I have been eating Amato’s italian sandwiches for more than …

Comment on Maine-Style “Italian” Sandwich by Steve Pond.

i have been eating Amato’s italian sandwiches for more than 50 years, nothing comes close, it’s the pickle juice, and oil that soaks into the roll baked at their own bakery, that adds a little pucker to the tongue that makes the difference IMO, packed with sliced tomatoes, American cheese, olives, ham, peppers and onions, dash of salt and pepper, there’s nothing like it, the good thing is that you can purchase their oil, pickles and rolls at the market , take them home and make your own

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.