Atwater Estate Vineyards presented this recipe first during the 2016 Deck the Halls event. In 2017 they paired with their “Big Blend” a dry red wine of Cabernet Sauvignon, Lemberger, Merlot and Syrah. (Photo courtesy of Tabrina Schreier)
- 1, 6” sub roll prepared as garlic bread with fresh garlic & herbs, lightly toasted
- 6-8 oz. cold rare roast beef sliced very thin
- 2 thick slices provolone cheese
- sautéed yellow onion, to taste
- 1 slice pan-fried thick sliced bacon
- Stack cold beef on bottom of roll, place cheese on top of beef broil in oven till cheese is melted.
- Place bacon on top of cheese and lastly onions. Grip in both hands and savor the flavors.
The invention of the Italian-American hero must be considered one of the happiest occurrences of 20th-century American cuisine. A hero sandwich “by any other name,” would taste as good, and it is certainly known by a lot of other names. It can be called a Po’Boy in New Orleans, a sub or submarine sandwich in Boston, a hoagie, wedge or grinder. The origin of the hero sandwich is much disputed. Some say they were originally invented in Italy, and then Italian immigrants brought them to New York in the late 1900’s. The Rocky Balboa began in pubs throughout Westchester County, NY where I grew up in the late 70’s.