"A truly great Italian sub is something of an art form. Done wrong, and they can be overly oily and way too soggy, and without proper layering, proportions, and prepared ingredients, they can be so hard to eat. But done right, they're amazing. A truly great Italian sub is one that prioritizes an acidic flavor profile, and there's also an unbreakable meat rule that makes Italian subs the real deal: Thinly sliced meats are key."
"In order to make it onto our list, we started with the Italian subs that we found Reddit users, self-appointed social media sandwich experts, and professional food critics singling out as some must-try sandwiches. The best had every aspect of the sandwich on point, from the thinly-sliced meats to the flavorful oils and acids. The bread needed to be perfect, the flavor had to come together in every bite, and the right layering had to ensure everything is allowed to shine."
"St. Louis's Gioia's Deli is famous for its hot salami subs, and it's not an exaggeration to say that it's been an area icon for a long time. It opened way back in 1918, and the year before it turned 100, it was named one of the James Beard Foundation's America's Classics. The recipes for the meats on offer here were brought to St. Louis by Challie Gioia and harken back to his native Northern Italy."
A truly great Italian sub prioritizes an acidic flavor profile and relies on thinly sliced meats to achieve authentic texture and balance. Proper layering, proportions, and prepared ingredients prevent excess oiliness and sogginess and allow the sandwich to be easy to eat. Flavorful oils and acids should come through in every bite while the bread remains perfect and resists becoming soggy. Exemplary shops preserve regional recipes and long histories; Gioia's Deli in St. Louis opened in 1918 and was named a James Beard America's Classics, offering famous hot salami alongside an Italian Trio, Porknado, and Hogfather.
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