In New York I've had assorted sandwiches on "Torpedo rolls". They are quite unique in flavor and texture unto themselves. I am a hobbyist baker and can't seem to figure them out. Anyone know what technique or ingredient makes them what they are?
In the midwest we have a few restaurant chains that serve torpedo sandwiches, aka gondolas---if they're similar to what you describe, they use sugar in the dough. You can find Avanti's bread recipes online; my family usually adds more sugar than what's called for.