Our chicken breast is baked and seasoned to perfection. We top it with roasted red bell peppers (actual peppers...not that canned business), a thin layer of capicola for a hint of spice, melted provolone cheese, and Mary Jo's basil pesto aioli. It is served on pasta's stretch bread.

This one is currently all the rage in many of NYC's finest delis: A light, seasoned Hellman's based dressing coats every succulent piece of whole lobster meat. There's nothing minced here folks...We are talking big, meaty chunks of real lobster claws. This delightful seafood salad is finished with fresh scallions and served on a slightly toasted, buttered DiLauro's sub roll. It's a little pricier than the rest, but well worth treating yourself.