Vino’s, with a long I; rhymes with winos.
Open 9-6, Tuesday-Friday. Office folks drive from miles around to pick up hoagies and sandwiches. There are 2 tables; it’s all takeout.
My order is the 10” Regular, LTO, dressing, sub/Cooper Sharp for American. I take that sucker home, wrap it in foil, screw the oven up to 450°, stick a probe in there, and bake the living sh— out of it to 165°. Then I stick kettle chips in it for crispiness.
Yes, I bake the lettuce and tomato in there. Notice how they do their rolls: that’s a double split. Cheese and meat go on one side, lettuce/tomato/onions go on the other, oil and vinegar (or any other wet dressings) go in the middle. The middle layer sucks up all the liquid, and the outer roll stays structurally sound.
This is obviously one killer hoagie.
Open 9-6, Tuesday-Friday. Office folks drive from miles around to pick up hoagies and sandwiches. There are 2 tables; it’s all takeout.
My order is the 10” Regular, LTO, dressing, sub/Cooper Sharp for American. I take that sucker home, wrap it in foil, screw the oven up to 450°, stick a probe in there, and bake the living sh— out of it to 165°. Then I stick kettle chips in it for crispiness.
Yes, I bake the lettuce and tomato in there. Notice how they do their rolls: that’s a double split. Cheese and meat go on one side, lettuce/tomato/onions go on the other, oil and vinegar (or any other wet dressings) go in the middle. The middle layer sucks up all the liquid, and the outer roll stays structurally sound.
This is obviously one killer hoagie.
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