Perfecting the Meatball Sub

October 9th is Submarine-Hoagie-Hero-Grinder day in the US.  For those that are unfamiliar, these are all types of sandwiches, mainly using a submarine roll.

A good sub is a thing of beauty, my favourite subs in London are from the street food van Sub Cult.  Their ‘Submarine’ sandwich, an unusual yet delicious combination of pulled pork, scallops and squid with lemon mayo is one of my new favourite obsessions.  They can be found at both Broadwick Street Market in Soho and at a pop up at the Duke of Wellington in Dalston.

If making your own sandwiches is more your thing, below is a post from my other blog, 607 Square Miles, on how to make the perfect meatball sandwich.

Six Hundred and Seven Square Miles

The meatball sub of my dreams The meatball sub of my dreams

As the summer turns to autumn and the days get shorter and cooler, I find myself with an urge to fill up the freezer for winter.  One of the first things I make is a stash of meatballs and tomato sauce which can quickly be defrosted and turned into a quick and hearty meal when it’s just too cold to leave the house.  As well as this, they can be used to make one of the greatest sandwiches ever invented: the meatball sub. 

I first encountered this Italian-American creation at the Southampton branch of Subway in the 1990s during the dark days of sandwiches when few were available outside of chain restaurants, supermarkets and what you could buy in the buffet carriage of the train to Waterloo.  20 years, a move to London and two trips to New York later, not only have I tried…

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