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He slices the meat wafer-thin and stacks an absurd amount of the soppressata and mortadella (think a couple of inches’ worth) with aged provolone, pickles, tomato and a chopped salad tossed with pepperoncinis and vinaigrette. Not only does he bake the rolls, he also makes the spicy soppressata, which ends up softer and more flavorful than most. Instead, it’s an off-menu special only available when Uditi has the time to make it you’ll have to stalk his Instagram to know exactly when.

It’s not on either the Brentwood or West Hollywood restaurant menus. (Gabriella Angotti-Jones / Los Angeles Times)Īfter posting the Padrino on Instagram last summer, Pizzana chef Daniele Uditi was flooded with requests for the sandwich. It’s all piled into a soft Italian roll spread conservatively with mayo and mustard and seasoned generously with salt and pepper.ĥ522 Del Amo Blvd., Lakewood, (562) 627-0987, The lettuce on Foggia’s sandwiches is mixed greens - a little bit fancy and soft for a sub - but the thick slices of tomato taste like something, and if you were to dump out the vegetables - there are pickles and onion and chunks of pepperoncini all soused with Italian dressing - you’d have a pretty adequate salad. The Italian Cold Cut is a classic sub with capicola, mortadella, cotto and provolone the spicy Italian invites hot Calabrese salami to the party. Sandwiches come in four sizes ranging from 4 to 12 inches, the largest of which could feed a family of four. The employees are fast-talking roll stuffers who will likely regale you with tales of their summers on Lake Michigan while they ring you up. įoggia is as much about the people making your sandwich as it is about the sandwich. Multiple locations in San Gabriel, Arcadia, La Habra, Tustin, Upland and Covina. These, it turns out, are always the best bites. 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 ⭐

#DUTCH CRUNCH BREAD L.A. FULL#

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.

#DUTCH CRUNCH BREAD L.A. PRO#

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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