I am a diehard Italian sandwich fan. For anyone in Williamsburg who knew Graham Ave Meats, they had the absolute best Italian sandwich. I had it for the first time years and years ago when my sister still lived in Williamsburg. We ran in to pick up sandwiches before going to my parent’s for a holiday and I asked the counter guys if the Godfather sandwich was just a regular Italian sandwich and they (horrified-ly) told me it was NOT like any regular Italian sandwich. We bought a few right then and there and understood that they were so, so right. I was so sad when they closed. Now it’s my curse to try and recreate the magic. Here’s how I’ve built my own:
- A nice, yellow-y, soft hero from Anthony & Son’s
- Fresh mozzarella from Anthony & Son’s
- Soppressata from Meat Hook
- Ham from Meat Hook
- Roasted Red Peppers (from a jar) – you could also add some spicy peppers if you have them too
- Arugula or Spinach, whatever you have
- Olive Oil
- Oregano, Salt, Pepper
Italian Sandwich Twist
A few months ago, I had this amazing soppressata sandwich at Eataly with tomato chutney on focaccia. I came back and ate it in my works’ cafeteria pitying the people around me for not experiencing this sandwich too thinking, “if you only knew”.
I was finally able to recreate this a few weeks ago after I made my very own focaccia. It was very delicious – but I had to substitute the soppressata with capicola and pepperoni from Meat Hook because they were out of soppresssata. So that was devastating, but the sandwich was still pretty bomb and Bon Appetit came through on the tomato chutney. I’ll definitely be making it again.