How ‘The Bomb’ Became NYC’s Most Talked-About Italian Sub | Sandwich City | NYT Cooking

On a quiet, residential street in Astoria, Queens, sits Sal, Kris, and Charlie’s — a no-frills deli that’s been serving the neighborhood since 1987. The hole-in-the-wall shop, owned and operated by brothers Nick and John Gordon, is serving one of the most famous (and biggest) sandwiches in all five boroughs: the Bomb. The Bomb is big. Really big. So big that people often order the sandwich to stretch across multiple meals or share it with a couple of friends. The deli’s now internet-famous Italian sub consists of salami, roast beef, turkey, ham, sliced chicken, mortadella, pepperoni, American cheese, provolone, mayo, oil, vinegar, lettuce, tomato, onions, salt, sweet pickled peppers and hot pickled peppers all squished between a locally baked, sesame-seeded sub roll. Watch to see how it’s made and to learn how ‘The Bomb’ became the most talked-about Italian sub in New York. Here’s our list of the 57 sandwiches that define New York City: https://nyti.ms/3BWuDSP\ ------------------------------------------ Download the Cooking app for daily dinner picks, helpful tools, and even more videos: https://apps.apple.com/us/app/nyt-cooking/id911422904 VISIT NYT COOKING: https://cooking.nytimes.com/ SUBSCRIBE to NYT COOKING: https://nyti.ms/3FfKmfb A paid subscription gets you full access to our recipes, daily inspiration and a digital Recipe Box. YOUTUBE: https://bit.ly/2MrEFxh INSTAGRAM: http://bit.ly/2DqJMuD FACEBOOK: http://bit.ly/2MrTjEC PINTEREST: http://bit.ly/2W44xng About NYT Cooking: All the food that’s fit to eat (yes, it’s an official New York Times production).