Simply put, this is the Carbone’s of southeastern Connecticut.
Beautiful pictures, as always, Ketteract! A couple of notes: the meat seems to be cut fairly thick in these pictures, I personally am a fan of thinly sliced meats on a sandwich, something texturally happens for me when thicker slices are used that is not as appealing. Do I also see mustard and mayo? Is that usual for you for an Italian combo vs. a vinegar/oil and maybe mayo combo? I think the mustard is throwing me off [:p]