Photo of a standard-sized sandwich from M&P Biancamano in Hoboken, NJ.

Peanut butter is my primary food passion; Dark chocolate is second; A proper Italian sub is a close third. Being at position #3 means that I don’t mess around when it comes to sandwiches. The essential criteria are: quality ingredients, gi-nor-mous, and made by an Italian. Nowhere else in the world have I found better sandwiches than from the Italian delis in the New York City area. And if you want the best fresh mozzarella to put on that sandwich, you need to come to Hoboken. In fact, search Google for the cheese we’ve dubbed “Fresh Mutz” (complete with Jersey accent) and almost every result is related to Hoboken. Hungry yet? Here’s how to make your own.


1 loaf of fresh, crusty Italian bread or Baguette
1 lb roast beef (or other deli meat or grilled balsamic chicken)
1/2 lb fresh mutz (aka: muzz, mozz, mozzarella)
1 cup shredded lettuce
1 ripe tomato, sliced
Fistful of roasted red peppers*
Fistful of sundried tomatoes*
Fistful of roasted portabella mushrooms*
Honey mustard, balsamic vinaigrette or Italian dressing
Au Jus or Gravy (optional)

* If your hand is too small to grasp a significant quantity, use a baseball glove or a shovel to measure these ingredients.


Step 1 (Construction). Cut off a 6-12″ chunk of bread, depending on your hunger level. Slice the bread lengthwise but don’t cut through the other side. Open the bread and scoop about half of the insides out with your hand (this step is critical for any chance of fitting everything on). Spread the honey mustard or dressing of your choice onto each side of the bread. Pile on the meat. Cut the fresh mutz into 1/2″ thick slices and place on top of the meat. Then layer the lettuce, tomato, portabella mushrooms, sundried tomatoes and roasted peppers on top. Pour gravy on top, if using (and get your bib). Do Not Attempt to Close the Sandwich – if constructed properly, this will be impossible.

Step 2 (Consumption). Slice in half. Attempt to eat both halves. Knife and Fork are permissible.

Nutrition Facts
Serving Size Varies
Servings per Batch Between 1 and 4
Amount Per Serving
Calories Do you really want to know?
Filed in Main Course, Peanut Butterless

14 Responses / Leave a comment »

  1. kristina says:

    And just why was I not invited to this outing? Are you holding a grudge over the whole basil plant thing? Way to seek your revenge, italian style.

    • Nick says:

      That’s correct Ms. Sacci, I had no basil with which to garnish this behemoth! That, and I believe you were in Omaha.

  2. Check out my blog for that peanut butter recipe I mentioned!

  3. Katrina says:

    Ooh, that sandwich does look really good, but I’d have to differ with you on #1 and #2–I think I like dark chocolate first, then peanut butter second. ;)

  4. ethan says:

    i like the thought of you with a fistful of roasted portabella mushrooms, touchdown smacking them into a sandwich…

  5. daphne says:

    oh how do one fit that in to the mouth? There must be some form of guide that says the more you can’t fit it in, the better it is? :p but so true.. love the sundried tomatoes..crusty bread.. what not to love? no wait, no peanut butter on it!

    • Nick says:

      The only mouth it could fit in is that of a horse or elephant. There’s probably some fine line you reach when a sandwich is TOO big such that one bite would be only lettuce, another only bread, etc… I think this sandwich falls JUST under that line =)

      Unfortunately no, I haven’t been able to work peanut butter into this yet!

  6. Bren says:

    that definitely looks like an incredible Italian sandwich, filled with all kinds of wonderful ingredients. :) I love it!

  7. Anonymous says:

    The picture already looks mouth-watering and tempting. Thanks for sharing this one. I’ll add this on my no-rice diet recipes.

  8. I was wondering if you were going to put peanut button on this or not. It looks yummy though!

    • Nick says:

      I can’t say that I didn’t think about it! In the end, I was too overwhelmed by it’s size and my hunger to even think about peanut butter. It’s a miracle, I know!

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