GIGANTIC ITALIAN SUB (Feeds 10 People 🎉)

[@BrianLagerstrom]

Thanks again to Vessi for sponsoring this video. Use my code BRIAN at www.vessi.com/Brian for $25 off each pair of adult Vessi shoes. Free shipping to CA, US, AUS, NZ, JP, TW, KR, SGP.

[@johncspine2787]

I thought at first this said “Thanks again to Vecna….”

[@FahqYewToo]

3 things that are separating you from other KZbin cooks 1. Showing mistakes 2. Showing the brands you use 3. Being down home, you're Showing us what we can ACTUALLY make at home Love the videos!

[@brandonl2555]

Idk maybe it’s just the ones i watch, but a lot of KZbins show the mistakes. Anti chef, Not another cooking show, and Sip and feast all acknowledge and point out mistakes while Babish and Sam the cooking guy outright make fun of the their mistakes.

[@Pattys1967]

Yes,yes and def yes

[@andrewdolce8717]

You might have purposefully drizzled the vinaigrette on top of lettuce for a reason but one of my favorite things to do with this style of sub is toss the lettuce and onions with the vinaigrette to get a more even dispersion, just one thing that slightly elevates the taste and texture in my opinion

[@windermere2330]

That’s a good idea!

[@brabdnon]

Great minds! I do the same thing. I agree, pre-tossing it with the onions and lettuce allows them to be a better flavor vehicle for the vinegrette.

[@nikolajlandrock2191]

Not sure I entirely agree with that approach. You do not necessarily want it all coated as lettuce and onion does taste good in its own. I see this vinaigrette as small punches that you are supposed to get some times, not with every bite.

[@leafs34]

100 percent, makes it so much better and it doesn’t come out soggy from excess. Just the perfect dressing that coats each bit perfectly. I always dress my lettuce like a salad before every sandwich. Season my lettuce as well (s&p)

[@stewarttaylor2419]

@@brabdnon ur an absolute deutchenberg and you certainly don’t have a great mind. have you ever been told you are pretentious? believe me, you are. ask someone close to you who is honest

[@tomasznowacki3220]

That bit of extra sound at 2:04 is exactly what makes you so so much better than other foodtubers. Incredible attention to details and creativity. Awesome!

[@alexcgarciag]

Exactly. I came to the comment section looking if someone else noticed this. Great content in every aspect

[@YouTube_can_ESAD]

Excellent!

[@xmas4203]

Yeah, love those sounds. The other day, I think the Italian beef sandwich, he took a bite of the sliced roast beef and the sound was crunching potato chips. 🤣

[@dimilton3166]

Right?! I love that detail

[@peen2804]

damn dats crwazy I can’t beweev he rly had a sound in da video. dats some next wevel editing omg da best yootoob crweator evar!!!!!!

[@bryanmorrison6059]

Brian: "your bread should look like an oiled tan wrestler." Me: I shall call you, Hulk Hoagie!

[@ilovepotatoesforever9818]

Hulk Hoagie should be the name of the sandwich!

[@_inflection3209]

🤣🤣🤣

[@sabrinalopez9848]

YESSSS HULK HOAGIE 😂

[@Hayboosa]

But what if the meat smells like the inside of hulk hogans thighs after wrestle mania 🥵

[@adriennepender673]

I love it when Brian snacks, he looks like he's about 8 years old and sneaking a bite off the picnic table, LOL! You, sir, are performing a national service -- and just in time for the 4th of July meal planning. THANK YOU! 😃

[@JDoors]

I may have mentioned this before but I used to work at a casino and the employee lunchroom was DECKED OUT. I used to make amazing sandwiches for lunch using the fanning technique for the meats and paying attention to layering of the other ingredients. For some reason this drew a lot of attention from my fellow employees. As they walked by they frequently expressed amazement at my creations, "Wow, that is a REALLY good-looking sandwich!" - made me feel pretty good. I'm sure the construction is important to how the sandwich is experienced, as you said, "air pockets" in the meats allows each to stand out individually, and layering is important for similar reasons. Thanks for the party sub ideas.

[@51rwyatt]

Over the past couple years, I really like this recipe as a "base." I don't always make the bread, or follow every last recommendation, but the advice is very useful. And it is always a bit of a surprise how pleased fam & friends are to have a slice of one of these classic subs. I'm taking two big subs to a potluck tonight at a buddy's house. Thanks for the recipe.

[@tcasa587]

@Brian Lagerstrom I made this bread last night and it was amazing. What an easy recipe and it came out perfectly. Thanks so much for sharing.

