Capicola, prosciutto, and Genoa salami at Corner Grinder late last week.
Since they didn’t have a defined “Italian combo” like some places, I was left to design one myself. They had a heavy hand with the vinegar, and it pretty much overtook the sandwich, which was otherwise quite solid.
While I was there, I saw an attractive bowl of pasta e fagioli being brought out to the dining area (“Hot soup coming through!!!”)… which led me to embark on this.