Hot Italian Sandwiches

 

HOT ITALIAN SUB SANDWICHES

HOT ITALIAN SANDWICHES

READ About The HISTORY of ITALIAN SUB SANDWICHES

In AMERICA

SUBS - HERO'S - HOAGIES - GRINDERS and ???

The HISTORY of SUBMARINE SANDWICHES is in SUNDAY SAUCE

by DANIEL BELLINO ZWICKE

SUNDAY SAUCE

"WHEN ITALIAN-AMERICANS COOK"

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BRACIOLE - MEATBALLS

LASAGNA

PASTA FAGIOLI

GABAGOOL

The HISTORY of The SUB SANDWICH

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SUBMARINE SANDWICH

"Look at the Gabagool"

    A Submarine Sandwich, also known as a “Hero” in New York, Hoagie in Philadelphia, and “Grinder” in New England the Mid-West & California, and a Bomber in Upstate New York. These Sandwiches consists of Italian or French Bread split down the middle in two long pieces. In between the bread goes; Salami, Cheese, Ham, slice tomato, lettuce, and sliced onion topped with Olive Oil, Vinegar, Oregano, Salt & Pepper. This is the basic “Hero” Sandwich, Sub, Hoagie or whatever you call it depending on where you live. In Jersey they are Submarines or simply Subs. Hero Sandwiches (Northern NJ & NY) were invented around the turn of 1900’s by Italian-American immigrants on the East Coast of the United States, in cities such as; New York, Boston, Portland Maine, Providence Rhode Island, Philadelphia, and Paterson, New Jersey where it is said the first Submarine Sandwich was invented by one Dominic Conti (1874-1954) an Italian immigrant from Montella, Italy a town in the province of Avellino near Naples (Napoli), Italy where much of Italian-America’s dishes come from along with Sicily, Calabria, and Abruzzo. Conti is said to have named his sandwiches Submarines after seeing a Museum Exhibition at The Paterson Museum of a recovered 1901 Submarine The Fenian Ram. As his sandwiches made on long loaves of Italian Bread resemble the Submarine, Conti named his sandwiches Submarine Sandwiches, which later became known  as Subs.” Conti’s granddaughter says, “My grandfather came to America in 1895 from Montella, Italy. In 1910, he started an Italian Grocery Store in Paterson (Silk City), New Jersey, which was called “Dominic Conti’s Grocery Store” on Mill Street where he was selling traditional Italian Sandwiches. His sandwiches were made from a recipe he brought with him from Italy which consisted of a long crusty roll filled with cold cuts, topped with lettuce, tomatoes, peppers, onions, Oil & Vinegar, Italian Herbs & Spices, Salt & Black Pepper. The sandwich started with a layer of cheese and ended with a layer of cheese (so the Bread wouldn’t get soggy).

   So these Italian Submarine Sandwiches as they are known in Jersey, are Grinders in New England, Hoagies in Philly and in New York they’re most commonly known as a Hero, of which the name is credited to New York Herald Tribune food-writer Clementine Paddle-ford in the 1930’s. As far as who invented these sand-wiches, there are a few different theories of who invented the first one and where it was. Some say in the sandwich was created in Scollay Square to entice Sailors stationed at the Charlestown Navy Yard in Boston, and that the term Grinder the name of the sandwich in New England (as well as the Mid-West) comes from dockworkers who were called Grinders. Another theory has the Sandwich originating in Portland, Maine. We feel this is highly unlikely and that it was Dominic Conti of Montella Italy and Paterson, New Jersey who invented this Italian-American icon, and one that has been adopted by the whole country after its birth on the East Coast and of Italian neighborhoods.

    Now a days there are a multitude of horrible chain Sub Stands like Subway, of which the ingredient are inferior to the original sandwiches of which you can still get at any good Italian Deli in New York, New Jersey, in Philly, Pittsburgh, New Orleans, Boston, and Baltimore.

by Daniel Bellino-Zwicke 



Excerpted From Daniel Bellino-Zwicke's latest book  SUNDAY SAUCE  ... When Italian Americans Cook ...   .