[@sigogglin]

For folks on the fence about an immersion blender, get one! It is also great to purée tomatoes right in the can so less stuff to clean.

[@johncspine2787]

It’s great for sticking into a hot pot of soup and partially blending to thicken..

[@monkeygraborange]

The immersion blender is arguably the greatest invention of the 20th century!

[@martinconradsen6686]

I can see some clear differences in the editing style for this one - I like it! Very chill and comfortable to look at. Been here since 6k subs, and you're doing amazing. Keep it up, Bri!

[@graefx]

One of my first jobs was working at a local deli. We used the slicer to shave the veggies. One thing my manager harped on with building a sandwich was onions taste best next to the meat, it helps cut through the richness. The oil-vinegar dressing dresses the lettuce and gets in there instead of being deflected off the sandwich. I never realized how much of a difference sandwich construction makes.

[@spotdogit]

Same. I put my onions between meat and lettuce. I’d probably also add a very thin layer of Dijon on the bottom bread. But wow does this sammie kick ass!

[@twhdvm]

Hey, Langerstrom. This is a damn good sandwich. I made over the weekend since we had crappy weather and it totally hit the mark. And since I had leftover meat, I bought some fresh sub rolls from the local grocer and made more this week. The only thing I changed is I added some thinly slice tomato just because I like me some tomato.

[@sahej6939]

how many did it feed?

[@itzfirex_9371]

I have been following your recipes for a few months now, and they are AMAZING. Thanks Bri for helping us out!

[@johncspine2787]

Tried his ciabatta recipe? Amazing..

[@jimmy_runner]

Nothing like eating an italian sub while watching your favorite content creator make an italian sub 😂 great video Bri!

[@grim4lda]

In sicily we kinda call it "pani cunzatu" (in dialect) which literally translates to "filled bread" and this represents it very well 🥰 we usually make it with what we find at home

[@seanszarkowicz]

Thanks!

[@BrianLagerstrom]

thanks, Sean!

[@mcomeslast]

Yes! I’ll have to try this roll for subs. My dad worked in a sub shop as a kid. Most bead doesn’t hold up. We wrap the sandwich in brown paper bag, cut open to flatten. It’s even better the next day at lunch.

[@mvanalst2003]

You’re an artist. I’m addicted to your channel! I have been binge watching as much as possible. Thank you for creating, sir.

[@jaredtiller884]

I just recently started watching you and was ecstatic to find you were in the STL area. I geeked out when you shouted out Volpi. They’re amazing

[@wpickle]

delighted to see the switch to glass prep bowls from the plastic containers you used to use!

[@yvettegon4403]

One of my FAVORITE CHANNELS! Thank you!

[@amigurumifriend4014]

I appreciate you including directions to make the dough without a stand mixer. A LOT of recipe makers don't do that. But I will have to say that even though you've "shown the hand mixing method a lot on this channel" at least I don't personally understand it that well.. maybe you could make a video on how to translate stand mix recipes into hand mix recipes? I know it would mean a lot to people like me

[@nrrork]

I just made a sandwich this size myself. Here's a tip for slicing the bread: tilt it on its side (the short way, not the long way) so you can cut it in a downward motion. I just had an easier time cutting it straight that way.

[@jotighe2]

the more videos of yours I watch, the more meaningful they become. the best part of every video is, "Let's Eat This Thing". (it needs a shirt).

[@queenbee3647]

Or an apron.

[@Anarcath]

Hey Bry!!!!! No one says "let's eat this thiiiiiiiiing" better than you!

[@serendipityguy]

This is just what we needed for these summer road trips indeed! Work it Byrian, Work it Yeeaeeh!

[@snhuffaker]

Love it when you do local shout outs and filming ❤️

[@maryantczak]

Thanks a bunch, crunch! Love your videos!

[@christianpiccioni7120]

Love the Digreggorio shoutout. They are absolutely the best Italian store we’ve found in the entire metro area.

[@SinisterMD]

I love the "Gild this lily" comments. I feel like it's finding a treasure in the video because it doesn't happen every video, but when it happens it's like a special little surprise. Also, this looks dope. If I were 20 years younger I might take it as a challenge to eat the whole thing but I'm much more responsible these days. I'll just cut it in half. :)

[@amigo4991]

I live in St. Louis and appreciate your shoutout to DiGregorio's! The best!

[@cr1138]

This is amazing....but, Imma be that guy........I have to have super ripe super wet tomatoes - salt and pepper them individually......they create their own sauce with anything that has mayo. Seriously, though. Brian. Great channel. Love your vids. Don't stop!

