2 replies to this topic

[CantonJester]

So I ordered a DiPasquale's 'Real Italian' sub for lunch today, and they use their own recipe of 'mild hots' (it's their own hoagie spread). It stays in the background, but it absolutely informs every bite without overpowering it. 

 

What's your go-to spread? Wickles? Has anyone tried Trader Joe's 'Bomba Hot Pepper Sauce'? 

[PrimeTime]

I'm pretty basic when it comes to deli subs. Give me good mayo and then a drizzle of a house/submarine dressing (olive oil, vinegar, salt, sugar, oregano, garlic) and I'm good. 

 

I don't like the flavor profile of a spread to take over the sub in general. I want to taste the meat, cheese and other toppings; not just the sauce or spread.

 

But for me, it's really about the bread. A Philly style, Italian bread is what makes a sub for me.

[CantonJester]

I'm pretty basic when it comes to deli subs. Give me good mayo and then a drizzle of a house/submarine dressing (olive oil, vinegar, salt, sugar, oregano, garlic) and I'm good. 

 

I don't like the flavor profile of a spread to take over the sub in general. I want to taste the meat, cheese and other toppings; not just the sauce or spread.

 

But for me, it's really about the bread. A Philly style, Italian bread is what makes a sub for me.

 

By and large I agree that too much hot will overpower what you're eating. But this really isn't that. The spread definitely generates an undercurrent of warmth, but the better ones complement the meats and cheeses (as well as obviously the bread, cuz you're not wrong when you acknowledge the bread is usually the make/break for a sub).