Amato’s was not the first or the best “italian” sandwich …

Comment on Maine-Style “Italian” Sandwich by Mary.

Amato’s was not the first or the best “italian” sandwich maker, but they have outlasted the others and prospered, so good for them.

The bread was/is the thing that makes it better. I have never found that bread elsewhere, I think it is the slight sweetness that separates this bread/roll from others. I always order mine with no olives.

And yes, for many people from away, the Maine Italian is a somewhat stingy sandwich. But then again, it was originally made for people who did not have a lot of money and did physical labor.
And we don’t denigrate the New York deli sandwich, or the other similar sandwiches – we always felt “to each, their own” in taste as life.

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.