It’s an honor and a humbling experience to be able to create our own version of the Maine Italian sandwich. It’s such an incredible staple across the state, whether you’re in the city or in rural Maine. We were inspired by the story of the Italian baker Giovanni Amato, who invented the classic Maine Italian in 1899 by splitting his fresh-baked bread and filling it with ham, American cheese, and all those yummy veggies. What started as an inexpensive lunch for dockside workers in Portland speaks to the importance of this staple sandwich in the rich history of the working waterfront.
Taking a bite into an Italian easily transports us back to hot summer days as kids, outside the local sandwich shop or on the beach, famished after a day of sun and swimming. We love reminiscing about those childhood summers spent soaking up all the wonderful things about the state we call Vacationland—and we hope this modernized take makes you feel that happy.
We welcome you to visit our restaurant group that includes Sur Lie in downtown Portland, Gather in the heart of Yarmouth Village, and the newly added Catface Cafe in Biddeford. They all celebrate American contemporary cuisine while focusing on the amazing and beautiful bounty of locally sourced ingredients that Maine has to offer.
Makes
1 12-inch ItalianIngredients
- 1 large sub roll pick your fave!
- 4 slices provolone cheese
- 2 tablespoons olive tapenade
- 1 teaspoon white onion chopped
- 4 ounces iceberg lettuce chopped
- 1 ounce Genoa salami
- 1 ounce hot capicola
- 1 ounce mortadella
- 4 slices green fried tomatoes
- 4 ounces dill pickle chips
- 1 tablespoon olive oil
- 1 tablespoon white vinegar
- Salt and pepper to taste
Instructions
- Preheat oven to 350°.
- Slice sub roll down the middle. Add provolone and toast in the oven for 5 minutes.
- Add tapenade on top of provolone, followed by white onion and iceberg lettuce.
- Next, layer remaining meats evenly. Shingle green fried tomatoes and dill pickle chips to the top of the sub.
- Drizzle with olive oil and white vinegar (if you are making these for a picnic, bring the oil and add it just before eating so the sandwiches don’t get soggy).
- Finish with salt and pepper to taste.
