Does anyone here that was in SW Houston in the mid 70s to early 80s remember The Italian Sandwich Shop? The were in Bellaire on Chimney Rock, about two blocks south of Bissonnet. It was in an old converted house, with a patio out front for dining in good weather. The "super" was incredible. The bread was a 6" Italian loaf that was stuffed with ham, turkey and salami, provolone and mozzarella, onions and pickles, with a swipe of mayo on each side of the bun. Then the sandwich was put in a steamer box and shot with steam to soften the bread, melt the cheese and heat the meat. After it came out of the steamer, he piled on crisp lettuce and tomato wedges. It was by far the best sandwich I've ever had. The place was run by a husband and wife team, and their teenage daughter worked there for them. I worked near 610 and San Felipe, and lived near Richmond and Hillcroft, so it was very convenient for either lunch or dinner. I was heartbroken when they closed.

Currently, we split between Schottky's, Jason's Deli, JJ, JM and Firehouse. We haven't been to Potbelly for quite some time, but I enjoyed them when we went. We've never been to Thundercloud or Lenny's.
If anyone knows of an independent sub shop in Sugar Land, let me know, I'd love to try one out.

God help me I do love a Schlotzsky's sandwich.

Kenny and Ziggy's also is hard to beat. I get corned beef on rye with coleslaw and Russian dressing just about every time. Wife and I split a matzo ball soup. Love that place. So many great things on the menu.

NY Italian from thundercloud with extra thunder sauce and hot sauce

It's freaking legit!!!!!

lurker76 said:

---

Does anyone here that was in SW Houston in the mid 70s to early 80s remember The Italian Sandwich Shop? The were in Bellaire on Chimney Rock, about two blocks south of Bissonnet. It was in an old converted house, with a patio out front for dining in good weather. The "super" was incredible. The bread was a 6" Italian loaf that was stuffed with ham, turkey and salami, provolone and mozzarella, onions and pickles, with a swipe of mayo on each side of the bun. Then the sandwich was put in a steamer box and shot with steam to soften the bread, melt the cheese and heat the meat. After it came out of the steamer, he piled on crisp lettuce and tomato wedges. It was by far the best sandwich I've ever had. The place was run by a husband and wife team, and their teenage daughter worked there for them. I worked near 610 and San Felipe, and lived near Richmond and Hillcroft, so it was very convenient for either lunch or dinner. I was heartbroken when they closed.

Currently, we split between Schottky's, Jason's Deli, JJ, JM and Firehouse. We haven't been to Potbelly for quite some time, but I enjoyed them when we went. We've never been to Thundercloud or Lenny's.
If anyone knows of an independent sub shop in Sugar Land, let me know, I'd love to try one out.

---

Not to hijack your post, but you mentioning Chimney Rock reminded me of it, there was an old convenience store at the corner of Westmeimer and Chimney Rock in the late 90's. They made sandwiches and one of them was called "The Rock," and it was the best sandwich I've ever had. It was like an Italian and I haven't found anything that rivaled it yet.

bularry said:

---

GIF Reactor said:

---

Eliminatus said:

---

What's y'all's go to for a damn good home made sandwich? What are some easy hacks you've discovered to elevate to another level?

---

I can't explain it, but sandwiches and salads are two things that always seem to taste better when someone else makes them. I do agree with the poster above who commented on the bread - using a regular store bought white or wheat just isn't the same. But the veggies and meat never taste the same to me, either. Their tomatoes and lettuce always taste better than mine.

---

where are you buying your veggies? because they are buying the absolute cheapest **** known to man to make their sandwiches (referring to any of these franchise chains in this thread).

---

HEB

Smoochie-Wallace II said:

---

Tanya 93 said:

---

We have a place called Pickleman's

Great sandwiches and salads.


I get the turkey bacon club without bacon and mayo, add pickled onions and balsamic dressing.

They toast the cheese on the bread. Yum

---

So a turkey and ham sandwich?

---

Forgot to put avocado in the title.

Cheaper to leave off the bacon than add avocado separately

I kind of scrolled through the thread so I may have missed it, but does anyone have a go-to recipe for homemade sub rolls?

1. A softer roll like Subway used to use when they cut out the top. Someone mentioned Northgate Subway, which was where I first had it and still think was the best ever.

2. A chewier roll for cheesesteaks. I know that we can't get Philly water outside of Philly, but an good replica.

HtownAg92 said:

---

I kind of scrolled through the thread so I may have missed it, but does anyone have a go-to recipe for homemade sub rolls?

1. A softer roll like Subway used to use when they cut out the top. Someone mentioned Northgate Subway, which was where I first had it and still think was the best ever.

2. A chewier roll for cheesesteaks. I know that we can't get Philly water outside of Philly, but an good replica.

---

Former subway worker here...I always laughed when people wanted the bread fresh right out of the oven because it would be "softer" and the reality was...the bread that was softest was the bread that had been bagged out of the oven and let sit for a while. Right out of the oven would be soft and pillowy inside but crunchy out the outside.

superunknown said:

---

HtownAg92 said:

---

I kind of scrolled through the thread so I may have missed it, but does anyone have a go-to recipe for homemade sub rolls?

1. A softer roll like Subway used to use when they cut out the top. Someone mentioned Northgate Subway, which was where I first had it and still think was the best ever.

2. A chewier roll for cheesesteaks. I know that we can't get Philly water outside of Philly, but an good replica.

---

Former subway worker here...I always laughed when people wanted the bread fresh right out of the oven because it would be "softer" and the reality was...the bread that was softest was the bread that had been bagged out of the oven and let sit for a while. Right out of the oven would be soft and pillowy inside but crunchy out the outside.