[@amalm866]

That's amazing 👏 I would carve a bit of the inside of the bread on top layer so it will snug the toppings 😋 And drizzled a bit of the vinaigrette between each layer of toppings

[@joekoscielniak8576]

Art! Sandwich Art for sure! Making a good, well flavored sandwich is a skill that everyone should know. I like this sandwich for so many reasons. I remember as a teenager having my first "real" Italian sub. My dad took me with my brothers and sister to a sub shop out in the Detroit suburbs. The place was a small hole in the wall in our neighborhood. They cut all the meats for a sub to order for each sub, fresh, thinly sliced with a proper mix of meats. The lettuce was razor thin with onions and peppers for great crunch and flavor. Then came the dressing, the magic moisture and tart, tangy, creamy sauce that pulls it all together for an experience and explosion of flavors in your mouth. The humble meal between two pieces of bread which doesn't require turning on your stove or oven; does it get any better? I'm actually looking forward to making this exciting flavor packed handheld delight! Thanks Brian!

[@mauropasi4272]

Hey Brian. On the topic of Italian sandwiches check out Antico Vinaio from my hometown of Florence, Italy. I hear they are opening a store in NY and I believe they already had a popup place there. They are famous for their schiacciata (tuscan style focaccia) and amazing toppings. I'd love to see your take on some of them. I'll be happy to provide some links if you want

[@msmaupin]

The best. I grew up with these on the East coast. Thanks Bri.

[@jBownz]

gee-ZUZ Bri... you've nailed Food Seduction videos with this one. By the time the lettuce was being loaded, I'm all "oh yeah, pile that on.. just like that... oooohh yaaa ...." It was embarrassing.

[@loucinci3922]

Nailed it, Bri. Another good one. Thanks for sharing

[@driftspecs13]

Folks that grew up in Chicago know this sub well. We used to pick the fixings up from Dominick's and make 'em at home when it was too hot to cook in the summer.

[@iwishiknew7713]

I highly suggest Costco for the loaf of bread. They sell three-packs and can be store for up to three months until cooked fresh. Excellent bread too.

[@DioneN]

My local italian grocery (Italian Centre Shop in Edmonton AB) uses a reddish orange vegetable spread on their sandwiches. It’s sold in jars there. Not sure what’s in it but it’s delicious!

[@ryanharvey6076]

Ajvar, either mild or hot - roasted red pepper and eggplant are the main ingredients. It’s funny, I was just thinking, “I really want to make this, but if I’m going to the Italian Centre to get all the stuff, why wouldn’t I just pick up a couple of Hot subs, instead?”

[@DioneN]

@@ryanharvey6076 agreed, then you can get some treats from the bakery too!

[@andymair7992]

To make it more cohesive, tightly wrap it in parchment paper, before cutting.😊

[@pezboy715]

With the little sound effects throughout, I just realized how much better your videos are with headphones

[@sabatino1977]

A chef's kiss with a reacharound would be appropriate for how good this sandwich looks.

[@RubenLopez-ny3lx]

Hello Brian, I really like watching your videos and your dance at the end is very funny. Thanks for the recipes and the good humor.

[@christysmith3071]

Omg, it's so beautiful, it has me crying. Looks unbelievably delicious.

[@irened8457]

Tried your recipe today. the Indian monsoon means humidity so that enormous amount of yeast means two hours not one.I am relatively frugal with my yeast.an old oven that was given to me by relatives and et me just say i do a lot of eye balling. just a normal all purpose flour but still love your recipes. Many years ago when I moved to what was a rural area there was not a lot available . whole wheat flour available was ground at the local mill made for roti and chapati not bread but by soaking and reading and tweaking I got there. Even !made my own malt powder from the same wheat.still en joy your enthusiasm

[@roblappin5804]

I would try to eat that entire sandwich. Looks amazing.

[@nerdcave0]

Great point about ribboning the meats - I don't think I've ever had a sub where the meats weren't just fused into a compressed brick.

[@arbuildingservices]

As we say HEY BRI.. these we epic absolutely stunning. I was resident it would work with mashed potatoes but "HELL YES* stunning pal... I've watched your videos for 2 years now and have perfected do many techniques thanks up you. Cheers buddy... From Richard over the pond. For the UK market maybe a bit more alternative products and less of cups, we only deal in ml... Stunning buddy... Absolutely stunning. Thank you

[@michaellutcher214]

They do have a Chicago jarnerier finally chopped lol I used to buy the one u showed and chopped up as well lol but found like I said finally chopped Chicago style HOT 🔥 indeed soo good hey by the way that Sammy looks 🔥 fire oh so good 👍🏾

[@lsequeira3139]

Just chanced upon this KZbin vid of yours while searching for an entirely different recipe. Looks simply fantastic. Can't wait to try it, including making the bread from scratch. Thank you so much.

