The pace of workaday life in America has necessitated relatively short lunch hours and the need for workers to consume food fairly quickly, usually at or near work. Italy's cured meats, stemming from the historical need to preserve scarce resources, have proven ideal for sandwiches, the perfect quick and portable meal.

Prosciutto, salami, capocollo, and mortadella are just a few. So, it is not surprising that immigrant Italians help create some of this country's most popular sandwiches with meats like these, including the iconic sub sandwich. In Italy these meats are usually eaten separately, accompanied with bread, cheese, and wine. 

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Source: http://www.examiner.com