The Dining Dish blog is Dara Bunjon's take on anything food, both national and in her hometown of Baltimore. Warning: this food blog can be harmful to your waistline.

Saturday, April 11, 2009

Have you eaten a White House Sub

No, not the Obama White House, I mean the White House Sub Shop on the corner of Mississippi and Artic Avenue in Atlantic City. In the days of Sergeant Pepper’s Lonely Hearts Club Band it was the thing to travel to Atlantic City, New Jersey rather than Ocean City, Maryland. Back then many a night was spent getting subs from the White House Sub Shop, it was our late night go-to place after our drinking, dancing and assorted crimes of our youth.

When my roadie food trip pal, Jeff, invited me to go to the candy show in AC (Atlantic City) I was game – how can you go wrong with chocolate and a White House Sub. Please note that I am not calling them hoagies as they do in Philly (Philadelphia), they are called subs.

The candy show was a bust, some chocolate yes, but we were through it in an hour. Time to kill before we hit the famous White House Sub Shop (established in 1946) we looked for Orient Avenue, the street I used to live on that one great summer at the shore. Couldn’t even find the street there was a hotel where it used to be. That summer has a million stories but they aren’t fit to write about here.

So, needless to say the place was jamming with people, the staff had this down to a science – after 63 years in business they should. We grabbed one of the few tables next to the celebrity and horseracing photographed-lined wall. We placed our orders: Jeff the cheesesteak – me, Italian cold cut, my fave. The anticipation was killing me. The submarine rolls are the key. Not the soft mush we get here in Baltimore, they are crispy on the outside. The sandwiches were HUGE and as much as I ate there still seemed to be so much more to eat. We shared and decided the cold cut was the better of the two.

It was great going back; the memories of that summer flooded my brain and I shared stories with Jeff I don’t think my husband knows. The whole experience of being back in AC made the subs taste that much better. Enjoy the photos but once you see the final pics you will be heading out for a sub.

Dara’s tips for a great cold cut sub - if you are making it:

Good roll, slightly crusty on the outside
Mayonnaise (Helmans is always good)
Extra Virgin Olive Oil & Red Wine Vinegar
Sweet or Hot Peppers (or combo of both)
slice onion (optional)
Parmesan Cheese (not the stuff in the green canister)
Dried Oregano
Black Pepper
Quality Italian Cold Cuts: i.e. capicola ham, aged salami, mortedella
Sliced Provolone Cheese
Sliced Tomato


1. Slice your roll horizontally
2. Put the mayonnaise on the inside of the roll
3. Drizzle the extra virgin olive oil, red wine vinegar and sweet/hot peppers on the roll
4. Put on the Parmesan Cheese (to taste)
5. Rub some dried oregano in your hands and then sprinkle on the roll
6. Salt and pepper to taste
7. Add your cold cuts
8. Top your cold cuts with lettuce and tomatoes
9. Let it sit a minute or two so the flavors meld
10. Unhinge your jaw to get everything in one bite – enjoy and make note who is your “food mama” now.

If you are ordering a cold cut out ask for these key ingredients:

Mayo, Parmesan Cheese, oil & vinegar, oregano, (optional sweet or hot peppers), lettuce & tomato, onions (optional)….trust me!

White House Sub Shop
2301 Arctic AveAtlantic City, NJ, 08401
Mon - Thurs:
10:00 am - 10:00 pm
Fri - Sat:
10:00 am - 11:00 pm
11:00 am - 10:00 pm

There is a fan page for the White House Sub Shop on Facebook if you would like to join. Your thoughts and comments welcomed. Follow me on

1 comment:

theminx said...

Sorry, can't agree with mayo on a cold cut sub. When I was a kid, I attended 1st - 4th grade at St Stanislaus in Fells Point. They had a terrific hot lunch program for pennies a meal. Every few weeks they'd serve coldcut subs, and that was the one thing I couldn't stomach. It had raw onions and mayo on it, and after about a year of being disgusted by the things, I realized they were edible only after I scraped off all of the mayo and the mayo-sullied onions.

In my book, mayo goes on brown or white meat (tuna, roast beef, chicken, turkey) and mustard goes on pink meat (corned beef, ham, bologna). The exception to that rule are spicy Italian cold cuts like salami, which are best with oil and vinegar, or no condiments at all.

That's my story, and I'm sticking to it. :)


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