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Menu development, recipes and culinary tactics for creating global flavors and regional American tastes in your foodservice operation
10 times Italian subs and paninis made us incredibly hungry
Whether you go meaty prosciutto or plant-forward portobello, a hearty Italian grab-and-go sub just may be the special offer your customers can’t refuse.
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The Italian sub goes by many names. And what you call it says a lot about where you’re from. According to a Thrillist article, by food writer Adam Lapetina, if you call it a hoagie, you’re from Philly; if you call it a grinder, you’re from New England; if you call it a wedge, you’re from Westchester or Yonkers, NY; if you call it a hero, you’re from New York City and if you call it a Blimpie, you’re from New Jersey, where this brand name has become the “Kleenex of sub names.” And of course, in Italy, most sandwiches are called panini (panino is a single sandwich).
However you menu an Italian sub, your customers will appreciate the heartiness of meat (or plant-based “meat”) pressed into a melty panini or stacked into a crusty roll. We found examples of hoagies, grinders, subs and paninis sure to make that special sandwich offer extra enticing.
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