Meatball Parmigiana Grinder

Chicken Parmigiana Grinder

Pastrami Sandwich

Turkey Breast Sandwich

Grilled roast beef, bacon, Vidalia onions, horseradish mayo, American cheese, on a roll.

Mike's Special Roll

Smoked turkey, pepper Jack cheese toasted on a flatbread with spinach, roasted peppers, and chipotle mayo.

Don Maria Sandwich

Turkey, coleslaw, bacon, Russian dressing, on a roll.

Bob's Deli Roll

Chicken cutlet, bacon, pepper Jack cheese toasted on a grinder with red onion, roasted & hot peppers, pickles and ranch dressing.

The Three Amigos Grinder

Chicken cutlet, fresh mozzarella cheese, roasted peppers, balsamic vinegar dressing, on a roll.

Fina's Deli Roll

Eggs, cheddar cheese, chorizo, avocado, salsa & sour cream on a roll.

#5. Breakfast Special

Specialty Pizza Slice

Egg whites pastrami, avocado & swiss cheese on a Portuguese roll.

#3. Breakfast Special

#5. Breakfast  Special

Ham, egg.. cheese on french toast with drizzled maple syrup.

#2. Breakfast Special

Nothing like a cold soda to go with your pizza.

Soda

A delicious coffee-flavored italian dessert. Ladyfingers dipped in coffee, layered with a whipped mixture of eggs, sugar & Mascarpone cheese, flavored with cocoa.

Tiramisu

Organic. Breaded chicken, mozzarella, marinara.

Chicken Parmigiano

Tossed with mushrooms, arugula, white truffle oil.

Mushroom Ravioli

Mixed greens, goat cheese, strawberries, almonds, strawberry vinaigrette.

Dolce Salad

Baby greens, tomatoes, capers, red vinegar.

Grilled Shrimp & Calamari Salad

Grilled tuscan bread, fresh mozzarella, basil, garlic, onion.

Tomato Bruschetta

Jumbo Shrimp Cocktail

Margarita. Basil, homemade marinara, marinara, olive oil, tomatoes.

Nonna Maria Pizza

Mozzarella, ricotta, fresh tomatoes, basil.

Bianca Pizza

In a small bowl combine bread crumbs and milk; let sit 5 minutes until absorbed.

Soak crumbs

In a large bowl combine ground beef, ground pork, soaked breadcrumbs, egg, grated Parmesan, minced garlic, chopped parsley, dried oregano, 1 tsp salt, and 1/2 tsp black pepper. Mix gently with your hands or a fork until just combined — avoid overworking.

Mix meatball ingredients

Shape mixture into 12 evenly sized meatballs (about 1.5 inches / golf-ball size). Place on a baking sheet or tray while you heat the pan.

Form meatballs

Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add meatballs in a single layer (work in batches if needed). Brown on all sides, about 8 minutes total, turning carefully so they form a crust but do not cook through. Transfer browned meatballs to a plate.

Brown meatballs

In the same skillet, reduce heat to medium and add 1 tbsp olive oil. Add diced onion and sauté until translucent, about 4–5 minutes. Add minced garlic and cook 30–45 seconds until fragrant.

Sauté aromatics

Stir in tomato paste and cook 1 minute. Add crushed tomatoes, dried basil, 1/2 tsp dried oregano, 1 tsp sugar, 1 tsp salt, 1/2 tsp black pepper and red pepper flakes if using. Stir to combine and bring to a gentle simmer.

Build sauce

Return browned meatballs to the skillet, nestling them into the sauce. Reduce heat to low, cover partially, and simmer 18–22 minutes until meatballs are cooked through (internal temp 160°F/71°C) and sauce has thickened slightly. Taste and adjust seasoning.

Simmer with meatballs

Preheat broiler (or oven to 425°F/220°C if you prefer). Slice hoagie rolls lengthwise without cutting all the way through. Spread softened butter inside the cut sides and sprinkle a light pinch (about 1/8 tsp per roll) of salt on each. Place rolls on a baking sheet, buttered side up.

Prep rolls

Place rolls under the broiler 1–2 minutes until lightly golden — watch carefully to avoid burning. Remove from oven.

