How to Make Good Subs?

[AverageJoe]

I love Jersey Mikes and Jimmy Johns-type subs (just about all types). I'd love to be able to duplicate them by myself with 'off-the-shelf' ingredients from a typical Meijer or other grocery store. I know the bread is a big factor and would like to find a source for good sub bread locally that will sell to the 'Average Joe'. :D Does anyone have any advice or 'recipes' for a good sub? I know it's not rocket science and anyone can easily see what's inside one, but if anyone has brand names, etc. or any other tips, I'd be glad to hear them and try it out myself. Thanks!

[COHunter]

There's no substitute for trial and error. Go to the deli counter at your local supermarket and they'll most likely let you sample the various meats and cheeses. Maybe you'll like smoked turkey over regular, honey ham over country ham, so on and so forth. Same with the cheeses, sample different combinations until you hit on a good one. the bread you may want to consider visiting a local bakery or Panera Bread and see what fits the bill. Obviously many of the veg fixins will be at the grocery.

[TheVez2]

The bread and how it is dressed are keys to a good sub. I've never had the subs you mentioned so I can't comment, but I've tried to recereate my favorite sub form Mr. Goodcents. Finding the right bread was key and what I found that worked well was some generic bakery hoagie rolls from a grocery story. Meat and veggies are about the same, but what really made the sub taste like a Goodcents sub was dressign it with salt/pepper/oregano and red wine vinegar like they do.

[YetiDave]

Why not take the plunge and have a go at making the bread yourself? Baking's very satisfying, IMHO

[Osborn Cox]

As others have said, the bread is the key factor in a good sub, similar to a good roll making or breaking a good burger. If you have a Costco near you, they have frozen baguettes that make an excellent bread for subs, just pop them in the oven for about 15 mins and they are ready. They are a little skinny, but other than that they work good.

[jd_1138]

A good sub is a combination of good bread and quality meats and cheeses. I find the store brands of deli meats to be not so good (like Hormel). I go for Gallo Salame (salami) and Dietz and Watson meats. Any quality deli meats should be fine though. As for bread, you can go to your local favorite pizzeria/Italian place and buy hoagie/sub bread that's made fresh daily.

Also layering makes a difference in the texture which translates into a better tasting sub. I usually squirt some Italian dressing on the bottom piece of bread and then put a layer of salame, a layer of cheese, a layer of salame, then a layer of cheese and then put shredded fresh lettuce on top with some tomato slices (small) and banana peppers. Then I spread some more Italian dressing on the top bun. Sometimes I use spicy mustard instead.

[heybatter]

Hoagies and Grinders.....

[saf]

Find a bakery, bread baked that day is going to make a huge difference.

[global_dev]

never been impressed with JimmyJohns, expect the ridiculous speed in which a sub is ready. i wasn't ready for that. but the subs lack in something that i can't put my finger on...

[Tomorrow]

Ever notice a lot of those sub shops bake their own bread? You can't fake freshness.

Also try buying meats from the deli counter, sliced super thin but not shaved. Get a good brand, something like Boar's Head. It's worth the extra money.

[roklein]

The key to a good sub is to live on the east coast in the tri-state area (NJ, NY, CT). Seriously. It has a lot to do with the bread and that bread starts with good water. Seriously. Good luck with your quest.

[saf]

Shenanigans on the water. I have heard that from so many East coast people. I believe it was Americas Test Kitchen that did a test on that and it turned out there was no difference. good bread is good bread and crap is crap. I will say there is a larger number of good old bakeries out there and there is more talent just by sheer numbers and competition. The skill lies in the baker.

The reason people like Jimmy Johns so much is they use more mayo than everyone else.

[roklein]

I knew that would stir up some feelings.

[jd_1138]

When I first moved here to Ohio, I was told that a local kosher deli had reubens that rival NYC. When I walked into this Ohio kosher deli I asked for a Reuben, and he asked "well what do you want on it?" I told him I wanted a standard traditional Reuben. Heck, I didn't know they usually come with. I am from the West Coast. I didn't want to specify what I wanted on it; I wanted the standard, traditional Reuben. He finally reluctantly made me a standard Reuben. It wasn't that good -- too gamey. I have since had a proper Reuben from a NYC deli, and it was much better.

[AverageJoe]

The key to a good sub is to live on the east coast in the tri-state area (NJ, NY, CT). Seriously. It has a lot to do with the bread and that bread starts with good water. Seriously. Good luck with your quest.

Being from the Chicago 'burbs, that solution slows down and complicates my quest for a sandwich considerably-------not to mention adding quite a bit to the cost!!! However, I HAVE had good subs right here, so I know it's possible!

[saf]

There are a ton of good bakeries here in Chi, not sure what burb you are from butI am sure there is one there.

[miamimoe]

There are a ton of good bakeries here in Chi, not sure what burb you are from butI am sure there is one there.

There is no shortage of Italian deli's/groceries in Chicago, bet they sell fresh baked Italian sub/hoagie rolls. They will also sell quality imported meats. For American style meats, can't go wrong with Boars Head, and also in the Chicago area, the Romanian Kosher Sausage Co. in Rogers Park. Depending on what style you want ((Italian/American or hot or cold), it starts with the bread and deli meats. Thereafter toppings:

Shredded lettuce, fresh tomatoes, onions, pickles, banana peppers, green peppers, etc. I also find that a good olive oil/vinegar dressing made with quality olive oil, red wine vinegar, oregano, salt and black pepper really enhances the flavor of an Italian style sub. If you start with the right bread and quality meats you can't go wrong. You have the luxury of living in a great food city-Chicago, with lots and lots of local bakeries, ethnic markets and the like. You should be able to make a great sub/hoagie/grinder/torpedo!

[Kentos]

+1 on the fixings and salami.

[AverageJoe]

Thanks, all-----good suggestions! I will do a little shopping around.

[Argonaut]

Genoa salami, cappicolla (AKA gabbagool), provolone, oil and vinegar. Wrap sub in parchment paper tightly for at least two hours. After you find a good bread source, of course.