You’re standing at the counter. The smell of vinegar and yeast is hitting you hard. You look at the menu, but honestly, you already know the vibe. You want a sub. But have you ever actually stopped to think about what is in a submarine sandwich that makes it so wildly different from a standard deli sandwich or a burger? It’s not just the shape.
It's the architecture.
A submarine sandwich—or a hoagie, hero, grinder, or po' boy depending on where you're currently standing—is a specific beast. It’s defined by a long roll of Italian-style bread, split lengthwise. But the "stuffing" is where things get complicated. Most people think it’s just a pile of cold cuts. It isn't. To get that specific "sub" flavor, you need a precise balance of fats, acids, and crunch that resists the bread’s tendency to get soggy.
The Bread: It’s the Foundation, Literally
Everything starts with the roll. If you use a soft, fluffy brioche or a stiff sourdough, you don't have a sub. You have a mistake.
Authentic submarine sandwiches require a "sub roll." This is usually an enriched white dough that has been steamed during the baking process to ensure a thin, flexible crust. It needs to be "toothsome." You want a bit of a tug when you bite into it. If the bread is too hard, the fillings shoot out the back like a wet bar of soap. If it's too soft, the oil and vinegar turn the whole thing into a mushy mess within five minutes.
Most shops, like Jimmy John’s or Jersey Mike’s, actually have proprietary recipes for their flour mixes to ensure this specific density. It’s basically a structural engineering project. The roll is typically between 6 to 12 inches, though "party subs" can obviously stretch into the territory of the absurd.
The Italian Core: The Meats That Matter
When people ask what is in a submarine sandwich, they’re usually thinking of the "Italian." This is the gold standard. It’s a specific combination of cured meats that have high salt content and intense marbling.
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- Genoa Salami: This is the base. It’s fermented, air-dried, and usually heavy on the garlic and peppercorns.
- Capicola (Gabagool): This is a whole-muscle meat, specifically the neck or shoulder of a pig. It’s spicy, fatty, and provides the "kick."
- Mortadella: Think of it as the sophisticated grandparent of bologna. It has cubes of pork fat and often pistachios. It adds a silky texture.
- Provolone Cheese: You can’t use cheddar here. It’s too sharp. You need a mild or "piccante" provolone that acts as a creamy barrier between the meat and the veggies.
If you’re going for a turkey sub or a roast beef sub, the rules change, but the Italian remains the blueprint. The meat is sliced paper-thin. This is crucial. If the meat is thick-cut, it doesn't "fold." You want ribbons of meat. This creates air pockets. Those air pockets hold the dressing, which is why a sub tastes better than a flat sandwich where the meat is just stacked like a deck of cards.
The Veggie Stack: Shredduce and Beyond
Now, let's talk about the "garden."
The most important vegetable in a submarine sandwich isn't the tomato. It's the lettuce. But not just any lettuce. It has to be iceberg. This is a hill I will die on. Romaine is too leafy; butter lettuce is too soft. Iceberg provides "the crunch." In the industry, it's often called "shredduce"—thinly shredded iceberg lettuce that creates a massive surface area for the oil and vinegar to cling to.
The Standard Toppings:
- Onions: Usually white or red, sliced into translucent rings. They need to be sharp.
- Tomatoes: These are the most dangerous part of the sub. If they are too watery, the sandwich dies. Expert shops often salt the tomatoes separately before putting them on the bread to draw out excess moisture.
- Pickles and Peppers: This is where the regionality kicks in. In Philly, you’re getting hots (cherry pepper relish). In Chicago, you might see giardiniera.
The "Sub Sauce" Secret
If you just put mayo on a sub, you've missed the point.
The soul of what is in a submarine sandwich is the dressing. It’s usually a blend of soybean or olive oil and red wine vinegar. The ratio is typically 3:1 oil to vinegar. This creates a chemical reaction with the dried oregano and salt that most shops sprinkle on top.
The oil coats the tongue, allowing the fats in the salami to feel richer. The vinegar cuts through that fat so your palate doesn't get overwhelmed. Without the acid, it’s just a heavy pile of pork. With too much acid, the bread dissolves. It’s a tightrope walk.
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Regional Variations: Why Your Sub Looks Different
Depending on where you are, the "what" in your sandwich changes drastically.
In New Orleans, the po' boy uses French bread with a much crunchier crust and usually features fried seafood like oysters or shrimp. They "dress" it with mayo, lettuce, pickles, and tomatoes. No oil and vinegar there.
In New England, the "Grinder" is often toasted. The heat changes the molecular structure of the cheese, making it oily and stretchy, which then soaks into the bread. It’s a different experience entirely. Then you have the "Hoagie" from Philadelphia, which is strictly cold and focuses heavily on the quality of the Italian meats and the specific brand of roll (usually Amoroso’s).
Common Misconceptions About Sub Fillings
People often think more meat equals a better sandwich.
That is fake news.
If you put half a pound of meat on a sub roll, you lose the "ratio." A perfect sub is a circle. When you close the bread, the meat, cheese, and veggies should form a balanced cylinder. If there's too much meat, the bread won't close, the dressing won't reach the center, and you'll just be eating a pile of cold ham with your hands.
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Another myth: "Everything" means everything. Honestly, putting olives or cucumbers on an Italian sub is a bold move that usually masks the flavor of the expensive cured meats. Stick to the basics.
The Salt Factor
Sub sandwiches are salt bombs. Between the cured meats, the brine in the pickles, and the salt in the bread, you're looking at a significant percentage of your daily sodium intake. This is why subs are often served with large sodas or bags of chips; your body is literally screaming for hydration to balance out the nitrates and sodium.
How to Build the Perfect Sub at Home
If you want to replicate what's in a professional submarine sandwich at your own kitchen counter, the order of operations matters more than the ingredients themselves.
First, slice your roll, but don't go all the way through. Leave a "hinge."
Spread your mayo or mustard (if you use them) on the bread first.
Lay the cheese down. This is your waterproof layer. It protects the bread from the wet veggies.
Next, fold the meat. Don't lay it flat. Fold each slice into a "C" shape or a ruffle.
Add your shredded lettuce, then onions, then tomatoes.
Finally, the "holy trinity": Oil, vinegar, and dried oregano.
Pro Tip: Let the sandwich sit for exactly three minutes. This is the "cure time." It allows the oil and vinegar to marry the oregano and slightly soften the inner crumb of the bread without making it soggy.
Why the Sub Sandwich Persists
The sub isn't just food; it's a cultural icon of the working class. It started with Italian immigrants in the Northeast—specifically laborers who needed a portable, calorie-dense meal that didn't require a plate or silverware. Whether it was workers at the Portsmouth Naval Shipyard (hence "submarine") or jazz musicians in New Orleans, the sub was designed for people on the move.
The complexity of what is in a submarine sandwich is what keeps it on top of the food chain. It’s the only food that managed to bridge the gap between "cheap fast food" and "artisan deli craft."
Your Next Steps for Sub Mastery:
- Audit your local bakery: Find a place that sells "Italian-style" long rolls. If it feels like a baguette, keep moving.
- Request "The Works": Next time you’re at a deli, ask for the oil and vinegar under the lettuce. It changes the flavor profile entirely.
- Experiment with peppers: Swap standard banana peppers for chopped cherry peppers or even a spicy giardiniera to see how the acid interacts with the fats.
Understanding the anatomy of a sub makes you a better eater. You stop seeing a pile of ingredients and start seeing a system. A delicious, salty, crunchy system.