Toast rolls

Spoon a generous amount of sauce into the bottom half of each roll, then place 5–6 meatballs per roll (depending on size). Spoon additional sauce over the meatballs to coat. Top each sandwich with about 4 oz (per sandwich if making two) of mozzarella, or a portioned amount if making multiple sandwiches.

Assemble grinders

Return assembled sandwiches to the oven or under the broiler for 2–3 minutes until cheese is melted and bubbly. If using broiler, keep the oven door slightly open and watch to prevent burning.

Melt cheese

Sprinkle each sandwich with grated Parmesan and torn fresh basil leaves if using. Close the roll, press gently, slice in half if desired, and serve immediately while hot.

Finish and serve

ground beef (80/20)

ground pork

fresh bread crumbs

whole milk

large egg

grated Parmesan cheese

garlic (minced)

fresh parsley (chopped)

dried oregano

salt

black pepper

olive oil (for pan)

olive oil

yellow onion (finely diced)

crushed tomatoes

tomato paste

dried basil

sugar

red pepper flakes (optional)

hoagie rolls (6–8 inch)

mozzarella (fresh or shredded)

grated Parmesan (for finishing)

butter (softened, for toasting)

fresh basil (optional, torn)

salt (for rolls)

Place each chicken breast between two sheets of plastic wrap or in a zip-top bag. Using a meat mallet or rolling pin, pound to an even thickness of about 1/4 to 1/3 inch. If breasts are large, cut each in half horizontally to create 2 cutlets (you should have about 3–4 cutlets total). Pat dry with paper towels and season both sides lightly with 1/2 tsp salt and 1/4 tsp black pepper.

Prep chicken

Place the flour in a shallow dish. In a second shallow bowl, whisk the eggs with 2 tablespoons milk until combined. In a third shallow dish, combine breadcrumbs, 1/4 cup grated Parmesan, 1 tsp Italian seasoning, 1/2 tsp garlic powder, remaining 1/2 tsp salt and 1/4 tsp black pepper.

Set up breading station

Dredge each chicken cutlet in flour, shaking off excess, dip into the egg mixture, then press into the breadcrumb mixture to coat thoroughly. Place breaded cutlets on a wire rack or plate; let rest 5 minutes to set the coating.

Bread the cutlets

Pour about 1/2 to 3/4 inch vegetable oil into a large skillet and heat over medium-high until shimmering and a breadcrumb sizzles when dropped (about 350°F / 175°C). Fry cutlets in batches, 2–3 minutes per side, until golden brown and cooked through (internal temp 165°F / 74°C). Transfer to a paper-towel-lined plate or wire rack to drain. If oil thickens with crumbs between batches, wipe out and replenish as needed.

Fry the cutlets

While breading or frying, warm 1 tablespoon olive oil in a medium saucepan over medium heat. Add chopped onion and cook until softened, 3–4 minutes. Add minced garlic and cook 30 seconds until fragrant. Stir in tomato paste and cook 1 minute. Add crushed tomatoes, dried basil, oregano, 1/2 tsp salt, 1/4 tsp black pepper and 1/2 tsp sugar. Bring to a gentle simmer, reduce heat to low, and simmer uncovered 10–12 minutes to thicken slightly. Taste and adjust seasoning. Keep warm.

Make quick marinara

Preheat broiler to high. Split hoagie rolls and spread the cut sides lightly with softened butter. Place rolls cut-side up on a baking sheet and broil 1–2 minutes until lightly golden — watch closely to avoid burning.

Place a generous spoonful of warm sauce on the bottom half of each toasted roll. Lay one or two fried chicken cutlets on top (trim to fit if necessary). Spoon more sauce over the chicken (about 2–3 tablespoons each). Top with shredded or sliced mozzarella, then place under the broiler just until cheese melts and bubbles, about 1–2 minutes.

Remove from oven, sprinkle with remaining grated Parmesan and optional red pepper flakes and fresh basil leaves. Close sandwich, press gently, slice in half, and serve immediately.

boneless skinless chicken breasts

all-purpose flour

large eggs

milk

plain breadcrumbs (or panko/Italian-style)

dried Italian seasoning

garlic powder

vegetable or canola oil (for frying)

yellow onion, finely chopped

garlic cloves, minced

crushed tomatoes (canned)

hoagie rolls (6–8 inch), split

mozzarella cheese, sliced or shredded

fresh basil leaves (optional)

butter, softened

grated Parmesan (for sprinkling)

Lay the two rye bread slices flat. Spread the Dijon mustard evenly over one slice. If using Russian or Thousand Island dressing, spread it on the other slice.

