From Sub Sandwiches to Fat Sandwiches: The Evolution of a Classic

The famous submarine sandwich is more than just a few pieces of meat and cheese slapped on two slices of bread. As the name alludes, this style of sandwich is torpedo-shaped, a behemoth mass that threatens the anemic-looking sandwiches that sit on measly slices of white bread. It demands two hands to eat it, and a voracious appetite to finish it. Those who take on the challenge will be rewarded with a medley of smoky salami and deli meats, bright, crisp vegetables, generous quantities of cheese, and the necessary olive oil and vinegar drizzle.

While our sandwiches at Fat Sal’s may sometimes seem over-the-top and almost a dare to eat one whole, we have nothing but respect for the original submarine sandwiches. We serve up classic hero sandwiches, and Fat Sandwiches are a natural evolution of this handheld meal with Italian origins. After all, no matter how wild the fillings are, our subs are always served on a long, crusty hero roll.

The Evolution of the Submarine Sandwich

The Birth of the Sub

Before the Fat Sandwich came the submarine sandwich. Most frequently shortened to “a sub”, this sandwich is known by many names : Hoagie, hero, grinder, and po' boy. These sandwiches are quite similar to each other, and the various names reflect regional variations. It originated in the early 20th century and undeniably has roots in Italian-American communities. Like much of food history, its exact origins are murky, and a definite creator cannot be named.

One of the most widely accepted origin stories takes us to the East Coast, particularly New England and New Jersey. Italian immigrants brought with them the tradition of stuffing crusty bread with cured meats, cheeses, and vegetables. These early sandwiches were hearty, portable meals for laborers and dock workers.

The name submarine sandwich likely comes from the easily recognizable shape of the bread, long and cylindrical, just like a submarine.

Originally, these sandwiches were fairly straightforward: salami, ham, mortadella, provolone, lettuce, tomatoes, onions, and a drizzle of oil or vinegar; classic, satisfying, and easy to prepare and take on the go.

The Modern Sub: Loaded, Global, and Personalized

As America’s food culture diversified and fast-casual dining rose in popularity, the sub sandwich followed suit. Today, you can certainly snag a traditional sub sandwich that closely resembles those from the early 1900s at an Italian delicatessen , but you can also find a fully customizable sub at many chains and modern sandwich shops.

What was once a consistent combo of meat, cheese, and vegetables has transformed into a choose-your-own-adventure meal. Today’s sub shops offer an array of proteins, including grilled chicken, steak, meatballs, tuna, and even plant-based options. Regional twists, like the Philly cheesesteak, Louisiana’s shrimp po’ boy, or Chicago’s Italian beef, add regional flavor to the traditional Italian sub format.

Toppings have also evolved far beyond iceberg lettuce and tomato. Now, you’ll find spicy giardiniera, bacon, pickled jalapeños, banana peppers, smashed avocado, sriracha mayo, and even kimchi. Sub sandwiches have grown to reflect the modern eater’s desire for bold flavor, dietary options, and cultural mashups, all while keeping the essence of the original intact.

Enter Fat Sandwiches

By 2010, submarine sandwiches had already been around for over a decade. You could find them at nationwide chains, delis, markets, and even at the grocery store. Still, something was missing.

This is how Josh Stone and Sal Capek, both from New York, still felt they couldn't find the food they craved in Los Angeles. The solution? They decided to open their own place, becoming a modern Westwood hotspot , offering smash burgers, classic heroes, loaded fries, and the iconic Fat Sandwiches.

Although they come served up in the familiar torpedo-shaped bread, our Fat Sandwiches deserve their own name for a reason. The best way to imagine one is a mash-up of a classic sub sandwich, featuring a decadent protein, your favorite fried food, toppings you didn’t think belonged on a sandwich, and a generous finish of finger-licking good sauce.

Take the Fat Jerry. Piled high with thinly sliced ribeye steak, grilled onions, and melted cheese – it sounds like a pretty normal sandwich. But there’s more – we throw in chicken fingers, bacon, fried eggs, fries, and mozzarella sticks for good measure. This beautiful beast of a sandwich was enough to draw Guy Fieri in for an episode of “Diners, Drive-Ins, and Dives”.

Subs, Fat Sandwiches: However You Stack It

The submarine sandwich came from humble beginnings in early Italian-American neighborhoods, and naturally evolved to become a fully customizable, flavor-packed meal found everywhere from mom-and-pop delis to national chains. It’s more than just lunch – it’s a reflection of changing tastes, cultures, and appetites. The Fat Sandwich reflects the spirit of a sub, but it throws out all the rules for a messy, unforgettable celebration of indulgence. No matter how you build it – classic or bold – or what you call it – sub, hoagie, or a Fat Sandwich – this concept remains a timeless staple, still satisfying hunger in all its evolving forms.