How do you make your home-made subs come out delicious and sub-shoppy, not sandwichy?

Question

Part of the key seems to be a vinaigrette with a hefty amount of oregano in it -- but I'm not sure why. It also seems like something needs to be pickled to move it from "sandwich" to "sub" -- not necessarily pickles; pickled hot peppers work well.

Any more tips?

Answer 1

I find grilling (or broiling) the sub roll first helps - with or without the cheese, before you add the other fixings - makes them delicious.

Have you ever made a sub with fresh-roasted sweet red or yellow peppers?

Home roasted sweet peppers
Pierce a whole sweet red, yellow or orange pepper on a long fork and hold over an open flame (stove-top) until all the skin is blackened. Slide the pepper into a deep bowl and cover with clingfilm. Allow to sit, steaming for 20 minutes or so. Remove pepper and place atop several layers of kitchen paper. With a butter knife or another towel, gently remove the charred skin. When done, slit open the pepper and remove the stem and seeds.

Terrific in any sandwich or layered with a meat filling over tomato rice, baked for a different take on "stuffed" peppers.

Cheers

Answer 2

I find the difference between a sandwich and a 'sub' is the ingredients, especially the bread. Buy really good bread and really good meats and cheeses. I also agree that a good shot of vingar, either from a vinagrette or a pickle is needed.

Answer 3

In some supermarkets, at the deli counter, they sell pre-made vinegrette that is just like what they put on your sandwich when you get your sandwich at a sub shop...also, if you want the better quality meats, go to an Italian Deli, they have all of the meats you would find on your sandwich if you ordered it from your local pizza place...

Answer 4

Making the perfect sub is all about ratios...the amount of meat to cheese...the amount of lettuce, onions and tomatoes to protiens....the amount of vinagairette to fillings...the size and type of bun relative to everything else...if you have the perfect sub in mind change the ratios until you are able to duplicate it. One trick that sub shops do is to thinly slice the onions and iceberg lettuce and combine them as a salad before using on the sub.

Answer 5

Well, you could buy baguettes instead of regular bread. Add some vinaigrette, maybe olive oil, or specialty sauce example honey dijon mustard or avocado.