How’s that now? By chopping up the olives? …

Comment on Maine-Style “Italian” Sandwich by Malcolm Bedell.

How’s that now? By chopping up the olives?

Malcolm Bedell Also Commented

Maine-Style “Italian” Sandwich
The way food should be!

Maine-Style “Italian” Sandwich
That’s the trouble. Once you’re trying to make this out-of-state, your bread options are much fewer.

Maine-Style “Italian” Sandwich
Thanks Annemarie. I’m a big fan of Amato’s, as well, and have written about the chain several times on this site. I maintain, however, that the bread used there has more in common with a giant squishy hot dog bun, than it does with a baguette. This is not intended as a criticism; it’s this very bread that makes an Italian different than similar sandwiches.

Recent Comments by Malcolm Bedell

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That’s dumb.

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What an annoying comment on a blog post. No doubt, you feel safer writing on websites instead of interacting in person? Did you go out of your way to make this comment as laughable as possible? Come on dude, quit wasting your efforts writing to strangers and Make some content of your own; quit being so scared.

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I appreciate your willingness to go to bat for your favorite frozen dinner, but if you’ll notice, I never actually offered a review of this product. The photos were presented without comment, as I noted in the introductory paragraphs.

Extra-Crispy Spicy Fried Chicken with “Delta” Sauce
You’re lame and unnecessary.

Huevos Rancheros with Chorizo Refried Beans
Welcome to our world, Courtney. Send me your mailing address at, and I’ll make sure you get that tortilla press for Mother’s Day. Thanks for reading, and for trying our stuff!

Malcolm Bedell is co-author of the critically acclaimed "Eating in Maine: At Home, On the Town, and On the Road," as well as the junk food blog "Spork & Barrel," and "Brocavore," a blog about food trucks and street food culture. His contributions include Serious Eats, Down East, Eat Rockland, L.A. Weekly, The Guardian, and The Huffington Post and his food truck, "'Wich, Please," was named "Hottest Restaurant in Maine" for 2015 by Eater. Finally, he finds it very silly to be trying to write this in the third person.