![]() It turns into a paste on the sandwich so that some bites have actual clumps of piquant dressing. The sandwich consists of capicola, dry salami, mortadella and provolone with all the regular fixings, but the soft roll is dressed with an olive oil and vinegar mixture that’s heavy on the red wine vinegar and pepper. You can get a quarter pound of soppressata and honey turkey, or have them build any sandwich you like, but more than half the people waiting are there for the Great Grandpa Joe. They eye the sausage and peppers, inquire about the sharpness of the provolone this week and ask the guy slicing their meat about his college exams. On weekend mornings at Claro’s Italian Market in Arcadia, bleary-eyed diners shift their weight from side to side, clutching tiny pink pieces of paper printed with their number. ![]() ![]() And grab a couple of the 10-cent containers of Italian dressing for a little extra zing on each bite.ġ517 Lincoln Blvd., Santa Monica, (310) 395-8279, ⭐ Black Hogg Sandwiches ⭐ If you want to skip the line, look for the baskets full of pre-made Godmothers that sit on top of the deli case during busy hours. A couple pro tips to consider: The hot peppers are far superior to the mild. The sandwich is more than worth the demolition-derby-style parking lot and the long lines that snake in front of the deli counter at almost all hours of the day. It’s the combination of everything that’s hard to beat. Maybe you find the way the mayonnaise, yellow mustard and Italian dressing smush together with the Chicago-style hot peppers and shredded iceberg lettuce to form a sizable layer of heavily dressed salad irresistible. ![]() Others lobby for the quality of salami, mortadella, ham, prosciutto and capicola, all made locally and layered neatly on the bottom slice of bread. Fans say it’s the crackly Dutch Crunch-ish bread called filone, baked on-site, that makes it so good. The Godmother is still the undefeated heavyweight champion of Italian subs in Los Angeles. ![]()
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