Malcolm Bedell

"The resulting sandwich, which today typically includes a thin layer of boiled ham, sliced American cheese, sliced tomatoes, green pepper, onion, olives (black or kalamata), and a finish of oil, salt, and pepper, is one of the last true “regional” food specialties."

Kate McCarty

"Like it or not, the Italian is Maine's unique regional specialty, and Amato's, "Home the of the Real Italian," is the place to try the now-ubiquitous ham and cheese sub on a soft white roll."

Bill Smith

"I like Amato’s. Their trademark is plenty of ripe tomatoes, and they use delicious Greek olives. They’re a little weak on onions, and their pickles aren’t quite as good as DiPietro’s, but Amato’s makes a good Italian."