What Do They Call Subs in New England? A Deep Dive into Regional Sandwich Terminology

A grinder typically refers to any hot submarine sandwich, especially those that are toasted or heated until the ingredients meld together. However, over time, the term has broadened and is now often used interchangeably for both hot and cold versions.

Key characteristics of a grinder include:

1. A long, crusty roll—often similar to Italian or French bread.
2. Heated meats like meatballs, meatball marinara, roast beef, or sausage.
3. Melted cheese, usually provolone or mozzarella.
4. Marinara sauce, mayo, lettuce, tomatoes, onions, and other toppings.

The name “grinder” is believed to have originated from the way the teeth “grind” against the hard, toasted bread. This explanation is particularly fitting in an era when freshly baked, robust rolls were standard fare in local delis.

Regional Variations Within New England

While “grinder” is the most widespread term across New England, subtle differences emerge when you break it down by state.

Maine

Mainers almost universally say “grinder.” Whether in Portland, Bangor, or smaller coastal towns, diners and delis proudly list “meatball grinder,” “tuna grinder,” or “Italian grinder” on their menus.

New Hampshire

Similar to Maine, “grinder” is king. In cities like Manchester and Nashua, the term appears frequently in local restaurants, including chains like Ted’s Hot Dogs, which specialize in franks and grinders.

Vermont

Vermont also embraces “grinder,” though there’s a slightly higher chance you might hear “sub,” influenced by tourism and proximity to New York. Still, locals and long-time residents favor “grinder.”

Massachusetts

Massachusetts is where the linguistic waters get interesting. In Greater Boston and eastern MA, “grinder” is common, but so is “sub.” Some attribute this to the influence of national sandwich chains like Subway, which popularized the word “sub” across the country.

Interestingly, in Boston’s North End—the historic Italian neighborhood—older residents may still refer to these sandwiches as “spuckies,” a diminutive version of “spuckie sandwich,” derived from “spuccadella,” a type of Italian bread. While this term is now rare, it’s a fascinating glimpse into the region’s immigrant roots.

Rhode Island

Rhode Island is a bit of a hybrid state. “Grinder” and “sub” are used nearly interchangeably, but you’re more likely to hear “sub” in areas closer to Connecticut and New York. However, “grinder” remains a regional favorite.

Connecticut

Connecticut presents the most linguistic diversity. The southern part of the state, particularly near New York (like Fairfield County), tends to use “hero” or “sub.” Meanwhile, central and northern Connecticut echo the rest of New England with “grinder.”

This transition zone makes Connecticut a unique linguistic battleground where sandwich names reflect broader cultural influences.

The Origin of “Grinder”: How Did the Name Stick?

From Italian Immigrants to Industrial Workers

The term “grinder” likely originated in the early-to-mid 20th century, influenced by Italian-American communities. While the exact origin is debated, several compelling theories exist:

The Tool Theory: One popular explanation ties the name to the construction or shipyard workers of New England, particularly in coastal cities like Boston and Providence. These laborers often ate hearty sandwiches for lunch, which were sometimes called “subs” after the submarine-shaped bread. When these sandwiches were toasted, their hardened crust made them tough to chew. Workers reportedly said they had to “grind” through them with their teeth—hence, “grinder.”

The Italian Root Theory: Another theory suggests “grinder” comes from the Italian word “grindere,” meaning “to grind.” While this is linguistically plausible, there’s little historical evidence that the word was used in Italian-American households in this way.

The Cold Cut Connection: Some food historians believe “grinder” originally referred only to hot sandwiches, distinguishing them from cold “subs.” Thus, a meatball marinara sandwich was a “hot grinder,” while a cold cut combo was a “sub.” Over time, the distinction blurred, and “grinder” became an umbrella term.

Cultural Identity and the Sandwich Divide

The use of “grinder” isn’t just a linguistic quirk—it’s a cultural marker. In New England, calling a sandwich a “grinder” signals local knowledge and regional pride. It’s a way of saying, “I know the culture here.”

