We got sammiches here, sometimes even for bekfrist. But the long skinny ones we call subs or hoagies, unless made with crawdads (imported) or oysters (ditto), in which case they are po'boys. An Italian is a subset of the sub, with Italian cold cuts and cheeses, salad greens, and oil and vinegar (a greasy Italian dressing, as distinguished from a creamy Italian). An italian Beef is something different, with roast beef, peppers and what have you. A Dago is a whole 'nother animal,a big Italian sausage patty with marinara on a long roll
We almost lost the Dago when a New Yorker of Italian extraction saw one on the menu of a pizza place and took umbrage at the ethnic slur. ("What ethnic slur?" was the almost universal Minnesota response.)
His complaint to the city's Department of Human Rights failed to find traction, and you can still find the Dago on the menu of many red-sauce Italian restaurants.
We never heard of a Cuban around here until the last five years or so, but now everybody seems to have one, along with the doubly redundant pannini sandwich on foccacia bread. In any event, we all owe a debt of gratitude to the eponymous Earl of Sammich. Because of him, no one will ever have to starve in the desert.