[@Default78334]

Giardinera is a great thing to keep around the kitchen in general. It's an easy way to kick up a salad when you're feeling lazy.

[@dropcheekelbow9110]

This is great because when you go to buy these sandwiches at a busy time like for the super bowl, they are made the previous night. Fresh is always better. A very popular one is fried chicken cutlets, fresh mozzarella, and roasted pepper.

[@KolossusB]

Cold cut subs are just the best.

[@damon1717]

Beautiful sandwich! I would add sliced tomato though.

[@monicahamm3353]

Made it. 5/5 people in my family thought it was fantastic! Shout out to my husband who made the sub roll........ BUT.... You do not need 1 lb. of mortadella or 1lb. of salami....... seriously, I used a half pound of each... it looks the same (meaning Brian notated a pound in the recipe but he didn't actually use a pound of each in the actual sandwich he filmed).... I bought 1/4 pound Prosciutto di Parma at $30/pound,,,, more than enough...... these meats are EXPENSIVE.... mixed the Italian dressing into the lettuce before putting it on the sandwich... shoutout to the commenters!!!! Put a whole tray of Boar's Head Provolone cheese on the thing..... it's good, why not? Sandwich was GREAT!

[@panda007]

The sheet tray dj scratch was a nice touch. Thx for sharing. Lol 😂

[@josiahboyer5923]

Bro. You should definitely go to Katie’s Pizza and Pasta Osteria. So freaking amazing. Then go to Clementines Naughty and Nice ice cream. Best ice cream ever

[@reach4thesports897]

Just went to Katie’s for the first time the other night. Great experience. Love the meatballs!

[@leahr.2620]

Katie's has a good lemon pasta.

[@mazchen]

super nice video editing and commentary! Besides, the sandwich looks yummie. Putting the ad into its own chapter makes you my today's KZbin hero :-) subbed...

[@buzzroadguy]

What’s the thinking on relieving some the bread in the top? Just a little closer thickness to the bottom. “It’s a celebration of fine Italian meats”. Much admiration good sir.

[@ryanspangler4569]

A hot salami on cheese garlic bread w extra giardanera from Gioias is 🔥. Also an extra special from Eovaldis hits the spot as well. Would love to try this sub too, looks amazing

[@vincentdemarco6374]

This is simply mouth-watering! Your videos are awesome, Brian! Thanks!!

[@ronalddevine9587]

Hey B-Man, this looks sick. I will definitely try it. I made the sandwich bread from the BLT recipe, freaking AMAZING!!!

[@leahr.2620]

I just made that loaf today, it's so good.

[@ChrisB-nx4gw]

I live about 30 minutes south of St. Louis and I love seeing you make stuff I have access to. By the way Volpi rules!

[@derryXDINES]

I've had an Italian Sub on my list of video ideas for a while. In my dad's shop, we used to make 3-10 foot subs like this. This version is really good. The two changes I'd make is to swap the gardinera with either roasted peppers or hot marinated peppers. The other thing is the order. For the build, I'd go (from bottom up) spicy mayo, lettuce, onion, sauce, ham, mortadella, salami, prov, peppers. Having the lettuce in the center is going to make the top slip off as you bite it.

[@sterlingmalaryarcher]

THE HILL!!! This looks so good. I'm just thinking about the next family gathering/super bowl party, whatever, where I can bust this thing out.

[@Furree_68]

The eat dance always makes me smile. Never stop doing that! 😁

[@jotighe2]

its the best part, but meaningless unless you watch the whole thing

[@carolynbares7643]

Give us more shoulder roll in the dance, you do them so well.

[@judyrobas5123]

You really are so cool in all your videos! Really enjoyed watching.

[@kristoferkalinauskas5800]

I love Italian grinders

[@recordman555]

You never cease to amaze, Brian!

[@frankzito8653]

Literally my favorite food! A couple of good, different options would be using "hot giardiniera" and "capicola" instead of proscuitto.

[@juliusebola9712]

Subbed for this epic sub. Great content man can really see the effort you put into these

[@rickmetz769]

Man, that's an amazing sandwich. I am truly jealous and now must make one. Love your videos brother, keep em coming 😋✌

[@frankfurlacker5219]

I love ground olive salad, it takes great on Muffalettas.

