Frank Bowen sent me this recipe an embarrassingly long time ago, and I lost it amid a sea of email shufflings. Frank, I do apologize, and hope in some way you’ll forgive me. Here I reproduce his original mail with the reminder that Pizza Den is still open, and Bob’s family is carrying on the tradition of great local food in Oxford. Go see them the next time you’re there.
The following is a recipe that was posted on an Ole Miss Spirit message board several years ago. I made it several times and can attest that it is faithful to the original at the Pizza Den. It is not in standard recipe format, but it tells how to make the sandwich very well. I don’t know who made the post. He had a user name of Reblanta. I have found that the instructions of letting it rest on the counter for 15-20 minutes to simulate delivery is an important step.
Pizza Bob’s Famous Submarine Sandwich
In May, 1983, I had just bought a new car and decided that I would take it out on the road and drive up to Oxford for the afternoon, primarily to drop by Pizza Den and pick up some submarines to take back home and share with my Ole Miss friends that night. Things were slow late that afternoon when I got there but Pizza Bob was in good spirits. Since nobody else was there, I decided to broach the sacred subject on just how Bob made his famous submarine sandwich. Whether he was thinking of the good times he’d had in Nam, the money he had made off of me over the years, or perhaps he just felt sorry for me, I couldn’t tell, but this is what he told me. I watched him make the submarines and committed the process to memory.
Take your baguette, split it down the middle. Pour butter over the open slices of bread, sprinkle on a generous portion of both Parmesan and mozzarella cheese and place several thin slices of ham, salami, AND luncheon meat! Bob dusted all slices in between with the same cheese mixture, then in the middle of the meats he ladled in spaghetti sauce. Over the top of the meats he sprinkled more of the cheese mixture and then placed the other half of the bread on top. Finally, just as he was ready to seal up the sandwich in foil, he poured more melted butter over all. I cook mine about 20 minutes total in 350 degrees, turning it over about half way to disperse the butter evenly throughout. Finally, to make it authentic, take it out of the oven, and leave it on the counter top for about 15 to 20 minutes to simulate the delivery to Fraternity Row. Always remember to press the sandwich down as well.
I make it a point to make “Pizza Bobs” for every first televised football game of the year and I suggest that you do as well. I make mine exactly like he told me to except for that luncheon meat stuff. I hope that when you make your “Pizza Bob” sandwiches, you’ll think of Pizza Bob. I once heard this said and believe it now to be true: If food were a religion, Pizza Bob would be the High Priest.
Unlike some, I don’t remember my first oyster as epiphanic. That’s no reflection on the oyster, which I’m certain was good, plump and fresh from the Gulf, arguably among the best in the world, but I ate it on my first trip to Jackson, which was a rather heady affair for a 7-year old boy from a sawmill village in north Mississippi. After the rush of seeing the upper Rez from the Trace, riding in a highway patrol cruiser (for the last time as a guest) and ogling at the Capitol dome, eating oysters at the Mayflower seemed a pedestrian experience. The magenta hairdos of the waitresses made far more of an impression at the time than the shellfish. I’d never seen a woman with such brightly-dyed hair before, and when one of them took her shoe off to bang on a table to shush some idiot from Atlanta who wanted something unreasonable like a poached egg, I tried to die three times and left her all the change I had in my pockets.
Oysters enjoy a sex life that makes a human bisexual lifestyle seem lame. Oysters actually switch their sex according to a variety of environmental factors, which means that if you’re a young oyster (a spat), one season your Uncle Louie might be your next season’s Aunt Louise. Not only that, but oysters reproduce by spewing their sperm and eggs into the water around them in a ubiquitously impregnating haze, which is the human equivalent of having desperate yet sincere sex with someone at some distance from you in a Jacuzzi. Any encouraging words of prolific reproduction and growth among oysters strike a chord of extreme indifference among those people who rate the oyster as a food on par with nasal mucus, but those of us who hold the mollusk in the highest esteem find it heartening. Oysters were once so plentiful in American coastal waters that no meal that aspired to distinction was complete without them, but since the first decades of the last century the mollusk has been in a rapid decline and the prices have escalated accordingly. If memory serves me right (a haphazard undertaking at best), the first oysters I ate, sometime around 1964, at the Mayflower, were a dime apiece, a dollar a dozen. Nonetheless, it was a pivotal culinary experience, if only because I am not afflicted with the squeamish distaste with which some people regard raw oysters. It comes as no surprise to me that the very reasons most people find oysters objectionable – the taste and the texture – are the very reasons I find them appealing.
Eating a raw oyster is like stealing a kiss from the ocean: a wet, slightly salty, totally sensuous experience unbridled by any sort of fussy preparation. I’m firmly convinced that anyone who doesn’t enjoy oysters is a bad kisser, and I have centuries of documentation to back me up in this opinion. Oysters have enjoyed a reputation as an aphrodisiac for millennia; Casanova was known to consume several dozen at breakfast in order to fortitude himself for his day’s revelries, and their consumption has been condemned at every conservative turn of the human compass as a food likely to “incite Venus”. Now that I am well past the salad stage of life and forging steadily towards dessert, I firmly intend to keep oysters a mainstay between courses, and if the good Lord is willing I shall have them with my cordial.
Having said all this, I must admit that my passion for the oyster in the raw is not unadulterated. I once enjoyed my oysters most with a dab of good homemade cocktail sauce and a saltine cracker, but some years ago, I enjoyed Pacific oysters in Seattle where the tomato-based cocktail sauce as we know it is rarely used. Instead, they offer their oysters with a much lighter sauce more in tune with the sublime tastes and textures of the animal as it comes to the lips, quivering in its nakedness. Here is my recipe for a similar sauce, which I urge you to try.
Combine 2/3 cup wine vinegar, 1 tablespoon olive oil, 1 tablespoon crushed black peppercorns and 3 tablespoons finely minced shallots in a sealable glass container. Shake and refrigerate. Shake very well before dribbling over fresh oysters.