Submarine Sandwiches, Saigon Style (Banh mi)

How can a sandwich taste so good? I first had one of these made to order in a local Vietnamese grocery store years ago and I thought I had died and gone to heaven. Later, I read John Thorne's essay on his search for this sandwich which crystalized in my mind what exactly I had eaten in that grocery store. This recipe is pretty good and offers a lot of meat choice options. This is better than the sandwich I've had at a recently opened local French bistro. I've used liverswurst instead of French pate (too much work and too expensive) and at least to my taste, it works well. I also use Chinese roast pork.