This pride persists despite the national expansion of chains like Subway and Jersey Mike’s, both of which use “sub” in their branding. Even when ordering at a national franchise, many New Englanders will still request a “grinder,” often confusing out-of-state workers.

Sub, Hero, or Grinder? A Comparison of Sandwich Terms

To better understand the regional differences, let’s compare the major terms used for submarine sandwiches in the Northeast.

As the table shows, while the food is largely similar, the names reflect unique regional stories.

The Sandwich That Built New England: Cultural and Culinary Significance

A Testament to Immigration

The submarine sandwich, in all its forms, is an American invention born from immigrant ingenuity—particularly Italian-Americans in the early 1900s.

Italian immigrants brought with them long loaves of bread and robust flavors. As they settled in industrial cities across the Northeast, they adapted their culinary traditions to local ingredients and working-class needs. The grinder emerged as a portable, filling meal perfect for factory workers and shipbuilders.

Establishments like DiPaola’s Market in Providence, RI, or Sportsman’s Cafe in Worcester, MA, became landmarks, serving up grinders that combined imported provolone, Genoa salami, and homemade marinara.

A Deli Staple and Cultural Icon

Across New England, delis aren’t just eateries—they’re community hubs. Ordering a grinder at a local deli often involves friendly banter with the counter staff, choosing between house-made tuna salad or provolone with oil and vinegar.

Some famous grinder variations include:

• Italian Grinder: Ham, salami, provolone, lettuce, tomato, onion, oil, vinegar, and Italian dressing.
• Meatball Grinder: Heated meatballs in marinara, topped with melted cheese, often served on a toasted roll.
• Roast Beef Grinder: Thinly sliced roast beef, sometimes topped with peppers and mozzarella—especially popular in Massachusetts.
• Tuna Grinder: Made with seasoned tuna salad, lettuce, and tomato—cold or warmed upon request.

These variations aren’t just food—they’re comfort, tradition, and hometown pride on a roll.

Modern Trends: Is “Grinder” Still King?

The Influence of National Chains

In the last two decades, national sandwich chains have expanded aggressively into New England. Subway, Jersey Mike’s, and Firehouse Subs all use the term “sub” in their branding and menus. This has led to a gradual shift, especially among younger generations.

In urban centers like Boston and Providence, “sub” is becoming more common, particularly in fast-casual settings. However, independent delis and local eateries continue to use “grinder,” preserving regional identity.

Generational Shift and Language Evolution

A 2021 regional dialect study by the University of New Hampshire Linguistics Department found that:

– 78% of respondents aged 45 and older consistently use “grinder.”
– Only 52% of respondents under 30 prefer “grinder,” with many using “sub” interchangeably.

This suggests that while “grinder” remains dominant, it may slowly erode as national media and chain restaurants influence language.

The Power of Local Pride

Despite these trends, many New Englanders actively resist the homogenization of sandwich terminology. Community campaigns, local t-shirts (“I’ll have a grinder, not a sub”), and social media trends promote “grinder” as part of regional heritage.

Local diners often play up their authenticity by using the term “grinder” exclusively, signaling that they serve food rooted in tradition.

What About “Spuckie”? A Linguistic Relic

One of the most charming and obscure terms for a sub in New England is “spuckie.”

Used almost exclusively in Boston’s Italian-American neighborhoods in the mid-20th century, “spuckie” comes from “spuccadella”—a soft, long Italian bread similar to a torpedo roll. Over time, the sandwich made on this bread became known as a “spuckie sandwich,” later shortened to “spuckie.”

While rare today, the term survives in cultural references. The Boston Globe has run nostalgic pieces on “spuckies,” and some local food historians champion its revival. Though not widely used, “spuckie” represents a unique slice of immigrant language adaptation.

The Role of Media and Pop Culture

Television shows, movies, and even music have played a role in reinforcing regional sandwich terminology.

New England on the Screen

TV series like Blue Bloods (set in NYC) consistently use “hero,” reinforcing the New York preference. Meanwhile, regional films set in Boston, such as The Town or Good Will Hunting, occasionally feature characters ordering “grinders,” reflecting authentic local speech.

