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Recipe

The Sandwich, the Legend, The RecipePrepare to sink your teeth into the Bomb.

By Cathleen Hockman-Wert

Illustrations by Joe McKendry

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In the beginning (1971), there was Togo’s on Monroe Avenue, one of the first sandwichshops founded by TOm and GOrdon. On the menu was #20: a grilled steak sub with peppers, onions and salami. And behold, this was excellent. This was the Bomb. For generations of Beavers, the Bomb at Togo’s was the go-to sand­wich. But around 2004, the store moved, and the grill and the sandwich — a Corvallis original — were no more. Togo’s owner Chris Martin of­fers this guidance for recreating the Bomb in your own kitchen.

The Bomb
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The Bomb

Servings

4

sandwiches
Total time

30

minutes

Ingredients

  • 2 green peppers, thinly sliced

  • 1 large red onion, sliced

  • 1 20 oz. uncooked rib eye steak, sliced thin

  • 1 6 oz. cotto salami, chopped

  • 8 slices of American cheese

  • 4 hoagie rolls

  • Optional toppings: mayonnaise, lettuce, tomatoes, pickles, pepperoncini

Directions

  • Freeze the steak; then put it in the fridge overnight.
  • Slice the partially frozen steak as thinly as possible with a very sharp knife or meat slicer.
  • Sauté peppers and onions over medium heat until tender. Set aside. Add beef to pan and sauté until cooked. Add pepper mixture and salami and sauté until heated.
  • Spread the mixture evenly in the pan and top it with cheese. Cover and heat until cheese melts.
  • Split the hoagie rolls partway through with a hinge cut. Spread with mayonnaise if desired.
  • Pile in the meat, vegetable and cheese mixture and add optional “Togo style” toppings to taste.
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