Dan Myers

"The slow-roasted beef and roast pork sandwiches here are astounding, but the true masterpiece is the Spuckie: ciabatta filled with fennel salami, hot capicola, mortadella, fresh mozzarella, and an olive-carrot salad."

Chris and Amy Ayers

"Named after an old Boston colloquialism for sub or hoagie (from the specialty bread used, spuccadella), the Spuckie’s only condiment is a tangy olive-carrot salad, whose oil seeps into the bread, here a sturdy ciabatta roll. Fennel salami, hot capicola, mortadella, and the freshest, most flavorful hand-pulled mozzarella make this sandwich another must-try."

Boston Magazine

"If you told us that we would eat a sandwich that doesn’t even have meat—Cutty’s eggplant spuckie, a ciabatta roll filled with mozzarella, olive-carrot salad, and, of course, roasted eggplant—and that it’d be one of the best sandwiches we’ve ever eaten, we’d be shocked. Guess what? We were shocked."

Scott Kearnan

"Choosing one sandwich from this tiny, 16-seat sandwich specialist in Brookline is like choosing one (very delicious) child. But we'd probably have to deem the spuckie the best of the already top-notch lot: fennel salami, hot capicola, mortadella, mozzarella and an olive-carrot relish on ciabatta conspire to make one perfect pick."

Steve Holt

"5 Traditional Boston Foods That Every Kid Needs to Try: Cutty’s - At Cutty’s in Brookline, this means fennel salami, hot capicola, mortadella, mozzarella, olive-carrot salad—piled high on ciabatta bread. Buon appetito!"

Ed Cherubino

"My Eggplant Spuckie (from the original spucadella bread) was adorned with hand-pulled mozzarella, olive-carrot salad and served on “ciabatta”– the perfect bread for this creation. A warm, crispy-crusted, sandwich with just the right amount of molten cheese escaping onto the plate."

Penny Cherubino

"A pressed Spuckie is all warmth and lusciousness. The cheese melts, the roll crisps, and the salad melds with the meat. The unpressed version is all about freshness. You get carrot crunch, squeaky mozzarella texture, distinct flavor from each cold cut, and a light airy roll."