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READ 

ALL ABOUT SUBMARINE SANDWICHES

The HISTORY

and How to Make One

RECIPE   in SUNDAY SAUCE

ITALIAN SUB SANDWICHES

FAICCO'S PORK STORE

GREENWICH VILLAGE

NEW YORK

RECIPES

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Krispy Kreme Donuts returning to NYC NewYork

KRISPY KREME Returning to NEW YORK

Dunkin’ Donuts rival Krispy Kreme is continuing its New York City expansion in a big way. Following the announcement of a Times Square flagship location last summer, the chain announced today it will bring five more stores to the city over the course of 2020. The company’s five other stores will be located in the Financial District, the Bronx near Fordham University, Harlem, and the Upper West Side. It’s the largest New York City expansion in more than a decade for the company, beloved nationally for its glazed donuts served right off the conveyor belt.

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Neba Roast Beef Mikes Subs LakeGeorge NY

NEBA & MIKE'S SUBS

LAKE GEORGE

According to Mike Davis, creator of the NEBA chain, the arrival of fast-food roast beef sandwiches in the early 1960s was a sign of an upward-bound middle class able to afford its beef sliced rather than ground to bits. His sandwiches cost 69 cents as against the 15 or 20 cents for a chain burger.

Indeed, sliced beef was big. Despite being first into the beef sandwich market, by 1967 NEBA faced competition from Arby’s, Beef Corral, RoBee’s (soon to become Roy Rogers), Heap Big Beef (with its odd Indian theme), and others. Burger King and McDonald’s were testing roast beef in some of their units and Minnie Pearl’s was poised to add roast beef to its chicken menu.

Davis began his fast food career with submarine sandwiches, branching into roast beef in 1960 because it was easier to produce in quantity and not commonly found in chain restaurants. There are various ideas about where the odd name NEBA came from. Almost certainly it was not an abbreviation for “Never eat burgers again.” As strange as it sounds, it’s likely that NEBA was chosen because it was the name of a dog once owned by Davis, as he said in a 1969 interview. Another possible explanation is that it was named after the New England Beef Association. “Nicest Eating Beef Around,” sometimes used as an advertising slogan, may have been a back formation.

The first sandwich shops in the NEBA chain were in the Albany NY area, the company’s headquarters before moving to Hollywood FL. In 1965 a Mike’s Submarine and NEBA Roast Beef unit opened in Pittsfield, the first in Davis’s home state of Massachusetts. Franchised units eventually opened in Florida and southern states but the chain never made it to the West.

since his miserable childhood in which he earned up to $100 a week by organizing a crew of boys to deliver newspapers. Reportedly he used the money to pay rent and buy food for his brothers and sisters in an attempt to make up for parental neglect. Dropping out of school after 8th grade, he was apprehended for breaking into houses and stealing money in his teens and spent time in a reformatory. Described as “tight-lipped” and “compulsive,” he confessed he felt inhuman and never laughed.

The NEBA chain reached its peak in 1969 when there were 70 units in the U.S. Having sold the Canadian branch, Davis, 35, was said to be worth $15 or 20 million at that time. In 1970 he resigned as chairman a month before the corporation declared bankruptcy. With 400 units by then, Arby’s had become the competition-busting roast beef leader.

As late as the mid-1980s a few of the original NEBA sandwich shops, in upstate New York and Miami FL, remained in business under new owners.

I don’t know what happened to Davis after he left the company. I’d like to think he found some degree of happiness.

© Jan Whitaker, 2013

A Classic SUBMARINE SANDWICH

WHITE HOUSE SUBS

ATLANTIC CITY NJ

A NEBA ROAST BEEF SANDWICH

Neba is an acronym for "nicest eating beef around," a claim that is substantiated by perfectly seasoned meat that is sliced wafer thin and takes limited effort to chew. The meat is salted and retains hints of sweet vinegar, almost as if it were cooked in a brine. Looking at recipes online, garlic and tomatoes seem like possible inclusions in the cooking liquid for the beef.

