There’s a new lineup of mob boss-inspired sandwiches at 4th Avenue Delicatessen. Other changes and additions are in store, too.
After a night of binging on Netflix specials featuring Italian mobsters, 4th Avenue Deli owner Austin Counts wondered what the Five Families would have eaten as their last meals. With that in mind, he created five new sandwiches.
Additionally, the deli will sell meats and cheeses by the pound beginning Monday, April 16.
And lastly, the deli will also offer cannoli from Viro’s Bakery, which is also where their fresh bread is baked daily
“We only use Boar’s Head brand meats and cheeses and our subs are served on fresh baked Sicilian hoagie rolls from Viro’s Bakery, delivered daily,” said Austin Counts, owner of 4th Avenue Delicatessen. “We will be selling every meat and cheese we use for sandwiches and [it] will be priced comparable to neighborhood supermarkets,” Counts said.
With 4th Avenue Delicatessen celebrating its fifth anniversary this summer, Count said additional surprises are in store.
4th Avenue Delicatessen “Five Families” Italian Subs
The Colombo
Tangy giardiniera and sweet bell peppers cut through the richness of hot capicola, roast beef, giardiniera, marinara, and provolone in this indulgent hot sandwich.
The Lucchese
A hybrid of a roast beef sandwich and a caprese salad, the Lucchese combines roast beef, fresh mozzarella, basil, Roma tomatoes, olive oil, balsamic vinegar, and deli mustard. The spice of the mustard and the mozzarella pair surprisingly well.
The Bonanno
Olive relish melds into this sandwich of hot capicola, smoked ham, olive relish, mortadella, provolone, iceberg lettuce, Roma tomatoes, red onion, olive oil, and red wine vinegar.
The Gambino
The Gambino is closer to a standard sub with a combination with mortadella, soppressata, Roma tomatoes, Genoa salami, hot capicola, provolone, iceberg lettuce, red onion, olive oil, and red wine vinegar.
The Genovese
To be announced.
4th Avenue Delicatessen is located at 425 N. 4th Ave. Keep up with 4th Avenue Delicatessen on Facebook.
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Article written by:
Jackie Tran
More about JackieJackie Tran is a Tucson-based food writer, photographer, culinary educator, and owner-chef of the now-closed food truck Tran’s Fats. Although he is best known locally for his work for Tucson Foodie, his work has also appeared in publications such as Bon Appétit, National Geographic, and the New York Times.
An adventurous foodie, he enjoys culinary experiences ranging from seasonal omakase to sloppily devouring green chili patty melts in his car afterhours. His favorite foods include aguachile, garlic noodles, and leftover fried chicken illuminated by the fridge light. His favorite drinks include morning micheladas, fireside imperial stouts, candle-lit negroni, and grassy mezcales.
Outside of food, he also loves playing musical instruments, karaoke, Tetris, Super Smash Bros. Melee, and petting Addie’s dog Spaghetti.
If you’d like to stalk him, visit his Instagram @jackie_tran_ or jackietran.com.
