all’Antico Vinaio – Las Vegas, Nevada
Whether a sandwich shop calls its bill of fare a submarine, hoagie, po’ boy, grinder, hero, bomber or just plain “sandwich,” one commonality is that most sandwich shops have an “Italian” sandwich. Beyond that, the actual Italian sandwich varies in composition as well as in preparation. Typical ingredients include layers upon layers (especially on the East coast) of paper-thin capicola, salami, pepperoni and ham often drenched in a vinegar, mayo or mustard and topped with shredded lettuce, fresh tomatoes, sliced onions, and cherry peppers. There is no one standard as to what constitutes an “Italian,” not that most of us would care much. Also falling under the purview “Italian sandwich” are panini which are constructed with grilled Italian bread, usually made using a sandwich press. Panini are replete with delicious ingredients such as melty, molten cheese with complementary meats. The perfect panini is crispy on the outside, warm and gooey on the inside, and entirely delicious. Most culinary historians agree that the panini originated in Italian sandwich shops called “paninoteche” sometime during the 1960s. From there, Americans quickly picked up on the trend, and paninis became widely available in the States starting from the 1970s. You can’t mention Italian…