The Italian Grinder at Fred’s Meat and Bread

Northerners may scoff at the idea of getting a proper grinder sandwich south of the Mason-Dixon Line, but chef Todd Ginsberg’s rendition at Fred’s Meat and Bread belongs on the map of grinder greatness. The stall’s masterly, house-baked hoagie rolls from baker Rob Alexander set the foundation for a mouthwatering parade of aged provolone, mortadella, salami, and house-made porchetta rubbed with chilies, fennel seed, and orange zest. There’s also a luxurious spread of creamy aioli, tart chopped cherry peppers, and a pile of iceberg lettuce threads soaked in olive oil and red wine vinegar. It’s all grinds of glorious. $11.75.