Submarine Sandwich Varieties Quiz

A baguette is commonly used for making submarine sandwiches due to its elongated shape.

The main ingredient that differentiates a meatball sub is the use of meatballs as the primary filling.

Cucumber is a commonly used vegetable in vegetarian submarine sandwiches, adding a crunchy and refreshing element.

Provolone cheese is often used in a classic Philly cheesesteak submarine sandwich to add a rich and melty texture.

Capicola is the main protein in a traditional Italian 'Muffuletta' submarine sandwich, providing a savory flavor.

Sauerkraut is a common topping in a classic Reuben submarine sandwich, offering a tangy and fermented flavor.

'BLT' stands for Bacon, Lettuce, and Tomato, which are common ingredients in submarine sandwiches.

Mayonnaise is a classic condiment commonly added to enhance the flavor of submarine sandwiches.

Pickles are a key ingredient that sets a Cuban sandwich apart, providing a tangy and crunchy contrast.

Salami is the primary protein in a classic BMT (Bacon, Meat, Tomato) submarine sandwich.

In a 'Club' submarine sandwich, 'Club' refers to Chicken, Lettuce, and is often layered under Bacon.

A classic French dip submarine sandwich is commonly served with 'Au jus' sauce for dipping, enhancing the meaty flavor.

The name 'submarine sandwich' originated because its shape resembles that of a submarine.

The 'po' boy' submarine sandwich is famous in the South region, especially in New Orleans.

A traditional Vietnamese Banh Mi submarine sandwich is typically made with a crispy and light baguette.

The 'Lobster Roll' submarine sandwich is famous in the New England region, known for its fresh and succulent lobster filling.

A 'Po' boy' submarine sandwich is typically made with a soft and fluffy baguette, serving as a delicious vessel for various fillings.