Italian heros/subs/grinders/hoagies et al

Do you cook the cold cuts in your Italian heros/subs/grinders/hoagies?

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I always get it Mike's way

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JAS_OH1 said:
When you put pepperoni on a pizza, is it a different kind of pepperoni that isn't cooked? Over here we use cooked pepperoni and then cook it again on the pizza.
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That’s true but pepperoni is not what we’d consider cold cuts.
Cold cuts would be a joint of meat cooked and chilled, usually the leftovers of a roast.
 
SandwichShortOfAPicnic said:
That’s true but pepperoni is not what we’d consider cold cuts.
Cold cuts would be a joint of meat cooked and chilled, usually the leftovers of a roast.
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I would think of that as deli meat or cold cuts, yes, but I think that msmofet clarified that she was referring to Italian sandwich meats (which would be pepperoni, salami, prosciutto, and the like). I mean, what other kinds of Italian meats would you think of for sandwiches other than cured meats?
 
SandwichShortOfAPicnic said:
Funnily enough I’m trying to decide between blueberries or caramel sauce for the top of the Panna Cotta because while caramels not a traditional fruity topping I do really love it, although I can’t imagine it in a sub/hero/hoagie/grinder 😂
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Im not above trying caramel on Italian subs.
 
JAS_OH1 said:
I would think of that as deli meat or cold cuts, yes, but I think that msmofet clarified that she was referring to Italian sandwich meats (which would be pepperoni, salami, prosciutto, and the like). I mean, what other kinds of Italian meats would you think of for sandwiches other than cured meats?
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Well as I didn’t understand what any of the sandwiches are I assumed cold cuts were what we think of as cold cuts, adding “Italian meat” I assumed was a type of joint or type of seasoning because “Italian meats” doesn’t mean anything here 😂

Cured meat of the type you’re referring to would be under the heading ‘Continental meat’ where you’d find Spanish, German, Italian and other European meats.

Deli meat is a term understood by most people but not much used and it’s not specifically continental meat, it’s any meat and not what we’d consider cold cuts.

I suppose anything we put in a sandwich automatically becomes sandwich meat.

Edit: It tends to be grouped by and referred to by what it is so salami would be under salami, ham under ham etc no matter the country it comes from.
 
SandwichShortOfAPicnic said:
Deli meat is a term understood by most people but not much used and it’s not specifically continental meat, it’s any meat and not what we’d consider cold cuts.

I suppose anything we put in a sandwich automatically becomes sandwich meat.

Edit: It tends to be grouped by and referred to by what it is so salami would be under salami, ham under ham etc no matter the country it comes from.
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It's any sliced meat here meant for sandwiches, pretty much.

Edit: it's those darned Eye-talian Americans, LOL. They had to go and confuse everyone by putting cured meats on sandwiches. Honestly, growing up the only cured meats that went on sandwiches were bologna and ham (which I don't care for), and pepperoni belonged on pizza. I never saw an Italian sub until I was probably late teens/early 20s and I sure wasn't about to eat one. Later in life I encountered the cure meats on meat and cheese platters but I didn't like it much. Now my DH (who most of you know is Italian American) loves LOVES Italian subs.
 
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TastyReuben said:
A lot of places have the big boxes of name-brand ones, and you get a load of those - I’d prefer those, TBH.
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I make them at home and they are pretty great! There is a place not far from me that makes amazing Philly cheesesteak sandwiches and they are always served with fresh frips. I have never had any that weren't made in house and I honestly didn't know they were sold otherwise. Fresh out of the fryer and warm with some malt vinegar, mmmmmm. No ketchup on those babies!
 
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