555 Second Avenue (between 30th and 31st Streets), (212) 532-0654. Lou Todaro carries many different kinds of salami, all of which he will slice for sandwiches, and he makes fresh mozzarella every day. I'm particularly fond of what he calls porchetta, a rolled and roasted pork loin.
378 Eighth Avenue (28th Street), (212) 736-7376. Marc Buzzio and his family have been making fabulous salami, prosciutto, mortadella, capicolla and mozzarella at their shop since 1925. These combine to create an incredible sandwich, though I do wish the store's crusty hero loaf was just a little better. Make sure you tell the counterman you want your sandwich made with the house-made meats.
105 Sullivan Street (between Spring and Prince Streets), (212) 334-9530. Phenomenal sandwiches in an idiosyncratic environment. Alessandro Gualandi uses a superior Royal Crown hero roll he calls a sfilatino that is deeply yeasty and perfectly crunchy, and tops my hero with incomparable caper vinaigrette. It would make old sneakers taste good.
260 Bleecker Street (Cornelia Street), (212) 243-1974. Ed Faicco is the third generation of his family to run this immaculate Greenwich Village pork store, and he produces transcendent sandwiches. My favorite is the roasted pork loin hero, made with either smoked mozzarella or provolone.
186 Grand Street (Mulberry Street), (212) 925-2954. Little Italy's best hero shop, with sandwiches made to order. I always ask for the crustiest brick-oven bread they have, and I am never disappointed.
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