It doesn’t matter where you work, how exciting or boring your job is, or what your daily routine entails. There is only one constant question that we all deal with in a given work week: What do we eat for lunch?
Being back in the area for the first time in a few years means a lot of what is already out is new to me. This week I struck gold with a local spot when half the office headed into New Castle for lunch at Ioannoni’s. On their menu they tout themselves as “not just another sub shop,” and after eating there I’d agree.
As soon as we walked in the door the smells hit us from all directions: freshly baked bread, rosemary, oregano, sizzling peppers and onions. From there we made our way to the counter where our orders were taken by a collective staff with as much urgency and energy as a group of Wall Street brokers trying to make their last trade before the closing bell.
The place was packed, so the quicker the order, the better for them. We were really hungry, so that way of doing things was better for us as well. We placed the order and 10 minutes later we were staring at four 10-inch subs. My one dining buddy and I decided to split our sandwiches so we could try two different styles (highly recommended). I got the Roast Beef Supremo while she decided on the Chicken Milano. I began with my choice, which was stacked high with very lean and succulent roast beef, along with mild provolone and sautéed broccoli rabe. Hot and melty on the fresh bread, it made for some easy chewing. Originally I thought I’d need some horseradish , mayo or something, but the beef was so moist and the broccoli rabe(a great alternative to lettuce) really added a lot of flavor and juice to the whole sandwich.
After mowing down that sub, I dove into the half of my friend’s chicken Milano. A lot of breaded chicken (flavored with rosemary and basil) was piled with roasted peppers and fresh mozzarella. I worried about a lack of sauce, thinking it would need marinara or something similar. ( I am big on condiments on my sandwich.) I was pleasantly surprised, and again it was by vegetables, this time the roasted red peppers. They added the same flavor and juiciness to the sandwich as the broccoli rabe had done before it.
Unfortunately, I couldn’t finish the sandwich, but that was probably because, along with the rest of the table, I couldn’t stop vulturing the plate of French fries. There was no cheese or seasoning, they were just crispy, golden and good.
As for a return trip, in the very near future I assure you, the homemade sausage and pepper sandwich is certainly on the list, as well as a large selection of cheese steaks (beef and chicken) and some interesting wraps. Thanks to Ioannoni’s, it’s good to have choices.
– Spark Weekly, By: Rob Kalesse