I loves me an I-talian sandwich. There are some great places for such fare in Salt Lake City. Granato's and Caputo's are the best.
Today's spotlight is on Caputo's, but no disrespect is meant toward Granato's (as the two are bitter rivals).
The other day I stopped in and had the signature Caputo sandwich. This sandwich consists of "Prosciutto, mortadella, salami, provolone, lettuce, and tomatoes on a hard Italian roll covered with olive oil and balsamic vinegar." There's something about the roll, the balsamic vinegar and prosciutto that really makes the sandwich. I love the little pepper and olive that come with it as well.
Does anyone else agree that real Mediterranean olives are something that you could eat one or two of but are way too strong to eat any more?
Caputo's has a mean meatball and I wanted to try the Muffaletta. This is a discussion that should be saved for another post, but I am very intrigued by the sandwiches of New Orleans, including the Muffaletta and various mutations of po' boy.
I'd love to hear from readers about their favorite Italian sandwich places around the country and if you've had good New Orleans sandwiches and how much skin you had to show to get them.
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