Spread condiments

Pile the hot pastrami evenly onto the mustard–coated slice (about 6 oz, overlapping). Top the pastrami with the two slices of Swiss cheese so they cover the meat. Place the dill pickle slices on top of the cheese or on the side if you prefer.

Assemble pastrami and cheese

Close the sandwich with the other slice of rye bread (dressing side down). Spread the softened butter on the outside faces of both slices of bread, covering edge to edge for even browning.

Close and butter

Heat a heavy skillet or griddle over medium heat. Once hot, place the sandwich in the skillet. If you want the cheese very melty, add 2 tablespoons of water to a small area of the skillet (not touching the sandwich) and quickly cover the skillet with a lid for 30–60 seconds to create steam that helps melt the cheese. Remove the lid and continue to cook 2–3 minutes per side, pressing gently with a spatula or a sandwich press, until the bread is golden-brown and the cheese is melted. Rotate once and cook the second side the same way.

Pan-toast method (recommended)

Preheat oven to 425°F (220°C). Place the buttered sandwich on a rimmed baking sheet. Bake 6–8 minutes, flip, and bake another 4–6 minutes until bread is crisp and cheese is melted. For faster melting, tent the sandwich with foil for the first 2–3 minutes.

Oven method (alternative)

Remove the sandwich from heat and let rest 1 minute to stabilize. Slice the sandwich in half on the diagonal with a sharp knife. Serve immediately with dill pickles on the side.

Rest and slice

rye bread slices (thick-cut)

hot pastrami (thinly sliced)

Swiss cheese slices

Dijon mustard

Russian or Thousand Island dressing (optional)

dill pickle slices

unsalted butter (softened)

drip pan water (to create steam, optional)

Slice the tomato into 1/4-inch rounds and set aside. Thinly slice the red onion into rings and separate. Pat the lettuce leaves dry with paper towels and set aside.

Slice and dress tomato and onion

If using rolls, split each ciabatta roll in half horizontally. Optionally, spread 1/2 tsp butter on the cut faces for each roll if toasting.

Prepare bread

Toast rolls or bread lightly: heat a skillet over medium heat, add buttered cut-sides down, and cook 1–2 minutes until golden and crisp. Remove and keep warm.

In a small bowl, whisk together the mayonnaise (4 tsp), Dijon mustard (2 tsp), olive oil (2 tsp) and red wine vinegar (1 tsp) until smooth. Season with 1/4 tsp salt and 1/8 tsp black pepper. Taste and adjust seasoning.

Combine spread ingredients

Spread and layer: Spread approximately 1 tsp of the prepared spread on the bottom half of each toasted roll and 1 tsp on the top half.

Add turkey and cheese: Divide the 8 oz sliced roasted turkey evenly among the 4 sandwiches (about 2 oz per sandwich), piling it on the bottom half. Top each with one slice of Swiss cheese.

Add produce and season: Place one lettuce leaf on top of the cheese, then add 2–3 tomato slices per sandwich and a few rings of red onion. Sprinkle the remaining 1/4 tsp salt and 1/8 tsp black pepper evenly across the tomatoes (approximately 1/8 tsp salt and a pinch of pepper per sandwich).

Optional add-ins: If using avocado, fan 2–3 thin slices (about 1/8–1/4 avocado per sandwich) on top of the tomato. If using pickles, place 1–2 slices on each sandwich.

Finish and serve: Place the top half of the roll over the fillings. Press gently, cut each sandwich in half on the diagonal if desired, and serve immediately.

sliced roasted turkey breast

ciabatta rolls (or sandwich bread)

leaf lettuce (Boston or romaine), washed and dried

ripe tomato

thinly sliced red onion

mayonnaise

red wine vinegar

avocado, thinly sliced

pickles, sliced

butter (for toasting bread)

In a small bowl, combine 1 cup mayonnaise with 2 tablespoons prepared horseradish, 1 teaspoon lemon juice, 1 teaspoon salt, and 1 teaspoon black pepper. If you prefer a thinner spread, whisk in up to 1 tablespoon buttermilk until desired consistency is reached. Taste and adjust seasoning; set aside in the refrigerator while you prepare the other components.

