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Italian Sausage Sub from Calabria Italian Kitchen

Italian Sausage Sub from Calabria Italian Kitchen

Last year we marked the hundred day countdown to Best of Phoenix by sharing our 100 Favorite Dishes with you. Now we're back - with the 2011 edition. Have a suggestion for a dish you'd like us to try? Leave it in the comments section or email laura.hahnefeld@newtimes.com.

57: Italian Sausage Sub from Calabria Italian Kitchen

Owner and chef Carlo Capogreco says since his casual lunch spot, Calabria Italian Kitchen, moved to its new digs on 2605 North 7th Street (Northeast corner of 7th Street and Virginia), business hasn't been as bustling.

Too bad, especially since his sandwiches are so damn good. The ex-East Coaster brings recipes from his Italian mother, has Schreiner's custom-make his own sausage, and gets his bread from John Anthoney's Italian Bread Company in Scottsdale. One of our favorites? The crazy good sausage sub with green peppers and onions.

Seasoned sausage and grilled green peppers and onions inside a crunchy Italian roll may sound simple, but the ingredients are choice and, really, who cares when the eatin's this good?

This hefty grinder makes a hearty lunch and at Calabria's wallet-friendly prices (around five bucks for a half and eight bucks for a whole), you can afford a cannolli for dessert -- Capogreco makes his own cannolli cream, too.

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