These are so good! There was a trattoria in Kansas City that used to serve them. They also had my fave, an Italian sausage version with fresh mozzarella. They used a “plug” from the same loaf, toasted, to seal the open end for less sloppy takeout. Boingers, can I get something like this in your town, and if so, what do ya call em? They were “grinders” in KC, but I understand that “grinder” is a generic term for a sub style sando elsewhere.
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