Feeds a crowd! No extras. Ribbons of dry salami, capicola and mortadella huddle in a jumbled heap, surrounded by provolone, lettuce, tomato and a pickle. Save the scooped out bread for another use if you’d like. Mr.G’s Sandwich at Giamela’s Submarine Sandwiches in the Atwater Village. The guys behind the counter have a heavy hand when it comes to the mustard. 7111 Melrose Ave., Los Angeles, (323) 930-8989, allaboutthebread.com. A couple pro tips to consider: The hot peppers are far superior to the mild. Like the Godmother it’s also topped with a heap of shredded lettuce, pickles, tomato and your choice of hot or mild peppers. Spread the olive tapenade mixture evenly over the bread slices. New stay-home order looms for L.A. County as COVID-19 cases soar to new highs. L.A. County public health officials on Saturday announced they will issue an order suspending outdoor dining at restaurants amid a surge of new coronavirus cases. This is the spot that tried to re-create the Bay Cities Godmother, bringing it east of the 405 and calling it the Godfather. 190 La Verne Ave., Long Beach, (562) 434-1977. It’s topped with thinly sliced capicola, mortadella, sopressata and provolone. Close. L.A. County restaurant owners fear they won’t survive another COVID-19 shutdown, Chefs and restaurateurs react to another shutdown of in-person dining amid L.A. County’s coronavirus surge. Grinder, hoagie, hero, sub, torpedo. Instead of mayonnaise there’s a sharp garlic pesto spread. The Mary’s Special at Corsica’s Italian deli in Sunland. Wrapped in Pink Panther-colored deli paper, the sandwiches are piled high on the meat counter so that customers can simply grab one and go. The bread at Black Hogg is the best kind of baguette, crisp, airy and with a hint of butter somewhere in the dough — like the kind you get with a good banh mi. How did you get your hands on a starter? Between the Italian pico de gallo (as my colleagues took to calling it), the dressing, mayonnaise and mustard, it’s a heavily dressed sandwich meant for immediate impact. In Los Angeles, to most, it’s an Italian sub. Save the scooped out bread for another use if you’d like. The Italian Cold Cut is a classic sub with capicola, mortadella, cotto and provolone; the spicy Italian invites hot Calabrese salami to the party. 351 S. Broadway, Los Angeles, (213) 265-7017, strettobros.com. Boom! Multiple delis in the San Fernando Valley serve subs with chopped onion, tomato and pickle instead of the more common sliced tomato and onion. Wrap the entire muffaletta sandwich with plastic wrap and set a cast iron pan or other weight over the top of the sandwich to lightly press it down. Many late-night food and bar businesses say the third pandemic shut-down is punishment that avoids the root cause of the coronavirus spike. Appetizer platter? It’s three sandwiches in one, plus an antipasto platter. But Rocco’s doesn’t stop there. This is another Italian sub in Santa Monica, but that’s where any similarities or comparisons to the Bay Cities Godmother should stop. Cold Italian (or French I guess) sandwiches don't need sauce! It’s best to know exactly what you want before getting in line here. Chef Daniel Chavez makes the Stepmother in his kitchen at Cosa Buona. The Godmother is still the undefeated heavyweight champion of Italian subs in Los Angeles. But in suburban markets such as the Inland Empire, rent is rising fast. The sandwich comes on a roll that looks and tastes pretty similar to the Santa Monica original, studded with crisp bubbles and a crunchy exterior. 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. The OMG at Heroic Deli is the Deion Sanders of sandwiches. It’s beauty and substance, served on a ciabatta roll as soft as a cloud. I love it spicy, and hopefully you do, too. 1 10-inch loaf of round Italian bread use Muffaletta bread if you can obtain it, but Italian is great; ½ pound sliced capicola or use deli ham, or both! I’m happy to help. The Italian Cold Cut sub sandwich at the Foggia Italian Market in Lakewood. After posting the Padrino on Instagram last summer, Pizzana chef Daniele Uditi was flooded with requests for the sandwich. All of the tweaks make for a pretty great sub, stacked with thick slices of mortadella, capicola, salami and provolone. Make the Olive Tapenade. Unwrap and Serve. Op-Ed: In what moral universe does Biden require a Catholic task force when Trump got a free pass? 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. Spread the olive tapenade mixture evenly over the bread slices. Press question mark to learn the rest of the keyboard shortcuts. It’s a soft, squishy boat roll stuffed with salami from Molinari in San Francisco, capicola and Wisconsin provolone. The Combination cold cuts and cheese is the textbook Italian sub. “There’s no aid in sight, nothing at all.”, Column: ‘Scared like crazy’: Going viral saved Burritos La Palma from the ravages of COVID-19. First sandwich of 2020. The meat sunset fades under a … The name differs based on where you’re eating it. 1 cup giardiniera, chopped (or use pickled peppers). Nah, most of the time I'm a whole sandwich guy. Not only does he bake the rolls, he also makes the spicy soppressata, which ends up softer and more flavorful than most. 5522 Del Amo Blvd., Lakewood, (562) 627-0987, foggiadeli.com. I'm Mike, your chilihead friend who LOVES good food. It’s all spread over round Italian bread, and meant to serve a small group. Done! It does many things, and it does them all fairly well. 2100 Sunset Blvd., Los Angeles, (213) 908-5211, cosabuona.com. Set aside for 1 hour. The cross-section is a neat pyramid of mortadella, salami, capicola and a thick wedge of provolone cheese. It’s slathered with vegan mayo (seriously, I asked) and mustard then layered with salami, spicy capicola, mortadella, ham, prosciutto di Parma and provolone.