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Lunch meats—also known as cold cuts, luncheon meats, cooked meats, sliced meats, cold meats, sandwich meats, delicatessens, and deli meats—are precooked or cured meats that are sliced and served cold or hot. They are typically served in sandwiches or on a tray. [1]
A submarine sandwich, commonly known as a sub, hoagie (Philadelphia metropolitan area and Western Pennsylvania English), hero (New York City English), Italian (Maine English), grinder (New England English, Fulton County, NY), wedge (Westchester, NY), or a spuckie (Boston English) is a type of American cold or hot sandwich made from a cylindrical bread roll split lengthwise and filled with ...
Subway's standard sub was the smallest of the three at 6 inches, but it was also cheaper. I paid $8.68. For me, Subway's take on the classic sub was a mild disappointment.
A club sandwich or clubhouse sandwich, is a sandwich consisting of bread (traditionally toasted), sliced cooked poultry, fried bacon, lettuce, tomato, and mayonnaise. [1] [2] It is often cut into quarters or halves and held together by cocktail sticks.
Nutrition: (Per One Regular Sub): Calories: 1,110 Fat: 77.33 g (Saturated Fat: 16.93 g) Sodium: 2,468.47 mg Carbs: 59.53 g (Fiber: 4.3 g, Sugar: 8.21 g) Protein: 47.86 g. Considering how lazily ...
On the tastier side of business, Subway has rolled out near non-stop menu innovations this year like the Sidekicks Snack Menu and an all-new cheddar cheese sauce. RELATED: I Tried 10 Classic Subs ...
Subway's core product is the submarine sandwich (or "sub"). It also sells wraps, salad, paninis, and baked goods (including cookies, doughnuts, and muffins). Subway also sells breakfast sandwiches, English muffins, and flatbread. In 2006, "personal pizzas" debuted in some US markets. These are made to order (like the subs) and heated for 85 ...
Multiple layers of white or light rye bread containing creamy fillings, such as egg and mayonnaise, liver paté, olives, shrimp, ham, various cold cuts, caviar, tomato, cucumber, cheese, and smoked salmon. Smørrebrød: Denmark: Open-faced, buttered dark rye bread with cold cuts, pieces of meat or fish, cheese, or spreads. Sol over Gudhjem: Denmark
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