Anthony's subs in Stoneham, ever been? How do I make a "NE style" italian sub?
I think the Italian sub there is the best in the WORLD. What do you have to do to re-create that "new england" style sub? I got the cappicola, genoa, provolone, oregano, oil&vinegar, s&p.... but it just doesn't taste the same. :(
Got to get the Hots! You ought to try calling them and ask what goes on their sub. Maybe salami? some ham?
They do have great subs- though I havent' been there in years. DO they still cut the cold cuts for each sub as you order? And I remember their braided rolls as being very good. I think they have weird hours, though.
If making the subs yourself- But the meat for the sandwiches at Anthony's ( or Pace in Saugus), get your rolls at piantadosi's in Malden and add the organo,onions, tomaotes, pickles ( hamburger dill chips), and hot peppers. I would add th oil, and skip the vinegar.
Yep thats the secret, the stuff is called Beano's submarine topping. Roche brothers has it in the condiment isle as well. http://www.conroyfoods.com/sub.htm
You also need the crushed hot red peppers, B&G is the one i use. In the condiment isle. The one on the left in the Toppers section here. http://www.bgfoods.com/bgcondiments/b...
Also any brand of hamburger dill pickle slices.
That with the meats you have will do it.
Anthony's is a legend in my mom's mind. Italian subs are her favorite and Anthony's is the standard to which she holds all the others.
It's been awhile since we got subs there. I think it's time to go again! Thanks for the reminder!