Eric Huntley is a sandwich connoisseur. He doesn't believe in slapping a few low quality ingredients between two slices of bread and calling it a day. Each layer has to complement and please. Huntley appreciates the subtleties of homemade condiments such as the red pepper-rosemary aioli he slathers on a roll for his porketta sandwich ($10) with garlicky broccoli rabe.

The devil is in the details and when he makes a meatball sub, the chef makes sure homemade meatballs are tucked into a hand-crushed, well-seasoned tomato sauce. Huntley bought Gaudiello's Italian Hoagies and Steaks in Wilmington's Trolley Square Shopping Center last March.