Submarine Sandwiches Worldwide

Fillings & Flavour

Build with meats, seafood, cheese, vegetables, pickles, sauces and plant-based proteins.

Choosing and Combining Deli Meats

Deli meats differ in salt, fat, smoke, spice, texture and moisture.

Roast beef, chicken, turkey, pork and sausage can anchor hot subs when cooked and held safely.

Sub meatballs should be tender, fully cooked and small enough to distribute through the roll.

Poultry can be roasted, grilled, breaded, shredded or made into a chilled salad.

Roast beef suits cold deli subs, while freshly cooked sliced beef suits hot sandwiches.

Tuna salad, cooked shrimp, fish fillets and other seafood fillings need careful temperature control and restrained moisture.

Cheese can add salt, fat, tang, aroma and a moisture barrier.

Lettuce, tomatoes, onions, peppers, cucumbers, sprouts and roasted vegetables contribute water as well as flavour.

Pickled ingredients cut richness and add salt, crunch and brightness.

A spread protects bread, carries flavour and binds dry ingredients; a dressing seasons vegetables and adds acidity.

Oil and vinegar dressing is simple but powerful because it seasons the bread, vegetables and meat at once.

Oregano, basil, parsley, pepper, paprika, garlic and chilli can define a sandwich without adding bulk.

Beans, lentils, tofu, tempeh, seitan, falafel and commercial alternatives can make substantial meat-free sandwiches.

Eggs, cheese, potatoes, vegetables and cooked breakfast meats can turn a sub roll into a substantial morning sandwich.

Heat should support the meat, vegetables and bread rather than erase them.