08/29/2026
🥪 In Maine, ordering an Italian has almost nothing to do with Italian food.
It means one specific sandwich: a soft white roll, ham and white American cheese, then a heavy pile of chopped raw onion, green pepper, sour pickle, tomato and black olives, olive oil, salt and pepper. That is the whole thing. No lettuce, no mayo, no toasting, no debate. If it is not dripping slightly through the paper by the time you get to the car, something has gone wrong.
It traces back to Giovanni and Michelina Amato, who came from Naples and set up in Portland in 1902, selling bread off a cart to dockworkers on the waterfront. By about 1910 they were loading that bread with ham, cheese and vegetables so the men had a real lunch instead of a plain loaf. The ingredients were not chosen for authenticity, they were chosen because ham and American cheese were what you could reliably get in Portland then. Giovanni called them Italians after his home country, not after the filling. By 1930 the shop was turning out roughly 1,500 a day at fifteen cents each.
A century later it is still the sandwich Maine measures other sandwiches against, and everybody has a strong opinion about which counter does it right. Most of those opinions come down to how much oil and how much pepper. 🇮🇹
Where do you get yours, and are you a salt and pepper only person or do you let them put hots on it?