Also know as Oyster Loaves. They are considered a New Orleans institution. Also called poor boy. This sandwich is purely American in its variety of sauces and condiments.
It is uniquely New Orleans because the oysters are local, as is the crisp and airy bread. It was a loaf of French bread, split and buttered and filled with fried oysters.
The poetic name derives from the fact that 19th-century husbands, coming in late from a carouse or spree, would carry one home to cushion a possible rough reception from the lady of the house. This cookbook is considered the first truly American cookbook and the first regional American cookbook:.
To Make Oyster Loaves — Take little round loaves, cut off the top, scrape out all the crumbs, then out the oysters into a stew pan with the crumbs that came out of the loaves, a little water, and a good lump of butter; stew them together ten or fifteen minutes, then put in a spoonful of good cream, fill your loaves, lay the bit of crust carefully on again, set them in the oven to crisp.
Three are enough for a side dish. Oyster Loaf — La Mediatrice. Take delicate French loaves of bread and cup off, lengthwise, the upper portion. Dip the crumbs out of the center of eaah piece, leaving the sides and bottom like a square box. Brush each corner of the box and the bottom with melted butter, and place in a quick oven to brown.
Fill with broiled or creamed oysters. Cover with each other and serve. Claude Avenue in the French Market. The streetcar motormen and conductors strike begin on July 1, If the sandwich is created in an authentic Italian deli, it may contain spicier Italian cold cuts such as salami, prosciutto and pepperoni. Olives, pickles, pepperoncinis and other flavorful condiments may also be added to make it more savory.
Although the original submarine sandwiches were served cold, a modern one may be heated under broiler elements until the cheese melts and the meat has been warmed thoroughly. There are subtle or not-so-subtle differences between various cold cut sandwiches, but the same basic submarine sandwich may be known as a hoagie , a grinder, a bomber or a hero in different regions of the United States. A nice story, but the OED's first printed record of "submarine sandwich" dates to a January phone book for Wilmington, DE, where a restaurant was advertising "submarine sandwiches to take out.
Grinder: You're most likely to find one of these in New England, though the more common "sub" has taken over most of the terrain. Subs, with their Italian bread and piles of fixings, were harder to chew through than your typical ham and cheese on white bread. That toothsomeness got translated into "grinder," since that's what your teeth had to do to get through a bite. A note for nitpickers: at certain points in New England grinder history, grinders have been hot, while subs stayed cold, but that's come and gone over the decades.
Hero: Native to New York, the hero has two main origin stories. First, there's the logical speculation that it's a warped pronunciation of "gyro," the Greek sandwich with spit-roasted meat. But the term is attested back to the late '40s, and Greek gyros only made a splash in American food culture in the '60s, and even that began in Chicago. And maybe more importantly, all of these sandwiches are essentially Italian creations. The odds that a New Yorker in the '40s would mistake a Greek establishment for an Italian one are approximately nil.
The real hero's journey began with the wonderfully named Clementine Paddleworth, who probably coined the word in a food column for the New York Herald Tribune in , since the sandwich was so large "you had to be a hero to eat it. By signing up, you agree to our Privacy Notice and European users agree to the data transfer policy. The Latest. By Madeleine Davies. By Elazar Sontag.
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