Sub Sandwich by the BBQ Pit Boys


The origin of this classic American sandwich is uncertain, but legend has it that it comes from the 1930’s Conti’s Grocery out of Patterson, N.J. It’s name, “Submarine”, is said to come from the Groton, Connecticut U.S. Navy Submarine Base. During World War 2, this huge sandwich was fed to returning sailors and solders, not only because it was quick to prepare but it was inexpensive to make!

This classic Sub is prepared with 12 inch Italian bread, and stuffed with cold cuts including salami, prosciutto (dry cured ham), capicola (dry cured pork shoulder) imported ham (cured ham), provolone cheese, roasted peppers, lettuce, tomatoes, onions, oil and vinegar, and then often oven toasted!

Watch one of the BBQ Pit Boys show you how easy it is to make one of these classic sandwiches, (that also goes by the name in some parts of the USA -Grinder, Hero, Hoagie, Cosmo, Po’Boy, Spuckie, Wedge, Zep, and Italian) using the BBQ grill, old fashioned brick oven style!

You can print out this BBQ Pit Boys recipe at

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26 replies
  1. DonPandemoniac
    DonPandemoniac says:

    I've been searching, but this remains one of the best sub sandwich recipes out there. Briefly brick grilling it to melt the cheese and warm up the meats takes this to another level.

  2. Jay Sims
    Jay Sims says:

    When i was a kid there was a shop that made these out of a whole loaf of french bread. Cost about 20 bucks and you couldn't get your mouth around it. Had to cut it into pieces. He doesn't put as much nice stuff on but i still make that same sandwich once in a while…. only now the ingredients cost 40$.

  3. Sean Newhouse
    Sean Newhouse says:

    dried cured ham sure looks good and also toast the bread and ive thought abt usin italian dressing, … (good too at least for me — to each theyre own) horseradish, dijon, green olives, jalapenos, pepper jack cheese, bacon to name a few


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