Make horseradish mayo

Heat a large skillet over medium heat. Lay 8 bacon slices in the pan without overlapping. Cook until crisp but not brittle, about 6–10 minutes, flipping occasionally. Transfer bacon to a paper towel–lined plate to drain, then chop or leave whole depending on roll width. Reserve 1 tablespoon bacon fat in the pan and discard excess (or wipe skillet and continue if you prefer a cleaner pan).

Cook bacon

In the same skillet over medium-low heat, add 1 teaspoon olive oil and the thinly sliced Vidalia onion. Add 1 teaspoon brown sugar (optional), 1 teaspoon kosher salt, and 1/2 teaspoon black pepper. Cook, stirring occasionally, until the onion is soft and golden-brown, about 12–15 minutes. If the pan dries out, add a splash of water. Remove from heat and set aside.

Caramelize Vidalia onion

Preheat a griddle, skillet, or oven broiler to medium-high (or 375°F / 190°C if using oven). Lightly butter the cut sides of the 4 rolls using the softened 2 tablespoons butter. Place bottom halves on the griddle or in an oven-safe pan. Divide 12 ounces roast beef evenly among the 4 rolls, mounding slightly. Heat the beef briefly to just warm through: about 1–2 minutes per side on a hot griddle, or 3–4 minutes under a broiler (watch carefully) — the goal is to warm, not overcook. If using a skillet, cover briefly to help heat through.

Assemble and warm roast beef

Place one American cheese slice on top of the warm roast beef on each sandwich. Cover the pan or close the broiler for 30–60 seconds to melt the cheese slightly.

Add cheese

Spread a generous layer (about 2–3 tablespoons) of the horseradish mayo on the inside of each roll top and bottom. On each bottom roll, place the roast beef with melted American cheese, then divide and layer the caramelized Vidalia onion evenly over the cheese. Top with two slices of cooked bacon per sandwich (or break to fit). Add optional pickle slice(s) if using.

Build the roll

Place the sandwich tops on and press lightly. If you prefer the roll slightly crisp and the cheese more melted, return assembled sandwiches to the griddle (butter side down) for 1–2 minutes over medium heat, pressing gently with a spatula. Remove, slice in half if desired, and serve immediately.

Toast and serve

soft sandwich rolls (e.g., kaiser or hoagie), split

prepared horseradish

fresh lemon juice

thinly sliced deli roast beef (ideally 2–3 mm / 1/16" thick)

American cheese slices

unsalted butter, softened

Vidalia onion (or sweet yellow onion), thinly sliced into half-moons

bacon strips, thick-cut

brown sugar (optional, for caramelizing)

kosher salt

buttermilk (optional, to thin mayo)

pickles (optional), sliced

In a small bowl combine mayonnaise, minced chipotle peppers, lime juice, honey (if using), salt, and black pepper. Stir until smooth and well blended. Taste and adjust chipotle for heat or honey for sweetness. Refrigerate while you assemble the sandwich so flavors meld.

If flatbreads are cold, warm them for 10–15 seconds in the microwave or 1 minute in a 300°F (150°C) oven until pliable but not hot.

Prepare flatbreads

Lay each warmed flatbread on a work surface. Spread about 2 tablespoons of the prepared chipotle mayo evenly over the interior surface of each flatbread. Divide the smoked turkey evenly (about 4 oz per sandwich) and arrange it in an even layer over the mayo. Top the turkey with 2 slices of pepper Jack cheese on each sandwich. Distribute the baby spinach evenly over the cheese, then place the roasted red pepper strips on top of the spinach.

Layer ingredients

Heat a large skillet or griddle over medium heat. Lightly butter the exterior surface of each flatbread (about 1/2 tablespoon per sandwich) or brush with olive oil to promote browning. Place the sandwiches seam-side down on the hot skillet. Press gently with a spatula or a weighted press. Cook 2–3 minutes per side, or until the flatbread is golden brown and crisp and the cheese is melted. Reduce heat if the bread browns too quickly before cheese melts.

Remove sandwiches from the skillet and let rest 1 minute. Slice each sandwich in half on the diagonal and serve immediately with any remaining chipotle mayo on the side for dipping.