h2g2 The Hitchhiker's Guide to the Galaxy: Earth Edition

Nearly every Deli I have been to has at least one signature sub.

Grove's Deli in Salt Lake City has the Grove Sub. A sandwhich made on an Ambasador Roll, about 8" long and 5" high, cut to a hinge. It has roasted turkey, ham, roast beef, pastrami, corned beef, cheese, lettuce, tomato, onions, sprouts, mustard and mayo. It can literaly feed three confortably.

But the Sub doesn't mean one type of sandwich filling in the same way as, say, the Dagwood and we can't possibly include all the variants in the article.

Do you call them subs way out there in Utah, Marv? The name varies by region around here. "Sub" (short for "submarine sandwich") is used frequently in NY/NJ as is "hero", "hoagie" in Pennsylvania and further south, and "grinder" in the New England states and northern NY.

Most places sell an "Italian sub" which has a combination of spiced hams (salami, capiccola, prosciutto) cheese, lettuce, tomato, onions, salt, pepper, oil and vinegar. And I think I'm forgetting something.

Oops, sorry Amy, didn't see you there.

The sub is a category of sandwich, and the entry would not be complete without them. It's more defined by the type of bread than what's in the sandwich, but most subs have some common ingredients (the lettuce, tomato, onions, oil, and vinegar).

Alas, the meatball parm sub does not have any of those ingredients and it is served hot, but at least the bread is the same.

The entry could be endless. I want to concentrate on names that visitors really won't understand, like the Dagwood.

I think you should include that grinders, sub, whatever are regional specialties and then just list some of the names that they are known for (in case you're traveling and feel like a spot to eat and spy a submarine sandwich and shout "oy, how do they fit a submarine between two spots of bread?")

They grind it, of course.

I agree with Sporky. If you walk down the streets of any city or town in the US, you'll see signs in deli windows for "subs" or "grinders" or "hoagies" with no explanation at all of what they are. Until you go in and get to order by number from the 30 or so types listed on the wall.

The grinder was originally created in Philidelphia come to find out (of course!). Other names include heroes, gyros, bombers, torpedoes and rockets.

In utah they are usually just called Subs, but some places call them heros or if it is an italian place it will be called a grinder.

I'll give all these variants a mention in the introduction but I'm not going to list all the possible fillings separately. Where would I stop? I think very long articles are offputting.

Of course, someone else could write an article about subs and hoagies etc for me to link to .

I think that makes sense Amy.

Sporky, a gyro is completely different. That's shredded meat (usually lamb) wrapped in pita with some kind of white sauce, lettuce, tomato, etc. It's not really American, I think it's Lebanese.

I'm pretty sure that the gyro is Greek. The white sauce is yoghurt based.

Yes, I'm aware of the real meaning of a gyro but I'm afraid some of these upstart restauranteurs have taken to called any grinder that they heat in the oven a gyro. Not a respectable practice in my opinion, but it is done.