---

I still occasionally go to Subway if only option. It was a sad day when they went to the new bread because it just isn't the same. I also find it baffling that someone at corporate decided that they would no longer carry brown deli mustard...at a deli. They sure have 10 variations of ranch though.

So my first Subway experience -- BMT on soft white with deli mustard -- cannot be reproduced.

Speaking of first experiences -- does anyone remember how great the subs were at K-Mart back in the 70's?

Double points today for all the Jersey Mike's fans

superunknown said:

---

HtownAg92 said:

---

I kind of scrolled through the thread so I may have missed it, but does anyone have a go-to recipe for homemade sub rolls?

1. A softer roll like Subway used to use when they cut out the top. Someone mentioned Northgate Subway, which was where I first had it and still think was the best ever.

2. A chewier roll for cheesesteaks. I know that we can't get Philly water outside of Philly, but an good replica.

---

Former subway worker here...I always laughed when people wanted the bread fresh right out of the oven because it would be "softer" and the reality was...the bread that was softest was the bread that had been bagged out of the oven and let sit for a while. Right out of the oven would be soft and pillowy inside but crunchy out the outside.

---

For cheesesteaks, Sam's Club bread is what Hoodie's uses, and they make one of the best cheesesteaks around. Don't fix what isn't broken.

A very wet Italian

Aggie Therapist said:

---

A very wet Italian

---

I am a mustard guy, but that looks pretty good.

I will say that I got an Italian from Jersey Mike's a couple of days ago and they overdid the brown mustard and it overpowered the sandwich. I'm thinking about going without mustard at all next time. I'll still get the oil and vinegar and pepper sauce though, because I'm not a Neanderthal.

superunknown said:

---

HtownAg92 said:

---

I kind of scrolled through the thread so I may have missed it, but does anyone have a go-to recipe for homemade sub rolls?

1. A softer roll like Subway used to use when they cut out the top. Someone mentioned Northgate Subway, which was where I first had it and still think was the best ever.

2. A chewier roll for cheesesteaks. I know that we can't get Philly water outside of Philly, but an good replica.

---

Former subway worker here...I always laughed when people wanted the bread fresh right out of the oven because it would be "softer" and the reality was...the bread that was softest was the bread that had been bagged out of the oven and let sit for a while. Right out of the oven would be soft and pillowy inside but crunchy out the outside.

---

I like crunchy on the outside.

Let's talk mustard.

Totally agree. I usually enjoy mustard on my sandwiches but Jersey Mikes has potent mustard and big servings. I literally looked at the three mustards they offered and passed on them.

That is odd, because even though I'm usually a "no such thing as too much mustard" guy, I order my JM #13 with mayo, and they are pretty light on the application of it.

Perhaps my guys apply mustard liberally

I'm in north Austin

Did you ask for mayo with a side Italian?

Aggie Therapist said:

---

Let's talk mustard.

Totally agree. I usually enjoy mustard on my sandwiches but Jersey Mikes has potent mustard and big servings. I literally looked at the three mustards they offered and passed on them.

---

This thing was slathered in it. I had to use a chip to scrape some off of the second half so I could taste something else. Next time, I'll either order light mustard or see if I like it without.

On an Italian, definitely not mayo though.

Anyone have a place in CS/Bryan to buy a good sandwich roll?

Nothing at HEB excites me, I know I can by from Jimmy Johns and cannot from Caprioti's.

Tailgate for ND making beef sandwiches, au jus, giardiniera, cheese, etc...

Anyone know of a spot to get bread for muffuletta in the Austin area? Love eating those, but I don't want to go to Jason's Deli just to get a decent one.

Don't know where to get the bread, but Stuffed Cajun off 620 makes one similar to Central Grocery in New Orleans. I prefer mine cold. Lots of places serve them warm…

Dipping my muffaletta in the french onion soup was an amazing past time at Jasons.

Im in the Austin area too and would be happy with a muff rec

PerdidoKey2030 said:

---

Tony's Italian Delicatessen for anyone traveling Northside Houston to College Station. Probably the best Italian sub between here and there. One in Montgomery and one in Tomball. If you have not been, go out of your way if you want an outstanding sub. I usually go with the Stallone & add red sauce.

Tonys Italian Delicatessen Nationally Famous Italian Subs and Deli

---

It was very good but I expected the bread to be better.

Delaware subs off mesa
Great sandwiches

BigN--00 said:

---

Jimmy's Food Store in East Dallas

---

Jimmy's hot sandwiches are very good. Their cold sandwiches are terrible. Strange dichotomy. Every time I have ordered a cold sub they have ignored my directions and doused it in mustard and given me a bad roll.

Pickles and almond butter on white.

It tastes like hearing the Beatles for the first time.

Mostly a reference from Superbad lol

Aggie Therapist said:

---

Mostly a reference from Superbad lol

---

Haha nice.

PerdidoKey2030 said:

---

Tony's Italian Delicatessen for anyone traveling Northside Houston to College Station. Probably the best Italian sub between here and there. One in Montgomery and one in Tomball. If you have not been, go out of your way if you want an outstanding sub. I usually go with the Stallone & add red sauce.

Tonys Italian Delicatessen Nationally Famous Italian Subs and Deli

---

They had one of these in Katy but it closed not long after opening. Sad day, because their subs are really, really good.

Whoever mentioned Blimpies earlier….man, what a throwback. I remember going a bunch 25+ years ago.

In Houston I'm a big fan of Brown Bag Deli and Little Jimmy's Deli.

Jersey Mikes is my go to chain - mikes way + pepper relish in cold subs is hard to beat.

Primos I've only been to once but it was legit.