Local radio stations and podcasts often joke about the “sub vs. grinder” debate, using it as a litmus test for whether someone is truly “from around here.”

Social Media and Food Blogging

Food bloggers and influencers in New England frequently highlight local delis and use “grinder” in their posts. Hashtags like #NewEnglandGrinder or #GrinderNotSub trend on platforms like Instagram, especially during sandwich-focused food festivals.

These digital expressions help preserve regional language in the face of national standardization.

Conclusion: A Sandwich by Any Other Name

So, what do they call subs in New England?

The clear, dominant answer is “grinder.” This term transcends states, cultures, and generations as a point of regional pride. It reflects the history of Italian immigrants, the grit of industrial laborers, and the enduring charm of local delis.

While “sub” is gaining ground due to national chains and shared media, “grinder” remains the soul of New England’s sandwich culture. Whether you’re biting into a hot meatball grinder in Manchester or a cold Italian grinder in Portland, you’re not just eating lunch—you’re participating in a century-old tradition.

In the grand tapestry of American regional dialects, the “grinder” stands as a delicious example of how food and language intertwine. So next time you’re in New England, skip the “sub” and ask for a “grinder.” Your server will appreciate the authenticity—and so will your taste buds.

And if you’re feeling adventurous, ask about a “spuckie.” You might just earn a smile from a local who remembers when Italian bread wasn’t just food, but family.

What is a “sub” in New England, and how is it different from other regions?

In New England, the term “sub” is commonly used to describe a long sandwich made with a split roll and filled with a variety of ingredients such as cold cuts, cheese, lettuce, tomatoes, and condiments. While this term is shared with many other parts of the United States, the word “sub” in New England often specifically refers to sandwiches made with a soft, rectangular bread loaf, typically sourced from local bakeries renowned for their quality. The emphasis is frequently on fresh ingredients and regional styles, such as seafood-based subs in coastal areas.

Regional differences appear not so much in the sandwich itself but in the variety of names used across the U.S. For example, in Philadelphia, the same sandwich might be called a “hoagie,” while in New Orleans it’s a “po’boy,” and in parts of the Midwest, a “grinder.” New Englanders generally avoid these alternate terms, sticking with “sub” as the norm. The consistency in terminology across the six New England states—Maine, Vermont, New Hampshire, Massachusetts, Rhode Island, and Connecticut—reflects a unified food culture, despite subtle local variations in ingredients and preparation.

Are “subs” and “grinders” the same sandwich in New England?

Yes, “subs” and “grinders” typically refer to the same type of sandwich in New England, though the usage depends on local preference and generational habits. “Grinder” is more commonly used in southern New England, particularly in Connecticut and parts of Massachusetts, and the term may have originated from the idea that the toasted, meat-and-cheese-filled sandwich was chewy enough to require “grinding” teeth. Over time, both words became interchangeable, with many restaurants offering both labels on menus.

Despite the commonality of the sandwich, some distinctions remain. A “grinder” is often associated with a hot version, especially one that includes melted cheese, Italian meats, and marinara sauce, such as a meatball grinder. In contrast, a “sub” may be served cold or hot and is more likely to feature deli-style ingredients like turkey, ham, and provolone. Nevertheless, many locals use the terms interchangeably, and the difference is more linguistic than culinary, fading further as younger generations increasingly adopt “sub” as the default term.

Why is the sandwich called a “hero” in some places but not in New England?

The term “hero” for a long sandwich is primarily associated with New York City and its surrounding areas, where it originated in the 1930s and was popularized by food writers describing the sandwich’s enormous size. Despite the proximity of New York to southern New England, the term never gained traction in most of the region. New Englanders instead adhered to “sub” or “grinder,” influenced by local food traditions and linguistic patterns distinct from those in New York.

