And that is a favorite for many. The meatball sub finished number thirteen on a YouGov survey of the country’s most popular sandwiches a few years ago. I do like it when done well or even fairly well, though it’s number three for me among hot Italian-American sandwiches. With family roots in Chicago, Italian beef has been tops for me probably followed by Veal Parm – though I haven’t had a good one of those in a quarter century. Elro’s version of the meatball sub might change my sandwich pecking order.
Its meatball sub was likely the best of that genre I’ve ever had. Arriving solo on a plate with its two halves enclosed in aluminum foil, it doesn’t make a striking appearance. Unwrapping a half of very hot sandwich gingerly reveals a crusty sesame seed-topped hoagie roll filled with beef and pork meatballs, melted provolone and mozzarella, with a judicious amount of a tomato sauce and, somewhat unusually, big leaves of basil. The meatballs, half pork and half beef, were soft and flavorful, and were complemented perfectly with the melted white cheeses, a lighter tomato sauce, the fragrant green herbs, and the wonderful, crusty bread, the same that’s used for The Hoagie. I made a small mess devouring it. Though a hearty sandwich, this is the freshest, lightest version of a meatball sub I’ve ever had: better bread, higher quality, tastier meatballs, the bit of basil, and fresh-tasting rather than a long-cooked tomato sauce.
Not so not inexpensive at $18, but a fair price for the quality and what will be a filling meal for most. It might be a favorite, too.
2405 Genesee (at Fairview), 77006