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Catherine Bridges
BellaOnline's Sandwiches Editor

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Submarine Sandwiches

NOW:
Italian version: A king-sized sandwich on a foot-long loaf of (artisan and/or flavored) bread filled with boiled ham, hard salami (genoa, is my personal preference), cheeses (shaved slivers of Parmesan or Asiago or even a good Mozzarella), lettuce, tomatoes, onions (red are great!), a light brush stroke or drizzle of olive oil and sometimes, the added flavors of garlic and oregano or basil.

American version: The meats here are traditionally turkey or roast beef, with American and/or Swiss cheese, garden vegetables in hearty slices or pulls (lettuce, tomato) and condiments (mayonnaise, mustard) rather than oils or herbs.

Sicilian version: Toasted bread (similar to focaccia, split and filled with fresh ricotta cheese, anchovies, oregano, basil and extra virgin olive oil.

THEN: Signore Dominic Conti's version - his sandwiches were made from a recipe he brought with him from Montella, Italy, to Patterson, New Jersey, which consisted of a long crust roll, filled with cold cuts, topped with lettuce, tomatoes, pepperoncini peppers, onions, oil, vinegar, Italian spices, salt, and pepper. The sandwich started with a layer of cheese, was alternated with ingredients and ended with a layer of cheese (so the bread wouldn’t get soggy). Mr. Conti's granddaughter has stated that he claims to have named his version the "submarine" after visiting the Holland I submarine on display in 1927 in Westside Park.

ANOTHER THEN: Others claim the first submarine sandwich was served a year earlier in 1926 in New London, Connecticut, where World War II soldiers from the nearby submarine base in Groton, Connecticut, ate them by the thousands: "During World War II, the commissary of the United States Navy's submarine base in Groton, Connecticut, ordered five hundred hero sandwiches a day from Benedetto Capaldo's Italian deli in New London, where the name 'sub' was soon applied to the item."
---America Eats Out, John Mariani [Morrow:New York] 1991 (p. 114-5)


















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Content copyright © 2008 by Catherine Bridges. All rights reserved.
This content was written by Catherine Bridges. If you wish to use this content in any manner, you need written permission. Contact Catherine Bridges for details.

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