No. 46: Dante’s Inferno from Dominick’s Deli “Is it just us, or are the places that make a solid old Italian sandwich getting fewer and farther between? Because a really good sub is a science, and superior makers consider not just the flavor combination, but also the meat-to-bread ratio and how the thing holds up when you eat it–you don’t want your toppings making your bread soggy before you finish, and you don’t want your stuffing to slip out of the sides of your stack. Dominick’s Cafe, an old Upper East Side joint that’s been sating the neighborhood with hot heroes and prepared Italian foods for a couple of decades, nails this. Consider the Dante’s Inferno: Dominick’s cuts a slit in a chewy Italian loaf and then tightly and thickly layers in hot sopressata, pepperoni, prosciutto, smoked meat, and peppery jalapeño cheese. Hot pickled peppers, tomato slices, and a little vinegary house salad add the crowning touch before its wrapped in white deli paper and passed your way. Each bite brings perfect harmony among all ingredients, and the roll stays in tact until your final bite.” [. . .] –Laura Shunk, Village Voice, August 22, 2013.
Citings & Sightings of Dante's Works in Contemporary Culture
How to Cite
Coggeshall, Elizabeth, and Arielle Saiber, eds. Dante Today: Citings and Sightings of Dante's Works in Contemporary Culture. Website. Access date.
