taking pictures and told to leave the store. I'd obtained consent from my sandwich artist, but fair enough. My sandwich was already in the oven, so eventually, the manager decided I could finish ordering my meal. Still, this interaction left a bad taste in my mouth as I took my meal to a table in the back.
There isn't as much of an opportunity to customize, but sometimes I appreciate having my food choices made for me. The manager made my sandwich at breakneck speed, first slicing fresh bread, then stacking meats and toppings onto a layer of mayo with remarkable accuracy.
The manager told me the bread used for sandwiches was fresh-baked and had been sitting for no longer than four hours. At Jersey Mike's, I ordered a Number 6: a beef provolone sandwich Mike's way with relish and white bread. Using a crustier white roll, you made a Cubano. If you used a sweet, eggier bread, you just made a medianoche, which really is the Cubano in its peak form. Italian Store , Arlington, Virginia In the pre-internet world, The Italian Store wasn't a "concept" that spawned lines around the block: It was a place where Italian families could get pasta, cheese, meat, and wine in Northern Virginia.
More than 30 years into the shop's existence, however, it gets lunchtime lines for its sandwich menu, which includes this mix of prosciutto, capicola, salami, and provolone on an Italian roll.
Phorage , Los Angeles Priding itself on fresh ingredients and sustainable meats, Phorage set out to make the banh mi all others should emulate.
It marinates Berkshire pork shoulder and pork belly in lemongrass and slow-roasts it, putting it on a baguette with cucumbers, cilantro, craft pickles, and mayonnaise. It's street food without cutting corners, and it's brilliant. Ruma's Deli , St. Louis For more than 40 years, Ruma's has been dishing out big, filling sandwiches on French bread and making itself a St. Louis area staple. It's hard to call an open-face sandwich a "sub" in the true sense, but this sandwich's use of a sub roll and Provel — a processed blend of mozzarella, provolone, and Swiss cheeses native to St.
Louis — over grilled ham and garlic butter is a strong argument for giving it a pass. It doesn't have a website, and it isn't as famous as its Manhattan and Brooklyn counterparts.
But it has a sandwich that became legend thanks largely to the ConEd workers who eat it. Just some of its ingredients: ham, turkey, salami, pepperoni, mortadella, American, Swiss, provolone, lettuce, tomato, onion, roasted peppers, dressing oil and vinegar , mustard, and mayo. It's nearly 2 feet long and as thick as a utility pole. DiPasquale's , Baltimore DiPasquale's expanded throughout Baltimore behind the strength of sandwiches such as this. Teeming with salami, pepper ham, mortadella, capicola, and provolone, this sandwich goes all-out on the Italian sub concept.
Get it with "everything" means also olive oil and vinegar, a special blend of grated cheeses and spices, lettuce, tomato, onions, and hot peppers. Riccotti Sandwich Shops , Bristol, Rhode Island The meatball sandwich has been done dirty by chains making it a flavorless economy sub at the bottom of their list.
Riccotti not only makes a fine meatball and marinara, but maintains the New England tradition of making spicy Italian sausage one of the best hot sandwich meats available. Combine them on a baguette, add mozzarella, and you have one of the top sandwiches in the region, never mind the state. Cutty's , Brookline, Massachusetts Derived from spucadella, a pidgin Italian term meaning "long roll," the spuckie is basically a sub by another name. This shop, which made a fine name for itself cranking out faithful renditions of Philly's roast pork and broccoli rabe as well as other regional sandwiches, gets to the core of the spuckie by filling it with fennel salami, hot capicola, mortadella, fresh mozzarella, and an olive-carrot salad.
Don't be pedantic about Cutty's using a ciabatta roll instead of a baguette. Its Southern Pot Roast is a whole mess of slow-cooked sirloin, gravy, pan-roasted vegetables, and Bourbon-infused mushrooms on local-honey-tinged hoagie roll.
With more than years of tradition behind it, Fiore's has been serving Hoboken's born-and-raised and politically connected for longer than most of you have been alive. While the classic move is to just get a sub roll full of mutz and roasted peppers, wait until Monday and add some Virginia ham to that mix. But one of the best sandwiches at this chain is The General: a pastrami sandwich with Swiss cheese, Russian dressing, and coleslaw that forsakes rye bread for the sturdy roll built to contain juices and not oversaturate.
We tried the "Spicy Italian", which had pepperoni, salami, and provolone cheese on their Italian white bread. We added lettuce, tomato, pickles, banana peppers, olives plus oil and vinegar, and salt and pepper.
I ate so much of it when my boys were in baseball, I'm just done with it. Amy: This bread always taste kind of chemically to me. You know from the first bite that it's Subway, that is for sure. The meat is blah, but the vegetables are fresh and abundant. They have a ton of sauces to choose from too. The oil and vinegar gave it a shot in the arm. Not going to lie, Jimmy John's really is "freaky fast". Like freaky.
Like how do they even make that sandwich that fast? I placed the order and before I could even ask if they baked the bread on site, that little guy was in my hand, and I was on my way. So if you are in a hurry, Jimmy John's is by far your best choice. Otherwise, it's not the best choice. One, this is a pretty small sandwich, rolling in at 8 inches.
Overall, it was really dry, without any bite from any kind of sauce at all. The placement of the ingredients was our biggest beef, however. All the lettuce was in the pocket, and all the meat on outside.
We never had one bite that actually had both in it. The hot peppers here are exemplary. Pickled, and slightly hot, they were exactly what this, or any sub sandwich needs. A nice jolt of fresh, hot flavor really perked this plain jane up. We had the "Vito", which is their original Italian sub with salami, capicola ham, provolone, onion, lettuce, tomato, and not enough Italian vinaigrette.
Ask for those hot pepper, you are going to need them. Amy: Bad ingredient distribution really wrecked this one for me. There is not a lot of meat on this small sandwich, and it's incredibly dry. Love those hot peppers though, I'd pull them all out on their own. Over the last few years, Arby's has been steadily expanding their offerings. They now have a lot more than just their signature roast beef sandwich with horsey sauce..
This was one sandwich that actually surprised us with how decent it was. When they say "We have the meats", they mean on this sub. Featuring pepperoni, genoa salami, and pit smoked ham, the sub also has provolone, tomato, lettuce, onion, banana peppers, onions, vinaigrette and a pretty good garlic aioli. Gonzo: Although the bread got really soggy, overall, it was pretty good.
I was surprised by it, I liked the mixture of the meats, including the pepperoni. Amy: Agreed on the soggy bread, but it might have been because it had sat for a little while and there was a lot of sauces going on. Everything on this one kind of melded into one flavor, which was pretty good. I like to be able to discern the different meats and toppings, though, so that each bite is different. Not terrible. Blimpie has been around for more than 50 years, with locations across the country.
They slice their meat to order for each and every sandwich, so be prepared for a few minutes wait. It's worth it though, this sub tastes distinctly fresh. Bread is baked on site, and all the vegetables are sliced in house as well. No bagged soggy lettuce here.
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