Dear Ian:
Depending on what part of the country you live in, you are going to hear them referred to as Subs, Grinders, or Hoagies. It really doesn't matter, they are all equally delicious.
I prefer roast beef with horse radish. LOTS of horse radish. Swiss cheese is better than American, but you have to make sure that it is real Swiss cheese and not simply "white" cheese. I am not even sure that white cheese is technically cheese.
I also prefer lettuce over sprouts, most of the time. Every once in awhile it is good to mix things up though. Sprouts come in all kinds of varieties. Alfalfa is probably the most common, but I have even had broccoli.
Tomato is completely optional. Always shoot for vine ripened if you can. Those are the juiciest. I really hate tomatoes that are more pink than red, more "meat" than whatever you call the gelatinous part of the tomato.
And finally, the bread. Without a quality bread, you might as well just have a salad. I like a real firm, tough bread. You should have to tear each bite away from the rest of the sandwhich. Another good test is how much the bread sticks to your teeth. I hate Wonderbread for that reason. It seems like that artificially enhanced "bread" sticks behind my teeth. I would avoid Wonderbread.
Now, a French Dip isn't really a Sub, a Grinder or Hoagie. It really is in a class all by itself, but will appear on various menus under these categories. Where most sandwhich shops go wrong with the French Dip is using fresh bread. The whole point of having the dip was to soften day old bread. I hate that.
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