Thank you for the kind words! I started this thread because I felt that Connecticut had earned it. Usually it’s the pizza that gets all the coverage, since it’s a sexier food subject than sub sandwiches.
stevep, I finally made it to Italian Gourmet Deli & Bakery in Newington.
And yes, it’s another chicken parm. I’ve just really, really been in the mood for that lately. And honestly, as much as I love good coldcuts, if there’s a cutlet/meatball/sausage option available that’s just as good, I’ll probably pick that (unless the coldcuts are, like, Carbone’s-level). So I apologize for the somewhat monotonous last few posts; I’m sure I’ll get a hankering for prosciuttini or something soon enough!
Two standout things about this sandwich: the cutlets, whose breading was very good – like Franklin/Wethersfield good – and the bread, which was nicely chewy and had rather more character than your usual white grinder rolls.
The sauce was of the sweeter variety, but not obnoxiously so. The peppers were the same as what they used in their cold grinders, and generously applied.
The big, big missed opportunity with this grinder: it wasn’t toasted, nor was I offered the option. Some grinders offer enough flavor on their own that toasting isn’t vital. I’m not sure this one was in that class. Toasting would surely have raised it from merely good to excellent.
The bread is better than Franklin or Wethersfield, which helps, but not quite enough. I saved half in the fridge and will toast it in my own oven tomorrow.
I’d say Italian Gourmet is worth another visit, but next time I’m definitely going for their coldcuts. I’d prefer not to have to toast my own grinders. [;)] There was also a hot meal section with pretty standard-looking fare like roast meats and mashed potatoes – not something I’ve seen at every grinder shop. I may try that as well.