Best Thing We Ate

Merigan Sub Shop's Artisan Italian Combo

By Tamara Palmer  |  March 10, 2014
Credit: Tamara Palmer

Merigan Sub Shop, the brainchild of former A16 chef Liza Shaw, opened up on Second St. in SoMa in November. At this East Coast-inspired quick-service eatery, Shaw makes many of the meats used in the 17-sandwich menu: from the pork and beef orbs tucked into the steamy meatball sub to all of the cold cuts in her signature Italian Combo ($13; pictured). A West Coast take on a classic East Coast Italian hoagie or sub, this cold sandwich layers up mortadella, salami, prosciutto cotto, provolone, shredded lettuce, onion, a simple oil-vinegar dressing and hot peppers. Since tomatoes aren't in season, you won't find them on the sub right now. But year round, the eight-inch beauty comes on a spectacular rectangular roll, made exclusively for Merigan by nearby Pinkie's Bakery. It has a bit more structure than the benchmark from Amoroso's but the sandwich is still a welcome trip down memory lane for tri-state area exiles.  636 Second St., 415-536-2991