Good job, staff! The research must have been fun, too. My only reservation is that I consider the BREAD to be a grinder's sine qua non ingredient, i.e., essential. The only mention of it was that Muzio's was "one of the best we tried". I'm still looking for bread like D'Elias Grinders in Riverside, California: thinly crusty outside, moist and airy inside. So far I've only been able to approximate this effect by taking Brad's excellent "Giant Grinder" , removing the bread, and popping it in the toaster oven for a couple of minutes, then replacing it. It's easily done because the sandwich is not dripping with oil or vinegar.