I opted for the Super Neba, which comes with bacon and cheddar cheese. The bacon is cooked to be the same texture as the meat -- not too chewy, not too crisp. Its presence is almost unnecessary, save for the slightly smoked flavor it imparts. The neon orange color of the cheese (harkening to the signage of the former Albany location?) and viscous texture points to jarred cheese sauce. It's not an exquisite inclusion, but it doesn't deter from the flavors of the sandwich and points to the nostalgic nature of the sandwich. (Plus, a little cheese-product everyone now and again won't kill you.)

Sesame-studded rolls come from Bella Napoli's bakery in Troy. The warm nuttiness from the seeds are really what sets this sandwich apart from fast-food versions of roast beef sammies, and the texture is just soft enough to be bitten into with ease (and not torn with the teeth like a wild dog descending on fresh kill).

 

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Super Bowl Sunday Buffalo ChickenWings Recipe

  

 BUFFALO WINGS ORIGINAL RECIPE   

 After Burgers and Pizza, these Buffalo Chicken Wings may very well be America’s 3^rd most popular dish. And guess what? They’re not just American, they’re Italian American Teressa Bellissimo one night at her families Anchor Bar in Buffalo New York. Legend has it that Teressa’s son Dom was hanging out at the bar one night with his buddy’s. The guys were hungry so Mamma Bellissimo whipped up a little snack for the boys. Teressa fried up some wings, made a little hot sauce and coated the wings with them. And served them to the boys. They went nuts they loved them. They started serving them as a free at the bar for the bar customers. It was just a matter of weeks before all of Buffalo found out about these tasty wings. They became famous almost over night, whereby the Bellissimo’s stopped serving them for free at the bar and put them on the menu. The Bellissimo’s served Italian Food at their Anchor Bar, and the Italian Food was quite special. However the Bellisimo’s tasty Chicken Wings quickly out sold all the regular Italian Specialty Dishes and the Bellissimo’s Wings became the number 1 best seller on the menu. Not only that, but Teressa’s Italian-American created Chicken Wings became uber famous all over America and subsequently all over the World. That’s Italian, “Italian-American.”   

 RECIPE : 

 Ingredients: 36 chicken wing pieces (one wing makes 2 pieces - 
the "flat" and amp; the drum) 

 1 tablespoon vegetable oil

1/2 teaspoon salt 

1 cup all-purpose flour 

1 1/2 tablespoons white vinegar 

1/4 teaspoon cayenne pepper 

1/8 teaspoon garlic powder 

1/4 teaspoon Worcestershire sauce 

1 teaspoon Tabasco Sauce

6 tablespoons Frank’s Hot Sauce (or other) 

6 tablespoons unsalted Butter or Margarine 

Celery Sticks 

1 bottle of Blue Cheese Dressing 

Preheat oven to 425 degrees F. 

Cut whole wings into two pieces at the joint. 

In a bowl toss the wings with the oil, and salt. Place chicken wings into a large plastic shopping bag, and add the flour. Shake to coat evenly. 

Remove wings from the bag, shaking off excess flour, and spread out evenly on oiled foil-lined baking pan(s). Do not crowd. Bake for about 20 minutes, turn the wings over, and cook another 20 minutes, or until the wings are cooked through and browned. 

While the Wings are baking, mix all the ingredients for the sauce in a pan, and cook over low heat for 6 minutes, stirring occasionally. 

After the Wings are cooked, remove from oven. 

Place wings in a large bowl and pour sauce over wings to coat. Mix thoroughly. 

Serve with Blue Cheese Dressing and fresh Celery Spears.   

Enjoy your Wings ! Enjoy the Game, "It's SUPER BOWL SUNDAY" !

TASTIEST BUFFALO CHICKEN WINGS EVER !!!

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In The BIG LEBOWSKI COOKBOOK

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BUFFALO CHICKEN WINGS

CRAZY WINGS

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SUPER BOWL SUNDAY FOOD

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How to Make KFC FRIED CHICKEN

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