This classic cold submarine sandwich stacks mixed Italian cold cuts, mild provolone, and fresh vegetables on a 10-inch bun, finished with a light oil-vinegar dressing. A regional American sandwich known by many names—grinder, hero, hoagie, or po'boy—depending on where you live.
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On a work surface, cut the buns in half horizontally without cutting all the way through. Spread the inside of the buns with the mayonnaise. Add the cheese, followed by the cold cuts, tomatoes, lettuce, green pepper and onion. Season with salt and pepper.
In a small bowl, whisk together the oil, vinegar and oregano. Drizzle the vinaigrette over the vegetables and close the submarines.
Wrap assembled sandwiches tightly in plastic wrap and refrigerate up to 2 hours. Do not freeze. Add dressing immediately before eating to maintain bread texture.
A mix of ham, mortadella, smoked turkey, and capicola provides balanced flavor and texture. Use quality deli meats sliced fresh from the counter for the best result.
Yes, assemble them up to 2 hours before serving and wrap tightly. Add dressing just before eating to prevent the bread from becoming soggy.
They're the same sandwich with regional names: grinders in New England, heroes in New York, hoagies in Philadelphia, and po'boys in New Orleans. The main difference is regional tradition and bread style.
Traditional cold subs use untoasted buns to keep them soft and prevent the fillings from sliding. Toast only if you prefer a firmer texture.
Layer the lettuce directly on the bread after spreading mayonnaise—it acts as a barrier. Add the vinegar-oil dressing just before serving.
