Readers praised the Italian sub — which includes prosciutto, mortadella, salami, provolone, lettuce, tomato, onion, olive oil, balsamic, hots, and pickles — as having “super high quality meat and cheese,” bread that is “crispy on the outside and soft on the inside,” and offering “the freshest ingredients around.” “There is no other right answer,” wrote one reader, definitively.

Operating since 1936, Bob’s Italian Foods in Medford is where folks in the area go to get their imported Italian ingredients, like two-year-aged prosciutto from Parma. But it also draws people in for its Italian subs, of which there are a few varieties: the Deluxe Imported Italian, the Deluxe Imported Italian Caprese, and the Italian Deli Combo. “Huge portions, great meats, and the best braided rolls around,” confirmed one reader.

Run by the fourth generation of the Petruzzelli family, New Deal Fruit in Revere sells fruits, vegetables, deli meats and cheeses, and sub sandwiches — including a few Italian iterations. There’s the Sicilian, made with provolone, prosciuttini, sopressata, roasted peppers, and more; the Milano, which highlights provolone, hot and sweet sopressata; and the Tony Soprano, featuring hot or sweet capocollo, provolone, and vinegar peppers.

Hyde Park’s Tutto Italiano was founded by Angelo Locilento, who opened the Italian specialty store after moving to Boston in 1988. The freshly baked bread is an all-star ingredient here, used in subs like the Italian. Made with mortadella, Genova salami, sopressata, provolone, and a slew of veggies, the sandwich can be ordered on a sub roll, sliced bread, treccia, French, or bastone bread.

The sub comes with all the usual fixings, and can be ordered on sub, bulkie, and seeded rolls, or dark rye, white, or wheat bread. “The toppings are chopped up to the perfect size, the bread is *chefs kiss*, and they go through so many cold cuts that you know it’s fresh,” one reader shared.