Nadeau's Subs

Have you ever heard the term quick bread? It refers to a bread variety that uses a rising agent other than yeast. Biscuits and soda bread are two examples of quick breads. The big advantage of quick bread is that it's a faster process than waiting for yeast bread to rise.

The influx of European immigrants into the U.S. during the 18th and 19th century is the root of the American deli. In particular, German and Italian immigrants who settled in New York City established the delicatessen tradition in their new home.

The sandwich's rise in popularity in America during the 20th century is due in large part to how many bakeries, grocers, and delis started selling pre-sliced bread. Abundant sliced bread meant sandwiches became a convenient, satisfying meal for just about everyone.

It’s amazing how many different names for the same type of sandwich there are. Whether you call it a hoagie, hero, torpedo, or just plain submarine, nothing beats great cold cuts between a delicious roll of bread.

Bologna has its roots in 15th century Italy, in the form of a popular large smoked sausage called Mortadella. You can still find Mortadella at some delis in America today, and it is even available prepackaged.

Did you realize that pastrami can be made from more than one kind of meat? Here are a couple of examples: Rumanian pastrami was traditionally prepared with mutton and pork, while Turkish pastrami was made using beef.

What do the Po’boy and sub sandwich have in common? The classic Po'boy is a kind of sub or hoagie sandwich. It's the New Orleans’ version made on with mini French roll and dressed with tomato, lettuce, pickles and mayonnaise. Fillings can include oysters, roast beef, shrimp or lobster.

Most everybody loves to have a sandwich for lunch. In fact, back in 1959, there were about 15,000 delis just in New York City. That’s a lot of roast beef on rye during the lunch hour.

While bologna may be one of America’s favorite deli meats, not a lot of people know what goes into making bologna. While all bologna contains finely ground meat, it can range from chicken, turkey, beef to even tofu and venison.

Like many famous sandwiches, there is no single irrefutable origin of the club sandwich. The most widely accepted, however, is that it was first served in 1894 at the Saratoga Club-House--a gentlemen-only hangout located in Saratoga Springs, New York.

Most of the corned beef used in deli sandwiches comes from a brisket cut of meat, and is brined in salt water. It used to be that corned beef was dry-cured with rock salt--a method of preservation that has been around for thousands of years.

Making a decision for what to have lunch shouldn’t have to be a tough decision. Why settle for a burger that’s been under a food lamp when you can have a wide selection of sandwiches with a variety of freshly sliced meats and cheeses?