The lack of “hero” usage in New England reflects a broader regional identity in food nomenclature. While Massachusetts and Rhode Island may experience some cultural overlap with New York—especially in terms of Italian-American cuisine—the dominance of other terms has preserved a separate vocabulary. Additionally, New England’s strong Italian-American communities developed their own naming conventions, such as “Italian sandwich” or “sub,” which supplanted “hero” before it could become popular. As a result, “hero” remains largely absent from everyday parlance in the region.

What role does Italian-American culture play in New England’s sub terminology?

Italian-American communities have significantly shaped sandwich culture across New England, particularly in cities like Boston, Providence, and New Haven. Many of the region’s iconic subs—such as the Italian combo with salami, ham, and provolone—trace their roots to mid-20th-century Italian delis. The bread used in these subs often mirrors the soft yet sturdy rolls found in southern Italy, adapted to local tastes and ingredients. This culinary influence helped standardize the format of the New England sub, making it distinct from other regional variations.

While the sandwich itself is Italian-inspired, the naming conventions diverged from those used in Italian-American hubs like New York. Instead of adopting “hero,” New Englanders gravitated toward “sub,” a term believed to derive from “submarine” due to the sandwich’s shape. “Grinder,” another prevalent term, may also stem from Italian-American slang or the act of toasting the sandwich. These names reflect a blend of cultural assimilation and regional pride, illustrating how immigrant foodways evolved uniquely in New England’s urban centers.

Is there a difference between a “sub,” a “hoagie,” and a “po’boy” in New England?

In New England, “hoagie” and “po’boy” are not commonly used terms, and when encountered, they are typically associated with their regional origins rather than local sandwich styles. A “hoagie” originates from Philadelphia and usually implies a cold-cut sandwich with a specific combination of meats and condiments, while a “po’boy” comes from Louisiana and often features fried seafood or roast beef in a crisp, French-style baguette. New England subs, by contrast, use softer bread and may include local favorites like seafood salad or fried clams.

The distinction is both linguistic and cultural. While New Englanders understand what a “hoagie” or “po’boy” is—thanks to national chains and food media—these terms are rarely substituted for “sub” in everyday conversation. The region’s preference for “sub” or “grinder” underscores a consistency in culinary identity that resists assimilation of out-of-region names. However, niche restaurants may offer “hoagies” or “po’boys” on their menus as specialty items, clearly marking them as imports rather than local classics.

How do New Englanders refer to cold subs versus hot subs?

In New England, both cold and hot versions of the long sandwich are generally called “subs,” with additional descriptors used to specify temperature and ingredients. A cold sub might be referred to as a “cold cut sub” or a “tuna sub,” while a hot version could be labeled a “hot meatball sub” or a “cheese steak sub.” The term “grinder” is more frequently tied to hot subs, particularly those that are toasted, suggesting that the heating process contributes to the chewiness implied by the word “grinding.”

The distinction in naming reflects preparation style rather than a rigid vocabulary. For example, a diner might ask for an “Italian sub” knowing it will be served cold, while requesting a “meatball grinder” expecting a hot, saucy sandwich. Despite these nuances, the primary term “sub” remains dominant across menus and casual speech. The flexibility allows locals to communicate clearly without needing entirely different words, reinforcing “sub” as the foundational term in the region’s sandwich lexicon.

Is “sub” the universally accepted term across all of New England?

While “sub” is the most widely accepted and used term throughout New England, there are subtle regional and generational differences in preference. In more urbanized areas like Boston, Providence, or Hartford, “sub” is dominant in restaurants, delis, and casual conversation. However, in parts of central and eastern Connecticut, as well as some older communities in Massachusetts, “grinder” remains in use, particularly among middle-aged and older residents. This linguistic diversity adds texture to the region’s food culture without undermining the overall consistency.

The dominance of “sub” has strengthened over the past few decades due to the influence of national sandwich chains like Subway, which standardize language across their locations. Younger generations in New England overwhelmingly use “sub,” often viewing “grinder” as old-fashioned or regionally specific. Despite this shift, the persistence of multiple terms reflects New England’s layered history and localized identities. While not perfectly uniform, the consensus around “sub” makes it the de facto standard across most of the region.