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"For lunch, in an act of utter depravity, I stomp over to what is likely America’s last remaining Blimpie. I order a six-inch Blimpie Best with prosciuttini (adorable prosciutto), salami, ham, capicola, Swiss, lettuce, pickles, sweet peppers, and mildly spicy banana peppers. “A little bit of mustard … DEF oil and vinegar,” I tell my sandwich artist. It’s these subtle linguistic modifiers that help guide him to appropriate condiment amounts without stepping on his creative freedom."
Grub Street Diet:
Steven Phillips-Horst