[@a2ndopynyn]

If you want to borrow a tip from fellow food scientist Ethan Chlebowski, wrap all such deli sandwiches _tightly_ before cutting. Something about the compression makes the sammy go from home pro to deli level. This looks really good; I'll have to see if I can get the meats around here without paying a small fortune for them.

[@jdrew500]

My mom would make these "Super Hero" sandwiches for us when we went to the park for a picnic back in the '60s. They were great then. I remember them fondly.

[@monkeygraborange]

I was drooling so much watching this that my shirt is actually wet. The only wee criticism I have is the “feeds10 people” thing. That’s a four person sammich, max! 🤣

[@thestoicjourney3355]

this was truly a glorious video thanks sir!

[@anybodysguess960]

Brian is a genius. This sub roll came out beautifully

[@TomorrowsChild86]

That looks delicious !! Next Sandwich tackle my favorite .. The Muffalata!!

[@ginnaanselmo6216]

🤣 “A chefs French kiss”…good one..🤣😂 Looks AMAZING! 😋😋

[@drigaaz]

This is the most beautiful sandwich I have ever seen in my life.

[@YellowScubadiver]

Another amazing video Brian, keep up the good work!!

[@danplasma]

serious technique! love it!!!🙏🙏🙏🙏🙏yummmm!

[@cassieoz1702]

Mortadella di Bologna. That is why it got called 'bolony' by Americans who won't use foreign words. In Australia, the cheap stuff is variously called polony (ie bastardised bolony), Fritz in South Australia (lots of German immigrants) and Devon in New South Wales (absolutely no idea why). We do have great Mortadella too, courtesy of a LOT of Italian immigrants

[@RudeCanine]

Hey Brian! Just wanted to chime in on your choice of microphone! Maybe this advice is a little bit unnecessary but for the type of recording you are doing I would recommend using a “shotgun microphone” for the talking head segments so you don’t have to bend down as aggressively. A shotgun microphone has a very precise pick up range for sound, so for example if you wanted to have some extra ambient sounds of you chucking the dough into a bowl for example or the sizzling of hot bacon, a shotgun microphone would be able to pick up that (depending on positioning ofc). The Shure SM7B is a fantastic microphone for things like narration, but is nowhere as good as the Famous Sennheiser MKH 416, AKA “the microphone that doesn’t need any post processing”. If you wanna know more there are great videos on KZbin from Booth Junkie’s Mike Delgadio, or if you have any specific questions I might be able to just answer it for you here. Anyway, hope this comment doesn’t come off as me being rude or anything, just wanted to make use of my knowledge to maybe help/improve your YouTubing endeavors! Peace ✌️

[@faithnelson6069]

yum yum! this was my favorite meal growing up. we called them grinders or rather, my parents did. they were not as elaborate as yours, though mortadella, salami and ham were used. looks like you had a meal just making it btw.

[@jacobhowerton3379]

🤣 I always bust a gut laughing at the success/happy dance you do at the end of your videos. Just curious what it looks like in regular speed. Everything looks cooler in slow mo observed a comedian once

[@jackiejanetm]

Fabulous video Brian!

[@Rob_430]

Bread looks good along with the meats. Yummy sub!

[@adamdavis40208]

I love all of the foley, it does not go unnoticed

[@johncspine2787]

The catheter? Lol…

[@pigeonhed2979]

I've always liked that your "look" says, "I was in Panic at the Disco before I started this career". I mean that in the best way....keep doing your thing. :)

[@2Wheels_NYC]

As a NYer, I approve! I make fried mortadella grilled cheeses, with a similar mayo set- up. This looks spectacular!

[@awitekid]

Gigantic Italian sub (feeds 2 hungry people). Will definitely be making this one 👌🏽

[@morrisonx7]

The chopped giardiniera used to be my secret ingredient but now you've given it away!!!! If anyone reads this, don't sleep on this step it's a game changer. (Also panini pressing the final foil-wrapped sandwich.

[@morrisonx7]

Surprised at the end.... wrapping the sub in foil or paper adds something at the end. Even if you eat it right away

[@samuelmahoney6878]

I love DiGregorio! fantastic place. Also enjoy a lot of Volpi's stuff, but their prosciutto is too salty in my opinion. Tastes good, but I can't use it like I use the good stuff. Their salami and sopressata is amazing. This whole thing looks amazing!

[@tylerappell6811]

Love your content. Just tried the Kristine kreme doughnuts. So good I ate most of them with out the glaze

[@NarwhalBoop]

Your content is so freaking good my guy. Recipes on point, and super practical for the home cook. 🤙🤙🤙