Appetizing Italian Breads with Fillings

For the people of Maine, the "Italians" are not amazing casts (Al Pacino and Joe Pesci), but king-size sandwiches. These sandwiches are known to be very tasty compared to the heroes, the submarines, the hoagies, and other regular sandwiches, that one full bite is already equivalent to a hearty delight. Although the "Italians" are a famed trademark of Maine, still, they are a product of the culinary expertise of an Italian immigrant, who used to trade baked rolls in a push cart in the early parts of the 20th century. Since Italian workers are among the sandwiches' regular clients, the maker thereof, Giovanni Amato, added some slices of cheese, meat, and vegetables in freshly baked rolls to satisfy the cravings of the customers. Since then (1903), the "Italians" have already been a delight not only for immigrant personnel, but also for most crowds residing in Maine, Portland.

Unlike other breads with fillings, surprisingly, the famous "Italians" rolls do not even have lettuce as a normal filling. They are only flavored with salt and pepper instead of mayo and mustard, while oil and slices of sour pickles made them standout from the rest of the other usual varieties. What's more, the fans of the "Italians" could only sigh for the sandwiches' soft rolls or chewy, baked buns that are, in themselves, delicious treats already. Although they could be definitely challenging to eat because of the "flowing" of their oils, 5,000 breads with fillings were all sold out on Sundays alone. So from just a pushcart, the creator of these famed Italian sandwiches soon opened a real shop, where patrons would usually line up in a long cue. It was finally established that Amato's recipe for the "Italians" contains onions, tomato, black olives, and green pepper as additional flavors.