(Excerpt from L.A. Times Article from 3/14/20)
Grinder, hoagie, hero, sub, torpedo. The name differs based on where you’re eating it. In Los Angeles, to most, it’s an Italian sub. Regardless of what you call it, a split roll stuffed with cured meats and cheese is generally a good idea. Adding hot peppers, olive oil and vinegar is an even better idea…
The Italian at Santoro’s Submarine Sandwiches in Burbank.
(Kent Nishimura / Los Angeles Times)
There are two basic camps of Italian subs. One comes on bread fully sliced in half. The other comes on a split roll that resembles a bread taco and will require you to cock your head to an unnatural angle to get the entire thing in your mouth. The Italian at Santoro’s is in the latter camp. It’s a soft, squishy boat roll stuffed with salami from Molinari in San Francisco, capicola and Wisconsin provolone. There’s no lettuce on this sandwich. But there is chopped pickle, onion and tomato, and enough so that you don’t miss the lettuce or any other condiments. Unwrap, bend your knees, cock your head and you should be just fine.
1423 W. Burbank Blvd., Burbank, (818) 848-8888, santorossubs.com