On Sun, 30 Apr 2017 19:32:28 GMT, Wayne Boatwright
> wrote:

>On Sun 30 Apr 2017 08:58:08a, U.S. Janet B. told us...
>
>> On Sun, 30 Apr 2017 00:12:28 -0500, Sqwertz
>> > wrote:
>>
>>>On Sun, 30 Apr 2017 04:04:43 GMT, Wayne Boatwright wrote:
>>>
>>>> I stopped at the Italian market this morning to pick up cold
>>>> cuts, cheeses, and freshly baked rolls. I made a sandwich with
>>>> hard salami, mortdella, capocollo, soppressata, provalone, and
>>>> raschera, along with some lettuch and spicy mustard. On the
>>>> side, some pepperoncini and oil cured olives and US potato
>>>> chips.
>>>
>>>I make an Italian sub probably every other day. I always have a
>>>good ham, salami of the week, pepperoni, mortadella, provolone,
>>>and some sort of giardiniera, olive salad, or peperoncini on hand.
>>> And I buy a couple types of rolls which I put in the freezer so
>>>they're always on hand. My current roll is the La Brea/Costco
>>>torta rolls which come in 12 packs and freeze well.
>>>
>>>I picked up the Trader Joes brand provolone yesterday and I'm
>>>pretty impressed with it. It's tastier than the other brands I've
>>>been buying. $6/lb in 12oz packages ($4.49).
>>>
>>>-sw
>>
>> the problem with making a sub at home is getting the meat and
>> cheese cut thin enough. I'm done trying. I just go to Blimpie's
>> Janet US
>>
>
>I don't know where you s shop, Janet, but the Italiam market where I
>shop cups all of their meats and cheeses on order and as thin or as
>thick as you like. I've never been disappointed.

I can get cut to order at Albertson's. I don't like their cold cut
choices -- Boar's Head.
Janet US