*** Official Italian Sandwich Thread ***

[20W-50 and blood]

All I remember is a homeless drunk standing outside looking in through a huge ass window at our party screaming at the top of his lung over and over gain that he was in love with a pretty young lady exec sec sitting next to me and was going to kidnap her and marry her. They had to send a bouncer to escort him away from the restaurant and into the hands of the police. I didn't know her but felt sorry when she started to cry from being totally embarrassed and scared in front of a bunch of important execs. The whole place smelled like urine outside.

you know...that was some missed golden opportunity right there. could have traumatized the lady exec, made that guy's day, and all for the cost of about five shots and a chaser.

 

[keenfish]

 

[Norm']

 

[kane]

My old fav italian sub joints in SD have either gone downhill or closed over the years. I like POMAS and Mona Lisa but always looking for more options. This is definitely a modern hipster take on the Italian sub but the muffuletta sandwich and J & Tony's in downtown is the best I've had in years.

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There's a butcher near my house that makes a bunch of killer cold cuts, but doesn't make a sandwich with them (even though they have made to order sandwiches with their other meats). It breaks my heart.

Looks good ill have to try it. I like Chris' liquor and deli better than pomas. Chris makes a better sandwich and offers more types. The harpoon (pastrami) is my go to at chris'. Funny thing is if I want a torpedo I go to pomas and in the mood for a different type of sandwich I go to chris'.

 

[MathDebater]

I forgot about Chris‘. Always solid. Hood breakfast sandos too

 

[SlicedFeet]

Had to get this back on track.

I used to own a sandwich shop. Nightmare for me. You have three hours to make enough money to cover everything for the day. Plus your base customer is in a roughly two to three mile radius. Not worth it!

I dig Italian sandwiches too.

Italian bread is a Must, there is a big difference between French and Italian.

Ham, salami, capicola, prosciuttini, provolone but the Capicola and Prosciuttini really make it. There’s tons of variations.

Sliced tomatoes, thin, must go on top of the meat. The acid in the tomatoes help cure and release even more from the protein. If the shop doesn’t do this move on or request it on yours. If your not into tomatoes, have the peppers go on the protein.

Oil and Red Wine Vinegar to your taste.

The unit cost in food for a 12“ sandwich back in mid 2000’s was about $1. Employee wages run roughly 40% (Remember, you can’t have someone work two hours and then tell them sorry, it’s slow). Rent then kicks your ass, then taxes, insurance, electricity (AC always on), cable/internet, alarm, equipment breakdown/service, bank fees/credit card processing fees.

Support Small Business in your area.

 

[PPK96754]

"
Ham, salami, capicola, prosciuttini, provolone but the Capicola and Prosciuttini really make it. There’s tons of variations.

Sliced tomatoes, thin, must go on top of the meat. The acid in the tomatoes help cure and release even more from the protein. If the shop doesn’t do this move on or request it on yours. If your not into tomatoes, have the peppers go on the protein.

Oil and Red Wine Vinegar to your taste."

THEE ABOVE INFO ...... is worth a nice bottle of Red from me!

 

[grapedrink]

^^^^ Yeah the tomato or pepper directly on top of the protein is some serious intel