I should mention that the Italian was, in fact, good – I think it’s just that I’ve gotten into the habit of eating enormous, meat-laden grinders, and it’s affected my ability to appreciate something more balanced. I mean, veggies in “giant” grinders are often just an accent to the meat, but in regular-sized ones, they’re more important. I will definitely try the cooked salami on my next visit. (I actually haven’t had a cooked salami grinder anywhere yet. I was going to have one at Iuliano’s in Manchester, but they’ve closed up shop for good.)
Glad that you said ‘on my next visit’, which meant the food was worth a return trip. I guess I gave you some food for thought, when I mentioned balance. Are the elements of the sandwich good and did I enjoy it?
How long was the trip from Hartford to Norwich–an hour and a half or less? Sounds like you are racking up lots of miles in your quest to discover great subs and grinders all over the state.
The bread was definitely a standout – it did exactly what it’s supposed to do, which is to be great on its own but also enhance the fillings. It was soft, chewy and delightful. And because they didn’t toast it for the meatball and sausage combo, the heat from the fillings warmed it up and made it even softer, without making it fall apart. The result was a sandwich that was more like a melt, something I could practically slurp down, meatballs and sausage and melted cheese and peppers and bread all together. And, as I said, the sauce was also excellent.
Whatever dressing they use for the Italian was also very good, and mixed well with the mayo the way I like it in this type of grinder, which was very flavorful on its own terms without being the atomic explosion of salt and spice that one gets from giant grinder establishments.