| Here, at our Italian Deli, we know the importance of | | | | scrimp on your meats and cheese and make up for it |
| great subs. We've built our reputation on them, | | | | with lettuce, tomato and other veggies, unless of |
| garnering the title of "Favorite Deli". | | | | course you are making a Veggie Sub, in which case |
| The perfect sub sandwich has many components. | | | | you would pile high your sub with green and red |
| First and foremost, you must start out with a very | | | | peppers, cucumbers, onion, black olives, dill pickles, |
| fresh crusty bread. Without this, your sub | | | | lettuce, tomato, mozzarella and mayo. But I digress. |
| sandwich will fall flat. | | | | Never ever go cheap on the meat and cheeses. |
| Secondly in the hierarchy of importance is the meats | | | | Here at our Italian deli, we are known for our huge |
| and cheeses that you will use to make your sub. At | | | | subs. Our customers expect that their subs will be |
| our Italian Deli, we use only the highest quality domestic | | | | packed with fresh and delicious meats and cheeses |
| and imported meats and cheeses. The most popular | | | | first and then the rest of their chosen toppings, i.e. |
| meats are the Italian lunchmeats. By Italian, I mean | | | | veggies. Next comes the dressing. Our most |
| Genoa Salami, Prosciutto, Capicola, Cotto Salami and | | | | popular is our Italian house dressing. A blend of high |
| Mortadella. You know what Mortadella is, don't | | | | quality extra virgin olive oil, Italian vinegars and spices. |
| you? It's the Italian bologna with the white pieces of | | | | It's important to note that if you saturate your sub with |
| fat visibly dotting the bologna. Prosciutto, cured Italian | | | | dressing it becomes a soggy mess that will |
| ham is by far, the most expensive. It's also the | | | | overpower, instead of compliment your masterpiece |
| lunchmeat of choice to wrap around melon pieces and | | | | sub sandwich. |
| breadsticks. The standard American lunchmeats | | | | Of course, when using veggies on your subs - your |
| we use are ham, turkey, bologna, roast beef, corned | | | | lettuce, tomato, peppers, onions, and cucumbers, make |
| beed and hard salami. | | | | sure they are as fresh as they can be, because there |
| The cheeses have to be extremely fresh and of the | | | | is nothing that can ruin a great sub sandwich faster |
| highest quality too. We use Provolone, Mozzarella, | | | | than limp tasteless lettuce and other veggies that you |
| Asiago, Fontinella, Scamorza, American, Swiss, Sharp | | | | have put on your sub. |
| Cheddar and Muenster. | | | | Always neatly cut your sub in half, so can look at the |
| Thirdly, comes the amount of meats and cheeses you | | | | other half excitingly in anticipation of eating it, while |
| put on the sub sandwich. You cannot, I repeat Cannot | | | | you're still enjoying the first half of it. |