I'm talking real subs that were made with thick cut prime meats on fresh baked chewey rolls that were finished in egg wash and semolina and weighed pounds, not ounces. Those were served open face in baskets topped with mounds of shredded lettuce,thin sliced onions and their house vinaigrette / sub sauce . Last place I recall still making subs like that was the old George's on SW 8th street and around 40th avenue. That's what used to be called a sub before the Blimpie/Cap'n Jimmy's/Subways re-invented the sub with a few ounces of cheap cold cuts folded over each other on cheap bread-like rolls. A half sub used to be a meal for someone with a big appetite. Other places that I remember having a great sub like that was Jon's Beef & Beer on State Rd. 84 by the airport in an old Arby's building and The Sub Shop in Downtown Miami across from Miami-Dade Jr. college. Those were subs to die for. Italian subs had quality meats with real Capicola, Huge mortadella rounds with pistachios, Genoa or hard salami, quality, fragrant garlic bologna and real cold smoked Provolone that most of those places had deliveries from the north east meat packing houses rather then use meats from local suppliers. Nowadays the best you can do is about 3 oz of cheap meat and the use of the mystery chopped ham loaf and a spongy Cotto salami that's similar to Oscar Myer packaged lunch meat and a few slices of formed ham passing as an Italian Sub. To those of you that are going to point to Casola's, forget it. That's an inexpensive bread roll with the equivalent of Plumrose ham, Publix Genoa and Provolone, and Sysco distributed Colosseum Mortadella topped with salad torn lettuce, a few red onion slices, and loads of dill pickles slices and some chopped tomatoes. Not bad for $8, but hardly a sub of old, and certainly an order of magnitude better then the chains. I'm sure it would cost some bucks to make them the old way, but I sure it would be worth it to pay around double the cost of the chains to get a great sub.