Santoro's

pepperoncinis along with my sandwich anyway. 918 N. Lake Ave., Pasadena, (626) 797-7748 Santoro’s The Italian at Santoro’s Submarine Sandwiches in Burbank. (Kent Nishimura / Los Angeles Times) There are two basic camps of Italian subs. One comes on bread fully

sliced in half. The other comes on a split roll that resembles a bread taco and will require you to cock your head to an unnatural angle to get the entire thing in your mouth. The Italian at Santoro’s is in the latter camp. It’s a soft, squishy boat roll

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tomato and onion on an Italian sandwich. Where did this Valley relish — and I’m calling that because it doesn’t seem to have an official appellation — come from? According to Salvatore Palilla, who has owned Santoro’s Subs in Burbank since 1996, the

chopped vegetables came with founder Pat Santoro from Boston. Santoro’s family’s restaurants used chopped vegetables on their sandwiches, and when he moved to Los Angeles and opened Santoro’s in 1956, he brought that style with him. “There has been