Run to Uncle Paulie’s
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Oh damn that looks good.
How the hell did I miss them opening up a real old-school deli with imported meats and fresh mozzarella cheese daily right by us !!!
how much?
How was the bread??? The filling looks delicious.
There’s a small thread with links and menu here:
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Ah, I thought it seemed familiar. Thanks for reminding us. 
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I just saw this for this first time so please excuse me if I don’t read all 150 posts but could you tell me what constitutes an “Italian sub”?
Italian deli meats between bread with condiments, usually including lettuce and tomato
Thank, N. So this:
Is cheese allowed?
Yes. Provolone.
And only provolone? This is strict shit 
Cheese is a must, IMHO. And, yes, provolone.
I don’t think I’ve ever gotten an Italian sub w/ prosciutto or panchetta…
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I’ve had a few with proscuittto.
I think the Godmother at Bay Cities includes proscuitto.
No porchetta. Has to be cold cuts.
No mayo ever.
Many Italian American subs will have mayo + mustard in my experience (eg San Carlo in Chatsworth, Monte Carlo in Burbank, a few others that I’ve been to).
Jersey Mike’s is a just olive oil/vinegar by default, but add mayo makes the Italian so much bettter.
San Carlo:
Jersey Mikes - Mike’s way add mayo
Wax Paper
Hymart’s batardized Italian with pastrami and crack sauce
Best of Europe
Either prime pizza or some joint in Pasadena:
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A small amount of mayo is fine, IMO, as long as there’s a lot of acidity to counteract.
Not at Bay Cities much but will have to check next time I’m there. I feel like prosciutto is so delicate that it’d get lost among the other cold cuts. I think it can also be a bit stringy and gristly (which would totally destroy the textural nirvana of a good Italian sub).
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It does get lost in the Godmother.
Nice pics.
I cannot do mayo with cold cuts. Probably just the way we grew up eating Italian heroes in Queens.