You will notice from my title that the word Southern is not in the name of the recipe. A sub sandwich was unheard of when I was growing up in the South. We had bologna sandwiches and lunch meat sandwiches but I never heard of salami. My interest was piqued in sub sandwiches when I started visiting Hilton Head Island, South Carolina in the 80’s and was exposed to Deli’s and sub sandwiches. Then the idea evolved into being a part of the southern culture. We now have the Deli’s as part of our grocery stores and culture. I love the Italian subs at Firehouse and we have a local sandwich shop that has the best garlic chicken sandwiches ever.
I clipped this submarine sandwich recipe from a magazine in the 80’s and it incorporates some of our summertime vegetables which would make it a little bit healthy. I also know that you can purchase the low sodium processed sandwich meats also.
You could cut this sandwich into smaller portions and take it to a pot luck meal. Different types of meat and cheese can be substituted for the items in the recipe and makes this a very flexible recipe.
You are probably thinking, what did we eat in the South instead of the submarine sandwich? As far as I am concerned, the best sandwich ever was a thick slice of bologna, fried. You would put that bologna on two slices of untoasted white bread that had a generous amount of standard French’s mustard on it. A great addition to this wonderful bologna sandwich was a slice of onion. It was just as good, if not better, than any submarine sandwich I have ever tasted. Of course, if it is summertime, you just can’t beat a fresh tomato sandwich with Duke’s Mayonnaise.