So, what separates a decent Italian sub from one that’s truly unforgettable? You might think it’s the quality of the meats, the right balance of oil and vinegar, or even the bread (all of which are important), but the real secret is something a little more elemental.
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These ingredients work together to create layers of savory, salty, tangy and fresh flavors, but to take it to the next level, you need to introduce air into the mix.
As noted in Cook's Illustrated's IG caption, when she was developing the Italian sub sandwich recipe for the magazine, Test Cook Andrea Geary came to this realization thanks to a video starring Helen Rosner, the restaurant critic at The New Yorker. Read on to find out how this free ingredient can make all the difference in your next Italian sub.
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@newyorker restaurant critic Helen Rosner says all ELITE sandwich makers master this secret ingredient ?? #sandwich #sandwiches #sandwichtiktok #restaurantreview #restaurant #nycfood #foryou #fypage
♬ original sound - Rec Team NYC - Rec Team NYCThe Secret to a Great Italian Sub Sandwich
Air is important for the texture. A lightly fluffed sandwich is easier to bite into. Instead of a dense, chewy lump, you get a satisfying mix of crisp veggies, soft bread and rich meats. Italian subs use sturdy rolls, but pressing them down makes them tough. By keeping things airy, the bread stays light and slightly crisp, soaking up just enough dressing without getting soggy.
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How to Create Air in Your Italian Sub Sandwich
Air also explains why many sub shops prefer shredded lettuce to lettuce leaves. The shredded stuff has a light, fluffy texture that creates air pockets. When adding the condiments, drizzle them on the lettuce and onions rather than pooling at the bottom of the bread.
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