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New England Type Griners/Subs?

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fraisefatale Jan 7, 2011 05:36 AM

Hi Hounds,
Are there any good sub joints in town?

My ex-pat soul is craving a good old New England grinder -- suggestions?

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  1. kpzoo RE: fraisefatale Jan 7, 2011 09:49 AM

    Can you briefly describe a New England grinder so those of us who are unfamiliar with them might be able to help you better? Thanks!

    2 Replies
    1. re: kpzoo
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      fraisefatale RE: kpzoo Jan 7, 2011 09:57 AM

      Hmm. Tough one. A NE grinder is fresh, non greasy, and is usually created with crusty Italian bread. Veggie subs are not fried or grilled in any way. Cheese is usually provolone. I think the main thing is the bread...it has to be fresh and crusty -- NOT like Dagwoods or Subway.

      1. re: kpzoo
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        fraisefatale RE: kpzoo Jan 7, 2011 10:19 AM

        A more concise answer:

        They're subs done the right way. They’re clean, hot or cold. The bread is crusty and soft never toasted and soggy like subs here -- you have to grind at them to finish them (hence the word "grinder").

        Roast beef grinders are rare bloody goodness; the steak bomb is New England's answer to the Philly cheese steak-- where they put the cheese on top of the meat to melt and put the bun on top to absorb the flavor filled juices and steam!

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        OliverB RE: fraisefatale Jan 7, 2011 02:08 PM

        I know what you're talking about and it's basically a fresher better quality Dagwoods type sub. Unfortunately, that's probably the closest you'll get here. There is a small sandwich shop about 50 mins. over the Rousses Point border on the main road that is not terribly hard to miss, that does them just right! I often stop there on my way to Plattsburgh or New York. They have great grinders, reubens, clubs and any kind of sandwich that you can think of with hand-sliced market-fresh meats (roast beef, roast turkey, smoked ham, tuna, Italian meatballs, etc) - always fresh, huge and delicious! There really aren't any particularly good American style sandwich shops in Montreal at all. The best we have is cheap greasy style fare or not particularly interesting chichi urbane style bistros (think Titanic, etc) but no real down-home style lunch counters that whip up killer hearty sandwich fare as can be found Stateside. I'm not sure why but thankfully it's not that difficult to recreate at home.

        2 Replies
        1. re: OliverB
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          fraisefatale RE: OliverB Jan 7, 2011 04:01 PM

          You know, OliverB, you have a good point! I've been really dissatisfied with the sandwich selection in town, -- I'm still open to suggestions if anyone has one!! -- so maybe I will try to make my own. Thanks for the Rousses Point tip too!

          Now, to find the perfect bread...

          1. re: fraisefatale
            RhondaB RE: fraisefatale Jan 9, 2011 08:52 PM

            About an hour south from Montreal, not too far over the Rouses Point bridge in Alburg, VT on Route 2 at the general/liquor store, they have been serving the same grinders that I remember for 35 yrs. Soft Italian sub, laden with choice of meat, provolone, lettuce, tomato, green pepper & onion, mayo on bread (or on the side if take out). Nice memories for me.

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