I don’t remember ever seeing a return trip to D’elia’s to try that out, but then there are so many grinders and so little time! And pizza, too. D’elia’s also sells their bread, since it is a bakery and restaurant with just a few booths.
Oh, a return trip to D’elia’s was always in the cards, especially once I saw that they offered their wonderful tomato sauce for sale in mass quantities. And since you mentioned their bread, now I have an idea: D’elia’s bread sliced lengthwise + D’elia’s sauce + cheese and toppings, toasted in the oven. How’s that for pizza?
One other thing on the topic of meat thickness: if you go back and look at the Carbone’s roast beef earlier in the thread, it’s sliced rather thickly, too – certainly thicker than Second Poquonock. Theory: thickness matters more for some folks when it comes to certain types of meat, since Italian coldcuts have a different feel of course to roast beef/turkey/etc.