Every time I’m passing a tractor-trailer, dump truck or other ponderous vehicle going up a hill (usually on SOM Center Road between Euclid Avenue and I-90), I think to myself, “He can’t beat me on the grade. You can’t beat me on the grade!”
Yea, be it known that I have just this moment finished the best Subway meatball marinara sub that was ever assembled by the hand of Man.
Vegetables: spinach, pickles, lettuces, banana peppers
Even in the early stages of preparation, I could tell that this was to be a special sub. The Sandwich Artist meticulously selected only the ripest, roundest meatballs from the marinara bath, then he placed four slices of cheese atop the beefy spheres at exactly twenty-seven and one half degrees from the horizontal. The sub was then toasted until only the very edges of the bread were lightly crisped and the cheese melted in such a manner as to lovingly embrace the meat orbs.
Then the vegetables were applied. Spinach, the shape and size of which was perfect to a leaf. Aged dill pickles that would reach their peak at precisely the moment I began to consume the sub. Yellow peppers so succulent and tempting as to moisten even the driest of tongues. And the lettuce. Oh, the lettuce. The Bard himself weeps in Heaven, knowing that what he knew of beauty could not compare to this green miracle.
At this point, the sandwich had already far surpassed anything previously created at 6105 Mayfield Road, but it was not yet finished. Oh, no. One more ingredient was necessary to complete this masterpiece. Blended from the freshest egg yolks, the smoothest vegetable oil and the finest vinegar, the mayonnaise transcended traditional notions of flavor. Once the creamy condiment was applied, the assembly of ingredients was transformed into the ne plus ultra of subs.
It was that good.