J.P. Graziano’s has been selling meat since 1937, but its wait-worthy subs have only been on the menu since 2007. None of the sandwiches will set you back more than $10, but the Italian is our favorite: a bunch of meats—hot capicola, Volpi Genoa salami, hard salami and mortadella—plus provolone, tomato, lettuce, red wine vinegar … Continued
There’s a meticulous system to making Jim Graziano’s carnivorous delight. Meats and cheeses are sliced and stacked in a precise order — provolone, prosciutto, salami, and soppressata — before being loaded with pickled artichokes, dollops of truffle mayo, and a slathering of the brine from hot giardiniera (but on only one half of the French … Continued
A Chicago institution that puts the sub in sublime. This fourth-generation general store has been a staple in the West Loop for decades due to its substantial subs. Must-try hearty subs include the Mr. G with provolone, hot sopressata, prosciutto di Parma, genoa salami, truffle mustard, balsamic vinaigrette, hot oil, marinated artichokes, basil, lettuce, red … Continued