Luncheon Ideas With Sub Sandwiches

The term "hoagie" originated in a Philidelphia shipyard dubbed "Hog Island."

Subs are a type of sandwich that originated in Italian American communities in the Northeast United States. Although there’s a wide variety of styles and ingredients, submarine sandwiches are all made on a long roll of French bread or Italian bread. A typical sub sandwich provides enough carbohydrates and protein for your lunch, so consider adding a vegetable as a side dish. A simple side salad or coleslaw pair well with a sub sandwich. If you enjoy finger food, serve the sub sandwich with baby carrots or celery. If you want to add a few more carbohydrates to the meal, use potato chips, french fries or sweet potato fries as a side dish. Does this Spark an idea?

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Philly Cheesesteak
- Philly cheesesteaks are a popular sub that originated in Philadelphia, Pennsylvania in the early 20th century. A classic cheesesteak includes fried beef, sautéed onions and provolone cheese on a soft hoagie bun. To make a cheesesteak, sauté a combination of onions, mushrooms and bell peppers in a pan with oil and garlic. Add strip loin to the pan and cook until well done. Place the meat and vegetable mixture onto a soft hoagie roll and top with a generous portion of provolone cheese.
California Club
- If you’re in the mood for fresh ingredients, serve a California-style club sub sandwich, which is a healthy twist on the traditional turkey, bacon, lettuce and tomato club. Toast a whole wheat roll and spread a thin layer of low fat ranch on each side. Top the sandwich with turkey, avocado, bacon, sprouts and a tomato slice.
Meatball Sub
- Meatballs are a classic ingredient for a submarine sandwich and a beloved comfort food. For a classic meatball sub, split a hoagie roll and toast for five minutes. Place shredded mozzarella cheese, provolone cheese, precooked meatballs, marinara sauce, oregano and basil inside. Add olives and bell peppers to taste.
Bahn Mi Poboy
- A traditional Bahn Mi Vietnamese sandwich is considered a sub sandwich. For this sandwich, you’ll need a Vietnamese slaw made of water, sugar, vinegar, pickled carrots and daikon radish. Spread mayonnaise over both sides of a French baguette and toast the baguette for five minutes. Once toasted, place the slaw, cucumber, cilantro and jalapeño inside. Drizzle with soy sauce and close the sandwich. If you’re a meat eater, add seasoned pork to the sandwich.