Submarine sandwiches are named for the underwater boats of a similar shape. This Italian-American specialty goes by different names in different places. In New England, they’re known as grinders. New York loves its heroes, Philadelphia has its hoagies and New Orleans serves up po’ boys.
Featured in RICARDO Magazine BACK TO SCHOOL 2018 (p. 116)
4 10-inch (25 cm) submarine buns
1/4 cup (60 ml) mayonnaise
1/2 lb (225 g) mild provolone cheese, sliced
1 lb (450 g) mixed cold cuts (such as ham, mortadella, smoked turkey, capicollo)