The whole Italian Sub with mayo, oil & vinegar loaded was more like a Sub from Kansas. Bread cut into a V with two slices of boiled ham, three slices of salami, and two thin slices of provolone. And just like in Kansas the lettuce, tomato and onion were cut in 1/4" to 3/8" chunks.
A better suggestion, after visiting NY & NJ, is to cut the bread clean in half, apply mayo. Then pile ample amounts of provolone, cappacola, Genoa salami, spiced ham....and all vegetable matter should be cut with a slicing machine, (more surface area to hold to oil and vinegar.
The remains half of the pepperoni pizza went into trash along with the sub.
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