The Sandwich, The Legend, The Recipe

October 27, 2023

Prepare to sink your teeth into The Bomb

By Cathleen Hockman-Wert


In the beginning (established 1971), there was Togo’s on Monroe Avenue north of campus: one of the first three sandwich shops founded by the original TOm and GOrdon. And at this eatery, there was a grill. On the menu there appeared #20: a 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 property on Monroe was being redeveloped and Togo’s owner Chris Martin had to find a new location. The site on Northwest Ninth Street had better parking, but a grill it had none. The Bomb — always a Corvallis original, not found at any other Togo’s — was no more. Still, Beavers’ memories are long. In response to the spring Food Issue, you asked again and again: Please find the recipe! Martin, who has been with Togo’s 37 years, offers this guidance. Prepare to sink your teeth into a legend.


The Bomb

2 green peppers, thinly sliced

1 large red onion, sliced

20 oz. uncooked ribeye steak, sliced as thinly as possible

6 oz. cotto salami, chopped 

8 slices American cheese

4 hoagie rolls

Optional toppings: Mayonnaise, lettuce, tomatoes, pickles, pepperoncini


The Bomb Sandwich Recipe


The key to this recipe is meat and planning. First, freeze the steak. Then, put it in the fridge overnight before cutting it as thinly as possible with a very sharp knife or meat slicer. With your ingredients assembled, you’re ready to cook. On a flattop grill (or large, well-seasoned frying pan), saute the peppers and onions over medium heat until tender but not browned, stirring often. Remove and set aside. Add beef to pan and saute until cooked through, stirring frequently. Add the salami, peppers and onions and saute until heated through. Spread mixture evenly in the pan and top with cheese. Cover and heat another minute until cheese melts. Split the hoagie rolls partway through with a hinge cut. Spread with mayonnaise as desired. Pile in the meat, vegetable and cheese mixture and add optional “Togo’s style” toppings to taste. Serves four hungry Beavers.