Sandwich talk

April 24, 2013

When I made this list of Top 10 Places to Get a Great Italian Cold-Cut Sandwich, I realized that there are about five delis on it that I think most Baltimoreans would agree belong there; after that, the list becomes much more a matter of personal opinion. You'll have to go to my blog and read the other comments to see what other delis were nominated. Note: My list is in alphabetical order:


Ceriello in Belvedere Square. Expensive, and a chain, but the award-winning Italian sandwich is worth it.


DiPasquale's in Highlandtown. A fine, old-fashioned Italian deli/neighborhood market with world-class sandwiches. Inbusiness since 1914.


Fortunato Brothers Pizza in Towson. Takeout reviewer Rob Kasper gave his sandwich here a "Best Bite" and described this as "a spicy mix of ham, pepperoni, onions, tomatoes, provolone and hot banana peppers."


Isabella's in Little Italy. How do prosciutto di Parma, mortadella, prosciuttini, salami and capicolla, lettuce, tomato, oil and red wine vinegar dressing (hot peppers by request) sound?


Maggitti's in Fallston. This Italian market and gourmet bakery is brought to you by a former chef of the Brass Elephant downtown.


Mastellone's Deli and Wine on Harford Road. I linked to a City Paper Web page because of the interesting comment about whether it's in Parkville, Lauraville or Woodhome.


Pastore's in Rosedale. Family-owned and -operated Italian grocery, deli and bakery. It's been around forever, but while many of these don't even have a Web site, Pastore's has a Web site and free wi-fi.


Savona Fine Italian Food & Wine in Bel Air. Everybody loves eating here, so try not to hit it at peak lunch hour.


Scittino's Italian Market in Catonsville. A "hidden gem," one reader called it. Another said, "Great selection of meats and cheeses and fresh Marranto's sub rolls and if you are a mayo lover they will oblige you but their Italian dressing is to die for."


Trinacria Macaroni Works downtown. We aren't the only ones who appreciate this institution. The Washington Post once described a Trinacria sandwich as "a symphony of Italian meats, provolone cheese and olive oil built on fresh, unsalted Tuscan bread."

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