St. Louis Amighetts Submarine Sandwich


Recipe: St. Louis Amighetts Submarine Sandwich

Summary: There are infinite regional names for the overstuffed sandwich on brawny bread: sub, hero, hoagie, po’ boy, zep … And infinite variations in dressing them. In the Delaware Valley, it’s oil and vinegar. In New Orleans, Creole mustard is No. 1. At the original Amighetti’s in St. Louis, you’ll get its “special sauce”—creamy with a kick


  • For the special sauce:
  • ½ cup mayonnaise
  • 3 Tbsp sour cream
  • 2 Tbsp prepared hot mustard
  • 1 Tbsp horseradish
  • 1 Tbsp finely minced green onion
  • 1 Tbsp chopped fresh dill
  • For each sandwich:
  • 1 (12-oz) loaf of sturdy Italian bread, sliced lengthwise
  • 3-4 Tbsp special sauce
  • 2 oz sliced ham
  • 2 oz sliced roast beef
  • 2 oz Genoa salami
  • 2 oz   brick cheese
  • Lettuce
  • Tomato
  • Dill pickle slices
  • Sliced sweet onion
  • 3-4 pepperoncini


  1. To make the special sauce: Combine all ingredients. Mix well. Refrigerate and use within several days. This makes enough sauce for five to six sandwiches.
  2. To make the sandwiches:
  3. Spread special sauce on both sides of bread.
  4. Layer in all ingredients to taste.

Number of servings (yield): 4

Recipe adapted from and Photo courtesy of:


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