Some townies still call it Mike’s, but no matter what you call it, Ioannoni’s Specialty Sandwiches has come a long way since its start in New Castle’s Shawtown neighborhood. One thing that has never changed: fresh sliced cappicola, salami and provolone on classic Italian subs. (The large is a whopping 20+ inches.) For something really special, try the Paisano of Old World meats like prosciutto and sharp provolone with roasted peppers. Everything from the meatballs to the roasted beef, pork and turkey is homemade. Old school rules.
Ioannoni’s Specialty Sandwiches owner Mike Ioannoni breaks down a great sub to the fundamentals: quality bread, fresh meats and superior cheese. His bread comes from Amalfitano’s Italian Bakery in New Castle, a big-time local favorite. The lunchmeats are fresh and the turkey and roast beef are cooked daily. The cheeses, especially the thin-cut provolone, are tops.